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Title: Bill Blass' Meatloaf
Yield: 6 Servings
Ingredients
1 c chopped celery
1 onion; chopped
3 tb butter
2 lb ground beef sirloin
1/2 lb ground veal
1/2 lb ground pork
1/2 c chopped fresh parsley
1/3 c sour cream
1/2 c soft bread crumbs
1 pn dried thyme
1 pn dried marjoram
1 salt + freshly ground pepper
- to ta; s, te
1 egg
1 tb worcestshire sauce
1 1/2 c heinz chili sauce
3 sl bacon
Instructions
Date: Sun, 23 Jun 1996 00:13:48 -0700
From: Diane Dowiot
From: Molly O'Neill's "New York Cookbook" 1. Preheat oven to 350.
Oil an 8 x 4 inch loaf pan.
2. In a heavy skillet over medium heat, saute the celery and onion
in the butter until soft. Remove from the heat and set aside to cool
for 5 minutes.
3. Add the meats, parsley, sour cream, bread crumbs, thyme,
marjoram, and salt and pepper to the skillet. Whisk the egg with the
Worcestshire sauce and add to the mixture. Using a wooden spoon or
your hands, combine the mixture and mold into a loaf shape.
4. Place the meat loaf in the prepared loaf pan. Top with the chili
sauce and bacon slices. Place in the oven on a jelly roll pan to
catch any drips. Bake until cooked through and nicely browned, 1
hour. Serves 6-8.
EAT-L DIGEST 22 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Bill Blass' Meatloaf
Yield: 6 Servings
Ingredients
1 c chopped celery
1 onion; chopped
3 tb butter
2 lb ground beef sirloin
1/2 lb ground veal
1/2 lb ground pork
1/2 c chopped fresh parsley
1/3 c sour cream
1/2 c soft bread crumbs
1 pn dried thyme
1 pn dried marjoram
1 salt + freshly ground pepper
- to ta; s, te
1 egg
1 tb worcestshire sauce
1 1/2 c heinz chili sauce
3 sl bacon
Instructions
Date: Sun, 23 Jun 1996 00:13:48 -0700
From: Diane Dowiot
From: Molly O'Neill's "New York Cookbook" 1. Preheat oven to 350.
Oil an 8 x 4 inch loaf pan.
2. In a heavy skillet over medium heat, saute the celery and onion
in the butter until soft. Remove from the heat and set aside to cool
for 5 minutes.
3. Add the meats, parsley, sour cream, bread crumbs, thyme,
marjoram, and salt and pepper to the skillet. Whisk the egg with the
Worcestshire sauce and add to the mixture. Using a wooden spoon or
your hands, combine the mixture and mold into a loaf shape.
4. Place the meat loaf in the prepared loaf pan. Top with the chili
sauce and bacon slices. Place in the oven on a jelly roll pan to
catch any drips. Bake until cooked through and nicely browned, 1
hour. Serves 6-8.
EAT-L DIGEST 22 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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