Ingredients
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3 slices white bread
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1 cup milk
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3/4 cup chopped mushroom
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 lb ground beef
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1 lb ground pork
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2 eggs, lightly beaten
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
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1/2 teaspoon dried marjoram
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1/2 teaspoon thyme
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salt and pepper
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3 slices bacon
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chopped fresh parsley (to garnish)
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1/4 cup pan dripping
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2 tablespoons flour
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1 cup beef stock
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2 tablespoons butter
Instructions
- Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
- Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
- Let cool.
- Mix the vegetables and meat into the bread mixture with your hands.
- Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
- Form into a free-form 9" x 5" loaf.
- Drape with the bacon and place on a greased rack in a broiler pan.
- Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
- Lift off the rack and keep warm while making the gravy.
- Pour 1/4 cup of the pan drippings into a small saucepan.
- Stir flour into the drippings until smooth.
- Cook, stirring, over medium heat 3 minutes.
- Gradually stir in the stock and bring to a boil.
- Reduce the heat and cook until thickened.
- Stir in the sour cream; heat through but do not boil.
- Season with salt and pepper.
- Transfer to a heated sauce boat and sprinkle with parsley.