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Gourmet Meatloaf
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Terri Mckibbon


  • 1 lb (.5 kg). ground pork and veal
  • 1/2 lb (.2 kg). ground sausage
  • 1-1/2 cups (350 ml) fresh white bread crumbs
  • 1 small green pepper, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 cup (125 ml) Prego spaghetti sauce
  • 1/2 cup (125 ml) fruit chutney
  • 1 egg, beaten
  • 1/2 cup (125 ml) dried apricots
  • 1 tbsp (15 ml). green peppercorns, drained and chopped
  • 2 tbsp (30 ml). fresh mint, chopped
  • 2 tbsp (30 ml). sweet paprika
  • Garnish:
  • 1 tbsp (15 ml). roasted sesame seeds
  • Tomato Cream Sauce:
  • 1-1/2 cups (350 ml) Prego spaghetti sauce
  • 1/2 cup (125 ml) heavy cream
  • 1 tbsp (15 ml). seeded mustard
  • Grease 9 x 5 inch loaf pan.
  • Preheat oven to 350 degrees
  • Combine pork, veal, and sausage in bowl.
  • Add bread crumbs, pepper, onion, garlic, tomato sauce, chutney, egg, apricots, peppercorns, mint, paprika; mix well.
  • Press mixture into loaf pan.
  • Bake 1 hour and 15 minutes.
  • Combine sauce ingredients over low heat.
  • Carefully pour off juices from meatloaf.
  • Turn out meatloaf and sprinkle with sesame seeds.
  • Slice and serve with heated sauce.
This is a simple dish with a very elegant taste.

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