32 Grenville Street M4Y 1A3
(The Ingredients are listed at the bottom of the page)
Meat Loaf is not only dead-easy to mix, it is dead-easy to bake, dead-easy to store, ...
Basic ingredients are ground meat (pork, beef, veal) and onion, bread crumbs, egg. And herbs.
I used four cloves of garlic. You will have an idea of the size by comparison with the pencil. I suspect I have here about an ounce of garlic.
I have passed through my meat grinder a pound of regular onions, ¾ pound of raw carrots. That is why my kitchen scales show 1¾ pounds!
There was this 300 gram carton of bread crumbs sitting in my pantry ...
I hacked off a chunk of ginger root.
Chick Peas. Roasted. My second attempt. I still don’t like chick peas and shall not buy them again.
Into my meat grinder go the chick peas. Out come ground chick peas.
Good thing they weren’t ground nuts, because then I would have had to have written “Out come ground ground nuts” and the spell-checker would have complained!
I toss the ground chick peas into my tub and the scales read 2 pounds 2 ounces.
I know what you’re thinking: “Crumbs that’s a lot!”.
The chick peas were tossed atop the ground – not diced - vegetable mixture, and then about four teaspoons of dried herbs were tossed in.
Plus two teaspoons ground black pepper.
“He’s gone to ground!”.
And now we are at three pounds of mixture.
Oh yes! I have added two raw eggs and a half-cup of ketchup.
I have no Worcester sauce, so I shook in a bit of Soy Sauce. It’s dark brown, right?
In go the bread crumbs.
The ground pork is labeled as 1.233 Kilograms; think 2¾ pounds.
And altogether we have six pounds of mixture.
There it is.
I tip the lot into my steel bottling pan. This pan is about ten inches deep and is an ideal container for those roll-up-your-sleeves-and-get-messy hand-mixing jobs. Very little escapes over the sides.
I am left with three frozen vegetable bags each containing over a pound of meat loaf mixture; and a loaf time holding the fourth batch.
I pop the loaf tin into a 350° oven for about seventy minutes, take it out and allow it to cool for an hour.
The original recipe said to glaze the loaf with ketchup before baking, but I think I’d rather add ketchup at the time I eat it. If then.
(Makes 6 pounds of raw meat loaf, that is, before cooking)
I cup onions diced (14 ounces)
3 carrots diced (12 ounces)
4 cloves garlic diced ( one ounce?)
2¾ pounds ground pork
2/3 pound of bread crumbs.
¼ cup of dried herbs
2 teaspoons black pepper
2 tablespoons soy sauce
½ cup ketchup
Baked at 350° for 75 minutes at which time I turned off the oven and let the meat loaf continue cooking, then cooling.
Toronto, Friday, August 14, 2015 12:54 PM
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