Recipe(tried): A Perfect Recipe from a dear RecipeLink Friend - Joel's Perfect Meat Loaf
Menus One of the best things when you are healing from depression is to pamper yourself with your favorite comfort food. A few years ago we had a wonderful friend that I am sure all of you fondly remember that was famous for his postings & recipes. Today I wanted a perfect meatloaf & I was undecided between dear Gina's recipe or the one I had treasured fondly. Here is the repost & a treasure for those dear ladies that did not had the chance to copy this recipe before:
Joel's Perfect Meat Loaf Serves: 6-8
From: The Perfect Recipe by Pam Anderson
Brown Sugar-Ketchup Glaze
1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)
Glaze: Mix all ingredients in a small bowl; set aside. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion and garlic, and saute until softened, about 5 minutes; set aside to cool. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.) Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9x5 inches. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.
To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.
Joel's Perfect Meat Loaf Serves: 6-8
From: The Perfect Recipe by Pam Anderson
Brown Sugar-Ketchup Glaze
1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)
Glaze: Mix all ingredients in a small bowl; set aside. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion and garlic, and saute until softened, about 5 minutes; set aside to cool. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.) Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9x5 inches. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.
To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.
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Reviews and Replies: | |
1 | Recipe(tried): A Perfect Recipe from a dear RecipeLink Friend - Joel's Perfect Meat Loaf |
Gladys/PR | |
2 | Thank You: Gladys - so thoughtful of you! (nt) |
AJ in MD | |
3 | It is delicious dear AJ & we also miss dear Joel! (nt) |
Gladys/PR | |
4 | I adore Meatloaf!! Oh nuts! I admit it-I adore food which |
SUE-WA | |
5 | Thank You: Thanks dear Sue. Now that you mention it...I have the same problem. |
Gladys/PR |
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