|Name:||Mushroom Meatloaf||Contributor:||Vernon Wade|
|Key words:||mushrooms, ground beef||Category:||Main Dishes|
|Ingredients:||2 large chanterelles, diced-large chunks if you like mushrooms, small
pieces if you are trying to foist them off on a fungiphobe.
a large glob of ground beef
some stale bread, torn to crumbs
2-4 eggs, beaten
1/4 beercan (mas o menos) buttermilk
2-3 fresh sage leaves finely chopped
pinch of thyme
1 clove garlic, diced
1 medium onion, diced
1 stalk celery, chopped
salt and pepper to taste - go easy cowboy
1/2 handfull green peas
1 splash Worcester sauce (optional)
1 splash red wine dregs (optional)
|Preparation:||Preheat oven to 350 degrees.
In a bowl combine all ingredients, except wine dregs. Knead until
fingernails are clean. Add more bread crumbs if too gooey.
Smash into oiled loaf pan, forming loaf.
Splash with red wine dregs (try to get some on the meatloaf too).
Bake in 350 degree oven 1-1/2 hours or until the smell drives you mad with hunger.
Cool for 5 minutes if you can wait that long.
Turn out on foil.