|by Sharon Moore|
Following in the best-selling tradition of Muffins and Biscuits and Scones, this one-of-a-kind cookbook will delight millions of meatloaf lovers.
1 - 10 of 32 for celery carrot onion meatloaf
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Saute onion, green onion, celery, carrot, green pepper, ... tablespoon butter. Season with salt and pepper to taste. Strain. Makes approximately 1 1/2 cups.
Combine meatloaf mixture, egg, bread crumbs (or oatmeal), grated onion, parsley, evaporated ... oil several times, 1 hour, or until vegetables are golden.
Chop celery, carrots, onions and bell pepper ... minute, turn fire down to simmer and cook until liquid is reduced by one third. Serve sauce over meat loaf.
Mix all ingredients together with a little milk (about a tablespoon); mix well. Put into a glass loaf pan. Spread the rest of the tomato sauce on ...
STUFFING: Saute onion and celery in butter. Add ... shut off burner. MEATLOAF: Mix all ... with stuffing. Place carrots down the center ... to carrots and parsley.
Mix first 4 ... Put potatoes and carrots around the loaf. ... over vegetables and meatloaf. Bake at ... minutes or until potatoes are tender. Serves 4-6.
Prepare Stove Top ... enough to wrap meatloaf for baking. Flatten ... Bake at 350 degrees for 2 hours. Remove from oven; let stand 5 minutes before serving.
If possible put ... Immediately pour off all liquids. Cool meatloaf slightly before serving. This is the best you've ever tasted. You'll like it cold too.
If possible, put ... bake at 350 degrees for about 1 hour and 10 minutes. Immediately pour off all liquid. Cool meatloaf slightly before slicing. Serves 2.
Cook onion and celery in oil, approximately ... pieces. Add beef, carrot, onions, celery, ... meat loaf in baking dish. Bake at 350 degrees for 1 1/2 hours.
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