Chris’s Austrian Meat Loaf

 

2
pounds ground beef
1
pound ground pork
2
cups Pepperidge Farm herbed stuffing mix
2
eggs
1
cup milk
3
large carrots
2
large onions, quartered
1/2
teaspoon salt
1/2
 teaspoon ground black pepper
1/2
teaspoon thyme
1/2
teaspoon marjoram
2
cups beef broth or consommé
1
cup dry white wine

 

 

In a large electric mixer bowl, mix eggs, milk, stuffing mix, herbs, salt and pepper.  Let stand for 15 minutes to soften stuffing.

 

In a food processor, chop onions and carrots to medium fineness.

 

Add meat and 1 cup of onion/carrot mixture to stuffing in bowl and mix well.

 

Put in a baking dish, molding into a loaf shape.  Place remaining carrots and onions evenly around meat.  Bake at 400 degrees for 30 minutes.  Reduce heat to 375 degrees.  Add broth and wine.  Bake for 1-1/2 hours.

 

Before serving, strain sauce into a small saucepan, pressing down on the vegetables.

Discard the vegetables.  Slightly thicken the sauce with a cold water and flour mixture; simmer for a few minutes.  Adjust seasoning to taste, adding just a pinch of curry powder rounds out the flavor of the sauce.  Good with mashed potatoes. 

 

Serves 6 to 8.