Meatloaf

Name: Meatloaf
Cuisine: French
Ingredients: ½ tsp. dried thyme (leaf); ¼ tsp. ground allspice; 2 or 3 strips bacon; 1 bay leaf; 1½ tsp. salt; ½ tsp. freshly ground pepper; ¼ cup cognac or good bourbon; 1 egg, beaten; ½ lb. ground pork shoulder; ¼ cup cognac or good bourbon; ½ lb. ground veal (stew meat); ½ lb. ground veal (stew meat); ¼ cup parsley, finely chopped; 1 lb. ground chuck beef; 1 large or 2 small cloves garlic, minced; 2 slices day-old bread, trimmed; 2 Tbsp. bacon fat; 1 medium onion, minced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

I have at least six recipes for this in my notebooks, and I like them all but I never follow any of them. A select circle of meatloaf fanciers has pronounced this version Best of Breed. It is a kissing cousin of the French pàté de campagne and, indeed, is very good cold.

Ingredients

2 Tbsp. bacon fat
1 medium onion, minced
1 large or 2 small

Europe
France
Bread
Winter

Method

Preheat oven to 350°.

Assemble all ingredients on your worktable and put the meats into ä large mixing bowl. The ground meat is easier to work at room temperature. Heat the bacon fat and sauté the onion and garlic until soft and transparent. Crumble the bread to fine soft crumb