Crusty Mustard-Dill Meat Loaf Recipe - Cooking Index
Crusty Mustard-Dill Meat Loaf Recipe - Cooking Index
Using meat loaf mix — a combination of ground beef, veal, and pork — ensures a juicy result. While the meat loaf cooks, mash some potatoes and boil some green beans. Warm apple pie from the bakery is a perfect finale.
Courses: Main Course| 1 cup | 237ml | Beef broth |
| 1/2 cup | 31g / 1.1oz | Old-fashioned oats |
| 1 1/4 lbs | 567g / 20oz | Meat loaf mix |
| 1/2 cup | 31g / 1.1oz | Minced onion |
| 1 cup | 198g / 7oz | Egg (large) |
| 3 tablespoons | 45ml | Chopped fresh dill |
| 2 tablespoons | 30ml | Coarse-grained Dijon mustard |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Preheat oven to 450 degrees. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3- by 6-inch rectangular loaves.
Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160 degrees, about 25 minutes. Using large spatula, transfer loaves to platter.
Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2002
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