Monday, January 28, 2008

Meat Loaf in Progress

Here's the hodge podge recipe, still to be perfected!!

2 lbs of ground meatloaf mix (usually beef, pork, veal)
1 small onion, diced
1 large carrot, finely diced or processed
2 tsp minced garlic
2 slices of fresh bread, processed to crumbs
2 egg whites
1 tsp salt
1/4 tsp pepper
various shakes of onion powder, garlic powder, beef roast seasoning
1 cup ketchup
1/4 cup brown sugar

Sautee onion, carrot & garlic until softened about 5 minutes. Combine all ingredients in large bowl, taking care not to over knead the meat, as this will lead to a tougher loaf. Line a broiler pan or cooling rack with aluminum foil & poke drain holes in it. Set this in a larger pan.* Free form loaf & place atop foil. Combine ketchup and brown sugar (reserve half) and brush on top of loaf. Can re-baste half way thru cooking. Insert a meat thermometer in center. Start out baking at 425 for 15 minutes to sear, retain moisture & form crust, then switch to a 350 degree oven until thermometer reads 160 degrees (about 45 min to 1 hr+). Take meatloaf out to rest & tent with foil. Ideally an hour, but at least 20 minutes. Brush with more ketchup & serve. Makes good leftover sandwiches too.

*I've also heard of placing it on a few slices of bread to absorb the fat.

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