0 recipes from contoocook and beyond


2 large Spanish onions
2 stalks celery
2 carrots
2 leeks, white part only, chopped & thoroughly rinsed
6 large garlic cloves
1 cup plain bread crumbs
1 cup heavy cream
2 1/2 lbs ground sirloin or lean ground beef
1 lb sweet Italian sausage meat, casings removed
4 extra large eggs, slightly beaten
1 tsp salt
2 tsp coarsly ground mustard
1 tsp dry mustard
1 tsp dried basil
1 tsp minced fresh rosemary
1 tbs dried oregano
1 tbs Pickapper sauce (optional)
4 oz salt pork, rind removed & cut into 3 slices
1 to 1 1/2 lb beef back ribs or meaty beef bones
Finely mince onions in a food processor & place in a large bowl.
Process celery, carrots, leeks & garlic in a similar manner,
adding to the bowl. Mix thououghly. Remove half of the mixture to a
small bowl & set aside.
In another bowl, add cream to the bread crumbs; stir & set aside.
Process ground sirloin for 15 seconds in a food processor. Add
to chopped vegetables in the large bowl. Process sausage for 15
seconds & add to the large bowl. Add eggs, spices & bread crumb
mixture to meat mixture; mix well for 5 min, breaking up any clumps
of bread crumbs. Shape the meatloaf on a 10″X13″ roasting pan,
leaving at least 1 1/2″ on all sides. Makes 1 huge, 2 Large or 3 reg
Place the salt pork on top of the meatloaf & surround it with the
beef ribs. Bake uncovered in a pre-heated 350F oven. After 30 min,
spoon reserved chopped vegetables around meatloaf & ribs. Return to
oven and bake for 1 1/2 hrs.
When meatloaf is done, discard beef bones; remove meatloaf,
using two spatulas. Place on a serving platter, cover & set aside.
Reserve roasting pan w/ drippings to prepare Onion Mushroom Sauce.
For sauce see separate Onion Mushroom Sauce under “Sauces”.

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