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THE ULTIMATE COMFORT FOOD : MEAT LOAF. EASY WITH ALL YOUR LEFTOVERS IN THE FRIDGE

Meatloaf is one of the easiest dish to make and it is fun too. So far we have not made a meatloaf which is a failure. It is not only quick to make, it is also better the next day. So just make a lot of it.

Always let your meatloaf rest before you slice it so that it can cool off in the shape of the pan. We love the regular loaf pan which makes it look like a loaf of bread. And always with ketchup, ok not always, onion relish is very delicious with it too.

It is so so so great as a sandwich too.

Here is what you need :


INGREDIENTS :
  • Mince of beef or beef with pork, 5000gm
  • Onions. One large onion is usually enough
  • Herbs. We like to use dried mixed herbs
  • To pack your meatloaf with more flavors, add leftover vegetables. Root vegetables like carrots are always the best. Because you are baking the loaf, add vegetables that can be cooked under high temperature in the oven. Other veg includes parsnip, potatoes, turnips, peppers...etc. Just make sure you mince everything finely.
  • Eggs to bind the mixture together
  • Breadcrumbs to bind the mixture together
  • Salt and pepper, nutmeg and or cinammon
  • Some people put mustard but we like to have it with mustard after.
  • As you can see, it is very versatile. Just research on more recipes and experiment.
We usually keep some frozen breadcrumbs in the freezer, but you can always buy breadcrumbs.

We usually use the bread without the crust for bread and butter pudding. We then freeze the crust and grind it when we need it.

Mix all the ingredients together. There isn't a fixed measure of the proportions. This is why it is so easy! Just make sure the mixture is sticky/bindy enough after you mix everything up.

Pour mixture into a greased tin and pat it down. Put it into a preheated oven of 180 degree celsius and cook for 45-60 minutes. Let it cool before slicing. It usually is so much better the next day because the consistency is then so much better and firmer as a loaf.

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