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Eggfest Meat Loaf

1410214102 Posts: 4
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">ground chuck</SPAN></TD><TD><SPAN class="recipe_quantity">• &#188</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Worcestershire sauce</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">ground pork</SPAN></TD><TD><SPAN class="recipe_quantity">• &#188</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Dijon mustard</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">ground veal</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">shredded mild cheese (I mix Colby cheddar & Monterey jack)**</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 10</SPAN> <SPAN class="recipe_unit">Oz</SPAN> <SPAN class="recipe_ingredient">andouille sausage, coarsely chopped*</SPAN></TD><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">large egg yolks</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1 &#189</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">diced yellow onion</SPAN></TD><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">minced fresh parsley</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">large garlic cloves, minced</SPAN></TD><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">ground chipotle</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">diced red pepper</SPAN></TD><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">ground cumin</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">olive oil (or bacon grease)</SPAN></TD><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">salt & fresh ground pepper to taste</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">sour cream</SPAN></TD></TR>
</TABLE>
<h4>Instructions</h4>Saute onion & garlic in olive oil until lightly browned; add red pepper & saute until soft. Season with salt & pepper. Cool.
Mix cooked vegetables with other ingredients. Pack into a 9x5x3&#034 loaf pan lined with foil or plastic wrap. Chill for several hours.<p>Turn loaf out onto a shallow pan.
Heat Egg to 200 dome. Add a few chunks smoking wood (I like red oak) if desired. Put meat loaf on the fire & gradually increase dome temp to 300 over 20 minutes or so.
Cook until the loaf's internal temperature is 150. This takes an hour to an hour and a half.
Let rest for 20 minutes before slicing. <h4>Notes</h4>Serve with Jimsberry finishing sauce (see recipe section) if desired.<p>*Three Aidells sausages. Subsitute any cooked sausage; chop in food processor.<p>**Thanks for the suggestion, Spin!<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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