1/2 cup prepared bread crumbs (Progresso brand works well)
1 egg, beaten
1/3 cup milk or water
4 Tbs. Worchestershire sauce
1/2 lb. ground veal
1/2 lb. ground pork
1 l.b ground chuck
1 medium onion, chopped
2 cloves garlic, chopped
1-1/2 tsp. salt
1 tsp. ground black pepper
1/2 tsp. red pepper flakes
Sauce: 1/3 cup catsup and 1/3 Pickapeppa Jamaican Hot Sauce (available at Grapevine Cottage), and 2 TBS of plum sauce. The plum sauce gives it a little sweet edge that counter balances the hot sauce well.
Preheat oven to 350°F. Combine egg, milk and Worcestershire sauce in medium size mixing bowl. Add bread crumbs and mix until very moist, yet a fairly solid consistency (may take a few more crumbs or milk). Stir in the rest of the ingredients. Mix at first with a spatula or spoon, but resolve yourself that you really need to use your clean hands. Then dive in and combine thoroughly with both hands. Doesn't feel great, but it mixes the meats and onions well.
Turn into a well oiled (sprayed with Pam) loaf pan or other deep casserole-type dish. I typically bake it uncovered for about 20 minutes, then remove from the oven and drain some of the grease from it. I repeat this again after about another 20 minutes, and then I pour most of the sauce on for the final 30 - 40 minutes. Total baking time about 1-1/4 hours.
We serve this with homemade mashed potatoes (which my diet prevented me from having, WG) and a bottle of good Merlot like the Chateau St. Jean 2001 that we review later in this issue.
March 2, 2005
