German Meatloaf (2)

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READY IN: 1hr 25mins
YIELD: 1 Meatloaf
UNITS: US

INGREDIENTS

Nutrition
  • 34
  • 12
    lb ground veal
  • 12
  • 14
    cup chopped scallions or 1/4 cup onion
  • 14
    cup chopped fresh parsley, dried parsley is ok
  • 1
    beaten egg
  • 1 12
    teaspoons salt
  • 1 14
    teaspoons pepper
  • 14
    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)
  • 14
    teaspoon rosemary, crushed
  • 1
    pinch nutmeg (1/8 teaspoon or less)
  • 14
    lb bacon
  • Gravy
  • 4
    tablespoons butter
  • 4
    tablespoons flour
  • 3
    cups water
  • sherry wine (to taste)
  • salt and pepper
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DIRECTIONS

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