Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, March 29, 2011

Meatloaf

Today i need some comfort food and also something that will feed the family for at least 2 days since i have a lot of cooking to do for Cannon's Birthday Party. Meatloaf, Roasted Potatoes and Cauliflower and Buttered Corn, doesn't that just scream comfort?
I grind my meat in a meat grinder attachment for my Kitchen-Aid mixer but if you have a food processor will work just as well , or if you prefer to buy ground beef and pork works too. This recipe makes 2 loaves.





Ingredients:
2 1/2 lb. of sirloin
1 1/2 lb. of pork loin
1 large yellow onion
6 cloves of garlic
1 small pepper(your choice of color) , thinly sliced
4 tablespoons of olive oil divided
64 oz can whole peeled tomatoes
1 tablespoon of tomato paste
1 teaspoon of sugar
Fresh chopped parsley
1 tablespoon of oregano
Fresh chopped basil
2 1/2 cups of plain bread crumbs
1 beaten egg
Salt and Pepper to taste



In a large pan sauté over moderate heat the chopped onion on 2 tablespoons of olive oil ,cook until translucent ,about 5 minutes . Add garlic and cook for 1 minute. Add Peppers and cook for about 10 minutes. Add tomatoes, tomato paste, sugar, salt, pepper, and oregano. Cook for about 20 minutes or when the peppers are soft. Add parsley and basil and let it cool down to room temperature .
Preheat oven to 375F.
In a large mixing bowl mix the meat, egg, 2 teaspoons of salt, 1 teaspoon of pepper, 2 tablespoons of olive oil. Add 1/2 cup of bread crumbs at a time alternating with a ladle of tomato sauce (save 1 cup of sauce to top meatloaf)  mixing well with your hands and getting all the sauce absorbed by the meat . The mixture should almost feel jello-like.  Place to loaf pans on a cookie sheet and fill them up with meat mixture.

Pour 1/2 cup of sauce on top of each loaf and place it on preheated oven. Bake it for 1 hour. remove from oven and let it rest 10 minutes before serving.

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