This hearty three-meat loaf combines the richness of ground chuck and veal with the spicy kick of raw hot sausage, creating a deeply flavorful and tender texture. The mixture is bound with eggs and breadcrumbs, then infused with fresh herbs like sage, thyme, and parsley for an aromatic boost. Chilled before baking to ensure it holds its shape, the loaf is roasted until golden and served with a homemade bourbon-onion chili sauce that adds a sweet and smoky finish. Perfect for family dinners or potlucks, this classic American dish is robust, satisfying, and full of home-style comfort.
Three Meat & Onion Meat Loaf W/Bourbon-Onion Chili Sauce
Description
This hearty three-meat loaf combines the richness of ground chuck and veal with the spicy kick of raw hot sausage, creating a deeply flavorful and tender texture. The mixture is bound with eggs and breadcrumbs, then infused with fresh herbs like sage, thyme, and parsley for an aromatic boost. Chilled before baking to ensure it holds its shape, the loaf is roasted until golden and served with a homemade bourbon-onion chili sauce that adds a sweet and smoky finish. Perfect for family dinners or potlucks, this classic American dish is robust, satisfying, and full of home-style comfort.Ingredients
Directions
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Preheat oven to 350&# 194;°F (177ðC).
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In a large bowl, combine ground chuck, ground veal, and raw hot sausage (removed from casings).
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Add 3 large eggs to the meat mixture.
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Using an electric mixer with a paddle attachment or by hand, beat the meat and eggs for 2 minutes until combined.
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Stir in 2/3 cup minced yellow onion, 2 finely minced scallions, 1 finely minced shallot, 2 cloves minced garlic, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper, 2/3 cup fine dry breadcrumbs, 2/3 cup warm water, and 1/2 cup minced fresh herbs.
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Mix all ingredients thoroughly until well incorporated.
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Transfer the mixture to a roasting pan.
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Firmly pack the meat, shaping it into a long loaf approximately 4 to 6 inches wide and 4 to 5 inches high.
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Place 2 bay leaves on top of the loaf.
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Cover the loaf and chill in the refrigerator for at least 2 hours.
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Remove the loaf from the refrigerator 1 hour before baking to allow it to come to room temperature.
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Bake the meatloaf at 350ðF (177ðC) for 45 minutes.
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Increase oven temperature to 425ðF (218ðC) and continue baking for 40 minutes more.
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Remove bay leaves and slice. Serve with bourbon-onion chili sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 622.1kcal
- % Daily Value *
- Total Fat 38.0g59%
- Saturated Fat 12.1g61%
- Cholesterol 208.0mg70%
- Sodium 715.5mg30%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 64.0g128%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the mixed herbs, use a combination of fennel, thyme, marjoram, oregano, rosemary, and/or parsley.
If fresh herbs are unavailable, substitute with 3 tablespoons of blended dry herbs and 1/4 cup minced fresh parsley.
You may substitute 1/4 teaspoon ground sage for the 2 fresh sage leaves.
Ensure the sausage is removed from its casings before adding to the meat mixture.
The chili sauce is a separate recipe; refer to the "Bourbon-Onion Chili Sauce" recipe for preparation details.
