I am taking a break from boring you with my raves about the “No-Knead” bread. Oh, I haven’t stopped baking it. In fact, there’s a loaf undergoing the second rising right now and I am about to place another order with King Arthur Flour today. I am going to order more flour and some rice flour to try “Shirley’s” suggestion. (See the preceding post.) However, the dough is rising on non-stick foil to see if that works.*
I fixed meatloaf last night. I am always searching for a new meatloaf recipe but the good ol’ standard one from a 1960’s era Betty Crocker cookbook is the one I use most often. I normally just use ground chuck or ground round, but yesterday, I bought my grocery’s meatloaf mix. No more do groceries use beef, pork and veal. Nowadays, it’s just beef and pork, and usually pretty fatty, at that. So I was pleasantly surprised to find the mix had little fat.
Here is the recipe that I used, adapted somewhat from the cookbook.
Preheat oven to 350 degrees F.
Mix together in large bowl:
1 1/2 lbs. meatloaf mix
1/4 c. minced onion
1 c. bread crumbs
Mix together in another bowl:
1 c. milk
2 T. catsup (part BBQ sauce, optional)
1 T. horseradish
1/8 t. ground sage
1/4 t. dry mustard
2 t. salt
1/2 t. pepper
Add wet ingredients to dry and mix well. (I keep a box of disposable latex gloves under the sink for hand mixing meatloaf and other sticky things.) Bake in a loaf pan for 1 hour.
Mix 1 T. brown sugar, 1/4 c. catsup (part BBQ sauce if desired) and 2 drops Worcestershire sauce.
Spread over meat loaf and continue baking for 15 minutes more. Remove from oven and let stand for 10-15 minutes before slicing. This makes slicing it easier and keeps the juices in the meatloaf.
*I just flipped the dough off the foil and into the hot pan with no trouble at all. The foil is so clean that I am going to just brush off the remaining flour and bran and use it again next time. No waste. I will, however, go ahead and get the rice flour and try that. Thanks, “Shirley”.