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 untoasted dark rye bread. Submitted by nyteshdw1
from Savage, MD.
Wil's Herb
& Spice Medley Meatloaf
- 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 (or else
it will burn your throat).
Makes 6 servings.
Cooking 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.
