Three Ways with Meatloaf
Mother's Meatloaf #1
A ground beef and ground pork loaf, with a tomato sauce which is prepared separately and spooned over the finished loaf.
ingredients
2-1/2 lbs. ground beef
1-/4 lbs. ground pork
2 slices bread, made into crumbs
1/3 cup oatmeal
4 eggs, beaten
2 tsp. salt
1 Tbsp. prepared mustard
1 cup tomato sauce
1 medium onion, chopped
1 small can evaporated milk
Freshly ground black pepper
Sauce:
1 Tbsp. dark brown sugar
1/4 cup tomato sauce
2 Tbsp. milk
1 Tbsp. mustard
1 Tbsp. vinegar (*adjust amount to taste - 1 to 2 tsp. may be enough for some tastes)
method
Preheat oven to 400° F.
Mix the loaf ingredients together, shape and place in a greased roasting pan.
Bake for 1 hours, basting occasionally with pan juices.
To make sauce: Mix all ingredients together in a saucepan. Heat briefly and pour over individual slices of meat loaf.
Serves 8 to 10.
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Mother's Meat Loaf #2
An all ground beef loaf with a variety of seasonings. No sauce.
ingredients
1-1/2 lb. ground beef
1-1/4 cups flavoured bread crumbs
2 Tbsp. catsup
1 Tbsp. Dijon-style mustard
2 Tbsp. Worcestershire sauce
1 Tbsp. bottled horseradish
1/4 tsp. dried leaf thyme
1/3 cup onion, finely chopped
1/3 cup green or red pepper, finely chopped
1/2 cup tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
2 eggs
method
Preheat oven to 350° F.
Line a 9x5x3 loaf pan with foil. Coat with nonstick cooking spray.
Combine all ingredients in a large bowl. Place into prepared loaf pan.
Bake for 45 minutes of until cooked through. Invert pan onto plate and carefully remove foil.
Serves 6
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Mom's Best Meatloaf
Seasoned with cooked bacon and cooked leek and red pepper, which makes this one a little more work. Fresh herbs are called for but substitute dried if necessary, using about 1/3 the amount of fresh called for. This one has a tomato sauce topping.
ingredients
1/4 lb. sliced bacon, chopped
4 large leeks, white part only, rinsed well and chopped
3 medium red peppers, chopped
2 medium onions, chopped
6 garlic cloves, minced
3 lbs. ground beef
1/2 cup Dijon mustard
3 Tbsp. fresh thyme leaves, finely chopped
2 Tbsp. fresh sage leaves, finely chopped
1 Tbsp. fresh rosemary leaves, finely chopped
2 Tbsp. hot pepper sauce
3-1/2 cups fresh bread crumbs
1/2 cup tomato sauce
1/4 cup grated Parmesan cheese
Parsley sprigs for garnish.
method
In a skillet, cook bacon over medium-low heat until browned. With slotted spoon, remove bacon to paper towels to drain. Pour off all but 1/4 cup of the bacon fat.
In bacon fat in skillet, cook leeks, red peppers, onions and garlic over medium heat until tender, about 15 minutes, stirring occasionally. Set aside to cool slightly.
Preheat oven to 375° F. Line a 15x10 inch jelly-roll pan with cooking parchment or foil.
In a large bowl, mix ground beef, Dijon mustard, thyme, sage, rosemary, hot pepper sauce, bacon, cooked vegetables and 3 cups bread crumbs just until well combined but not overmixed.
On prepared pan, shape meat mixture into a 10 x 5 inch loaf. Spread top with tomato sauce, grated Parmesan and the remaining 1/2 cup bread crumbs.
Bake meat loaf 1 hour and 30 minutes. Let stand 10 minutes before slicing. Garnish with parsley.
Serves 12
And of course, you can check out my own Mom's Meat Loaf recipe here. (http://www.fortysomething.ca/2008/02/moms_meatloaf.php)
http://www.fortysomething.ca/2008/03/three_ways_with_meat_loaf.php