Normas Meatloaf Recipe 435

Steps:

• 1) Mix Ground Chuck and Sausage and season with salt, pepper and garlic powder. 2) Add the next 3 ingredients and mix with meat. 3) Wisk eggs and milk until eggs are beaten. 4) Then add cracker crumbs to the meat, pour in egg mixture and make into a loaf. 5) Pour some ketchup on top and top with a slice of bacon. 6) Put in a 2-lb. Loaf Pan and bake at 400 degrees for 35-40 minutes.

Steps:

• Heat oven to 350 degrees. Place a skillet over medium heat, and melt butter. Add onion and salt to taste, and sauté until golden brown. Remove from heat, and set aside.
• In a mixing bowl, combine beef, pork, Worcestershire sauce, soy sauce, mustard, cracker crumbs and 1/4 cup applesauce. Add onion, and mix well. Gently press into a loaf pan 9 inches by 5 inches by 3 inches, and smooth top. Spread top with remaining 3 tablespoons applesauce, and lay bacon slices lengthwise over top. Sprinkle generously with black pepper.
• Bake until well browned on top and no longer pink in center, about 1 hour. Remove from oven, and carefully pour out juices that have accumulated in pan. Allow to sit for 5 to 10 minutes before removing from pan and slicing.

Steps:

• Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
• Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
• Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
• Add the remaining raw egg and mix again before finally adding the breadcrumbs.
• Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
• Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
• Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
• Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.

Steps:

• Melt the butter in medium skillet over medium heat.
• Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened.
• Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
• Stir in ketchup and half and half and simmer 2 minutes.
• Cool and remove bay leaves.
• Heat oven to 350 degrees.
• Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl.
• Stir vegeable mixture into meat mixture unil well blended.
• Spoon mixture evenly into a 9 x 5 pan or freeform the mixture (I use the 9 x 5 pan as my mold and place on rimmed cookie sheet).
• Bake 70 minutes or until temperature of meat registers 160 degrees.
• Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.