Classic Meatloaf Recipe - Cooking Index
Classic Meatloaf Recipe - Cooking Index
| 1/2 cup | 73g / 2.6oz | Fresh bread crumbs - (abt 2 slices) |
| 1/4 cup | 59ml | Milk |
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Onions - finely diced |
| 1 | Garlic clove - minced | |
| 1 lb | 454g / 16oz | Ground beef chuck |
| 1/2 lb | 227g / 8oz | Ground pork butt or sweet sausage meat |
| 1 lb | 454g / 16oz | Egg - lightly beaten (large) |
| 1/3 cup | 78ml | Grated Romano or Parmesan or sharp |
| Cheddar cheese | ||
| 1/4 teaspoon | 1.3ml | Fennel seeds |
| 1/4 teaspoon | 1.3ml | Dried oregano |
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Soak the bread crumbs in milk. Preheat the oven to 450 degrees. Lightly grease a loaf pan.
Heat the olive oil. When hot add the onions and saute for about 8 minutes or until golden and beginning to brown. Add the garlic and saute for a few seconds. Remove the skillet from the heat and transfer the contents to a mixing bowl.
Add the soaked bread crumbs, ground chuck and ground pork butt and mix with 1 egg. Add grated cheese, fennel, oregano, and parsley. Season to taste with salt and pepper. (Saute some of the mixture before tasting and adjusting for seasoning.)
Transfer the mix to a loaf pan and bake at high heat for 15 minutes. Lower the heat to 350 degrees and bake for 1 hour or until the internal temperature reaches 165 degrees. Let rest 15 minutes before cutting.
This recipe yields 6 servings.
MEATLOAF SECOND TIME AROUND IDEAS
a) Crumble and reheat in soups.
b) Slice thinly, layer on bread. Top with salsa and thin slices of Monterey Jack cheese; broil until heated through.
c) Julienne some peppers, onions and mushrooms and saute. Julienne leftover meatloaf and saute alongside the vegetables to reheat the meat.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6661 broadcast 02-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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