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Meatloaf

Meatloaf

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MeatloafMeatloaf    Quick Preparation, Family Favorites, Fall/Winter, Beef


This recipe is 1 for 1 in meatloaf cookoffs! And most importantly for Marcella, it's ketchup free.

Active Time:
Start to Finish:

ingredients

  • 2 lbs. ground chuck, can use a bit more
  • ½ can cream of mushroom soup
  • ½ cup fine, dry breadcrumbs (from a can/jar, not fresh)
  • 1 small onion, finely chopped
  • 2 Tbs. chopped fresh parsley
  • 1 Tbs. Worcestershire sauce
  • 1 egg, lightly beaten
  • 1 tsp. salt

directions

Preheat oven to 350°. Combine all ingredients in a large bowl and mix with your hands. Shape into a meatloaf form on a jelly roll pan. Bake for about an hour.

Comments/Questions?
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Dan, March 1, 2013, 6:20 am

"And most importantly for Marcella, its ketchup free" REALLY!!! I have been hurt before, but this is to much.
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recipe type

Main Courses

difficulty

1111

tips

Making fresh bread crumbs
Fresh breadcrumbs are a cinch to make, and are incomparably better than the dried, canned breadcrumbs. Simply tear the appropriate amount of bread into pieces, put in a food processor, and process until you have the proper size breadcrumbs. You can either cut off the crusts before processing or not—most recipes will specify if you should remove the crusts, and if the crust is especially crisp, it may not process well. One slice of regular sandwich bread will make about 1 cup of breadcrumbs.

If your recipe calls for dried breadcrumbs, simply put the fresh breadcrumbs in a 300° oven for 15-30 minutes until they are dried out.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im