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German Meatloaf #2


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Main dish

Ingredients:

  • 1 c Rye bread crumbs; soft
  • 1/4 c Milk
  • 1 tb Vegetable oil
  • 1 lg Yellow onion; finely chopped
  • 2 Cloves garlic; minced
  • 1 lb Lean ground beef
  • 1/2 lb Lean ground pork; shoulder
  • 1/2 c Parmesan cheese; grated
  • 1/2 c Fresh parsley; minced
  • 2 Eggs; slightly beaten
  • 1 ts Fennel seeds
  • 1/2 ts Salt; optional
  • 1 ts Freshly ground black pepper

Directions:

1. Preheat oven to 375F. In a small bowl, soak the bread crumbs in the milk & set aside. Heat the oil in a skillet over moderate heat for 1 minute. Add the onion & garlic & saute, stirring often, until soft, about 5 minutes. Let cool till warm to the touch. In a large bowl, mix the beef, pork, parmesan cheese, parsley, eggs, fennel seeds, salt & pepper, & the onion - garlic mixture with your hands. Pack the mixture into a greased 9" x 5" x 3" loaf pan.
 
****At this point the meatloaf can be covered tightly with aluminum foil & stored. Refrigerate for up to 4 days. Freeze for up to 3 months. ( Place the covered meatloaf in the freezer; when frozen, remove from the pan, wrap in heavy duty aluminum foil, label & return to freezer) If you intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch round, then cut in half, freeze etc.
 
2. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it pulls away from the sides of the pan & has a dark brown crust. Slice to desired thickness & serve with mashed potatoes, dilled carrots & tiny green peas.
 
****Serving Later:
 
>From freezer: Unwrap the meatloaf, return it to the loaf pan & cover with aluminum foil. Bake in a preheated 325F. oven for 35 minutes. Remove the foil & bake 40 - 50 minutes longer or until the loaf pull away from the sides of the pan; serve as in step # 2.
 
To Microwave: Replace the foil with plastic wrap vented on one side. Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees & microwave on Low (30% power) another 20 minutes or until the loaf is defrosted in the center. Microwave on High(100% power) for 10 minutes. Rotate the plate 90 degrees & microwave on High(100% power) until the juices run clear when the loaf is pierced in the center, or a microwave meat thermometer registers 180F. - about 10 minutes longer.. Serve as in step # 2
 
Per serving: calories 375, protein 37 g, carbohydrate 8 g, fat 21 g, sodium 497 mg, cholesterol 194 mg.
 
Formatted by Christopher E. Eaves <cea260@airmail.net>
 
Recipe by: Readers Digest "Cook Now, Serve Later"
 
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 21, 1998