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Gigi's Beef-and-Bacon Loaf

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But civilized man cannot live without cooks."
~ Meredith Owen

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Friday, November 10, 2006

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Gigi’s Beef-and-Bacon Loaf

1 1/2 pounds ground beef
1/4 cup milk
1 1/2 cups soft breadcrumbs
1/4 cup chili sauce
3 tablespoons Worcestershire sauce
1 unbeaten egg
5 slices bacon, cooked and crumbled
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme
Raw bacon slices to cover loaf

Mushroom Sauce:
1 cup cream sauce (recipe follows)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 small clove garlic, crushed
1 beef bouillon cube dissolved in 2 tablespoons hot water
1/4 pound chopped mushrooms
2 tablespoons butter

In a large bowl mix together the ground beef, milk, breadcrumbs, chili sauce, Worcestershire, egg, crumbled cooked bacon, onion, salt, pepper, and thyme. Combine the mixture well and pack it into a 9x5x3-inch loaf pan. Lay raw bacon slices over the top of the loaf. Bake 1 hour at 350° F. Serve with Mushroom Sauce.

Season the cream sauce with salt, paprika, garlic, and dissolved bouillon cube. Sauté the mushrooms in butter and add them to the sauce. Simmer 5 minutes, stirring constantly.

Cream Sauce:
1 tablespoons butter
1 1/2 tablespoons flour
1 cup milk, heated to the boil in a small saucepan
1/8 teaspoon salt

In a small heavy saucepan melt the butter over low heat. Blend in the flour and cook slowly, stirring, until the butter and flour froth together for 2 minutes without coloring. Remove roux from heat. As soon as it stops bubbling, pour in all the hot liquid at once, add salt, and beat vigorously with a wire whisk to blend. Set the saucepan over moderately high heat and whisk until the sauce comes to the boil. Boil for 1 minutes, stirring.
To make mushroom sauce: Season the cream sauce with paprika, garlic, and dissolved bouillon cube. Sauté the mushrooms in butter and add them to the sauce. Simmer 5 minutes, stirring constantly. Taste for seasoning and adjust with salt and white pepper as necessary.
 

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