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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 450 Gramm | Ground Beef, coarse; 80/20 |
| 169 Gramm | Gound Pork, coarse; 70/30 |
| 56 1/4 Gramm | Ground Veal, coarse; Lean |
| 1/8 Bund | Cilantro minced |
| 1/8 Bund | Parsley; Mince, Add |
| 1/8 Bund | Green Onion; Mince, Add |
| 22 1/2 Gramm | Meatloaf Seasoning; See Batch Recipe |
| 113 Gramm | Dried French Bread, crushed |
| 3/4 Tasse | Milk; Soak Bread |
| 56 1/4 Gramm | Ketchup; 1 Quart |
| 3 3/4 Gramm | Worcestershire Sauce |
| 3 1/4 Esslöffel | Cattlemans Bbq Sauce |
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Soak Bread in Milk. Combine All in Mixer-Grinder. Mix for 3 minutes to combine. Make sure all is very cold, if Meat is very fresh, this will take 1/2 Gallon ice, watch bind of Albumin. Run once through fine plate-1/8th". Mold in 200 pan, Divide in 1/2 . Shape in Oiled Parchment or, better, Caulfat. Bake at 300F to 155 F Internal Temperature. Carryover to 165F. Brush halfways through Baking with Bbq Sauce, twice in intervals. Obviously, remove Parchment first if used instead of caulfat.
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