I made my very first meatloaf! It smelled so good while it was cooking. I used deer burger instead of beef and it still tasted great. The only problem was that it wasn't very firm. It felt apart when I sliced it. I'm not sure if it was because of the bacon in it or if I should have cooked it longer. I might try that next time. Besides the deer, I didn't use any parsley and I used a stoneware pan instead of metal. I don't know if that made a difference? I just realized something when I was typing the recipe...I put all 1/2 c. of ketchup in with the meat instead of 1/4 c. That would probably make it too moist. Okay, don't make the same mistake I did and let me know if it worked better!
Bon Appetit, January 2009
4 Servings
Prep: 25 minutes
Total: 1 hour 40 minutes
1 12-oz. red onion, coarsely diced
3 large garlic cloves, peeled
1 1/4 lbs. ground beef (10% fat)
1/2 c. ketchup, divided
2 large eggs
1 tsp salt
1 tsp ground black pepper
7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
4 slices white sandwich bread, torn into pieces
3 tbsp chopped fresh parsley
Preheat oven to 400 degrees. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.
Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3 inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.
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