Meat Loaf De Luxe Recipe
Servings: 10
Ingredients
- 2 pound grnd beef and 1/2 pound grnd beef suet Or possibly 1 1/2 pound beef and 1 pound pork or possibly lamb
- 1 c. pulled bread crumbs (about 1 inch size) toasted in a 300 degree oven on baking sheet about 30 min (turn them over several times) (or possibly use ordinary bread crumbs)
- 1 c. lowfat milk (part catsup or possibly chili sauce may be used)
- 3 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon monosodium glutamate
- 1/2 teaspoon any kind meat seasoning
- 1 clove garlic, minced fine or possibly put through garlic press (optional)
- 2 whole Large eggs, beaten slightly
- 3 or possibly 4 slices bacon (optional)
Directions
- 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 which measures about 12 inches long and 2 1/2 inches thick, tapering ends slightly. Bake in a preheated 400 degree oven for 30 min, then lower heat to 325 degrees. Add in about 1/4 c. water or possibly stock to drippings in pan. Add in 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 min if using all beef or possibly part lamb. Reduce time by 15 min for half recipe of meat. Baste meat with drippings in platter from time to time.
- For additional flavor, 3 or possibly 4 slices of bacon may be placed crosswise in meat after it has baked the first 30 min. If bacon slices are long, cut them in halves.
- When meat is done, remove from oven; let it stand about 15 min before it is cut and served. Meanwhile drippings in baking dish may be removed and served separately, or possibly they may be combined with a little water or possibly stock and thickened with cornstarch or possibly flour, using 1 Tbsp. cornstarch or possibly 2 Tbsp. flour diluted in 2 Tbsp. water for each c. of gravy to be made. Taste, and season further if necessary with a bouillon cube and commercial gravy coloring. Let simmer about 5 min. Around base of loaf arrange cooked vegetables and potatoes, or possibly well seasoned buttered noodles, and serve warm. Serves 8
- SPECIAL NOTES REGARDING MEAT LOAVES. Meat loaves may be served warm or possibly cool. To reheat leftover meat loaf, slice and saute/fry it in a small amount warm butter about 2 min 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 min 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 cold 15 min, then release meat from rack with a large spatula or possibly knife, and carefully slide onto a serving platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 10 servings | |
| Calories 278 | |
| Calories from Fat 192 | 69% |
| Total Fat 21.28g | 27% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 975mg | 41% |
| Potassium 296mg | 8% |
| Total Carbs 1.48g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.35g | 1% |
| Protein 19.02g | 30% |
