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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 16 |
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This is my M-I-L's recipe for German Meatloaf . She is Polish, so I'm not sure exactly how German it is, LOL. Ingredients:
3/4 lb ground beef |
1/2 lb ground veal |
1/2 lb ground pork |
1/4 cup chopped scallions or 1/4 cup onion |
1/4 cup chopped fresh parsley, dried parsley is ok |
1 beaten egg |
1 1/2 teaspoons salt |
1 1/4 teaspoons pepper |
1/4 cup fresh breadcrumbs, which are soaked in |
beef bouillon (liquid bovril, magi,etc.,1/2 bouillon cube and 1/4 cup water or 1/2 teaspoon bovril and 1/4 cup wate) |
1/4 teaspoon rosemary, crushed |
1 pinch nutmeg (1/8 teaspoon or less) |
1/4 lb bacon |
4 tablespoons butter |
4 tablespoons flour |
3 cups water |
sherry wine (to taste) |
milk |
salt and pepper |
Directions:
1. In a bowl, combine the meat, scallions, parsley, salt and pepper, crumbs, rosemary, nutmeg, and eggs.
2. Mix well.
3. Shape into a loaf.
4. Place half the raw bacon strips across bottom.
5. DO NOT push bacon into the meatloaf; only place it on top or bottom.
6. Place loaf in roasting pan.
7. Top with rest of bacon strips.
8. Bake uncovered 1 to 1 1/2 hours at 350°F.
9. If bacon isn't crisp enough on top, return to oven at 450°F for another 5-10 minutes or so.
10. Then remove from oven and drain juices into heavy glass bowl.
11. Strain grease off the drippings, and save it.
12. Prepare gravy (Optional).
13. Gravy: Melt 4 Tablespoons butter in a small pot, and add 4 Tablespoons flour.
14. Stir well to a medium colored roux.
15. Quickly,add the drippings (reserved juices), and enough water to make 3 cups ; a little at a time.
16. Add a little sherry wine, some Bovril (beef cube) flavoring, salt, pepper, and milk.
17. Simmer and whisk often while thickening.
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