RFCJ RECIPE ARCHIVE
Posted by : martin sall KC: Meat Loaf, Momma's - meat
My thanks to Lita for her Meat Loaf & Sage recipe, it looks great and I'm eager to try it with my own fresh sage. But furthermore it reminded me of the meatloaves that my mother served, and how much I enjoyed with great anticipation their appearance on our table. Now to Momma's Meat Loaf. BTW I call it that, but only as a remembrance of my mother, had she not given me an appreciation of this humble offering we all make, then I'd have never spent time refining my own recipe that I've served for years. Momma's Meat Loaf 2lb ground lean chuck* 3/4 cup seasoned bread crumbs 1 medium yellow onion diced fine 1 large clove garlic diced fine 1 tsp olive oil 2 eggs beaten 1 8oz can stewed tomatoes 1/2 tsp kosher salt 1/2 tsp course black pepper 1 tsp parsley flakes 1 tbsp chili powder* 1 tbsp soy sauce Set oven to 450 deg. F. Strain stewed tomatoes and chop fine. Saute diced onion in tsp olive oil until golden - add garlic and continue to saute until garlic becomes clear but not brown. In mixing bowl combine all ingredients including the reserved tomato juice. Form mixture into loaf on baking dish and bake in 450 deg. F. oven for 20 min. remove from oven to strain off drippings, lower oven to 325 deg F and continue to bake for an additional 30 min or until done. Strain again and allow to rest 5 min before slicing. Serves 4-6 Note: the addition of your favorite barbecue sauce as a glaze should wait for the last 30 min of baking time. And here's a twofer.......*substitute ground lamb and curry powder for an entirely different taste and a change of pace.
