Friday, June 14, 2013

Mrs Benson's Meat Loaf

In "The Ricardo's Change Apartments", "Lucy" & "Ethel" drop in on "Mrs Benson" to convince her to switch apartments and are greeted with, "Come in, come in.  I was just mixing a meatloaf."  Simple, pure domesticity, at its best:)

Well, as I'm still in the unpacking stage with our new home, I haven't had much inspiration for dinner...and yet, meatloaf always sounds good...that is, good meatloaf;)

After doing a little research on meatloaf, I was introduced to 'meatloaf mix' which is ground beef, ground pork & ground veal, in equal proportions- evidently this used to be standard fare at the "market" but no longer is available in most least here.

So one morning during our weekly shopping run, I snagged some quick sale all natural ground veal & organic ground beef and popped them in the freezer until I was ready to assemble my 'proper' meatloaf:)

Ingredients all in place, this is the recipe I used, courtesy of Cook's Country- it's SO good & I just love the mini loaves:)

30 Minute Meat Loaf
 2/3 cup crushed Saltine crackers (17 crackers)
1/4 cup whole milk
3 tbsp Worcestershire sauce
1/3 cup chopped fresh parsley
1 1/2 tbsp Dijon mustard
1 large egg
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1 1/2 pounds meatload mix
2 tsp vegetable oil
1/2 cup ketchup
1/4 cup packed light brown sugar
4 tsp cider vinegar

1. Adjust oven rack to middle position, place a broiler pan with a slotted top on the oven rack & heat to 500 degrees.
2. Mix the crackers, Worcestershire sauce, parsley, mustard, egg, onion powder, garlic powder, cayenne, salt & pepper in large bowl.  Add the meat and mix by hand until evenly combined.  Form into 4 tightly packed loaves, each measuring 4 by 3 inches.

3. Heat the oil in a large nonstick skillet over medium-high heat until just smoking.  Cook the loaves until well browned on the top & bottom, 2-3 minutes per side.

4. For The Glaze: While the meat is browning, combine all the glaze ingredients in a bowl.


5. Carefully transfer the loaves to the slotted broiler- pan top and spoon 1 tbsp glaze over each loaf.  Bake until an instant read thermometer inserted in the middle of a loaf reads 160 degrees, 7 to 9 minutes.  Let the loaves rest on the broiler pan 3 minutes.  Serve passing the extra glaze.

I have now made this recipe twice.  The first go around, I served the meat loaf with jacket potatoes and sauteed kale & red onions:)

The second go around, I served the meat loaf with Crispy Potato fans and a baby Romaine salad with Blue Cheese dressing:)

Scrumdiddlyumptious both times!!! 

"Lucy" remarks to "Mrs Benson", "Smells great!" & I guarantee your family will state the same!

Hope you enjoy:) 

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