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Wine Meat Loaf

Western.Chefs's picture
  Lean veal 1 Pound
  Lean ham 1 Pound
  Fresh lean pork 1 Pound
  Lean round steak 1⁄2 Pound
  Calf's liver 1⁄2 Pound, with skin removed
  Ground bay leaves 1⁄2 Teaspoon
  Peppercorns 4 , freshly ground
  Mace 1⁄8 Teaspoon
  Sage 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Allspice 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Shallots/Onions 2 Teaspoon, finely chopped
  Parsley 1 Tablespoon
  Chives 2 Teaspoon
  Salt To Taste
  Rich beef bouillon 1 Cup (16 tbs)
  Madeira 1⁄2 Cup (8 tbs)
  Worcestershire sauce 2 Teaspoon
  Chili powder/Cayenne powder 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Flaky pastry crust 1
  Cooked smoked tongue 1⁄2 Cup (8 tbs), coarsely chopped
  Calf liver 1⁄2 Cup (8 tbs), cooked, cut into small cubes
  Red port wine 1⁄2 Cup (8 tbs)

Put veal, ham, pork, round steak and calf's liver through meat grinder, using finest blade.
Combine ground meat in mixing bowl with bay leaves, peppercorns, mace, sage, thyme, allspice, garlic, shallots or onion, parsley, chives and salt to taste.
Reduce 1 cup bouillon to 1/2 cup over high heat and add it to meat mixture with Madeira, Worcestershire sauce and a few grains of chili powder or cayenne.
Blend thoroughly, cover with a cloth, and let meat stand for at least 4 hours in a cool place, but not in the refrigerator.
Heat butter in a large skillet and stir in meat mixture.
With an asbestos pad under the skillet, cook gently for 30 minutes, stirring frequently to prevent scorching.
Add salt if necessary.
Grease a large bread loaf pan and line with flaky pastry crust.
Pour 1/3 of meat mixture into pan and sprinkle with tongue.
Over this place another third of meat mixture.
Sprinkle with 1/2 cup cold calf s liver and cover with remaining meat.
Adjust top crust, sealing it carefully at edges, and prick pastry with fork.
Bake in hot oven on baking sheet for 15 minutes.
Lower heat to moderate and bake for 45 minutes longer, placing buttered paper over top if crust browns too fast.
While loaf is still hot, place paper funnel in a hole in the center and fill loaf with as much red port as it will absorb, probably about 1/2 cup.
Invert pan to slice and serve hot or cold.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 324 Calories from Fat 176

% Daily Value*

Total Fat 19 g29.7%

Saturated Fat 8.9 g44.6%

Trans Fat 0 g

Cholesterol 139.5 mg46.5%

Sodium 566.4 mg23.6%

Total Carbohydrates 10 g3.3%

Dietary Fiber 0.22 g0.89%

Sugars 2.6 g

Protein 24 g47.1%

Vitamin A 146% Vitamin C 4.8%

Calcium 1.5% Iron 11.8%

*Based on a 2000 Calorie diet


Wine Meat Loaf Recipe