Title: Bill Blass' Meatloaf
Categories: Meat
Yield: 6 Servings

1 c Chopped celery
1 Onion; chopped
3 tb Butter
2 lb Ground beef sirloin
1/2 lb Ground veal
1/2 lb Ground pork
1/2 c Chopped fresh parsley
1/3 c Sour cream
1/2 c Soft bread crumbs
1 pn Dried thyme
1 pn Dried marjoram
Salt + freshly ground pepper
-to taste
1 Egg
1 tb Worcestshire sauce
1 1/2 c Heinz chili sauce
3 sl Bacon

Date: Sun, 23 Jun 1996 00:13:48 -0700

From: Diane Dowiot

From: Molly O'Neill's "New York Cookbook"
1. Preheat oven to 350. Oil an 8 x 4 inch loaf pan.

2. In a heavy skillet over medium heat, saute the celery and onion in the
butter until soft. Remove from the heat and set aside to cool for 5
minutes.

3. Add the meats, parsley, sour cream, bread crumbs, thyme, marjoram, and
salt and pepper to the skillet. Whisk the egg with the Worcestshire sauce
and add to the mixture. Using a wooden spoon or your hands, combine the
mixture and mold into a loaf shape.

4. Place the meat loaf in the prepared loaf pan. Top with the chili sauce
and bacon slices. Place in the oven on a jelly roll pan to catch any drips.
Bake until cooked through and nicely browned, 1 hour. Serves 6-8.

EAT-L DIGEST 22 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.