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May 7, 2006
Meatloaf
I frequently check out the Simply Recipes blog to get new ideas> The author usually has some great recipes to offer. A couple of days ago - I think - she or one of the blogs she links to had a recipe for meatloaf. Since my husband is a meatloaf junkie, I checked it out. Like most meatloaf recipes this one was made in a loaf pan. I never understood the thought process behind cooking a meatloaf this way. The meat kind of sits in the fat the whole time it's cooking - yuck! My mother always made meatloaf in her dark-enameled, oval roasting pan - the same one she used to cook roast beef or chicken.
When I first got married, I tried making meatloaf this way without much success. I'm not sure when I first hit on the recipe I use now, but my husband and I both love it. I shape it more like a loaf or rye, pumpernickel or artisan bread and cook it on a rack in a CorningwareTM pie pan.
Here is the recipe, which will be included in my Cookbook shortly ...
Approximately 1 ½ lbs meatloaf mix (pork, veal, beef)
Approximately 1 ½ lbs extra lean ground beef (97%)
1/2 cup Egg Beaters or any egg substitute - you can also use 2 eggs.
Approximately 2 tablespoons Dijon Mustard
Approximately 2 tablespoons Worcestershire sauce
Approximately 1 tablespoon Kitchen Bouquet sauce
Approximately 2 teaspoons Paprika
Approximately 1 teaspoons Superior Touch Better than Bouillon beef base
1 package Lipton's Onion Soup
Approximately 1 cup of Progresso Italian flavored bread crumbs
Approximately ½ cup of water
Salt and Pepper to taste
Preheat oven to 350º. Put the beef and meatloaf mix in a large bowl. Add bread crumbs and onion soup. In another bowl combine Eggbeaters, Dijon Mustard, Worcestershire sauce, Kitchen Bouquet, Paprika, beef base, salt and pepper. Mix with a hand-blender or wisk. Pour into bowl with the meat mixture. Add water to empty bowl swirl around to get any mixture clinging to the bowl and add to large bowl. Mix with your hands untill all ingrtedients are blended. Turn onto counter or other washable flat surface (hint: put a little water down first so the meat doesn't stick) form into loaf. Place on a rack in a shallow pan big enough to hold both the rack and the meatloaf. Roast in a 350º oven for about 1 ½ hours - check center with meat thermometer for well done. Remove from oven and cover with aluminum foil for about 15 minutes, slice and enjoy.
Posted by Cyberkat at May 7, 2006 11:40 AM