Text 11459, 80 rader
Skriven 2011-05-29 15:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Meatloaf
================
 MK> Does anyone have a good Meatloaf recipe?

 DD> There is no such thing as "good" meatloaf. Edible is about as
 DD> good as it gets.

I must disagree with you again. Meatloaf is high on the list of
tasty beefy things, right behind hamburgers and grilled steaks.
And little hamburger sized fried meatloaf patties are pretty darned
good too. If yours are blah, try decreasing the fillers and
increasing the seasonings.

Or make meat pies...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tourtiere Maison
 Categories: Pies, Groundmeat, Beef, Canadian, Pork
      Yield: 12 Servings
 
      2 tb Vegetable oil or lard
      1 lb Ground pork
      1 lb Ground veal
      1 lb Ground beef
      6 cl Garlic, minced
      3 md Onions, minced
      2 c  Beef broth
      1 ts Dried sage
      1 ts Thyme
      3    Bay leaves
    1/4 ts Cinnamon
    1/4 ts Nutmeg
      1 ts Ground cloves
      1 ts Mustard powder
      2 tb Parsley flakes
      1 tb Powdered dry celery leaves
      1 ts Celery seeds
      2 oz Brandy
    1/2 c  Fresh breadcrumbs
      2 ts Salt
      1 ts Pepper
           Flaky pastry for
      3    double crust 9-inch pies
      1 lg Egg, beaten

  Heat oil in a large, heavy frying pan and saute ground pork, veal
  and beef, breaking up meat until crumbly. Add garlic and onions,
  and saute until vegetables are soft. Add beef broth, herbs and
  spices. Cover and simmer for 20 to 30 minutes. Add brandy and
  breadcrumbs. Blend in salt and pepper. Simmer briefly. Mixture
  should be moist. Cool.

  Preheat oven to 425 F. Line 3 9-inch pie pans with pastry,
  reserving an equal amount of the dough for top crusts. Fill each
  pan with meat mixture. Cover with pastry, cutting two slits in the
  center of each pie to permit steam to escape. Brush each pie with
  beaten egg. Bake tourtieres for 10 minutes. Reduce heat to 350 F
  and cook until crust is golden brown, about 25 minutes. Serve hot
  or cool completely, wrap and freeze. Makes 3 tourtieres, 4
  servings each.

  Or make miniatures in muffin tins and use as an hors d'oeuvre To
  accompany: home-made ketchup or tomato relish (chili sauce),
  mashed potatoes with mushroom sauce and dry red wine.

  Adapted from a recipe in the Montreal Gazette, December 5 1984.
 
MMMMM



Cheers

YK Jim


... I just need enough to tide me over until I need more.

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