Tuna Past Bake and Dr.Pepper for Lunch.
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If you dont mind me asking, but how do you make your meatloaf? cause Im always looking for new recipes to try for mine.Comment
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I use my pressure cooker for round steak and other long cooking meats. Does a great job. Sometimes I will finish in the oven. Especially with a pot roast. Also does a good job on cubed steak. Sometimes don't want to "simmer" meats as long as it needs to. Not a fan of crockpot cooking. Probably because in my working with kids days, mine was going non stop!!!Comment
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I use two lbs of ground beef
1/2 cup shredded white bread soaked in milk, then mashed into a paste
1/3 cup chopped onions
1/3 cup chopped,celery
1/3 cup chopped carrots
2 garlic cloves chopped
1 1/2 teaspoon Dijon mustard
1/2 can 15 oz tomato sauce
1/2 cup ketchup
1/2 cup FRESH parsley
3 TBSP brown sugar
2 teaspoons salt
2 teaspoons ground black pepper
1/2 teaspoon dried thyme
1 egg
2 TBSP evoo
Saute in evoo garlic, carrots, celery, and onions with a nice pinch of salt, ground black pepper, and thyme until this starts to brown. Remove from heat and let cool. In a large bowl add parsley, bread paste, egg, half of the tomato sauce, half of the ketchup, salt, ground black pepper, and mustard. Mix really well. Add meat and mix. I like my loaf flakey, so I try not to over compress this mixture. To make the sauce, combine remaining tomato sauce, ketchup and brown sugar. Spread half onto loaf in a lightly greased pan. Bake at 350 for 45 minutes. Add leftover sauce and bake 25 minutes more (160 degree internal temp). Raise oven shelf and broil until the surface gets that carmelized goodness going on....maybe 2 minutes.(I did this from memory so I hope I didn't leave anything out lol). Call the hogs!!!!
Last edited by Uncle Dave; 12-08-2016, 10:58 AM.Comment
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Thank you im going to try that one.
I use two lbs of ground beef
1/2 cup shredded white bread soaked in milk, then mashed into a paste
1/3 cup chopped onions
1/3 cup chopped,celery
1/3 cup chopped carrots
2 garlic cloves chopped
1 1/2 teaspoon Dijon mustard
1/2 can 15 oz tomato sauce
1/2 cup ketchup
1/2 cup FRESH parsley
3 TBSP brown sugar
2 teaspoons salt
2 teaspoons ground black pepper
1/2 teaspoon dried thyme
1 egg
2 TBSP evoo
Saute in evoo garlic, carrots, celery, and onions with a nice pinch of salt, ground black pepper, and thyme until this starts to brown. Remove from heat and let cool. In a large bowl add parsley, bread paste, egg, half of the tomato sauce, half of the ketchup, salt, ground black pepper, and mustard. Mix really well. Add meat and mix. I like my loaf flakey, so I try not to over compress this mixture. To make the sauce, combine remaining tomato sauce, ketchup and brown sugar. Spread half onto loaf in a lightly greased pan. Bake at 350 for 45 minutes. Add leftover sauce and bake 25 minutes more (160 degree internal temp). Raise oven shelf and broil until the surface gets that carmelized goodness going on....maybe 2 minutes.(I did this from memory so I hope I didn't leave anything out lol). Call the hogs!!!!
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Watching both the grandbabies now so it is easy for me to throw stuff in the crock pot....and with my hubby's work schedule we eat early
I use my pressure cooker for round steak and other long cooking meats. Does a great job. Sometimes I will finish in the oven. Especially with a pot roast. Also does a good job on cubed steak. Sometimes don't want to "simmer" meats as long as it needs to. Not a fan of crockpot cooking. Probably because in my working with kids days, mine was going non stop!!!👍 1Comment
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Mechanically separated possum, ground with shitake mushrooms, onions and fried on a griddle with melted asiago cheese on wheat berry toast.Extremism is so easy. You've got your position, and that's it. It doesn't take much thought. And when you go far enough to the right you meet the same idiots coming around from the left.
Clint Eastwood👍 1Comment
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