German Meatloaf (2)

• 3/4 lb ground beef
• 1/2 lb ground veal
• 1/2 lb ground pork
• 1/4 cup chopped scallions or 1/4 cup onion
• 1/4 cup chopped fresh parsley, dried parsley is ok
• 1 beaten egg
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons pepper
• 1/4 cup fresh breadcrumbs, which are soaked in
• beef bouillon (liquid Bovril, Magi,etc.,1/2 bouillon cube and 1/4 cup water OR 1/2 teaspoon Bovril and 1/4 cup wate)
• 1/4 teaspoon rosemary, crushed
• 1 pinch nutmeg (1/8 teaspoon or less)
• 1/4 lb bacon
• Gravy
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups water
• sherry wine (to taste)
• milk
• salt and pepper

1. In a bowl, combine the meat, scallions, parsley, salt and pepper, crumbs, rosemary, nutmeg, and eggs.
2. Mix well.
3. Shape into a loaf.
4. Place half the raw bacon strips across bottom.
5. DO NOT push bacon into the meatloaf; only"place" it on top or bottom.
6. Place loaf in roasting pan.
7. Top with rest of bacon strips.
8. Bake uncovered 1 to 1 1/2 hours at 350u0b0F.
9. If bacon isn't crisp enough on top, return to oven at 450u0b0F for another 5-10 minutes or so.
10. Then remove from oven and drain juices into heavy glass bowl.
11. Strain grease off the drippings, and save it.
12. Prepare gravy (Optional).
13. Gravy: Melt 4 Tablespoons butter in a small pot, and add 4 Tablespoons flour.
14. Stir well to a medium colored roux.
15. Quickly,add the drippings (reserved juices), and enough water"to make 3 cups"; a little at a time.
16. Add a little sherry wine, some Bovril (beef cube) flavoring, salt, pepper, and milk.
17. Simmer and whisk often while thickening.

ground beef, ground veal, ground pork, scallions, fresh parsley, egg, salt, pepper, fresh breadcrumbs, beef bouillon, rosemary, nutmeg, bacon, gravy, butter, flour, water, sherry wine, milk, salt

Taken from www.food.com/recipe/german-meatloaf-2-48204 (may not work)