No-Pan Meatloaf
For those of you who like to color outside the lines, here's a meatloaf that leaves the shape up to you!
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No-Pan Meatloaf
Nail Professional Group
For those of you who like to color outside the lines, here's a meatloaf that leaves the shape up to you!
Ingredients:
3 slices white or wheat bread (crusts removed)
1 large carrot
1 large celery rib & celery leaves
1/2 - 1 cup flat leaf parsley
1/2 sweet onion
2 garlic cloves (minced)
Ketchup
Spicy brown or Dijon mustard
2-4 teaspoons dry mustard
4-5 tablespoons Worcestershire sauce
1/2 pound ground round or ground beef
1/2 pound ground pork
1/2 pound ground veal or ground lamb
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
1 tablespoon dark brown sugar
1 tablespoon olive oil
1/2 cup sweet onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)
Instructions:
Preheat oven to 400°F. Remove bread crusts. Use Food Processor to process the bread into crumbs, put in a large bowl and set aside. Then use food processor to mince the veggies, parsley and garlic and then combine with bread crumbs in the large bowl. Add to that bowl the meat, eggs (beaten), salt, pepper, Tabasco and chopped rosemary. Mix together 1/4 cup ketchup, 1/4 cup mustard, 1-2 tablespoons Worcestershire sauce and 2 teaspoons dry mustard. Add this to the bowl. Knead with your hands until thoroughly combined but don't over-mix. Set a wire rack over an 11 x 17 baking pan.
Cut a piece of parchment paper and place it on the rack. Form the meat mixture into an elongated loaf on the parchment paper. Mix 3 tablespoons ketchup, 3 tablespoons mustard, 2 tablespoons Worcestershire sauce, 2 1/2 teaspoons dry mustard and 1 tablespoons brown sugar together and baste the loaf and put it in the oven for 30 minutes. ***You can also double or triple this sauce (adding more or less of each ingredient to taste) and set aside for a delicious dipping sauce once the meatloaf is finished.
While the meatloaf is baking, heat the oil in a small pan and sauté the onion rings on medium heat. When soft and golden in places, add water, reduce the heat and cook until most of the water evaporates. After the 30 minutes, remove the loaf and garnish with the onion rings, sprinkle rosemary needles on top and continue baking for another 25 minutes or until meat thermometer reads 160°F. Cool on rack for 15 minutes before serving. Enjoy!
For those of you who like to color outside the lines, here's a meatloaf that leaves the shape up to you!
Ingredients:
3 slices white or wheat bread (crusts removed)
1 large carrot
1 large celery rib & celery leaves
1/2 - 1 cup flat leaf parsley
1/2 sweet onion
2 garlic cloves (minced)
Ketchup
Spicy brown or Dijon mustard
2-4 teaspoons dry mustard
4-5 tablespoons Worcestershire sauce
1/2 pound ground round or ground beef
1/2 pound ground pork
1/2 pound ground veal or ground lamb
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
1 tablespoon dark brown sugar
1 tablespoon olive oil
1/2 cup sweet onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)
Instructions:
Preheat oven to 400°F. Remove bread crusts. Use Food Processor to process the bread into crumbs, put in a large bowl and set aside. Then use food processor to mince the veggies, parsley and garlic and then combine with bread crumbs in the large bowl. Add to that bowl the meat, eggs (beaten), salt, pepper, Tabasco and chopped rosemary. Mix together 1/4 cup ketchup, 1/4 cup mustard, 1-2 tablespoons Worcestershire sauce and 2 teaspoons dry mustard. Add this to the bowl. Knead with your hands until thoroughly combined but don't over-mix. Set a wire rack over an 11 x 17 baking pan.
Cut a piece of parchment paper and place it on the rack. Form the meat mixture into an elongated loaf on the parchment paper. Mix 3 tablespoons ketchup, 3 tablespoons mustard, 2 tablespoons Worcestershire sauce, 2 1/2 teaspoons dry mustard and 1 tablespoons brown sugar together and baste the loaf and put it in the oven for 30 minutes. ***You can also double or triple this sauce (adding more or less of each ingredient to taste) and set aside for a delicious dipping sauce once the meatloaf is finished.
While the meatloaf is baking, heat the oil in a small pan and sauté the onion rings on medium heat. When soft and golden in places, add water, reduce the heat and cook until most of the water evaporates. After the 30 minutes, remove the loaf and garnish with the onion rings, sprinkle rosemary needles on top and continue baking for another 25 minutes or until meat thermometer reads 160°F. Cool on rack for 15 minutes before serving. Enjoy!
