thesoupfairy: (Default)
Last night's dinner was meatloaf. I'm not going to post the recipe again, because I have posted it before.

However, I would like to offer a few tips that aren't in that post.

  1. You can add other veggies. This stretches the meatloaf and makes it more nutritious. Try carrots, bell peppers, corn, potatoes, summer squash, mushrooms, jalapeños, etc. You can dice, mince, or grate your veggies.

  2. The order of adding ingredients when making the meat mixture can make things easier on you. Here's the order I used last night, which worked really well:
    1. Break egg(s) into bowl and beat with wire whisk.

    2. Whisk in remaining liquid ingredients (ketchup, milk, Worcestershire), plus salt and pepper.

    3. Add meat and, with your hands (sorry if it grosses you out, but it's REALLY the only way to get it mixed really well!), squish this paste-consistency mixture into the meat until it's well-mixed.

    4. Now add the oats (I sometimes end up adding some fine breadcrumbs too if it's too wet) and the sautéed, cooled veggies (you don't want to burn your hands!).

    5. Repeat the squishing-mixing process with your hands.

  3. When you go to put the ketchup on top of the meatloaf after 45 minutes of baking, pat about 1/4 cup or so of brown sugar on top of the loaf (about 1/8-1/4" thick layer) and then put the ketchup on over that. This has been getting big thumbs up at my house!

  4. You can double my meatloaf recipe and get three meatloaves out of it. Each will have four generous servings or perhaps six smaller ones.

  5. If you do make three meatloaves, line a loaf pan with aluminum foil (with plenty to fold around it for protection) and then line the foil-lined pan with waxed paper (again, with enough to fold around it). Put 1/3 of your doubled batch of meat mixture into the lined loaf pan, pressing down to fill any pockets and leveling the top. Wrap the waxed paper over the meatloaf and wrap the foil well. I pulled the inch or so that was available on either side of the pan up and folded it over, which left a 2-inch gap down the center of the meatloaf. Then I took the long ends of the foil, brought them together in a tent-shape above the center of the loaf, and rolled them until they were flush against the top of the meatloaf. Then I folded the little "wings" at the sides toward the center. Freeze the loaves right in the pan if you can; they hold their shape a bit better. After they're frozen, remove from loaf pans. I like to put them in freezer bags at this point because foil has a tendency to get torn when the teenager is rooting around in the freezer. :) When you are ready to cook the meatloaf, either defrost in the fridge for a day or more, until fully thawed, then back according to recipe, or remove from the freezer and unwrap about 5 hours before dinner. Let thaw 2-1/2 hours, then cook at 350 for 2-1/2 hours.
thesoupfairy: (garlic)
Oops, I forgot the pictures again! Hope you guys can be patient with my process here! We went to our son's mother's house this evening to celebrate her birthday with her, and I almost forgot to post anything at all.

This is a favorite - it makes everybody happy when I make it.

Maka's Mealoaf

I use this same mixture for my meatballs, too! It's delicious. (Decrease the baking time if you're making meatballs - the length will depend on the size of the meatballs; just check them often.)

Prep: 15 minutes
Cook: 5-10 minutes
Bake: 60 minutes
Servings: 6

Ingredients
  • 1 tablespoon olive oil

  • 3 stalks celery, finely diced

  • 3/4 cup finely diced onion

  • 3 cloves garlic, minced

  • 1 pound ground round

  • 1 pound ground lamb or pork

  • 1-1/2 cups oats

  • 1/3 cup catsup

  • 1-1/2 tablespoons Worcestershire sauce

  • 2 teaspoons salt

  • 2 eggs, beaten

  • 4-1/2 tablespoons milk

  • 1/2 cup catsup


Directions

Preheat oven to 375°F.

Heat oil in large skillet. Sauté celery, onion, and garlic in hot oil.

Combine all ingredients except last 1/2 cup catsup. If the mixture isn't quite thick and sticky enough, add some more oats or some fine breadcrumbs. Shape into a 9-inch by 5-inch loaf in a 13-inch by 9-inch pan.

Bake for 45 minutes. Spread last 1/2 cup catsup on top of loaf and return to oven for 15 minutes more.

Remove to platter, let stand 10 minutes before slicing.




Maka's Mashed Potatoes

These are my basic mashed potatoes. I make them often.

Prep: 15 minutes (or more, depending on how fast you peel potatoes
Cook: 20 minutes
Servings: 6

Ingredients
  • 4 pounds potatoes, preferably the golden ones

  • 1 head garlic, cloves peeled but left whole

  • 1 stick butter

  • 1/2 to 3/4 cup heavy cream, half and half, or milk

  • salt and pepper to taste



  • Optional:

  • sour cream

  • chives

  • cooked crumbled bacon

  • grated cheese




Directions


Peel the potatoes or just scrub them, as your family prefers. Dice and drop into a bowl of cold water as you go. Peel garlic cloves but leave them whole.

Bring a large pot filled three-fourths full of water to a rolling boil. Drain cold water from potatoes and add them carefully to the pot with a slotted spoon. Don't burn yourself!! Add the garlic cloves.

Stir occasionally until boiling hard again, then reduce heat to medium and boil gently, uncovered, for 20 minutes or until fork-tender. Be sure to stir now and then. Drain potatoes and set aside.

Heat butter and cream in empty pot until butter is melted and cream is hot - but do not let it boil or the cream will curdle.

Mash potatoes, adding seasonings, optional additions, and cream mixture, a little at a time, until smooth and fluffy.
thesoupfairy: (Default)
The Soup Fairy

October 2012

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