Meatloaf, Garlic Mashed Potatos, Summer Squash
Can you believe of all the food I've cooked over the years, this was the FIRST time I made meatloaf?? I don't know how such a simple dinner had been overlooked for so long. Could be because I didn't remember it very fondly from my childhood. But, I decided to give it a shot and found a pretty good basic recipe. It got rave reviews from my boyfriend too. He 'shaped' it for me.. we almost had a 'turkey shaped' meatloaf! Anyway, not bad for my first one..
We made some red-skinned mashed potatos with a little rosemary and crushed garlic, and summer squash, on the side. Very comfort-food for all the below-freezing cold weather we've been having around here!
Classic Meatloaf
If you usually bake meatloaf in a loaf pan, you'll be surprised to see what a nice crust it gets when it's shaped free-form and cooked on a baking sheet.
Prep: 15 minutes
Total: 1 hour 10 minutes
Serves 6
Ingredients
3 slices white sandwich bread [we used wheat!]
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper
Directions
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.
We made some red-skinned mashed potatos with a little rosemary and crushed garlic, and summer squash, on the side. Very comfort-food for all the below-freezing cold weather we've been having around here!
Classic Meatloaf
If you usually bake meatloaf in a loaf pan, you'll be surprised to see what a nice crust it gets when it's shaped free-form and cooked on a baking sheet.
Prep: 15 minutes
Total: 1 hour 10 minutes
Serves 6
Ingredients
3 slices white sandwich bread [we used wheat!]
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper
Directions
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.