If you like meatloaf, you will LOVE this recipe. I found a basic meatloaf recipe online years ago and edited it to come up with this one. It really is great and I hope you guys will try it and let me know how you like it.
Bob Out's Meatloaf...
2 pounds ground beef
1/2 cup chopped onion
1 tsp minced garlic
1/2 tsp pepper
1/2 tsp mustard
1 tbs Worcestershire Sauce
3 tbs ketchup
1 1/2 tbs chopped fresh parsley
1 cup dry bread crumbs
1 egg
Mix all ingredients together and form into a loaf. I also add more ketchup to the top before baking but I know some people don't like that. So add as much to the top as you like or none at all.
Please a pan of hot water on the rack below the meatloaf and bake in a preheated 350 degree oven for 1 hour. The hot water keeps the extra moist and delicious.
I served it with Ina Garten's Buttermilk Mashed Potatoes. Here's that recipe...
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place in a bowl and mash with a potato masher. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Please a pan of hot water on the rack below the meatloaf and bake in a preheated 350 degree oven for 1 hour. The hot water keeps the extra moist and delicious.
I served it with Ina Garten's Buttermilk Mashed Potatoes. Here's that recipe...
3 pounds boiling potatoes, peeled
1/2 cup milk
1 stick unsalted butter
3/4 to 1 cup buttermilk(depending on how thick you like them)
1/2 teaspoon freshly ground black pepper
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place in a bowl and mash with a potato masher. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
YUMMY!
I really think the fresh parsley makes all the difference. You can also add chopped celery to it but I have so many friends with an aversion to celery that I typically don't add it anymore.
Bob Out
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