Wednesday, March 31, 2010

Meatloaf, variation #1

I've been craving red meat a lot lately for some reason, and I'm not a huge red meat eater. Maybe it's because of all the swimming...Anyway I've been wanting to make this meatloaf for a while, since I realized I still had some ground porc in the freezer leftover from Christmas time that needed to be used. I make meatloaves quite regularly, and they're never the same. This is the first of many on this blog.

Ingredients, for an 8x4 loaf that'll feed 2-4 people:

250g(according to my new kitchen scale..) ground meat, mix of porc and beef.
1 onion
1 carrot
1 branch celeri
2 cloves garlic
1/2 cup mushrooms
2 TBSP ketchup
1 egg white
1/2 cup quinoa flakes(may need more...)
1 TBSP parmesan
Worcestershire sauce(about 2 big slpashes...)
Salt, pepper, thyme, oregano, parsley, paprika, all to taste.
1 small can tomato juice

-Cut all the vegetables finely, or pulse in the food processor if you're in a hurry.
-Sautee in a little oil, salt and pepper until semi-tender, about 5 minutes. Let it cool a bit.
-Mix all the other ingredients, except tomato juice. Add the veggies, mix it all well, get in there with your hands and squish everything nicely. If it seems too wet add flakes, or a few tablespoons of flour. But it SHOULD be quite wet, otherwise it'll turn out too dry. There's nothing worst than dry meatloaf.
-Shape into a nice little log.
-In a medium loaf pan(i used an aluminum 8x4 pan, bought at the grocery store. they come in packs. very practical...), pour half the tomato juice, put the meatloaf in and pour the rest of the juice on top. Sprinkle more salt and lots of cracked black pepper.
-Cook in a 400F degree oven for 30-40 minutes, and broil for 5 minutes to crisp the top.
*To check for doneness, just cut it up in the middle and check if it's cooked. It's the only way to know for sure.
*The juice in the pan makes a great little topping, and mashed potatoes on the side is only necessary in this case!


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