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Wednesday, October 14, 2009

Meatloaf (Really)

Everybody has those days...Those times when you just have a bonehead blunder. I think I'll include this on this blog. "Bonehead blunder of the day". In the "comments" section, write your bonehead blunder. I'll award prizes. Don't be greedy, I'm just a flight nurse.
Today, while making a freezer meal for the fam, I had mine. Making meatloaf. Seriously. Who can screw up meatloaf? Apparently, me.
So there I am in my kitchen, with my 90/10 sirloin ground beef (on clearance; yes, I dig a bargain). Added ALL the ingredients to the bowl, except the eggs. Realized that there should have been 2 bowls; one for meat, bread crumbs, eggs. Another for the sauce. So, I fished out all the ground beef, bread crumbs, onions (so, maybe there are some left in the sauce, but really, for crying out loud, IT'S MEATLOAF). O.K. I feel better now. So, here's how it goes:

To a big bowl:
Add 1 cup fresh breadcrumbs  (May sub crackers, croutons, any bread product. ( I used Foccaccia croutons, buzzed up in a processor)
2 lbs ground meat (beef, pork, chicken, veal). Any and all. Just put in 2 pounds.
I had 2 Lb sirloin: (10 percent fat; ground beef).
Chopped onion (1)
2 cloves minced garlic
2 eggs, lightly whipped up w/ a wisk
1/4 cup apple cider vinegar
2 TBLS dry mustard. (I didn't have any dry, so used dijon);
2 TBLS worcestershire sauce
1/8 cup sugar
1  15 oz can tomato sauce;
Combine cider, mustard, worcestershire sauce, sugar and tomato sauce in a bowl. Stir together.
Add 1/2 sauce to meat mix. Mix up with your fingers.
Shape meat into loaves. Or muffins. Or both.  Pour sauce over meat loaves.
Bake in a 350 (f) oven for 90 minutes for large loaves, 45 minutes for muffin size.

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About Me

Colorado Springs, Colorado, United States
I'm a home cook that can put some good tasting food on the table, most of the time. My family knows dinner is ready when the fire alarm goes off.