“Never go grocery shopping when you're hungry! I seized every available ground meat product which the store had available, accounting for the variety of ground meats contained herein. Ground beef would work just as well, but the sausages are necessary. I estimated the salt portion as I was using a sea salt grinder and turned it about two turns. The measurements are estimates as I kinda throw stuff in when I'm baking, but it's approximately what was used. I also didn't use as much of the bread crumb mixture as I advocate below, consequently, there was more "meat" and less "loaf" to the one I just made, so I think this would be an improvement. Use your best judgement on that one. Overall, it was very yummy once I made it, but it's more of a guideline of some things you may want to try addingt to your traditional meatloaf.”
READY IN:
2hrs
SERVES:
12
YIELD:
12 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 350.
  2. 2. Soak bread crumbs in milk and broth for about 10 minutes so that all of the liquid is absorbed.
  3. 3. Combine onion, green pepper, artichoke hearts, sun-dried tomatoes and herbs. Mix thoroughly.
  4. 4. Drain excess liquid from bread crumbs.
  5. 5. Add bread crumbs and eggs, kneading slightly.
  6. 6. Mix in cheese.
  7. 7. Crumble the skinned sausage meat into the concoction & mix well.
  8. 8. Add remaining ingredients (lamb, veal, bison or whatever ground meat product you've elected to use.)
  9. 9. Add Worcestershire sauce.
  10. 10 Mix well so that ingredients are distributed evenly. Be careful not to over handle the meat so that it does not become tough.
  11. 11. Spray cookie sheet or shallow baking tin with non-stick cooking oil or rub with butter to facilitate the removal of the loaf once finished.
  12. 12. Bake for 1 to 1 1/2 hours (since this contains pork, you want to be sure it's well-done.).
  13. 13. Remove from baking receptacle and place onto serving dish, slice and serve and enjoy!

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