Prep Time: 10 minutes
Cooking Time: 1 hour & 15 minutes
Servings: 8 persons
Ingredients
1 cup Spanish onion, diced finely
¾ pound ground pork
1½ pound ground beef
½ cup Old no.
7 Jack Daniels
4 white bread slices
¾ pound ground veal
1 Jar chutney
½ cup maple syrup
3 tablespoons Dijon mustard
1/2 cup milk 4 eggs, large
½ cup parmesan, grated
3 tablespoons kosher salt
Directions
1- Combine the ground veal with pork & beef in a mixing bowl, preferably large size.
2- Now, combine all the leftover ingredients (except bread & milk) & then add the mixture to the ground meat; mix well until well incorporated.
3- Dice the white bread into small pieces & soak them in the milk for couple of minutes. Once the bread is completely
4-soaked; squeeze out the excess milk & mix the pieces into meat mixture. Lightly grease the bottom & sides of the 2 loaf pans & fill them with the meat mixture.
5- Cook in the oven until a meat thermometer reflects the internal temperature as 160 F, when inserted in the middle, for half an hour or little longer, preferably at 350 F/175
Cooking Time: 1 hour & 15 minutes
Servings: 8 persons
Ingredients
1 cup Spanish onion, diced finely
¾ pound ground pork
1½ pound ground beef
½ cup Old no.
7 Jack Daniels
4 white bread slices
¾ pound ground veal
1 Jar chutney
½ cup maple syrup
3 tablespoons Dijon mustard
1/2 cup milk 4 eggs, large
½ cup parmesan, grated
3 tablespoons kosher salt
Directions
1- Combine the ground veal with pork & beef in a mixing bowl, preferably large size.
2- Now, combine all the leftover ingredients (except bread & milk) & then add the mixture to the ground meat; mix well until well incorporated.
3- Dice the white bread into small pieces & soak them in the milk for couple of minutes. Once the bread is completely
4-soaked; squeeze out the excess milk & mix the pieces into meat mixture. Lightly grease the bottom & sides of the 2 loaf pans & fill them with the meat mixture.
5- Cook in the oven until a meat thermometer reflects the internal temperature as 160 F, when inserted in the middle, for half an hour or little longer, preferably at 350 F/175
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