I don't like the texture of the meatloaf with bread crumbs or rolled oats, so this is the recipe I use. If I don't have one of the spices it calls for, I just leave it out. Also, I usually half up the recipe and make a smaller one.
Meatloaf, alton brown 2 large eggs 2 pounds ground beef 1 1/2 cups diced onion 1 tbsp minced garlic 2 slices white bread, diced 3 tbsp catsup 1/2 tsp paprika 3 tbsp red wine vinegar 1 tbsp worcestershire sauce 1 1/2 tsp salt 1/2 tsp pepper 2 tbsp fresh parsley Saute onion first in skillet with butter or olive oil. Preheat oven to 350. Beat eggs in bowl, then combine rest of ingredients. Mix well with hands. Place in 9 by 13 baking dish, either glass or metal, your choice. Shape in to a loaf, or however you like. Spread on topping of choice;my recipe for topping is below. Cover with aluminum foil and bake for about 1-1/2 hours, or just an hour if you halved up recipe. For the topping, I use my mom's homemade recipe. Sprinkle brown sugar over the raw meatloaf after shaping it in your baking dish. Then, spread catsup over that, I don't know how much just cover the meatloaf with it. Next, sprinkle more brown sugar until surface is covered. My meatloaf usually turns out a little sweet, but we like it this way. Also, the slices of white bread, don't tear them with your fingers, use an actual knife and cut them in to small pieces. Do not pinch pieces, just leave them light and airy like the bread. It mixes with the meat mixture better. Enjoy. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
