2 lbs. chopped sirloin 1/2 lb. pork 1/2 lb. veal 1 cup chopped celery 1 cup chopped onion 1/4 cup butter (about 1/2 stick) 1 1/2 cups fine fresh bread crumbs 1/2 cup chopped parsley 1/3 cup sour cream 1 large egg, beaten with 1 tablespoon

Worcestershire sauce Dried marjoram, crumbled Dried thyme, crumbled Salt and pepper 12-oz. bottle chili sauce

In a food processor, coarsely grind the sirloin, pork, and veal, and place the meats in a large bowl. In a large skillet, saute the celery and onion in the butter until tender. Place the vegetables in the bowl with the sirloin mixture. Add the bread crumbs, parsley, sour cream, and egg beaten with Worcestershire. Season the mixture with marjoram, thyme, salt, and pepper to taste. Mix. Form the mixture into a loaf in an aluminum-foil-lined roasting pan. Pour the chili sauce over the loaf, and bake in a pr eheated, 350-degree F. oven for one hour. Serves six.

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