Saturday, September 27, 2008
homestyle meatloaf with a twist~
this is a classic meatloaf recipe but it just gets better with the addition of the cream of mushroom soup which made it tastier and oh so yummy!!!
i found it is best to saute the vegetables first before mixing with all of the other ingredients to bring out the flavor.
500 gms ground pork
500 gms ground beef
1 can cream of mushroom soup
1 med size carrot, chopped
1 zucchini, chopped
2 med size onions, chopped
4 slices of fresly grated bread (or 1 cup of breadcrumbs)
1/2 tbsp prepared horseradish ( you can omit this if not available)
1 tbsp. Dijon mustard
3 tbsp. sweet blend ketchup
1 tbsp. worcestershire sauce
4 tbsp. chopped parsley
1tbsp. liquid seasoning
3 tbsp. sweet pickle relish
1/2 cup paramesan cheese (or you can just use plain cheese)
salt and pepper to taste
Basting sauce: balsamic vinegar and sweet style ketchup
Preheat oven to 375 degrees.
Heat pan with olive oil. Saute onions, carrots & zucchini. Season with salt and pepper. Set aside.
In a mixing bowl, combine together the rest of the ingredients. Mix well to blend.
In a baking pan form the mixture into a meatloaf and spread with the basting sauce.
Bake in the oven for an hour and 30 minutes.
Let the meatloaf rest in the pan for 15 minutes then pour out the drippings into a bowl to make a gravy.
Serve with gravy on the side.
In a saucepan, heat pan drippings until bubbly. Using a whire whisk, blend in 4tbsp all purpose flour and mix well until smooth. Ass in beef cube dissolved in warm water, 2 tbsp liquid seasoning and 1/4 cup red wine. Add salt and pepper to taste.