Sunday, November 11, 2007

This is my new meatloaf recipe!

My old TNT recipe has been replaced by this one! Yum! I've never used ground pork before. It definitely reduced the grease and price. I also used dried parsley instead of fresh, enough to add the right look of green. And since the ground chuck and ground pork were in larger sizes, I made two, one to freeze, because while it is worth it, it is a little time intensive. I also made a 1 1/2 pound loaf of bread in the bread machine.

MEAT LOAF SANDWICHES

1 small yellow onion, chopped (1 cup)
1 garlic clove, minced
1/2 cup flat-leaf parsley, finely chopped
1 large egg, lightly beaten
2/3 cup ketchup
1 cup plain dried breadcrumbs
1/2 pound ground pork
1 pound ground beef chuck
salt and pepper
12 slices country white bread
lettuce and red onion for serving (optional)

Preheat oven to 375. In a medium bowl, combine chopped onion, garlic, parsley, egg and 1/3 cup ketchup. Add breadcrumbs, beef and pork. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix until well combined. Place mixture in 6 cup capacity loaf pan (8" x 4"). Pat gently to form a rounded top. Do not pack. Bake meatloaf 50 minutes (check at 45 minutes) Brush with remaining 1/3 cup ketchup. Return to oven; bake until an instant read thermometer inserted in center of loaf registers 160, 10-20 minutes (check at 7 minutes). Cool meatloaf 10 minutes in pan before removing. Cut warm or cold meatloaf into 6 portions, place one on each of 6 slices of bread. Layer with lettuce and red onion, if using and top with another slice of bread. I added some shredded cheddar instead of L & O. Serve with additional ketchup if desired.

From Everyday Food, #32 May 2006, page 27

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