Skip to main content

12-01 Meatloaf

Yet another flexible recipe. Many, many versions exist. My grandma added oatmeal or you can use Italian breadcrumbs. My mom added a mixture of ketchup and brown sugar as a sauce on top. Or some people sprinkle cheese on top. And so on and so on...

Beating the meat in a mixer helps to tenderize it. This is a soft meatloaf.

Mix in counter top mixer (if possible, a hand held mixer may not have the strength)
1 lb ground beef or combination with ground turkey breast
1 T meatloaf seasoning (see 01-24)
 1/2 c ketchup
1/2 c quick oats or Italian breadcrumbs
1 onion, sautéed
1 egg, beaten
salt and pepper
1 T Worchestershire sauce (optional)
1 c baby spinach, chopped or 1 box of frozen spinach, thawed (optional)
Shape into loaf and bake in loaf pan or in baking dish at 350 degrees for one hour.
This can be shaped differently, just adjust cooking time according to thickness.
Labels:

Comments

Post a Comment

Popular posts from this blog

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...
Post a Comment
Read more

Rainy day Farro with chicken

     This tasted really good on this cold and rainy March evening.  I still had Farro (an Italian wheat cousin with more nutrition than brown rice) in the cupboard so I searched around for farro recipes and came up with this version. Your dad wants to eat it again (and me, too) so here it goes down on record.  I didn't really measure the ingredients so I will do my best to come up with good estimates. Sprinkle generously 1/2 - 1lb cooked chicken in large chunks (off a rotisserie chicken works well) with oregano, salt and pepper and drizzle about 1 Tb apple cider vinegar & ! Tb canola oil  over it & set aside. I think warming it a bit will help the flavor soak in the chicken but it isn't necessary. Sauté 1 large colored bell pepper, thinly sliced 1 med onion, chopped 4-5 cloves garlic, minced until glossy and softened Add in 1 1/2 c uncooked Farro, rinsed 2 1/2 c chicken broth 1/2 t cumin powder 1/4 c sun dried tomatoes in olive oi...
Post a Comment
Read more

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more