Monday, May 19, 2014

Meat Loaf - again

Meat loaf - again.  Why?  I'm pregnant and can't stand the smell of raw onions.

I will experiment with gluten free breads!

1 cup [butter] milk [with a tiny bit of water]
6 bread slices[soft]
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's[ celery salt]
1/4 to 1/2 cup minced flat-leaf parsley [ 8 T. dried]
4 eggs, beaten (try not beaten next time using my standing mixer)
8 to 12 thin bacon slices [didn't have!]
Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like) [2, cayenne]
Dash or 2 Worcestershire sauce[2, soy]

For the meatloaf:                  Preheat the oven to 350 degrees F.

Pour the milk over the bread and allow it to soak in for several minutes. Add ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a foil-lined broiler pan [didn't have and don't cook on foil], which will allow the fat from the meat to drain.[

Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce:                   Stir the sauce ingredients until well combined. Pour one-third of the sauce over the top of the meatloaf.

Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.

Serve with the remaining tomato sauce on the side as a dipping sauce.

Read more at:

Other meat loaf recipes that looked good:
From America's test kitchen :

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela