Guest guest Posted May 4, 2006 Report Share Posted May 4, 2006 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2006 Report Share Posted May 7, 2006 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. > Quote Link to comment Share on other sites More sharing options...
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