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Recipe by: brenguiÈr
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See below ingredients and instructions of the recipe
1 lb Ground beef - lean 1/2 c White wine - dry
1 Whole wheat bread crumbs - 8 Slice ham, capicollo and
From 1 slice Pepper salami
1/2 c Parmesan
Contributed to the echo by: Fred Towner Originally from: Robin Howley, 2nd
prize in the Calgary Sun's Great Meatloaf Recipe Search. Calgary Sun
Monday, June 4, 1990 Robin Howley's Meatloaf - Second Prize oregano, basil,
garlic, salt and pepper to taste
Mix the ground beaf, spices, Parmesan and bread. Flatten mixture out on
waxed paper and top with layers of the deli meat. Roll up like a jelly roll
and bake in a loaf pan for 1-1/2 hours at 375F. Cover tightly with aluminum
foil during the first half hour, then remove to finish cooking. To make
sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tb of
flour to thicken and serve with the loaf.
Servings: 8
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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