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Meat Loaf This recipe uses simple ingredients, yet is always surprisingly delicious. Inclusion of sausage, distributed through the ground beef, provides interesting flavors without addition of the traditional veal or pork. This is excellent served with mashed potatoes and coleslaw. Comfort food! Serves 4 Ground beef, 1 pound Milk, or chicken or meat stock, or water, tablespoons Spruce Street Pungent Sauce (see below), ½ cup, or other pungent Preheat oven to 375 degrees F. Place ground meat in the mixing bowl. Break apart with fork, or electric hand held mixer with corkscrew blades. Crumble optional sausage, first removing skin if it is in a casing. Stir the sausage into the beef. Shave carrots, or chop them fine, so that they will be cooked. Stir in onions and carrots. Season mixture with salt, pepper, and thyme. Stir in bread crumbs. Stir in milk or stock gradually until mixture coheres together like very soft butter. Be stingy with liquid, unless you wish a moist meat loaf. Place mixture in un-oiled baking dish. Bake until done. Move loaf about at 15 minute point to prevent sticking., Baking will take about 60 to 75 minutes. Roasting thermometer will read about 160 degrees F. Crust should be slightly crisp. Serve with a Pungent Sauce (catsup, soy sauce, tiger sauce, 2:1:1.) Variations Instead of milk, use chicken or meat stock. |
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