Wil's Herb & Spice Medley Meatloaf
"The blend of finely chopped fresh rosemary with sage is on the forefront of flavors you will first be delighted by, followed by the unmistakable musk of paprika and fresh garlic, and that's just the beginning of the symphony. This meal will always hit the spot, whether for a romantic dinner or the family supper time. And the leftovers are absolute heaven sliced thin on fresh dark rye bread." Submitted by Wil of Savage, Maryland.
1 pound ground beef
3 large eggs
1 cup Italian bread crumbs
1/2 cup chopped red onion
1/6 pound crumbled pork sausage
1/2 clove garlic, crushed
2 tablespoons finely chopped rosemary
1 tablespoon sage powder
2 tablespoons ground black pepper
1 crushed bay leaf
1/4 teaspoon ground ginger
1 teaspoon paprika
3/4 cup chopped tomatoes
1/4 cup chopped fresh chives
- Mix all ingredients together in a medium mixing bowl, folding until it becomes solidified. Place the loaf in a small ungreased bread loaf pan pressing it into the pan from the center out until the loaf has a level top surface. Cover with plastic wrap and place in the fridge for approximately 4 to 6 hours (this allows the flavors to fuse more congruently).
- Preheat oven to 350°F (175°C). Take the loaf from the refrigerator, remove the plastic and place in the center of the oven cold. Cook for 1 hour, remove from oven and let stand for 10 minutes.
Makes 6 servings.
Tip: Try this meatloaf with boiled or steamed Brussels sprouts buttered and lightly salted with halved cherry tomatoes doused with apple cider vinegar as well lightly salted and a good bottle of subtle white wine.