Meatloafing around

   October 9, 2012 10:21 am    0

 

No, my meatloaf never looks as neat as this photo from http://wikiality.wikia.com. Frankly, I see little reason to remove mine from the pan at all. We just scoop up what we want with a plastic spatula.

Every once in a while, I get a day at home with no one around. When it happens, I struggle to decide the most productive way to use it.
One thing is certain, though: I’ll spend late afternoon in the kitchen, putting together a rare self-respecting family dinner.
Yesterday I settled on laundry, reading and meatloaf.
Meatloaf recipes can vary so widely that they almost always entail trips to the grocery store. But yesterday, I just didn’t feel like shopping. So I made one up, based on vague memories of recipes I’ve followed in the past.
I made sure it contained ground beef, onions, eggs, breadcrumbs, Worcestershire sauce, parsley and oregano. I’ve started replacing salt and pepper with Montreal Steak Seasoning, mostly so I don’t have to grind up fresh black pepper.
Some recipes call for a mixture of meat, such as ground beef with pork sausage or veal. Like I said, I didn’t feel like going to the store. Ground beef it was.
Dicing onions small enough to avoid chunks in meatloaf and meatballs can be a hassle, and I followed a hint I got not too long ago from a reader: Just grate a good-sized onion into a bowl.
The only problem with that is that it releases a toxic amount of onion-y sulfur that was so strong I had to open a window and turn on the ceiling fan.
I was wearing my swimming goggles, but it still burned the inside of my nose. I guess that’s just the price of deliciousness.

KITCHEN SINK MEATLOAF
1 pound lean ground beef
1 medium green pepper, diced small
1 medium onion, grated
2 eggs, lightly beaten
1/2 cup breadcrumbs
2 tablespoons dried parsley
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
2 teaspoons Montreal Steak Seasoning

1. Preheat oven to 350 degrees and spray a 9-by-5-inch loaf pan with cooking spray.
2. Gently work ingredients together in a large mixing bowl using your hands. Don’t squeeze or overwork meat mixture.
3. Transfer the mixture into the pan and bake at least 1 hour, or until a meat thermometer reads 160 degrees.
4. Remove from oven and let rest 10 to 15 minutes before slicing, to allow the loaf to retain its juices.
— Jennie Geisler

 

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