Meatloaf Recipe With Crackers
source (google.com.pk)Ingredients:
2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard
Directions:
1
Preheat oven to 350.
2
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
3
Bake at 350 for 45 minutes.
4
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
It’s not your grandma’s meatloaf, it’s better… there, I said it! I know, some of you are thinking “them’s fightin’ words” and hitting unsubscribe right now. But in all seriousness, I don’t go labeling recipes as being “best” willy-nilly. As a mater of fact, out of nearly 600 recipes, there have so far only been 3 that I’ve deemed worthy of getting the title “best”.
Sure I have a page with a few dozen of my favorite dishes on this site, but in order to get “best” in the title it has to be something unparalleled. In this case, this meatloaf is the kind of delicious that has me sneaking back to the fridge to nibble on leftovers as I write this post.
While meatloaf has legitimate ancestry stretching back to various dishes from across Europe, it didn’t become widely popular in the US until the Great Depression. Rationing made it necessary to find clever ways to stretch what little meat was available, and it’s around that time that meatloaf became as American as apple pie (which isn’t actually American at all, but that’s a topic for another post). Sadly the budget friendly, belly filling qualities of meatloaf made it perfect for school cafeterias and microwave dinners, which gave it a bum rap over the years.
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The thing with meatloaf is that it’s not a solid piece of meat, which means you can season it right to the core, then adjust the richness and texture to suit your tastes. Personally I like my meat tender, moist and flavorful. To paraphrase Descartes: “I crave, therefore I make”.
Breadcrumbs and milk not only make the meatloaf tender, the milk adds moisture, while the breadcrumbs reabsorb the juices released by the meat. As for flavor, I throw everything I have in my flavor arsenal at it; this includes onions, cheese, Worcestershire sauce, soy sauce, and to top it all off, thick slices of bacon. A sweet tomato glaze on top not only helps disguise the rather unsightly log of meat, it brings a balancing sweetness to the savory meat underneath.
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want want to share this recipe just share the link rather than the whole recipe.
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