© JACQUES & COMPANY 2011

Penne Pasta with Eggplant • Red Beans and Rice • Chicken Breasts Provençal • Creole Gumbo • Creole Jambalaya • Daube Provençale • Jacques' Meatloaf • Rack of Lamb Dijon • Maggy's Belgian Beef Stew • Jacques' Rillettes • Poulet Rôti Vallée d’Auge

Makes 6 servings

2 pounds ground beef, 80% lean

1 pound ground chicken

¼ cup olive oil

1 cup fresh onion, chopped

1cup fresh carrot, shredded

1 tablespoon fresh garlic, chopped

2 tablespoon fresh parsley, chopped

1 cup ketchup, divided

3 whole eggs

1 cup panko bread crumbs

2 tablespoon Worcestershire Sauce

1 teaspoon dry oregano leaves

1 tablespoon celery seed

1 teaspoon black pepper, ground

½ tablespoon Tabasco Sauce

1 tablespoon sea salt

Preheat oven to 375°. Heat the olive oil in a skillet and sauté the onions, carrots and garlic until translucent.  Set aside to cool.

In a large mixing bowl combine all the ingredients together until well blended. Mix ½ cup of ketchup into the meat loaf mixture, reserving the other ½ cup to coat the top of the meat loaf.

Fill a 9”x 5”x 3” loaf pan with the mixture, and smooth the top with your wet fingers. Bake in a preheated oven for 45 minutes. Pour the rest of the ketchup on top of the meat loaf and return into the oven for 30 minutes until the internal temperature reaches 150°.  Remove from oven and cover with foil for 30 minutes. Serve with garlic mashed potatoes.

Wine Suggestion: A full body Zinfandel