Title: Onion Meatloaf with Bourbon Onion Chili Sauce
Categories: Meat Entree Vegetable
Yield: 8 Servings

2 1	/4 L	b Ground Chuck
1 1	/2 L	b Ground Veal
1 1	/4 L	b Raw Hot Sausage (Remove From
:		Casings)
	3 L	g Eggs
2	/3 c	Minced Yellow Onion
	2	Scallions -- Finely Minced
	1	Shallot -- Finely Minced
	2	Plump
	1 T	B Kosher Salt
	2 t	s 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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