*  Exported from  MasterCook  *
                           MEAT LOAF BOURGUIGNON
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Beverages
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS
    2 1/2   lb           Lean ground beef
      1/2   lb           Ground pork or
      1/2   lb           Sausage meat
    2       lg           Onions -- chopped
    3       cl           Garlic -- minced
      1/2   c            Fresh parsley -- minced
    2       ts           Dried oregano
    2       ts           Dried thyme
    2       ts           Nutmeg
    2       ts           Salt -- optional
    1       t            Pepper
    3       tb           Teriyaki sauce or
    1       tb           Soy sauce -- low sodium
    2       tb           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.
   Judi’s Notes:  I think a 400 degree oven is too high
   for meat loaf and so always bake my meat loaves at
   350-375 degrees and just cook it a few minutes longer.
   I also like to remove some of the fat and juices that
   accumulate in the pan about half way through cooking
   by using a turkey baster to suction in out of the pan.
   Source:  The California Heritage Cookbook.
   Shared and MM by Judi M. Phelps. Internet:
   jphelps@shell.portal.com or juphelps@delphi.com
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