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April 2, 2009

Classic Meat Loaf

Filed under: Beef, Main Dish — Tags: , — bettylou79 @ 11:30 am

My mom recently attended a Pampered Chef party and she asked me if I wanted or needed anything.  I told her I was interested in trying a piece of stoneware and I figured that the loaf pan would be a good place to start.  She surprised me and bought it for me!  A lot of people rave about stoneware so I decided it was time to give it a whirl. Here is a peek at the loaf pan that I bought.  This picture is from the Pampered Chef website.

stoneware-loaf-pan

I know that you are supposed to season it by making a high fat recipe in it.  I decided that meat loaf would be perfect for that!  I plan on making some banana bread to break it in next.  I did find this recipe on Cooking Light’s website though but it was delicious!  I loved the little kick that the Dijon mustard gives the meatloaf.  My husband and I have been eating it as leftovers and I’ve even made a meat loaf sandwich.  My grandpa would be proud!

I’m going to be having a Pampered Chef catalog party this month so be on the look out for that announcement!

No picture of the meat loaf, I figure you all know what meat loaf looks like.

Enjoy!

Classic Meat Loaf

source: Cooking Light

Ingredients

  • 1  (1 1/2 ounce) slice white bread
  • 2  tablespoons  fat-free milk
  • 1/2  cup  ketchup, divided
  • 2/3  pound  ground beef, extra lean (raw)
  • 1/2  pound  lean ground veal
  • 6  ounces  lean ground pork
  • 1/2  cup  chopped onion
  • 1/3  cup  chopped fresh parsley
  • 1  tablespoon  Dijon mustard
  • 1  teaspoon  dried basil
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  large egg whites
  • Cooking spray

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

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February 18, 2009

Mini Meat Loaves

Filed under: Beef, Italian, Main Dish, Turkey — Tags: — bettylou79 @ 1:07 pm

Boy oh boy!  These are delicious!  My husband was already eating and oohing and ahhing over his meat loaf before I had finished taking pictures.  He said these reminded him of the meatballs that I make but in meatloaf form.  These were so tender and moist.  I will definitely be making this recipe again!  I did make a few changes to the recipe.  I used ground turkey instead of beef and I baked them for about 20 minutes instead of 15 minutes.  When I make these again I will add a few more spices and some garlic.

I found this recipe in my February issue of Better Homes and Gardens magazine.  I’m so glad that I ripped out this one!  This is a great recipe for a week night because it goes together and bakes so quickly.  I paired this with some mashed potatoes with mozarella and broccoli.  I suggest you try this recipe soon!  Sorry about the blurry picture.  All of my pictures turned out blurry!  Argh!

Enjoy!

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Mini Meat Loaves

source: Better Homes and Gardens

Ingredients

  • 1 egg, lightly beaten
  • 1 cup purchased pasta sauce
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons fresh basil leaves, coarsely chopped if large
  • 1 lb. lean ground beef
  • 1 cup shredded mozzarella cheese (4 oz.)

Directions

1. Preheat oven to 450 degrees F. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2×2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

Serves 4.

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