• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Three Meat and Onion Meat Loaf W/bourbon-Onion Chili Sauce

  • Recipe Submitted by on

Category: Onions

 Ingredients List

  • 2 1/4 Lb Ground Chuck
  • 1 1/2 Lb Ground Veal
  • 1 1/4 Lb Raw Hot Sausage (Remove From
  • : Casings)
  • 3 Lg Eggs
  • 2/3 c Minced Yellow Onion
  • 2 Scallions -- Finely Minced
  • 1 Shallot -- Finely Minced
  • 2 Plump
  • 1 TB Kosher Salt
  • 2 ts Freshly Ground Black Pepper
  • 2/3 c Fine Dry Breadcrumbs
  • 2/3 c Warm Water
  • 1/2 c Minced Fresh Herbs *
  • 2 Fresh Sage Leaves** --
  • : Minced
  • 2 Bay Leaves
  • : Bourbon-Onion Chili Sauce --
  • : See Recipe
  • : Garlic Cloves -- Minced
  • * For the mixed herbs, use fennel, thyme, marjoram, oregano, rosemary
  • and/or parsley. (If you don't have fresh herbs, substitute a mix of 3 Tbs
  • blended dry herbs with 1/4 cup minced fresh parsley.) ** You may substitute
  • 1/4 tsp ground sage.
  • Place meats and eggs in a large bowl. With an electric mixer fitted with
  • paddle, or by hand, beat for 2 minutes. Add all ingredients except bay
  • leaves and chili sauce, and mix thoroughly. Turn mixture into a roasting
  • pan and firmly pack meat forming it into a long loaf 4 to 6 inches wide and
  • 4 to 5 inches high. Place bay leaves on top. Cover and chill for at least 2
  • hours. Remove from refrigerator 1 hour before roasting. Preheat oven to 350
  • F. Bake meat loaf for 45 minutes. Increase oven temperature to 425 F and
  • bake for 40 minutes more. Serve with chili sauce. Makes 8 to 10 servings.
  • NOTE: As with many meat loaf recipes, you can personalize this by
  • substituting ground pork, more seasonings and a tsp of cayenne for the hot
  • sausage.
  • Recipe By : Onions Onions Onions - ISBN 1-881527-54-9


Recipe via Meal-Master (tm) v8.05

Title: Three Milk Cake (Pastel Tres Leches Aldaco)
Categories: Cakes, Mexican
Yield: 1 Servings

3/4 c Flour
1 ts Baking powder
1/2 c Plus 2 tablespoons sugar
1 pn Salt
3 Eggs large
1/2 c Milk
1 ts Vanilla

1 cn Evaporated milk; 12 oz
1 cn Sweetened condensed milk; 12
1 cn Whole milk; use 14 oz empty
1 ts Vanilla
2 ts Rum; optional
Pecans; chopped

Preheat oven to 350 degrees. Lightly greas a 9 in round cake pan. Mix
together flour, baking powder, sugar and pinch of salt in medium bowl. In
another bowl, stir together eggs, milk and vanilla lightly. Mix with dry
ingredients and stir well. Scrape into cake pan and bake for about 20
minutes or until the top is light golden and springs back when touched in
the center. Take cake out, cool 15 minutes then remove from pan so cake
doesn't stick. Let cool completely.

When cake is cooled, cut in half horizontally with a long bladed knife.

To make the milk mixture: put the evaporated, condensed and whole milk and
vannilla and rum into a large mixing bowl or blender and blend well.

Lift the top half of the cake off and set aside. Put the bottom half of
cake on large serving dish with a rim (to catch any excess milk). Slowly
pour enough milk mixture onto the bottom half of the cake to saturate it
well. Replace the top half of cake over the soaked bottom and carefully
pour more of the milk mixture over the top. This procedure should be done
slowly and you may have to wait a bit for the milk to soak into the top
half, then pour some more.

The cake should be allowed to soad and chill for at least 2 hours in
refrigerator. (it is even better if left to soak overnight.)

Cut into pie-shaped wedges and garnish the top of each serving with chopped
pecans or a sprinkle of cinnamon. If there is milk left over that the cake
didn't soak up, pour into a small pitcher and serve alongside the dessert.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?