Saturday, November 24, 2018

Meat Loaf II

Developed October, 2018. The recipe combines beef and pork in a mixture enhanced by both cooked and raw onion and warm spices.
1 lb lean ground beef
1 lb ground pork
1 large egg, beaten
1/2 c white bread moistened with milk to form a paste
1 medium onion, chopped finely
1 T olive oil
1 t sugar
1/2 t salt
2 T raw onion, grated on microplane or box grater
3/4 cup panko bread crumbs or matzoh meal
1 t salt
1/2 t pepper
1/4 c chopped parsley
1 t ground fennel seed
2 t minced garlic
1 t dry thyme
1 t ground coriander
Position rack in the middle of oven preheated to 350 degrees F. Microwave chopped onion, oil, sugar and salt in a small bowl for 2 to 3 minutes on high until softened and set aside to cool. Hint: Grate the onion first before chopping the rest. In large glass bowl combine the meats, bread, egg, onions, raw onion, and all the other ingredients in a large bowl. Mix gently by hand to combine. Spread a sheet of heavy foil or parchment on a sheet pan. Form a rectangular "brick" of meat on the pan about 2.5 inches tall and 4.0 inches wide. Bake about 50 to 55 minutes until the internal temperature reads 165 F. Tent loosely with aluminum foil to rest about 15 minutes before slicing. A mushroom gravy goes well. Cold, thin slices of meat loaf makes great sandwiches.

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