Meat Loaf Bourguignon

• 2-1/2 pounds lean ground beef
• 1/2 pound ground pork or sausage meat
• 2 large onions, chopped
• 3 cloves garlic, minced
• 1/2 cup minced fresh parsley and parsley sprigs for garnish
• 2 tsp dried oregano
• 2 tsp dried thyme
• 2 tsp nutmeg
• 2 tsp salt
• 1 tsp pepper
• 3 tbsp teriyaki sauce or 1 tbsp soy sauce
• 2 tbsp Dijon mustard
• 1 cup dry red wine
• 2 cups crushed unsalted crackers
• 1/2 cup finely minced walnuts
• 2 eggs, slightly beaten
• 1/2 pound Cheddar cheese, cut in 1/8-inch slices

1. Into a large bowl place all ingredients except the cheese and parsley sprigs in the order given. Knead the mixture well to mix thoroughly.

2. Divide the mixture in half and form each half into a compact loaf approximately 1-1/2 inches in depth. Place the cheese on top of one of the loaves and top with the other loaf. Pinch the loaves together well, to seal.

3. Place in a shallow roasting pan and bake in a preheated 400 degree oven for 1 hour. Remove from the oven. Slice the loaf and arrange slices on a warm platter. Garnish with parsley if desired.

From The California Heritage Cookbook.