Frugal Gourmet's Meat Loaf
Robert & Keri Cathey
according to Joe Comiskey's credits below. Don't know if it's the one
for which you're looking, but maybe...
Regards - Keri Cathey
* Exported from MasterCook *
Karen's Meat Loaf With Porcini Gravy
Recipe By : Karen Wollam
Serving Size : 2 Preparation Time :0:00
Categories : Meatloaf Ground Beef
Ground Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Porcini Gravy -- see * Note
3 tablespoons Olive oil
3 Garlic cloves -- peeled and crushed
1 medium Yellow onion -- peeled and minced
1 cup Minced celery
1 cup Peeled and minced carrots
1/2 pound Mushrooms -- minced
1/2 cup Chopped fresh parsley
1/2 cup Dry red wine
1 cup Fine bread crumbs, freshly ground
1 cup Milk
1 1/2 pounds Lean ground beef
1 pound Lean ground boneless pork roast
1/2 pound Mild Italian sausage
2 Eggs -- beaten
2 teaspoons Sweet paprika
Salt -- to taste
Freshly-ground black pepper -- to taste
* Note: See the "Porcini Gravy" recipe which is included in this
collection.
Prepare the Porcini Gravy and set aside.
Heat a large frying pan. Add the oil, garlic and onion and saute.
Cook for 1 minute and add the celery, carrots, mushrooms and parsley and
saute until lightly browned. Add the red wine and simmer a few minutes
until the liquid is evaporated. Set aside and cool.
Soak the bread crumbs in the milk for 10 minutes.
In a large bowl mix together the ground beef, pork and sausage with
the soaked bread crumbs. Add the cooked vegetable mixture along with
the beaten eggs, paprika and salt and pepper. Work together well with
your hands until all is incorporated.
Cook a tiny portion of the mixture in a small frying pan and taste.
Adjust the salt and pepper if needed.
Pack the meat mixture into two non-stick loaf pans and cover with
parchment paper and foil. Bake in a preheated 350 degree oven for 30
minutes.
Reduce the oven temperature to 300 degrees and bake for an additional
30 minutes. Remove from the oven and allow to stand for 10 minutes.
Serve with the Porcini Gravy. This recipe makes 2 meat loaves.
Note: When chilled this makes a wonderful sandwich. A little
mayonnaise, Dijon mustard, lettuce and caraway rye bread and you are
set!
Comments: Both Craig, my chef, and I were brought to the stove by our
mothers. I rarely meet a chef who does not make the same claim.
"My mother is an excellent cook," Craig claims, "and she was always
taking dishes the extra mile. She still does. Even her meat loaf is
superb!"
Craig served this to my mother one evening and she claimed it was the
best she has ever eaten. Can you imagine? Such a remark from MY
mother?
Recipe Source: THE FRUGAL GOURMET by Jeff Smith
>From the 11-04-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey
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