SANTE FE MEAT LOAF
YIELD: 6 SERVINGS
Caymus Zinfandel '84 makes this meat loaf even better.
1 pound meat loaf melt ( 1/4 pound ground veal, 1/4 pound ground pork, 1/2 pound ground beef)
1 11-ounce can Mandarin orange segments, drained
1 egg
1 slice homemade style bread, soaked in 1/4 cup half-and-half
1/2 to 3/4 cups pinons (pine nuts)
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon chopped jalapeno pepper
1/4 teaspoon garlic salt
1/4 cup green chile jelly
SAUCE
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon flour
1 10 1/2-ounce can condensed beef bouillon
1/4 cup sherry
2 tablespoons green chide jelly
Preheat oven to 350°F. Combine all meatloaf ingredients. excluding jelly. Blend well and press into a 9-by-5-by 4 inch loaf pan. Melt 1/4 cup Jelly (easiest to microwave for I minute in a glass cup) and pour over loaf to glaze. Bake for I hour.
Prepare sauce: Heat butter in heavy skillet and saute onion and celery until limp. Stir in flour and slowly add bouillon, sherry, and 2 tablespoons jelly. Simmer until mixture thickens. about 8 minutes. Serve on side of meat loaf.
YIELD: 6 SERVINGS
Caymus Zinfandel '84 makes this meat loaf even better.
1 pound meat loaf melt ( 1/4 pound ground veal, 1/4 pound ground pork, 1/2 pound ground beef)
1 11-ounce can Mandarin orange segments, drained
1 egg
1 slice homemade style bread, soaked in 1/4 cup half-and-half
1/2 to 3/4 cups pinons (pine nuts)
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon chopped jalapeno pepper
1/4 teaspoon garlic salt
1/4 cup green chile jelly
SAUCE
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon flour
1 10 1/2-ounce can condensed beef bouillon
1/4 cup sherry
2 tablespoons green chide jelly
Preheat oven to 350°F. Combine all meatloaf ingredients. excluding jelly. Blend well and press into a 9-by-5-by 4 inch loaf pan. Melt 1/4 cup Jelly (easiest to microwave for I minute in a glass cup) and pour over loaf to glaze. Bake for I hour.
Prepare sauce: Heat butter in heavy skillet and saute onion and celery until limp. Stir in flour and slowly add bouillon, sherry, and 2 tablespoons jelly. Simmer until mixture thickens. about 8 minutes. Serve on side of meat loaf.
