Meatloaf for One With a French Accent

This isn't a dish you decide to prepare at the last moment.

The meat mixture has to "macerate" for 24 hours before cooking.

I start with a half pound each of ground sirloin and ground pork.

The market didn't have any ground veal today.


I made a paste of two big cloves of finely chopped garlic and salt and added to the bowl with the meat..


Next 2 finely chopped shallots.



Four chopped sprigs of parsley from my indoor herb garden.




1/4 teaspoon of herbes de Provence
which Ed and Mary brought back from France.







1 dried porcini mushroom crumbled into small pieces.
these mushrooms are called cepes in France.




1/4 cup of red wine left over from dinner last night.
Sorry France, but I used a California wine.

Add salt and freshly ground black pepper.

Mix well, squishing the meat with my fingers.

Cover with plastic wrap let the meat mixture

macerate in the refrigerator for 24 hours.

The next day form into a small loaf,

place a bay leaf,

and some bacon on top.

Arrange some carrots and potatoes,

which have been brushed with olive oil and salt,

aound the loaf.

Bake in a 350 degree oven for 50 minutes,

turning the vegetables half way through.

By the way, I use a small battery-operated

vacuum pump which I purchased at Walmarts

for under 20 dollars

to store items like bacon to keep them airtight and fresh

in the refrigerator.

Correction: This was a gift from my good friend, Beth Sirois.

This dinner plate doesn't represent how I like to eat

which usually emphasizes the vegetables

more than the meats.

It was amazing how the wild flavor

of the mushrooms came through in the

baked meatloaf.

Just enough left over

for a sandwich tomorrow.

Bon Appetit!

Based on a Judith Jones recipe.