If you intend to police the chaotic streets of Sigil, it's best not to do it on an empty stomach. The warriors of the Harmonium are deeply dedicated to keeping order but are perhaps not so adventuresome in their tastes, so this rich, filling meal-in-itself will keep a soldier on the march for hours on end. Heaps of it are hot and plentiful in their barracks in the Lady's Ward. To maximize its proteins, this dish includes not just lamb but a medley of meats, which gives it its distinctive, hearty flavor. Ironically, a certain quantity of this meatloaf somehow finds its way into the hands of street vendors—this is, after all, a town where everyone finds a way to turn a quick profit.
Harmonious Barracks Meatloaf
RecipeHFFotMp. 1732014
Raw data
{
"diet": "X",
"name": "Harmonious Barracks Meatloaf",
"page": 173,
"type": "Sigil",
"fluff": {
"__prop": "recipeFluff",
"entries": [
"If you intend to police the chaotic streets of Sigil, it's best not to do it on an empty stomach. The warriors of the Harmonium are deeply dedicated to keeping order but are perhaps not so adventuresome in their tastes, so this rich, filling meal-in-itself will keep a soldier on the march for hours on end. Heaps of it are hot and plentiful in their barracks in the Lady's Ward. To maximize its proteins, this dish includes not just lamb but a medley of meats, which gives it its distinctive, hearty flavor. Ironically, a certain quantity of this meatloaf somehow finds its way into the hands of street vendors—this is, after all, a town where everyone finds a way to turn a quick profit."
]
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"__prop": "recipe",
"serves": {
"max": 8,
"min": 6
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"source": "HFFotM",
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"ingredients": [
{
"type": "ingredient",
"entry": "{=amount1/v} cups lightly packed, torn crustless pieces French, Italian, or other sturdy white bread (1-inch pieces)",
"amount1": 2
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup whole or 2% milk",
"amount1": 0.67
},
{
"type": "ingredient",
"entry": "{=amount1/v} {@unit {=amount1/v}|egg|eggs}, beaten",
"amount1": 2
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoon extra-virgin olive oil",
"amount1": 1
},
{
"type": "ingredient",
"entry": "{=amount1/v} medium yellow onion, finely chopped",
"amount1": 1
},
"Kosher salt",
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons pressed or grated garlic",
"amount1": 2
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons finely chopped fresh rosemary",
"amount1": 2
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoon chopped fresh thyme",
"amount1": 1
},
{
"type": "ingredient",
"entry": "{=amount1/v} pounds ground lamb",
"amount1": 1.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} pound ground chuck (preferably 85% lean)",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoon freshly ground black pepper",
"amount1": 1
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup finely chopped fresh parsley",
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"instructions": [
"With a rack in the middle position, preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil. Line a large wire rack with foil and poke holes in the foil. Set the rack on the baking sheet and set aside.",
"In a large bowl, combine the bread and milk and let soak, stirring occasionally, until softened, about 15 minutes. With a potato masher or fork, mash the mixture to a loose paste. Add the eggs and stir vigorously to combine.",
"In a medium skillet over medium heat, warm the olive oil until shimmering. Add the onion and ½ teaspoon salt and cook, stirring, until softened, about 4 minutes. Add the garlic, rosemary, and thyme and continue to cook, stirring, until fragrant, about 40 seconds. Scrape into a bowl and let cool to room temperature.",
"Add the lamb, chuck, onion mixture, 2 teaspoons salt, and the pepper to the bread mixture. Set aside 1 tablespoon of the parsley, and add the remaining 7 tablespoons to the bowl. Fold and stir the mixture gently until well blended. On the prepared rack, form the mixture into a roughly 9 by 5-inch loaf.",
"Bake the meatloaf until an instant-read thermometer inserted near the center registers 155° to 160°F, about 1¼ hours. Let the meatloaf cool for about 10 minutes, then transfer to a cutting board or serving plate. Slice it with a serrated blade and serve."
],
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"milk"
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"amount1": 2
},
{
"type": "ingredient",
"entry": "⅔ cup whole or 2% milk",
"amount1": 0.67
},
{
"type": "ingredient",
"entry": "2 {@unit 2|egg|eggs}, beaten",
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{
"type": "ingredient",
"entry": "1 tablespoon extra-virgin olive oil",
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},
{
"type": "ingredient",
"entry": "1 medium yellow onion, finely chopped",
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"Kosher salt",
{
"type": "ingredient",
"entry": "2 tablespoons pressed or grated garlic",
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},
{
"type": "ingredient",
"entry": "2 tablespoons finely chopped fresh rosemary",
"amount1": 2
},
{
"type": "ingredient",
"entry": "1 tablespoon chopped fresh thyme",
"amount1": 1
},
{
"type": "ingredient",
"entry": "1½ pounds ground lamb",
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{
"type": "ingredient",
"entry": "½ pound ground chuck (preferably 85% lean)",
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{
"type": "ingredient",
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{
"type": "ingredient",
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