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  Three meat & onion meat loaf w/bourbon-onion chili sauce
 
Yield: 8 Servings
 
2 1/4 Lb Ground Chuck      1 1/2 Lb Ground Veal
1 1/4 Lb Raw Hot Sausage (Remove From : -Casings)      3 Lg Eggs
2/3 c Minced Yellow Onion      2 Scallions -- Finely Minced
1 Shallot -- Finely Minced      2 Plump
1 TB Kosher Salt      2 ts Freshly Ground Black Pepper
2/3 c Fine Dry Breadcrumbs      2/3 c Warm Water
1/2 c Minced Fresh Herbs *      2 Fresh Sage Leaves** -- : -Minced
2 Bay Leaves
 : -Bourbon-Onion Chili Sauce -- : -See Recipe : -Garlic Cloves -- Minced * For the mixed herbs use fennel thyme marjoram oregano rosemary and/or parsley. (If you don't have fresh herbs substitute a mix of 3 Tbs blended dry herbs with 1/4 cup minced fresh parsley.) ** You may substitute 1/4 tsp ground sage. Place meats and eggs in a large bowl. With an electric mixer fitted with paddle or by hand beat for 2 minutes. Add all ingredients except bay leaves and chili sauce and mix thoroughly. Turn mixture into a roasting pan and firmly pack meat forming it into a long loaf 4 to 6 inches wide and 4 to 5 inches high. Place bay leaves on top. Cover and chill for at least 2 hours. Remove from refrigerator 1 hour before roasting. Preheat oven to 350 F. Bake meat loaf for 45 minutes. Increase oven temperature to 425 F and bake for 40 minutes more. Serve with chili sauce. Makes 8 to 10 servings. NOTE: As with many meat loaf recipes you can personalize this by substituting ground pork more seasonings and a tsp of cayenne for the hot sausage. Recipe By : Onions Onions Onions - ISBN 1-881527-54-9

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