This was our third and final bottle of this wine. Tasted before dinner. It was dark purple with no hint of browning. It had a light cedar nose with a little bit of berries in the background. On the palate, the wine is austere with ample moderately soft tannins and not enough fruit. This has never come together. 86

Funny, I don't ever remember a wine tasting so much better with the food than before the food. We had it with meatloaf and the tannins were welcome and the fruit barely missed. Rating with the food. 90

Interesting comment. Anything differant about your meatloaf?

Yeah. 1 pound spicy sausage meat, 1 1/4 pounds ground pork, 2 1/2 pounds ground beef, 1 can chicken broth, 1 large chopped sweet onion, salt, pepper, 4 eggs, rosemary, cumin. Put in two meatloaf pans. Bake at 350 for 75 minutes. Pretty tasty.

That sounds great, Board-O. Do you take the sausage out of its casing or just chop them up finely?

jb

I bought a pound of sausage meat with no casing.

hmmm,
Sausage meat obviously means differing things in the US from here. Can you explain? Here you buy cuts of meat..then turn them into sausage and mix in the herbs and levels of appropriates fats.

Generally speaking it is still the cheaper cuts of meat (although I did see Beef Eye sausage once- what a waste IMO.)

So you can buy venison rib sausages ...beef shank sausage etc..

Whats the generic Sausage meat?

so this is now the meatloaf/sausage thread

Jeremy, unless stated otherwise, I belive sausage, at least in the US, refers to dead pig.

Boardo,
Might even be like that in the rest of the world. Here we do stipulate exactly what the meat is, dunno why though.

I think its kinda like people in the US refer to Burger as a type of meat, where as we refer to it as mince (whatever).

Forgot to add thanks! I have written it down. Any other little nifty tricks to your meatloaf?

the best advice i can give you jeremy is....never ever let your meat loaf

Yeah, while board-o won't cook your wine he will cook your meat.

the best advice i can give you jeremy is....never ever let your meat loaf


and don't let your pussy willow

rim shot ......... bad comeback number 54

LOL!

Meatloaf isn't that common down here. Its kinda something you do with left overs. Meat Terrines tends to be the way we go, so an opportunity to get a recipe from someone whom I admire as a chef/cook is always a good one, especially if its for something I have no real idea how to cook.

I am guessing to cook long and slow.

Great idea, Jeremy. Terrine of mixed meats sounds so much more esoteric than meatloaf.

I mean those gelatine type thingy that gets served cold.