Subj : BH&G 1920
To   : ALL
From : DAVE DRUM
Date : Wed Feb 24 2021 16:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Meat Loaf
 Categories: Beef, Vegetables, Herbs, Sauces, Dairy
      Yield: 8 Servings
 
      1 tb Oil
    1/2 c  Fine chopped fresh
           - mushrooms
    1/2 c  Shredded carrot
    1/3 c  Fine chopped onion
      2 cl Garlic; minced
      2 lg Eggs; lightly beaten
    1/4 c  Milk
      3 tb Ketchup
      1 tb Dijon-style mustard
      1 tb Worcestershire sauce
    1/2 ts Kosher salt
      1 c  Soft bread crumbs
      1 lb Ground beef chuck *
      1 lb Ground beef sirloin *
    1/2 c  Ketchup
    1/4 c  Packed brown sugar
      2 ts Dijon-style mustard
 
  Set oven @ 350ºF/175ºC.
  
  In a large skillet heat oil over medium-high heat. Add
  mushrooms, carrot, onion, and garlic; cook and stir for 4
  to 5 minutes or until tender. In a large bowl combine
  eggs, milk, the 3 tablespoons ketchup, the 1 tablespoon
  mustard, the Worcestershire sauce, and kosher salt. Add
  bread crumbs and vegetable mixture, stirring until evenly
  moistened.
  
  Add ground beef; using your clean hands, mix well. Line a
  3 quart rectangular baking dish with foil. Lightly pat the
  mixture into a 9x5-inch loaf in the prepared dish.
  
  For glaze, in a small bowl combine the 1/2 cup ketchup,
  the brown sugar, and the 2 teaspoons mustard; set aside.
  (For a change of pace, substitute one of the glaze options
  below for the ketchup-brown sugar glaze.)
  
  Bake about 1 hour or until internal temperature registers
  160ºF/70ºC on an instant-read thermometer, spooning
  glaze over meat loaf for the last 25 minutes of baking.
  
  Let the meat loaf stand for 10 minutes. Using two
  spatulas, transfer loaf to a serving platter; cut into
  eight slices.
  
  Glaze Options: Apricot-Mustard Glaze: Stir together 1/2
  cup apricot preserves and 2 tablespoons Dijon-style
  mustard.
  
  Peach-Chile Glaze: Stir together 1/2 cup peach preserves,
  2 teaspoons Asian chili sauce with garlic, and 2 teaspoons
  grated fresh ginger.
  
  Cranberry Glaze: Stir together 1/2 cup ketchup and 1/4 cup
  whole cranberry sauce.
  
  Strawberry Glaze: In a blender combine 1 cup strawberries,
  1/2 cup plum jam, 3 cloves garlic, 1 teaspoon soy sauce,
  1/4 teaspoon ground ancho chile peppers, 1/4 teaspoon
  ground ginger, and 1/8 teaspoon salt. Cover and blend
  until smooth. In a small saucepan heat strawberry mixture
  until boiling; boil gently for 10 minutes. Cool slightly
  before spooning over meat loaf.
  
  * If you like, substitute 8 ounces bulk sweet Italian
  sausage, or ground pork for 8 ounces of the ground beef.
  
  Makes: 8 servings
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 03 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "My doctor gave me two weeks to live. I hope they're in August." Ron Shakes
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