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by Urbana
What do you make when hamburger's on sale? Meatloaf! The leftovers make
great sandwiches, cold or hot, which is a big deal here at Gold Loaf Test
Kitchens where we pack lunches every day. We like to bake the meatloaf in
a roasting pan, and roast potatoes in there, too - cut into chunks, tossed in olive oil, salt and pepper, and sitting in a little
pan made out of tinfoil to protect them from the meatloaf grease. Be crazy and toss some sweet potatoes in there too! The
next day, you can make a quick homemade potato salad out of the leftover
potatoes. Of course the classic side dish with meatloaf is mashed potatoes.
Leftover mashed potatoes can be put in the hot meatloaf sandwich the next day
or fried up for breakfast, like polenta, and served with eggs. If
you prepare your meatloaf ahead of time and stick it in the fridge, be sure
to bake it about ten minutes longer. We like it best with half pork and half
beef, but often make it with just beef. Let the meatloaf sit, loosely covered with foil, for about ten minutes before slicing.
Good Old Meatloaf
elvosity=high
1/2 medium onion, chopped finely
3 cloves of garlic, minced
1 T vegetable oil
2 lb ground beef or 1 lb each ground beef and ground pork
1/2 cup ketchup
1 tablespoon mustard
1 1/2 teaspoon worcestershire sauce
3/4 cup breadcrumbs
1 egg
1/2 bunch fresh Italian parsley, chopped finely
salt and pepper
Preheat oven to 350. Saute the onion and garlic until soft, then
set aside to cool as you measure out all of the other ingredients into
a big bowl. Combine everything with your hands, or - if
you must - an appropriate kitchen implement. Lightly oil a roasting pan or
a rimmed baking sheet. Turn the mixture out on to the pan and shape into
an oval loaf. Bake for 60 minutes, or until well-done.
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