Country Meat Loaf Recipe
Ingredients
| Bacon | 3/4 pound, sliced | |
| Unsweetened butter - 1 tablespoon | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Ground pork | 1 pound | |
| Ground veal | 1/2 pound | |
| Chicken livers | 1/2 pound, finely chopped | |
| Garlic | 2 Clove (5gm) | |
| Salt | 1/2 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Ground nutmeg | 1//8 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Eggs | 2 Small, beaten | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Boiled ham - 1/2 pound, cut into strips 1/4 inch thick (optional) | ||
| Bay leaf | 1 | |
Directions
GETTING READY
1. Preheat oven moderate to 350°
2. Arrange bacon in a 2-quart mold, casserole, or 9 x 5 x 3-inch loaf pan. Reserve 3 slices for the top.
MAKING
3. In a small pan melt butter. Add onion and cook until tender.
4. In a 2-quart bowl add onion, ground meats, liver, seasonings, eggs, cream, and sherry. Mix well.
5. Beat for few minutes to lighten.
6. Spoon 1/3 of mixture into mold.
7. Arrange 1/2 ham over meat mixture.
8. Add more 1/3 meat mixture and ham, ending with meat mixture.
9. Place 3 bacon strips over loaf.
10. Put bay leaf on top.
11. Seal tightly with aluminum foil and a lid.
12. Keep in a hot-water bath.
13. Bake in oven for about 1 1/2 to 2 hours.
14. Keep a weight on top of loaf.
15. Let the loaf cool at room temperature.
16. Refrigerate overnight.
SERVING
17. Serve the loaf chilled.
1. Preheat oven moderate to 350°
2. Arrange bacon in a 2-quart mold, casserole, or 9 x 5 x 3-inch loaf pan. Reserve 3 slices for the top.
MAKING
3. In a small pan melt butter. Add onion and cook until tender.
4. In a 2-quart bowl add onion, ground meats, liver, seasonings, eggs, cream, and sherry. Mix well.
5. Beat for few minutes to lighten.
6. Spoon 1/3 of mixture into mold.
7. Arrange 1/2 ham over meat mixture.
8. Add more 1/3 meat mixture and ham, ending with meat mixture.
9. Place 3 bacon strips over loaf.
10. Put bay leaf on top.
11. Seal tightly with aluminum foil and a lid.
12. Keep in a hot-water bath.
13. Bake in oven for about 1 1/2 to 2 hours.
14. Keep a weight on top of loaf.
15. Let the loaf cool at room temperature.
16. Refrigerate overnight.
SERVING
17. Serve the loaf chilled.
Chef
