Parisian Meat Loaf Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Ground veal | 1 pound | |
| Ground pork | 1 pound | |
| 1 1/2 cups soft white bread crumbs | ||
| Carrot | 1 Large, grated | |
| Onion | 1 Small, chopped | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Vegetable shortening | 2/3 Cup (16 tbs) | |
| Water | ||
| Egg | 1 | |
Directions
1. Combine veal, pork, bread crumbs, carrot, onion, sour cream and 2 teaspoons of salt in a large bowl; mix lightly until blended. Set aside for Step 4.
2. Sift 2 cups of the flour and remaining 1 teaspoon salt into a medium-size bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with 4 tablespoons water, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves side of bowl clean.
3. Roll out to a rectangle, 18x12-inches, on a lightly floured pastry cloth or board.
4. Pack meat-loaf mixture into a loaf pan, 9x5x3-inches; invert onto center of pastry.
5. Beat egg and 1 tablespoon water in a cup.
6. Wrap pastry around meat loaf, brushing edges with egg mixture, to seal completely. Cut several slits in top for steam to escape; brush loaf all over with remaining egg mixture.
7. Wrap loaf in heavy foil or freezer paper; seal. Label, date, and freeze.
8. Two and one-half hours before serving, remove loaf from freezer; unwrap. Place in a shallow baking pan.
9. Bake in moderate oven (350°) for 2 1/2 hours or until pastry is golden and no pink juices flow from meat. Place on a heated serving platter; keep hot.
10. Measure drippings in baking pan; add butter or margarine, if needed, to make 4 table-spoonfuls; return to pan. Blend in remaining 4
tablespoons flour; cook, stirring constantly, until bubbly.
11. Stir in 2 cups water slowly; continue cooking and stirring, scraping baked-on juices from bottom of pan, until gravy thickens and boils 1 minute. Season to taste with salt and pepper.
2. Sift 2 cups of the flour and remaining 1 teaspoon salt into a medium-size bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with 4 tablespoons water, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves side of bowl clean.
3. Roll out to a rectangle, 18x12-inches, on a lightly floured pastry cloth or board.
4. Pack meat-loaf mixture into a loaf pan, 9x5x3-inches; invert onto center of pastry.
5. Beat egg and 1 tablespoon water in a cup.
6. Wrap pastry around meat loaf, brushing edges with egg mixture, to seal completely. Cut several slits in top for steam to escape; brush loaf all over with remaining egg mixture.
7. Wrap loaf in heavy foil or freezer paper; seal. Label, date, and freeze.
8. Two and one-half hours before serving, remove loaf from freezer; unwrap. Place in a shallow baking pan.
9. Bake in moderate oven (350°) for 2 1/2 hours or until pastry is golden and no pink juices flow from meat. Place on a heated serving platter; keep hot.
10. Measure drippings in baking pan; add butter or margarine, if needed, to make 4 table-spoonfuls; return to pan. Blend in remaining 4
tablespoons flour; cook, stirring constantly, until bubbly.
11. Stir in 2 cups water slowly; continue cooking and stirring, scraping baked-on juices from bottom of pan, until gravy thickens and boils 1 minute. Season to taste with salt and pepper.
Chef
