Online Recipe Database Direct Access

Tools
Recipes
RSS Feeds
Information
Links
This recipe is liked by 0 person(s).

Cafe Delights Meat Loaf

Cafe Delights Meat Loaf Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

Ingredients Meatloaf:
    4 slices  bread, ripped up into 2-inch pieces
    1/2 cup  milk
    1 tablespoon  olive oil
    1  onion, finely chopped
    4 cloves  garlic, minced
    2 pounds (1 kg)  ground beef mince,, (regular or lean)
    1 cup  shredded parmesan cheese,, (please use fresh)
    2 large  eggs
    ¼ cup  parsley, chopped
    3 tablespoons  tomato paste
    2 tablespoons  Worcestershire sauce
    1 tablespoon  Dijon mustard
    1 teaspoon  salt
    1/2 teaspoon  pepper
Glaze: 3/4 cup ketchup? (Australian tomato sauce)
    2 tablespoons  tomato paste
    2 tablespoons  light brown sugar, packed
    4 tablespoons  cider vinegar
      white vinegar, alternative
    1 teaspoon  Worcestershire sauce
    1 teaspoon  garlic powder
    1 teaspoon  onion powder
    1/2 teaspoon  cracked black pepper

Instructions
Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.
Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and sauté for a further 30 seconds until fragrant. Set aside and allow to cool slightly.
Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix with your hands until everything is just combined (try not to over-mix).
Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.
Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.
Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact