Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Vegetables -- First. I just used my mini food processor to fine chop the vegetables - saves tons of time, but you can chop them by hand if you want. In a small saucepan melt the butter and saute the onion, celery, carrot and garlic on medium heat. Don't cook them too fast, you want them to sweat slowly for about 5 minutes until they are tender. Base -- Then transfer the vegetables to a large bowl .Add in the egg, steak sauce, worcestershire, oregano, thyme, parsley, marjoram or dried oregano (both will well, I just love the fresh marjoram if you have it), salt and pepper. Mix well to combine. Bread -- In a flat pan or dish, add the milk and soak each slice of bread just for a few seconds and then squeeze out most of the milk. Add the bread slices breaking them up into the bowl. Save the milk, don't throw it out. Mix the bread crumbs inches. Meat -- Quick Note: You can use all beef for this, but I really prefer the mix. You could also, substitute turkey for the veal if you want, but - Beef, Veal and Pork are my favorites. Now, add in the meat. You can use a spoon, but honestly, I use my hands to mix everything together. You don't want to over mix as the meat can get tough. Loaf -- I prefer to free form my loaf rather than using a loaf pan, but if you want, you can use a loaf pan. If using a pan, I line it with parchment paper, but I really prefer to form mine on a cookie sheet lined with parchment paper. This way when you glaze the meat loaf you can glaze the sides as well. This is the way we always did it in the restaurant. As mentioned above, you can make 2 smaller loafs vs 1 loaf, the cooking time is all that changes. Glaze -- In a small bowl, mix the ketchup, brown sugar and cider vinegar together. Cook -- Middle shelf in a 350 degree oven. Depending on on thick you make your loaf, it should take between 50 minutes to 1 hour 15 minutes. I make mine fairly thick so it takes just about 1 hr 15 minute Bake for about 40-45 minutes and then glaze. Cook another 10-15 m
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Corrugated surface loaf pan — even heat, easy release
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian classic espresso — 58mm portafilter, upgradeable, reliable
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Corrugated surface loaf pan — even heat, easy release
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian classic espresso — 58mm portafilter, upgradeable, reliable