This is super moist and tasty! Mark says it's the best he's ever had.
2 lbs. lean beef, ground
2 teaspoons salt
¼ teaspoon pepper
2 eggs
½ cup soft bread crumbs or 2 pieces small cut bread
½ cup milk or other liquids
½ cup chopped onion
6-8 chopped garlic
4 large mushrooms chopped
1 teaspoon fresh chopped basil, rosemary, sage, parsley
¼ teaspoon dried marjoram, savory, paprika
3 or 4 slices of bacon or salt pork (optional)
Mix all ingredients together with your hands until loosely incorporated, except bacon. Beat eggs slightly before adding and don't overwork the meat. Pack into a lightly greased loaf pan, or form into a loaf on a baking sheet; line the top with bacon and bake in pre-heated moderate oven (350) for 1 hour, or until the loaf shrinks slightly from the side of the pan. If you have not covered the top with bacon, it is a good idea to baste it occasionally with equal amounts of melted butter and wine, water or bouillon. Serve with or without a sauce such as mushroom, tomato, or sour cream. Makes 6-8 servings.
Mushroom Sauce
12 medium size mushrooms
Ghee, Olive Oil
Salt & Pepper
2 tbsp each fresh chopped sage, rosemary
2 green onions chopped julienne style
2 cups milk
4 heaping tbsp flour
Use meat juice from meatloaf
stock
Cook mushrooms in ghee salt & pepper, and olive oil for 20 minutes
In a blender combine milk, flour, mushrooms and stock if you need to thin it
Top with green onions after blending.
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