German Meatloaf (2)

Submitted by Dee514

"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."

 

• Ready In: 1hr 25mins
• Ingredients: 19
• Yields: 1 Meatloaf

ingredients

• 340.19 g ground beef
• 226.79 g ground veal
• 226.79 g ground pork
• 59.14 ml chopped scallions or 59.14 ml onion
• 59.14 ml chopped fresh parsley, dried parsley is ok
• 1 beaten egg
• 7.39 ml salt
• 6.16 ml pepper
• 59.14 ml 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)
• 1.23 ml rosemary, crushed
• 0.25 ml nutmeg (1/8 teaspoon or less)
• 113.39 g bacon

• Gravy

• 59.16 ml butter
• 59.16 ml flour
• 709.77 ml 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.