Individual Meat Loaves with Sherry Wine Sauce
The Junior League of Sioux City, Iowa
The Midwestern Junior League Cookbook | The Discovery Shop Cookbook
1-1/2 pounds ground beef
1 cup soft bread crumbs
1 egg, beaten
2 tablespoons grated onion
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup tomato juice
Mix all ingredients together lightly; shape into six small meat loaves. Place in shallow pan. Bake in 250° oven for 1 hour.
Drain fat from pan. Pour Sherry Wine Sauce over loaves and bake for 1/2 hour longer at 350°, basting frequently.
Sherry Wine Sauce:
1 tablespoon cornstarch
1/2 cup brown sugar
1/2 cup tomato sauce
1/4 cup sherry
3/4 cup beef consommé
1 teaspoon prepared mustard
1 tablespoon wine vinegar
Mix cornstarch and sugar in saucepan. Add remaining ingredients, mixing until smooth. Stir over medium heat until sauce boils and thickens.
Yield: 4-6 servings
Notes:
Used a mix of beef, pork, and veal as that’s what I had on hand
Decided to use red wine vinegar and a Bavarian whole grain mustard for the sauce
Went with a foil lined quarter baking sheet for easy cleanup