Meatloaf
The secret to making this recipe for meatloaf different from others is to bake it in a dish that allows the air to circulate around the meat instead of steaming it in a loaf pan. The meatloaf develops a firmer consistency that holds together well and tastes different. The loaf slices easily, and when topped with a mushroom gravy (see below) and served with other easy, but interesting side dishes such as the squash and apple bake pictured above, makes what is considered an ordinary meal quite delicious.
Ingredients
1 lb. ground beef
2 eggs
1 cup bread crumbs
1 - 2 onions, fresh or sauteed, according to your preference
1 - 2 cloves garlic, minced finely (optional)
Salt and pepper
Method
Preheat the oven to 350 degrees.
Heat oil in a pan and saute the onions until soft and slightly browned. (Alternately, use fresh onions). Add the minced garlic, if using, for the last minute.
Combine the beef, eggs, bread crumbs, salt and pepper and one of the sauteed, chopped onions. Form into a loaf.
Cover the bottom of an 8" x 8" baking dish (or use a covered casserole dish) with the rest of the onions and place the loaf of meat on top.
Cover with foil (or cover the casserole dish) and bake at 350 degrees for 2 hours. Every 30 minutes, uncover and baste the loaf. After the first 30 minutes, pour 1 / 2 cup of water over the loaf, then cover and continue baking. For the last 30 minutes, remove the foil and bake open.
For a 2 lb. meatloaf, adjust the ingredients by one half and bake for 3 hours.
Mushroom Gravy
Ingredients
2 cups sliced mushrooms
2 cups chicken broth
1 / 2 cup white wine
1 tablespoons cornstarch
2 tablespoons cold water
Salt and Pepper
Herbs such as basil or oregano
1 / 2 cup water
Method
Slice and saute the mushrooms until golden.
Add the chicken broth and the wine, bring to a boil.
In a small bowl, mix the cornstarch and cold water and whisk in drop by drop to thicken the broth/wine mixture. Bring to a boil and reduce heat to simmering.
Add salt, pepper and herbs, adjust all ingredients and seasonings according to taste.
Hint: A few grains of sugar can sometimes be added to get the right balance of tastes in the gravy.
The secret to making this recipe for meatloaf different from others is to bake it in a dish that allows the air to circulate around the meat instead of steaming it in a loaf pan. The meatloaf develops a firmer consistency that holds together well and tastes different. The loaf slices easily, and when topped with a mushroom gravy (see below) and served with other easy, but interesting side dishes such as the squash and apple bake pictured above, makes what is considered an ordinary meal quite delicious.
Ingredients
1 lb. ground beef
2 eggs
1 cup bread crumbs
1 - 2 onions, fresh or sauteed, according to your preference
1 - 2 cloves garlic, minced finely (optional)
Salt and pepper
Method
Preheat the oven to 350 degrees.
Heat oil in a pan and saute the onions until soft and slightly browned. (Alternately, use fresh onions). Add the minced garlic, if using, for the last minute.
Combine the beef, eggs, bread crumbs, salt and pepper and one of the sauteed, chopped onions. Form into a loaf.
Cover the bottom of an 8" x 8" baking dish (or use a covered casserole dish) with the rest of the onions and place the loaf of meat on top.
Cover with foil (or cover the casserole dish) and bake at 350 degrees for 2 hours. Every 30 minutes, uncover and baste the loaf. After the first 30 minutes, pour 1 / 2 cup of water over the loaf, then cover and continue baking. For the last 30 minutes, remove the foil and bake open.
For a 2 lb. meatloaf, adjust the ingredients by one half and bake for 3 hours.
Mushroom Gravy
Ingredients
2 cups sliced mushrooms
2 cups chicken broth
1 / 2 cup white wine
1 tablespoons cornstarch
2 tablespoons cold water
Salt and Pepper
Herbs such as basil or oregano
1 / 2 cup water
Method
Slice and saute the mushrooms until golden.
Add the chicken broth and the wine, bring to a boil.
In a small bowl, mix the cornstarch and cold water and whisk in drop by drop to thicken the broth/wine mixture. Bring to a boil and reduce heat to simmering.
Add salt, pepper and herbs, adjust all ingredients and seasonings according to taste.
Hint: A few grains of sugar can sometimes be added to get the right balance of tastes in the gravy.