RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Meat Loaf with Sage & Mustard - meat
Here is a Kosher Basic Meat loaf with Sage & Mustard - a meat loaf is always very forgiving and holds a multitude of ingredients - you can "soup it up or not, crockpot or not" whatever you choose to do with it, and then some. Try it, you'll enjoy it. Remember, a meatloaf is only as good as your imagination can make it. Lita. alotzkar@home.com Meatloaf with Sage & Mustard 1 1/2 lb Lean Ground Beef 1/2 cup bread crumbs * 1 ea Egg; Lg 1 cup tomato juice 1/4 cup Onion; Chopped, 1 ts Salt 1/2 ts Mustard, Dry 1/4 ts Pepper 1/8 ts Sage 1/4 ts Garlic Powder 1/2 cup Sauce ** 1 Tbsp Worcestershire Sauce * You can substitute the 1/2 Cup of Dry Bread Crumbs for 1/2 Cup of Matzo meal or more if necessary. ** You can use catsup, chili sauce or barbecue sauce as a topping Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 Tbsp of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package (using water & margarine instead of milk & Butter) and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle chopped green onion over them. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 can French onion soup with 1/4 can vegetarian soup mix (10 3/4 oz size) and 1/4 to 1/2 cup of water in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. (serve over mashed potatoes) adapted by Lita Lotzkar
