Spence - you should have this in your recipe file, especially for the
holidays. A crowd pleaser of the first order! Love, Dad
The Ultimate Perma-Grin Meatloaf
Contributed by David Crandall, Morgan 3/4 Group Ltd., Massachusetts USA
BACKGROUND
My mother's idea of gourmet cooking was to add a slice of pineapple to the
ham on Sunday. But she did do a mean meatloaf involving ground round,
cornflakes, Campbell's tomato soup, and bacon strips. In my unending quest
for recipes even I could handle on the few occasions I cook, I came upon
this anonymous recipe many years ago in Town and Country magazine. It's
virtually impossible to screw up except for the niceties of
presentation. For those who are queasy or politically/socially correct re:
veal, just add more of the other items. I've never found bulk sausage
either, just unwrap the link stuff. A crowd pleaser thats great hot, room
temp, or from the fridge. Leftovers make a great sandwich with coarse
mustard or nude if you choose.
INGREDIENTS
3 tablespoons butter
1/2 pound large fresh mushrooms, stems finely chopped and caps reserved
1 large onion, finely chopped
1/2 medium green bell pepper, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary
1 pound ground beef round
1 pound ground pork
1 pound ground veal [since its being ground, no need to use an expensive
cut, if you can find a real butcher!]
1/2 pound bulk pork sausage
1 tablespoon Dijon mustard
1/2 cup ketchup
3 tablespoons Worcestershire
1/2 teaspoon Tabasco
Salt and freshly ground pepper
3 eggs, beaten
1 cup breadcrumbs soaked in one-half cup
3 strips bacon
2 tablespoons butter
Stuffed green olives, cut in half
PREPARATION
Heat the 3 tablespoons of butter in a medium skillet, add the mushroom
stems and saute over moderate heat, stirring, about 5 minutes or till most
of their liquid has evaporated. Add the onion, bell pepper, celery, garlic,
thyme and rosemary, reduce heat, cover, and simmer about 15 minutes, until
vegetables are soft and liquid has evaporated. Preheat oven to 3500. Place
the meats in a large mixing bowl, add the sautied vegetables and mix
lightly. Add the mustard, ketchup, Worcestershire, Tabasco, salt and pepper
to taste, eggs and breadcrumbs, and mix with hands till blended thoroughly.
Shape the mixture into a firm, thick oval loaf, place in a shallow baking
or gratin dish, drape bacon over the top, and bake one hour. Remove the
bacon strips and continue baking 20-30 minutes longer, depending on how
thick the loaf is and how crusty you want the exterior to be. Shortly
before the meat loaf is removed from the oven, heat the 2 tablespoons of
butter in a small skillet, and the reserved mushroom caps and sauti,
stirring, 2 minutes or till nicely glazed. Transfer the meat loaf to a
large serving platter, arrange olives over the top and garnish the edges
with the mushroom caps.
Serves 8.
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