Tag Archives: ground meat

Awesome Meatloaf (yes, really)

I don’t like ground beef, and I don’t like meatloaf.  That being said, this recipe via Martha, while being a fiddle to make, is delicious and I actually enjoy eating it!  Halve the recipe if you want a small meatloaf.  This calls for a food processor, but if you don’t have one, just mince the veggies.  The meatloaf is baked with a sauce — Niall’s very favourite — which is at the bottom of this page.

    • 4 slices white bread, torn into pieces (or any white bread bun with the crust completely off — use about 4 slices of bread worth)
    • 2 1/2 lbs ground beef
    • 1 medium onion, peeled and cut into chunks
    • 2 cloves fresh garlic
    • 2 stalks of celery, cut into chunks
    • 2 carrots, scrubbed and cut into chunks
    • 1/2 cup fresh parsley leaves
    • 1 large egg
    • 1/2 cup ketchup (you’ll need another 1/2 cup for the sauce)
    • 2 teaspoons freshly ground black pepper
    • 1 Tablespoon sea salt
    • 2 teaspoons dry mustard, like Keene’s (you’ll need another teaspoonful for the sauce)

Heat oven to 375F.  Place bread pieces into a food processor and pulse until fine crumbs form.  Transfer to a bowl (you do this first so that they don’t gunk up the processor bowl later).

Into the food processor bowl place: onion, garlic, celery, carrots, and parsley.  Pulse until finely chopped.

Add to the processor bowl, with the vegetable mixture: egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper.  Pulse until mixed.

Pour the bread crumbs back into the food processor, pulse until thoroughly mixed.

Into a large bowl, put the ground beef and break it up with a fork.  Gently mix the food processor mixture into the beef, until thoroughly combined.

Gently place the meatloaf mixture into an 8.5″ x 4.5″x2.5″ loaf pan (or use whatever loaf pan you have).

Mix these three ingredients together, then brush over the top of the meatloaf:

  • 1/2 cup ketchup
  • 1 teaspoon dry mustard (like Keene’s)
  • 2 Tablespoons brown sugar

Place in the preheated oven, and bake for about one-and-a-half hours, until the center reaches 160F.

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Filed under food, Protein

Bolognese Style Meat Sauce (I even like it)

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 carrot, peeled and minced
  • 1 celery stalk, minced
  • 1/4 cup minced bacon
  • 1/2 pound lean ground pork
  • 1/2 pound lean ground beef (you can use all beef)
  • 3/4 cup dry wine (red or white will do)
  • 1 28-ounce can of plum tomatoes, drained, then scrunched with your fingers
  • 1 cup chicken stock
  • salt
  • freshly ground black pepper
  • 1 cup cream, half-and-half, or milk

Put the olive oil in a large, deep saucepan.  Turn the heat to medium-low and, a minute later, add the onion, carrot, celery and bacon.  Cook, stirring occasionally until the veggies are tender, about ten minutes.

Add the meat and cook, stirring and breaking up any lumps, untill all pinkness is gone, about 5 minutes.  Add the wine, raise the heat a bit, and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.

Add the tomatoes to the pot, stir, and add the stock.  Turn the heat to low and cook at a slow simmer, stirring occasionally and breaking up the tomatoes and any clumps of meat that remain.  After an hour or so, add salt and pepper to taste.  Cook for at leaast another hour, until much of the liquid has evaporatd and the sauce is very thick.

Add the cream, and cook for another 15 to 30 minutes, stirring occasionally, taste and add more salt and pepper as needed.

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Filed under food, Main Course, Protein, Sauce