you know I have been looking for a good meatloaf recipe. I have never made it and have only had it once. I'm going to try this thursday or friday. LOL I can make oxtails but not meatloaf...may wonders never cease
This on the other hand is much better for you than the Mac and Cheese.
Just be careful you don't overcook the meat...the juicier the better...and oven times vary. This particular version serves 4-5 adults.
T’s Meatloaf
Ingredients:
For Meat:
2 lbs of ground sirloin (90% lean)...(ground chuck is fine...and actually is tastier but worse for you)
Half a large white onion
2 chopped cloves of fresh garlic
Salt to taste
Black pepper to taste
(optional) – diced cilantro
½ tsp ground cumin seed
½ tsp turmeric
½ tsp rosemary
1 cup of ketchup
1 cup of mustard
1 egg
2 pieces of sandwich bread cut into small pieces
For Vegetables:
15 small red potatoes quartered
6 large carrots sliced
(optional) – fresh cut green beans – sometimes I find it hard to fit these in as well and I saute them separately in olive oil/salt/pepper/garlic powder and fresh garlic bits.
1 can chicken broth
Procedure:
Combine meat with diced onion/garlic/salt/pepper/cumin/turmeric/rosemary/ketchup/mustard/egg/bread pieces and mix thoroughly. Form a loaf and set in middle of greased glass baking pan.
Cut vegetables and line around the uncooked meat loaf. Pour can of chicken broth into pan slowly so vegetables are almost covered. Sprinkle more of above spices on vegetables to taste….cumin is especially helpful for flavoring the vegetables.
Cover uncooked meat loaf fully with a thin coating of ketchup. Sprinkle dried or fresh rosemary on top.
Cover whole baking dish with aluminum foil and bake for 40 minutes on 395. Uncover and bake for 5 more minutes at 425.
Enjoy.
you know I have been looking for a good meatloaf recipe. I have never made it and have only had it once. I'm going to try this thursday or friday. LOL I can make oxtails but not meatloaf...may wonders never cease
Everything I'm not makes me Everything I am
Instead of bread bits you can save the heels and let them dry, then pulverize them in the blender.They'll keep a good long time in a sealed container and are handy for recipes like this.
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