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Meat Loaf

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Ingredients For the Meat Loaf

 

 

 

 

2 pounds lean ground beef

 

 

 

3 large eggs

 

 

 

1 cup bread crumbs

 

 

 

2/3 cup sliced green onions

 

 

 

1/2 cup milk

 

 

 

1/2 cup chopped fresh parsley

 

 

 

3 large garlic cloves, minced

 

 

 

2 tablespoons Worcestershire sauce

 

 

 

1 teaspoon salt

 

 

 

1/4 teaspoon black pepper

 

For the Decoration

 

 

 

1 jar (12 ounces) roasted red peppers, drained and patted dry

 

 

 

3 1/2 cups hot mashed potatoes

 

 

 

8 cherry tomatoes, stems removed

Prep Time: 40 minutesBaking Time: 20-25 minutesServes 8

 

 

 

DirectionsPreparing the Meat Loaf 1. Preheat oven to 375F. In a large bowl, combine ground beef, eggs, bread crumbs, green onions, milk, parsley, garlic, Worcestershire sauce, salt and pepper just until blended. 2. Divide mixture between two 8-inch round cake pans, patting to cover pans evenly and make level. 3. Bake meat loaves until juices run clear when meat is pierced with a fork, or meat loaves register 170F on a meat thermometer, 20-25 minutes. Remove pans from the oven; cover loosely with foil and let stand for 10 minutes. Decorating the Meat Loaf 1. Pour off juices from pans. Invert 1 meat loaf onto a flat serving plate. Using a small sharp knife, trim red peppers so that they lie flat. Cover top of meat loaf with a single layer of roasted red peppers. 2. Invert second meat loaf onto red pepper layer. Using a spatula, spread 2 1/2 cups mashed potatoes over top and sides of meat loaf. Spoon remaining potatoes into a pastry bag fitted with a large star tip. Pipe swirls around top edges of cake. Pipe stars around bottom of cake. 3. Place cherry tomatoes, stem-ends down, in a ring around top of meat loaf "cake" to resemble cherries. Cut meat loaf into wedges; serve immediately. Per serving: 354 Cal.; 26g Protein; 13g Fat; 34g Carb.; 845mg Sodium; 117mg Chol.; 1g Fiber Village TipLet the meat loaves stand for 10 to 15 minutes after baking to allow them to set; this will make them easier to remove from the pan.

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Sounds good ,I like to add sour cream to my meat loaf mix ,i know it

sounds weird but taste very good i also make mini loaves instead of

big ones .

, whtgypsywtch wrote:

>

>

> Ingredients

> For the Meat Loaf

> 2 pounds lean ground beef

> 3 large eggs

> 1 cup bread crumbs

> 2/3 cup sliced green onions

> 1/2 cup milk

> 1/2 cup chopped fresh parsley

> 3 large garlic cloves, minced

> 2 tablespoons Worcestershire sauce

> 1 teaspoon salt

> 1/4 teaspoon black pepper

> For the Decoration

> 1 jar (12 ounces) roasted red peppers, drained and patted dry

> 3 1/2 cups hot mashed potatoes

> 8 cherry tomatoes, stems removed

> Prep Time: 40 minutes

> Baking Time: 20-25 minutes

> Serves 8

>

> Directions

> Preparing the Meat Loaf

> 1. Preheat oven to 375F. In a large bowl, combine ground beef,

eggs, bread

> crumbs, green onions, milk, parsley, garlic, Worcestershire sauce,

salt and

> pepper just until blended.

>

> 2. Divide mixture between two 8-inch round cake pans, patting to

cover pans

> evenly and make level.

>

> 3. Bake meat loaves until juices run clear when meat is pierced

with a fork,

> or meat loaves register 170F on a meat thermometer, 20-25 minutes.

Remove

> pans from the oven; cover loosely with foil and let stand for 10

minutes.

>

> Decorating the Meat Loaf

> 1. Pour off juices from pans. Invert 1 meat loaf onto a flat

serving plate.

> Using a small sharp knife, trim red peppers so that they lie flat.

Cover top

> of meat loaf with a single layer of roasted red peppers.

>

> 2. Invert second meat loaf onto red pepper layer. Using a spatula,

spread 2

> 1/2 cups mashed potatoes over top and sides of meat loaf. Spoon

remaining

> potatoes into a pastry bag fitted with a large star tip. Pipe

swirls around top

> edges of cake. Pipe stars around bottom of cake.

>

> 3. Place cherry tomatoes, stem-ends down, in a ring around top of

meat loaf

> " cake " to resemble cherries. Cut meat loaf into wedges; serve

immediately.

>

> Per serving: 354 Cal.; 26g Protein; 13g Fat; 34g Carb.; 845mg

Sodium; 117mg

> Chol.; 1g Fiber

>

> Village Tip

> Let the meat loaves stand for 10 to 15 minutes after baking to

allow them to

> set; this will make them easier to remove from the pan.

>

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