|EVERY FEW MINUTES|
|MEAT LOAF DE LUXE|
2 lb. ground beef and 1/2 lb. ground beef suet OR 1 1/2 lb. beef and 1 lb. pork or lamb
1 c. pulled bread crumbs (about 1 inch size) toasted in a 300 degree oven on baking sheet about 30 minutes (turn them over several times) (or use ordinary bread crumbs)
1 c. milk (part catsup or chili sauce may be used)
3 tsp. salt
1/2 tsp. thyme
1/2 tsp. monosodium glutamate
1/2 tsp. any kind meat seasoning
1 clove garlic, chopped fine or put through garlic press (optional)
2 whole eggs, beaten slightly
3 or 4 slices bacon (optional)
In a large bowl mix above ingredients, except bacon, in the order given. Place meat preferably on an oval 17-inch heatproof serving platter, and with hands shape it into a loaf that measures about 12 inches long and 2 1/2 inches thick, tapering ends slightly. Bake in a preheated 400 degree oven for 30 minutes, then lower heat to 325 degrees. Add about 1/4 cup water or stock to drippings in pan. Add more as needed to prevent drippings from scorching during baking process. Continue to bake meat about 1 more hour if using part pork, only 45 minutes if using all beef or part lamb. Reduce time by 15 minutes for half recipe of meat. Baste meat with drippings in platter from time to time.
For additional flavor, 3 or 4 slices of bacon may be placed crosswise in meat after it has baked the first 30 minutes. If bacon slices are long, cut them in halves.
When meat is done, remove from oven; let it stand about 15 minutes before it is cut and served. Meanwhile drippings in baking dish may be removed and served separately, or they may be combined with a little water or stock and thickened with cornstarch or flour, using 1 tablespoon cornstarch or 2 tablespoons flour diluted in 2 tablespoons water for each cup of gravy to be made. Taste, and season further if necessary with a bouillon cube and commercial gravy coloring. Let simmer about 5 minutes. Around base of loaf arrange cooked vegetables and potatoes, or well seasoned buttered noodles, and serve hot. Serves 8
SPECIAL NOTES REGARDING MEAT LOAVES. Meat loaves may be served hot or cold. To reheat leftover meat loaf, slice and saute it in a small amount hot butter about 2 minutes on each side. Very delicious. Meat loaf may be baked in a loaf pan, but baking it on a flat pan produces a more delectable and brown crusty surface. If it is baked in a loaf pan, let it stand in room temperature in pan about 20 minutes to absorb meat juices before turning it out onto serving platter. Meat loaves may be shaped and baked on cake racks with drip pan underneath, following general directions. Let cool 15 minutes, then release meat from rack with a large spatula or knife, and carefully slide onto a serving platter.
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