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root
Senior Member

Posts: 330
Registered:
February 2004

Lean and Spicy Meatloaf Wed, 11 February 2004 22:45
Seasoning Mix:
1 tablespoon coarse sea salt
1 teaspoon ground cayenne pepper
1/2 tsp. cumin
1/2 tsp. white pepper
1 tsp. black pepper
1/2 tsp. freshly ground nutmeg
2 whole bay leaves

Meat Loaf:
Cooking spray
3/4 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon Worcestershire Sauce
2 teaspoons finely chopped garlic
1/2 cup robust red table wine
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
3 tablespoons tomato paste

Combine seasoning mix ingredients in a small bowl and set aside.

Fill the pan with olive oil over medium heat. Add onions, celery, bell peppers, garlic, Worcestershire Sauce and seasoning mix.

Saute until mixture starts sticking to the pan, about 6 minutes, stirring occasionally and scraping the pan bottom well.

Stir in the wine and allow to cook, stirring often, until the wine has evaporated and absolutely no liquid remains in the pan.

Remove from heat and allow mixture to cool to room temperature.

Place the beef and pork in a large mixing bowl. Add the eggs, the cooked vegetable mixture (removing the bay leaves), the tomato paste.

Mix by hand until thoroughly combined.

Place the mixture in an ungreased 8 x 4-inch loaf pan. Bake uncovered in a preheated 350 degrees F. oven for 30 minutes. Tip: If you dont evaporate ALL the wine, your meatloaf will turn out loose and soggy, since theres no filler to sop up the liquid.

To Freeze: Freeze in oven-ready / freezer safe container.

To Reheat: Heat oven to 400 degrees F. and continue cooking until done, about 35 minutes from defrosted. Triple time from frozen.

[Updated on: Sat, 28 February 2004 23:53]

      
    
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