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2 lb lean ground beef
1 lb ground veal
1 lb ground pork
1 large onion, coarsely chopped
1 cup chopped fresh parsley
8 green onions, finely chopped
1/4 cup chopped fresh basil leaves or
1 tbsp (15 ml) dried
2 tsp Dijon mustard
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp hot pepper sauce
3 eggs, well beaten
3/4 cup fresh breadcrumbs
1/2 cup light cream
12 slices bacon
1. Preheat oven to 350°F (160°C).
2. In a large bowl, combine beef, veal, pork, onion, parsley, green onions, basil, mustard, salt, pepper and hot pepper sauce.
3. Combine eggs, breadcrumbs and cream; stir into mixture.
4. Lay six bacon slices side by side in a 9x 13-inch (23x33-cm) baking pan. Place meat mixture on top of bacon. With hands shape into a loaf. Lay remaining bacon slices on top of loaf. Bake in oven, basting frequently with pan juices, 1 1/2 to 2 hours, until meat is no longer pink.
5. Cool for 30 minutes.
6. Slice and serve.
1 lb ground veal
1 lb ground pork
1 large onion, coarsely chopped
1 cup chopped fresh parsley
8 green onions, finely chopped
1/4 cup chopped fresh basil leaves or
1 tbsp (15 ml) dried
2 tsp Dijon mustard
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp hot pepper sauce
3 eggs, well beaten
3/4 cup fresh breadcrumbs
1/2 cup light cream
12 slices bacon
1. Preheat oven to 350°F (160°C).
2. In a large bowl, combine beef, veal, pork, onion, parsley, green onions, basil, mustard, salt, pepper and hot pepper sauce.
3. Combine eggs, breadcrumbs and cream; stir into mixture.
4. Lay six bacon slices side by side in a 9x 13-inch (23x33-cm) baking pan. Place meat mixture on top of bacon. With hands shape into a loaf. Lay remaining bacon slices on top of loaf. Bake in oven, basting frequently with pan juices, 1 1/2 to 2 hours, until meat is no longer pink.
5. Cool for 30 minutes.
6. Slice and serve.
