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   Ingredients :
14 oz (400 g) ground beef
10 oz (300 g) ground chicken meat
10 oz (300 g) ground pork
3 oz (100 g) thin bacon slices
cup chopped parsley
2 tablespoons butter
1 tablespoon vegetable oil
1 medium size onion, finely chopped
Crumbs of 4 slices of fresh bread, crusts removed
3 eggs
3 hard boiled eggs
4 garlic cloves, finely chopped
cup tomato, peeled, seeded and finely chopped
Dry bread crumbs (to sprinkle on top)
1 teaspoon dried oregano

Oporto Wine Sauce:
2 tablespoon butter
1 tablespoon oil
3 tablespoons arrowroot
1 bay leaf
1 garlic clove
1 cup port wine
cup stock, plus 1 bouillon cube
1 celery stalk
1 small carrot, peeled


Heat butter with oil in a skillet and brown onion. Set Aside. Combine ground meats with parsley, garlic, oregano and browned onion. Add eggs, cheese, chopped tomatoes, bread crumbs, salt and pepper. Mix well. Line a loaf pan with the bacon slices and pour half of the preparation. Place boiled eggs lengthwise, cut in slices but kept together, and cover with the rest of the preparation. Sprinkle dry crumbs on top and dot with butter. Bake in oven at 350 F (180 C) for 1 hour over hot water.

Oporto Wine Sauce:
Combine all ingredients, bring to a boil and cook until tender. Strain and return liquid to heat. Dilute arrowroot in cup cold water and pour into liquid while stirring. Cook until thickened. Season with salt and pepper. Unmold loaf and pour sauce over meat. Serve remaining sauce in a sauceboat.
        8 servings
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