Burgundy Meatloaf In Sourdough Recipes

BURGUNDY MEATLOAF IN SOURDOUGH

Steps:

• Cut a thin slice from the top of the loaf. Scoop out most of the bread. Tear to make 1½ cups soft crumbs (top slice and remaining bread can be used as bread crumbs in other recipes). Brown onion and mushrooms in 1½ tablespoon of the butter. Beat egg with ketchup. Mix in bread crumbs, ½ cup of the cheese, wine and seasonings. Lightly mix in ground beef and onion mixture. Spoon meat mixture into hollowed-out bread. Rub crust with remaining ½ tablespoon butter. Wrap in foil. Bake at 375℉ (190℃) F for 1 hour to 1¼ hours. Fold back foil and sprinkle with remaining ½ cup cheese. Return loaf to oven. Bake until cheese melts, about 3 minutes. Cut into 1 inch slices.

WHOOP DE DOO! MEATLOAF IN SOURDOUGH

Steps:

• 1. Cut a thin slice from the top of the loaf, from end to end, leaving an inch uncut on each end.
• 2. Scoop out the insides of the bread. Tear bread into pieces and place in large mixing bowl.
• 3. Brown onion and mushrooms in two tsp. of butter, add to bread in the bowl. Beat egg with ketchup and mix in with bread mixture. Add 3/4 cup of the cheese,the wine and seasonings. Lightly mix in ground beef.
• 4. Spoon meat mixture into hollowed out bread. Rub outer crust with remaining butter. Wrap in foil and place on baking sheet.
• 5. Bake at 375*F for 1 1/4 hours.
• 6. Fold back foil and sprinkle top of loaf with remaining 1/4 cup cheese. Return to oven. Bake uncovered until cheese melts, about 5 minutes.
• 7. Remove from oven and let rest 10 minutes before slicing

BURGUNDY MEATLOAF

Steps:

• In a large bowl, combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper.
• Mix well.
• On a 12 inch square piece of aluminum foil, crisscross 3 bacon slices.
• Shape meat mixture into a 6 inch round and place on top of bacon.
• Top meatloaf with remaining bacon slices, cut in half.
• Place bay leaf on top of bacon slices.
• Lift foil with loaf into slow cooker; cover.
• Cook on High for 1 hour, turn heat to low and cook 4 more hours or until meatloaf is done.
• Remove loaf from slow cooker by lifting the foil, titling fat back into the crockpot.
• Discard bacon and bay leaf.
• Serve with heated tomato sauce poured over it.

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

BEEF BURGUNDY

Steps:

• In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.