Sunday, February 13, 2011

Meatloaf for Dinner!

Meatloaf for Dinner!, originally uploaded by essgee51.
We returned from Eastern Market with a bounty, including the makings of this dinner. The meatloaf recipe is based on Bittman's basic one, with changes (particularly more cheese, garlic and parsley) outlined below. It turned out to be delicious - tasty, juicy and perfect for a warm but still wintery evening. Note: Creates lots of drippings, which I'm sure we can figure out lots of delicious uses for.
  • 1/2 cup breadcrumbs (used panko)
  • 1 cup milk
  • 2 lbs. meatloaf mix (they were out of pork, so equal parts veal and beef)
  • 1 egg, lightly beaten
  • 1/3 cup parsley, chopped
  • 1 small carrot, minced
  • 1 small onion, minced
  • 1 cup Parmesan cheese, grated
  • salt and pepper to taste
  • 1/2 lb. bacon (six slices - three in the original)
Preheat oven to 350.

Soak breadcrumbs in milk till liquid is absorbed, around 5 minutes.

Mix together all ingredients except the bacon. Shape meat into a loaf in a baking pan (we used John's cast-iron skillet), then drape the bacon over the loaf. Bake for 45-60 minutes, basting occasionally with the pan juices, till the meatloaf is firm, lightly browned and 160F.

Optional: put under the broiler for a minute or two to get a browner crust.

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