Thursday, October 22, 2009

Not Laundry but still tasty

I have a couple of friends in Iowa who tend to microwave everything they eat. And when one of them said "I haven't had good meatloaf since my Mom died" of course my heartstrings tugged. So anyway, these guys are getting some meatloaf.. meatloaves actually! Some of (most of) these beauties will be bundled up, put in the deep freeze and soon shipped to Iowa just in time for the older one's Birthday. Happy eating guys!

The recipe was adapted from Sara Moulton's old Food TV show. My copy doesn't even have the show name on it...

3 tsp. Olive Oil
1 1/2 chopped onion
3 cloves garlic, minced
2 large eggs
1/2 c milk
2 tsp. Dijon Mustard
1 tsp Hot Sauce
1 tsp fresh marjoram
1 tsp. fresh thyme
1 tsp salt
1 tsp freshly ground black pepper
1 lb ground chuck*
1 lb ground pork*
1 1/2 c fresh bread crumbs
1/4 cup fresh parsley leaves, chopped

1/2 c ketchup
4 T light brown sugar
4 tsp cider vinegar
In a skillet heat the oil, add onion and garlic and sautee just until soft about 5 min. set aside and cool.
In a mixing bowl whisk the eggs, milk, mustard, hotsauce, marjoram thyme salt and pepper.
In a large mixing bowl mix the meats, egg-milk mixture, bread crumbs parsley and the cooked onions and garlic. Take a small piece and cook in a skillet to taste for any necessary seasoning adjustments.

Poke holes in the bottom of mini loaf tins and load the meat mixture in. Place the tins on a baking sheet. Brush with 1/2 ketchup glaze, bake in a preheated 350 degree oven for about 20-25 min. until glaze has set. Brush with remaining glaze and bake until that has set as well (about 5 min. Internal temp of the loaves should be 160 degrees.

* These are the parts of the recipe I modified, the orginal called for twice ground meats and some veal.

1 comment:

  1. great job on the loaf sally! i cut into the loaf and the cheese oozed out perfect. thank you agin for making it.