German Meatloaf (2)

Dee514's Note:

This is my M-I-L's recipe for "German Meatloaf". She is Polish, so I'm not sure exactly how "German" it is, LOL. Posted in reply to a message board request.

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 1 Meatloaf

• ¾ lb ground beef
• ½ lb ground veal
• ½ lb ground pork
• ¼ cup chopped scallions or ¼ cup onion
• ¼ cup chopped fresh parsley , dried parsley is ok
• 1 beaten egg
• 1 ½ teaspoons salt
• 1 ¼ teaspoons pepper
• ¼ cup fresh breadcrumbs , which are soaked in
• beef bouillon (liquid Bovril, Magi,etc.,1/2 bouillon cube and 1/4 cup water OR 1/2 teaspoon Bovril and 1/4 cup wate)
• ¼ teaspoon rosemary , crushed
• 1 pinch nutmeg (1/8 teaspoon or less)
• ¼ lb bacon

Gravy

• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups water
• sherry wine (to taste)
• milk
• salt and pepper

Directions:

1. In a bowl, combine the meat, scallions, parsley, salt and pepper, crumbs, rosemary, nutmeg, and eggs.
2. Mix well.
3. Shape into a loaf.
4. Place half the raw bacon strips across bottom.
5. DO NOT push bacon into the meatloaf; only"place" it on top or bottom.
6. Place loaf in roasting pan.
7. Top with rest of bacon strips.
8. Bake uncovered 1 to 1 1/2 hours at 350°F.
9. If bacon isn't crisp enough on top, return to oven at 450°F for another 5-10 minutes or so.
10. Then remove from oven and drain juices into heavy glass bowl.
11. Strain grease off the drippings, and save it.
12. Prepare gravy (Optional).
13. Gravy: Melt 4 Tablespoons butter in a small pot, and add 4 Tablespoons flour.
14. Stir well to a medium colored roux.
15. Quickly,add the drippings (reserved juices), and enough water"to make 3 cups"; a little at a time.
16. Add a little sherry wine, some Bovril (beef cube) flavoring, salt, pepper, and milk.
17. Simmer and whisk often while thickening.