Shelly's Recipe

MEAT LOAF MAGNOLIA

Category: Meatloaf

1 1/2 lbs ground veal or mixture of beef and veal

1 small onion finely chopped
1 to 2 cloves of garlic
2 slices Italian/French Bread soaked in milk
2 eggs
1 Tbsp Dijon mustard
2 Tbsp chopped parsley
1 tbsp of dried herbs, (sage and Thyme, a small amount of rosemary
Olive oil

Sauce
Green peppercorns
mushrooms
1 to 2 cups chicken broth

Saute onion in olive oil until soft. Add minced garlic and saute for 30 seconds. Do not brown garlic.

Soak bread in milk. In a large bowl add meat, Dijon mustard, chopped parsley, herbs, onions and garlic and mix with hands. Squeeze bread to break up and add milk and bread to mixture. Mix well and season with salt and pepper. Saute a small piece to check for seasoning. Adjust to taste.

Shape meatloaf into a rectangle about and place in a small roasting pan. Bake for 30 minutes and then add a small amount of broth to the pan to prevent the bottom from becoming to brown. Bake another 30 minutes and baste with the pan juices. Add more broth if necessary. Cook another 10 minutes or until the meatloaf is nicely browned. Let cool and wrap in foil and refrigerate. Reserve pan juices.

Make a sauce by adding some green peppercorns and sauted mushrooms to the pan juices.

Heat grill: Slice meatloaf into 1/2 inch thick slices and grill on both sides until nicely marked and hot.

Serve with mashed potatoes