German Meatloaf With Caper Sauce
Marcia
Great served cold for picnic
ingredients
- Meatloaf
- 2 slices rye bread (one cup crumbs)
- 1/4 cup fresh parsley
- 1 large onion (1 cup chopped)
- 2 Tbl. butter
- 1 lb ground beef
- 1/2 lb groud pork
- 1/2 lb ground veal
- 2 eggs
- 1/3 cup white wine
- 1 tsp Beau Monde sesoning
- 2 tsp. Worcestershire sauce
- 1 Tbl. Dijon mustard
- 2 tsp. caraway seeds
- grated rind of 1 lemon
- 1 1/2 tsp salt
- 1/4 tsp pepper
- Caper Sauce
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 to 2 tsp horseradish
- 1 tsp Dijon mustard
- 1 Tbl lemon juice
- 3 Tbl capers
- Salt and pepper to taste
directions
- 1
1. Using the steel blade of your Cuisinart, process bread to crumbs. Set aside.
- 2
2. Using the stell blade, process parsley until chopped and move to large bowl.
- 3
3.Still using steel blade, process onion until chopped. Saute in 2 Tbl butter until translucent. Remove to large bowl with parsley.
- 4
4.Add remaining ingredients and mix by hand.
- 5
5. Pack into a loaf pan and bake at 350 degrees for about 1 hour.
- 6
6. Drain off juices an either serve or unmold and chill.
- 7
Caper Sauce
- 8
1. Using a plactic blade, add all ingredients, except capers and process until blended. Add capers and chill.
- 9
2. Pour over meatlof. Garnish with fresh parsley and tomato slices.
Source: Marcia
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