Not your MaMa’s Meat Loaf!

I will probably mention many times in this column that my parents were both excellent cooks. My Mom especially loved to experiment with new recipes and 99.9 percent of the time the flavors were fantastic. I do however to this day, chuckle when I recall my parents Meatloaf recipe. Very basic and straightforward utilizing ground chuck from the Modern Market in Norwalk, blended with a few spices & white bread crumbs. And who can forget the ketchup based sauce drizzled on the top, half way thru the baking process as to not burn. Well, the following recipe is definitely not the one from my childhood, however, it is inspired by the classic cold weather/feel good classic that my parents served up often. As always Mom and Dad…..Thank you for the inspiration.
The following recipe makes8 servings

• 16 ounces coarsely ground veal
• 16 ounces ground meat blend
• 16 ounces ground pork
• 12 ounces chili sauce
• 2 carrots, peeled and minced
• 1 Spanish onion, finely diced
• 6 cloves of garlic, minced
• 1 red pepper, finely diced
• 2 cups breadcrumbs
• 6 eggs
• 6 tablespoons of Worcestershire sauce
• 4 tablespoons of Dijon mustard
• 20 slices of uncooked maple bacon
• 2 tablespoon cumin seeds
• 2 tablespoon fennel seeds
• 2 cups cold water
• ½ cup olive oil
• Salt and pepper to taste

Mix everything above except bacon, in a medium size bowl and blend well. Divide mix into 6 oz portions. Utilizing mini baking tins, line these with the uncooked bacon. Place your 6 oz portions into each tin and fold bacon over the tops. Bake at 300 degrees for 45 minutes. Serve immediately or chill immediately in the refrigerator uncovered for up to 3 days and slice for Muni Meatloaf Sliders.

Entertain Deliciously
Jamie McFadden
www.sandyridgevineyards.comwww.cuisinierscater.comwww.jamiemcfadden.com