Tuesday, March 24, 2009

Meatloaf Dinner

I made a large meat loaf last Thursday to eat for lunch over the weekend. Side dishes were a must: sweet and sour green beans, scalloped potatoes, and Southern Biscuits (I wanted rolls, but waited too late in the day, so had to go with a quick bread instead).

It was a hard weekend at work so I never got around to taking pictures until we were at the end of the leftover stage--the side dishes all eaten, we moved on to meatloaf sandwiches on sourdough bread with mozarrella cheese and brown mustard.



For Loaf:

  • 2 TB vegetable oil
  • 1 medium onion chopped
  • 1 celery stalk, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 white or whole-wheat bread slices
  • 2 LB lean ground beef
  • 1 medium carrot shredded
  • 1 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1/2 teaspoon cayenne peppe
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme

For glaze:

  • 1 cup tomato sauce
  • 1 TB light brown sugar
  • 1 TB cider vinegar
  • 1 TB brown mustard

  • Preheat oven to 350
  • Cook onion, garlic and celery in vegetable oil for about 10 minutes.
  • In large bowl tear the bread slices into small pieces and add the onion and celery mixture.
  • Add the ground beef, shredded carrot, salt, pepper, egg, and half the tomato sauce.
  • Thouroughly mix.
  • Use a bread pan to mold loaf.
  • Dump out into a 12 x 8 baking dish.
  • Combine brown sugar, cider vinegar, mustard and remaining tomato sauce.
  • Spoon sauce over meat loaf after it has been cooking for 10 minutes.
  • Bake in 350 oven for 1 1/2 hours or until meat thermometer read 155 degrees.

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