Meat loaf bourguignon Recipe

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Meat loaf bourguignon

Artist:	_	Yield:	6
Categories:	Asian, Bakery, Beverages, Chinese, Ethnic, Loaf, Meats	Rating:	0
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Ingredients:

		-JUDI M. PHELPS
2 1/2	lbs	Lean ground beef
1/2	lbs	Ground pork or
1/2	lbs	Sausage meat
2	large	Onions, chopped
3	cl	Garlic, minced
1/2	cup	Fresh parsley, minced
2	tsp	Dried oregano
2	tsp	Dried thyme
2	tsp	Nutmeg
2	tsp	Salt, optional
1	tsp	Pepper
3	tbsp	Teriyaki sauce or
1	tbsp	Soy sauce, low sodium
		-preferred
2	tbsp	Dijon mustard
1	cup	Dry red wine
2	cup	Unsalted crackers, crushed
1/2	cup	Walnuts, finely minced
2		Eggs, slightly beaten
1/2	lbs	Cheddar cheese, cut into
		-1/8-inch slices
		Parsley sprigs

Procedures:

1	Into a large bowl place all the ingredients except the cheese and parsley sprigs in the order given.
2	Knead the mixture well to mix thoroughly,.
3	Divide the mixture in half and form each half into a compact loaf approximately 1 ?inches in depth.
4	Place the cheese on the top of one of the loaves and top with the other loaf.
5	Pinch the loaves together well, to seal.
6	Place in a shallow roasting pan and bake in a preheated 400 degree oven 1 hour.
7	Remove from the oven.
8	Slice the loaf and arrange slices on a a warm platter.
9	Garnish with parsley sprigs.
10	Judi"s notes: i think a 400 degree oven is too high for meat loaf and so always bake my meat loaves at 350-375 degrees and just cook it a few minutes longer.
11	I also like to remove some of the fat and juices that accumulate in the pan about half way through cooking by using a turkey baster to suction in out of the pan.