Tuesday, December 30, 2008
december 30, 2008: frugal feasts the meatloaf recipes
photo by Ken Williams of the Concord Monitor
Beef! Bacon! Worcestershire! What's not to like?
2 pounds ground pork
2 pounds 85% lean ground beef
Fresh breadcrumbs from 4 slices bread
1/2 cup light cream or milk
4 tablespoons worcestershire sauce
1 small onion, chopped
3-4 sprigs parsley, chopped
1 teaspoon kosher salt
fresh ground pepper to taste -- approximately 8 grindings
2/3 cup ketchup
4-6 slices bacon
Put the ground meats into a large bowl and set aside.
In a medium bowl, mix together the breadcrumbs, milk, worcestershire sauce, onion, parsley, sat and pepper. Blend well and add to the meats. Using your bare hands, gently mix everything together making sure to scrape the bottom of the bowl. Mixtures should be loose and lumpy.
Dump onto a foil lined cookie sheet and shape into a wide, low loaf shape. Frost with the ketchup and drape with the bacon. Bake at 350 degrees for 60 minutes. let rest for 10 minutes before slicing.
Serves 8 with some leftovers for sandwiches.
A delicious concoction of onion soup, barbeque sauce and parmesan!
This serves 10 with no leftovers at $1.30 per serving
Preheat oven 375
1lb lean ground pork
1lb sweet Italian sausage
2.5 lbs 80% ground beef
1 8oz. container grated parmesan cheese
10 slices bread, torn into dime sized pieces
1.5 cups evaporated milk (not sweetened condensed)
4 cloves garlic crushed
1packge dried onion soup mix
¼-cup barbecue sauce
¼-cup Worcestershire sauce
2tbls parsley fresh 1tbls dry
Barbecue sauce for top
Place bread in large bowl and cover with the evaporated milk. Add parmesan cheese, garlic, Worcestershire, dried parsley, 1/4 cup barbeque sauce, onion soup mix and blend well. Add the meats and mix until combined. Drop into a 13x9 inch baking pan and mold into a loaf. Cover with additional barbeque sauce. Bake for 1 hour at 375 degrees until cooked through. Let rest 10 minutes before slicing.