LEFSElover
Executive Chef
Sought the world over yesterday to find something that would float my boat in the form of a meatloaf.
Here it is. Husband said best meatloaf I've ever made, period. I added/tweeked it so this isn't plagiarism. Instructions are exactly what I did, regardless of whether it sounds right or wrong.
Preheat oven to 350°.
1 1/2 lb ground beef 86%
5 strips OM bacon
2 ounces deli sandwich turkey meat
put all in the Cuisinart to combine
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3/4 c dried/toasted sourdough bread crumbs
2 eggs
1/2 c 1/2&1/2, coffee cream
1 1/2 t "My House" seasoning {salt/pepper/onion powder/garlic powder combined in a shaker}a version of PD's
1 T worchershire sauce
put all of this in the KitchenAide and mix well.
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plop onto a baking/cookie sheet free form and tunnel out a trough down the middle of it for the filling to go. make the filling.
````````
in heavy skillet put:
2 T butter and melt, to that add 1 cup chopped onion and 1 cup chopped *mushrooms. saute until wilted and soft and add 1/2 c sour cream. stir to combine, take off heat. let cool.
place as much in the trough as will hold so that you can still pinch the meatloaf mixture over it to close.
put cellophane over the meatloaf and place it cookie sheet and all, in the frig for 3 hours to firm up.
remove cellophane, using the largest spatula ever or two, lift the meatloaf off the cookie sheet and into a baking glass pan with bread slices on the bottom. place this baking dish inside a bigger one that contains about 1 cup water. make glaze.
`````````
in heavy saucepan put:
1 cup tomato sauce
3 T white balsamic vinegar {thank you KE}
3 T honey
2 T dijon mustard
1 T worchestershire sauce
1 t cumin
1/2 t hot pepper sauce
let come to a simmer, take off heat, ladle most over top of meatloaf, put meatloaf in oven and bake one hour, inside temp was 145°. take out, let set before slicing, ladle more glaze over top before serving.
*I used a variety of fancy mushrooms in a jar that I had bought just for the jar.
They were in a marinating liquid that I rinsed off in my colander first.
Here it is. Husband said best meatloaf I've ever made, period. I added/tweeked it so this isn't plagiarism. Instructions are exactly what I did, regardless of whether it sounds right or wrong.
Preheat oven to 350°.
1 1/2 lb ground beef 86%
5 strips OM bacon
2 ounces deli sandwich turkey meat
put all in the Cuisinart to combine
```````
3/4 c dried/toasted sourdough bread crumbs
2 eggs
1/2 c 1/2&1/2, coffee cream
1 1/2 t "My House" seasoning {salt/pepper/onion powder/garlic powder combined in a shaker}a version of PD's
1 T worchershire sauce
put all of this in the KitchenAide and mix well.
````````
plop onto a baking/cookie sheet free form and tunnel out a trough down the middle of it for the filling to go. make the filling.
````````
in heavy skillet put:
2 T butter and melt, to that add 1 cup chopped onion and 1 cup chopped *mushrooms. saute until wilted and soft and add 1/2 c sour cream. stir to combine, take off heat. let cool.
place as much in the trough as will hold so that you can still pinch the meatloaf mixture over it to close.
put cellophane over the meatloaf and place it cookie sheet and all, in the frig for 3 hours to firm up.
remove cellophane, using the largest spatula ever or two, lift the meatloaf off the cookie sheet and into a baking glass pan with bread slices on the bottom. place this baking dish inside a bigger one that contains about 1 cup water. make glaze.
`````````
in heavy saucepan put:
1 cup tomato sauce
3 T white balsamic vinegar {thank you KE}
3 T honey
2 T dijon mustard
1 T worchestershire sauce
1 t cumin
1/2 t hot pepper sauce
let come to a simmer, take off heat, ladle most over top of meatloaf, put meatloaf in oven and bake one hour, inside temp was 145°. take out, let set before slicing, ladle more glaze over top before serving.
*I used a variety of fancy mushrooms in a jar that I had bought just for the jar.
They were in a marinating liquid that I rinsed off in my colander first.
