We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
Yield: 6 to 8 servings
The onion stuffing makes this a nice change of pace for a family dinner -- and the chili sauce makes a wonderful topping!
Preheat the oven to 350 degrees F.
Combine the meats, bread, minced onion, salt, pepper, and eggs. Mix thoroughly. Reserve about one-third of the meat mixture and use the remainder to line the bottom and sides of a 9-inch by 5-inch loaf pan.
To make the stuffing, heat the oil in a large skillet over medium-low heat. Add the onions and saute until golden, about 10 minutes. Add the bread crumbs, sage, salt, pepper, and parsley and saute until evenly browned. Remove from the heat and mix in the egg and the water.
Fill the center of the loaf pan with the stuffing mixture. Cover with the remaining meat. Top with the chili sauce. Bake for 45 minutes.
In this issue: Thoreau's Maine
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111