On 1/8/2015 11:29 AM, Becca EmaNymton wrote:
> On 1/8/2015 12:25 PM, dsi1 wrote:
>
>> I made some meatloaf last night. I mix the hamburger until it gets
>> all smooth, then formed it into a thin rectangle on foil. Added some
>> cheese on top of that, added some shredded carrots and zucchini. I
>> wanted to try out my new Veggetti slicer - boy that's a lot of work.
>> That's tough on my wrist! I rolled the whole thing up which is made
>> easy by using the foil to stabilize the rolling. Topped it off with
>> some homemade tonkatsu sauce and baked it in a hot oven for around 40
>> minutes.
>>
>> The meatloaf was pretty tasty although the veggies were still kind of
>> raw. Next time I'll boil the stuff first or just use something like
>> mushrooms or even canned corn. Also, I'll have to make a bigger loaf,
>> the wife and son really dug it. Heck, it even had me hankering for
>> more. :-)
>
> It sounds like you have a winner with your meatloaf. Here is the recipe
> I use, mostly stolen from Cooks Illustrated.
>
> Becca
>
>
> Meat Loaf
>
> Brown Sugar Ketchup Glaze
>
> 1/2 cup ketchup
> 4 tablespoons brown sugar
> 4 teaspoons cider vinegar or white vinegar
>
> Meatloaf
>
> vegetable oil
> 1 onion , chopped
> 2 cloves garlic , minced
> 2 large eggs
> 1/2 teaspoon dried thyme
> 1 teaspoon salt
> 1/2 teaspoon ground black pepper
> 2 teaspoons Dijon mustard
> 2 teaspoons Worcestershire sauce
> 1/4 teaspoon hot pepper sauce
> 1/2 cup whole milk or plain yogurt
> 2 pounds ground beef (or 1 lb beef, 1/2 pound pork, 1/2 pound veal)
> 2/3 cup saltine crackers , crushed (about 16)
> 1/3 cup minced fresh parsley leaves
>
> For the glaze: Mix all ingredients in small saucepan; set aside.
>
> Heat oven to 350. Heat oil in medium skillet. Add onion and garlic;
> sauté until softened, about 5 minutes. Set aside to cool while preparing
> remaining ingredients.
>
> Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper
> sauce, and milk. Add egg mixture to meat in large bowl along with
> crackers, parsley, and cooked onion and garlic; mix with fork until
> evenly blended and meat mixture does not stick to bowl. (If mixture
> sticks, add additional milk, a couple tablespoons at a time until mix no
> longer sticks.)
>
> Turn meat mixture onto work surface. With wet hands, pat mixture into
> approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy
> cleanup) shallow baking pan. Brush with half the glaze. Bake meat loaf
> for 45 minutes, then add remaining glaze. Cook until meat loaf registers
> 160 degrees in center. Cool at least 20 minutes before slicing.
>

That sounds pretty good. The yoghurt is an interesting touch. Mixing up
ground beef and pork is always a good idea. Man, I don't eat nearly
enough meatloaf these days. Thanks!