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Burgundy Meatloaf In Sourdough Recipe

Burgundy Meatloaf In Sourdough recipe and other meatloaf recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Burgundy Meatloaf In Sourdough recipe  PDF



1 pound French bread Sourdough 1 onion small, chopped 1/4 pound mushroom sliced 2 tablespoons catsup 1 cup cheddar cheese shredded 1/2 cup red wine 1 teaspoon garlic salt 1/4 teaspoon thyme leaves 1 pound ground Beef Top Round
Cut a thin slice from the top of the loaf. Scoop out most of the bread. Tear to make 1 1/2 cups soft crumbs (top slice and remaining bread can be used as bread crumbs in other recipes). Brown onion and mushrooms in 1 1/2 tbs. of the butter. Beat egg with catsup. Mi in bread crumbs, 1/2 cup of the cheese, wine and seasonings. Lightly mi in ground beef and onion mi ture. Spoon meat mi ture into hollowed out bread. Rub crust with remaining 1/2 tbs. butter. Wrap in foil. Bake at 375 for 1 hour to 1 1/4 hours. Fold back foil and sprinkle with remaining 1/2 cup cheese. Return loaf to oven. Bake until cheese melts, about 3 minutes. Cut into 1 inch slices.

Burgundy Meatloaf In Sourdough recipe and other meatloaf recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
681 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Burgundy Meatloaf In Sourdough recipe  PDF   Meatloaf recipes RSS   New

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2 lb Chicken liver 4 lb Onions (3 giant) sliced and quartered 2 Cloves garlic minced 3 tb Butter 6 tb Vegetable oil 1/4 c Water 4 Eggs boiled Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mi ing bowl mash cooked livers and eggs into small chunks. Add onions and mi together adding small amount of oil if needed. Salt to taste and serve. Source: Eric Maurer, family secret B...

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