Saturday, September 24, 2011
Surprise Meat Loaf
This meat loaf takes a little more effort than most meat loaves, but it is well worth it. It also stretches a pound and a half of ground beef enough to make 8 to 10 servings. People seem to like the surprise element of finding stuffing inside. I use my favorite meat loaf recipe that calls for 1 1/2 pounds of ground beef. Another favorite recipe could be used instead.
I make a beef-flavored cream sauce/gravy to serve with this. Do try to use the freshly ground pepper. It makes a difference. We don't care for the taste, but a couple of packages of gravy mix or even canned gravy could be used. I like to serve this with mashed potatoes and a veggie.
Surprise Meat Loaf
2 eggs, beaten
1 c. milk
2/3 c. finely crushed butter-flavored round crackers (about 20)
1/2 c. finely minced onion (or use 2 T. dry minced onion)
1 t. salt
1/2 to 3/4 t. rubbed sage or poultry seasoning
1/8 t. pepper
1 1/2 t. lean ground beef (I use 85/15)
2 T. butter
1 c. chopped celery (about 3 ribs)
1 medium chopped onion
1/2 c. chopped red pepper
1 clove garlic, minced
2 T. minced parsley
1/2 to 1 T. rubbed sage or poultry seasoning
1/2 t. salt
1 egg, well beaten
1 1/3 c. dry bread crumbs.
In a large bowl, combine eggs, milk, crushed crackers, onion, salt, sage or poultry seasoning and pepper. Mix well. Add ground beef and mix until it is well combined with the other ingredients. Line a 5x9-inch loaf pan with waxed paper or foil, letting it extend beyond the sides. Using 3/4 of the meat mixture. line the bottom and side of the loaf pan. Set aside. Melt butter in a medium frying pan. Add celery, onion, red pepper, and garlic. Sauté until tender. Cool slightly. Add parsley, sage or poultry seasoning, salt and pepper. Mix well. Add egg and bread crumbs and mix thoroughly. Turn stuffing into meat lined loaf pan, patting down lightly. Top with remaining meat mixture, sealing stuffing inside. Using the extended waxed paper or foil, turn loaf into a greased 7x11-inch baking dish. Seal meat mixture over stuffing where necessary. Bake at 350 degrees for 1 hour. For a moist top, cover meat loaf at least for the first 30 minutes. For a crisper top, leave meat loaf uncovered. Let stand 10 minutes after removing from the oven. Serves 8 to 10.
1/4 c. butter or margarine
1/3 c. flour
2 c. milk
1 c. water
2 T. Better than Bouillon Beef Broth Base or bouillon granules
generous sprinkling of freshly ground pepper
Melt butter in a medium saucepan. Stir in flour. Let cook 1 or 2 minutes. Gradually stir in milk and water. Heat until boiling. Add Broth Base or bouillon granules. Cook, stirring, 1 to 2 minutes. Sprinkle generously with freshly ground pepper. Makes 2 c.
Linking to: Hunk of Meat Monday
Melt in Your Mouth Monday
Recipe Sharing Monday