Recipe Archives->Meatballs Loaf->Bourguignon 01

Meat Loaf Bourguignon
Yield: 6 servings

2 1/2 lb lean ground beef
1/2 lb ground pork or 1/2 lb sausage meat
2 onions, chopped
3 cloves garlic, minced
1/2 c fresh parsley, minced
2 ts dried oregano
2 ts dried thyme
2 ts nutmeg
2 ts salt, optional
1 ts pepper
3 T Teriyaki sauce or 1 T low sodium soy sauce
2 T Dijon mustard
1 c dry red wine
2 c unsalted crackers, crushed
1/2 c walnuts, finely minced
2 eggs, slightly beaten
1/2 lb Cheddar cheese, cut into 1/8-inch slices
parsley sprigs

Into a large bowl place all the ingredients except the cheese and
parsley sprigs in the order given.  Knead the mixture well to mix
thoroughly,. Divide the mixture in half and form each half into a
compact loaf approximately 1 1/2 inches in depth.  Place the cheese
on the top of one of the loaves and top with the other loaf.  Pinch
the loaves together well, to seal.  Place in a shallow roasting
pan and bake in a preheated 400 degree oven 1 hour.  Remove from
the oven.  Slice the loaf and arrange slices on a a warm platter.
Garnish with parsley sprigs.

Printable version: bourguignon01.txt.