Tuesday, January 19, 2010
Meat Loaf Experimentation
2 tbsp. unsalted butter
1 1/4 c. onion, finely diced
1 1/4 c. mushroom, finely chopped
1/2 celery, finely diced
1 whole red bell pepper, finely chopped
salt and pepper
1 tsp. dried thyme
4-6 cloves of minced garlic
1/2 cup carrot, finely chopped
1 cup fresh bread crumbs
1/2 cup half-and-half
1 1/2 lb. ground beef
12 oz. package of hot sausage
1 3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup ketchup
2 tbsp. brown sugar
2 tsp. apple cider vinegar
Preheat oven to 350 degrees.
In large skiller heat butter until melted and foaming. Add onions, mushrooms, celery and red bell pepper. Season to taste with salt and pepper. Cook a few minutes, being careful to not brown.
Sprinkle thyme over onion mixture. Add garlic. Cook and stir until onions are tender and translucent. Stir in chopped carrot; remove from heat. Cool completely.
Meanwhile, soak bread in half-and-half.
In large mixing bowl combine meats. Once mixed, combine with cooled vegetables, bread crumb mixture and eggs. Add the salt and pepper measurements listed above. Using hands, mix until well blended.
Turn mixture into baking dish, shape into loaf.
For ketchup topping: combine ketchup, brown sugar and vinegar. Spoon over top of meat loaf.
Bake on middle rack for one hour. Let rest for ten minutes before slicing.