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Rick's Meatloaf


Thursday, January 01, 2004
1 1/2 lb. ground beef, lean1 lb. ground pork
4 each carrots, diced
4 each celery ribs, diced
1 onion, yellow/large, diced
1/4 lb. bacon, smoked, diced
2 oz. butter
1 1/2 T. salt
1/2 T. pepper, coarse ground
1/2 T.thyme, leaf
1 T. garlic, minced
1/2 C. Madeira
4 each eggs whole, beaten
3 C. bread crumbs, fresh
Sauté mirepoix (carrot, onion and celery) with bacon and butter until soft. Add seasonings and madeira, let simmer two minutes more, remove and let come to room temperature. Beat eggs lightly, then add meat and bread crumbs mixing roughly. Add mirepoix mixture mixing thoroughly. Mold into loaf or bake in ramekin at 375 degrees until inside temperature of 145 degrees is attained (will continue to cook for at least another ten degrees). Allow to rest in warm oven for twenty minutes.
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