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GROUND CHUCK/TURKEY, SAUSAGE, EGGS & HERBS
Level 1
Bacon-Wrapped Meatloaf with Creamy Mustard Sauce
Serves 4
- a Marlene Samuels creation -
Meatloaf is a great use for any remaining ground chuck (or ground turkey), bulk sausage, pistachios or cashews. It’s especially delicious when served with cream mustard sauce. It’s also a great opportunity to use up the rest of my eggs, bacon, and some of my condiments. An added bonus: it makes fantastic sandwiches, is amazingly elegant served with a creamy mustard sauce and is a hit served alongside roasted root vegetables!
Cookware needed: loaf pan, preferably glass but metal works as well.
1 lb. bulk sausage, cooked, drained and browned
1 lb. ground chuck
½ cup pistachios, shelled (or shelled peanuts or cashews)
1 egg
1 cup breadcrumbs (or 1 cup uncooked rice)
1 onion, peeled, well chopped
1 clove garlic, peeled, cored, chopped
2 Tbsp. Dijon mustard
Any remaining herbs, chopped (parsley, sage, thyme)
Salt and pepper to taste 6 slices bacon Cookware needed: loaf pan and cookie sheet
- Heat oven to 350 degrees.
- In mixing bowl, combine all ingredients except bacon. Knead together with hand mixer, or by hand until all ingredients well incorporated.
- Place loaf pan on top of a cookie sheet to catch any overflowing fat). Line loaf plan with whatever bacon you have, letting part of the bacon hang over the edge. Press meat into loaf pan. Eliminate any air pockets. Fold overhanging bacon onto meat. Bake for 45 minutes to an hour.
- Stick a knife into meatloaf; it should be firm but not dried out. Let rest for 5 minutes. Carefully pour out excess fat that has accumulated in the pan. Slice and serve with Cream Mustard Sauce.
Creamy Mustard Sauce
This is a winner of a sauce: flexible, easy to make, versatile and tough to ruin.
1/2 – 1 cup plain yogurt (or Greek style)
2 Tbsp. Dijon mustard
1/2 cup or more sour cream
1-2 Tbsp. mayonnaise
1/2 lemon, juiced
Salt and pepper to taste
Hot sauce (optional)
Combine all ingredients except lemon into a medium bowl and whisk well. Add the lemon a little at a time, whisking well after each addition. Add hot sauce to taste.
