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What?!?! I'm surprised to see the words "packages" and "jars" in one of your recipes.
Yeah I know but this is one of maybe 5 recipes I have that I will use a jar, can or packaged mix otherwise it's from scratch oh and pie crust I don't make that from scratch.
I like meat loaf, if it's good. And good meat loaf always has panade, which is just bread soaked in milk, the milk squeezed out before the bread is added to the meat loaf mixture.
I hardly ever make meat loaf exactly the same way twice, but I almost always use 7% fat ground turkey; one red onion that's been sauteed until soft, then cooled; the panade; beaten egg; and lots of grated Parmigiano-Reggiano. I serve this with a tomato sauce of some sort. It usually is a matter of what I have on hand, but a simple tomato sauce that starts with diced carrot and celery and ends with chopped basil is nice. It also works with Marcella Hazan's tomato-butter-onion sauce.
Essential: I bake it freeform on a sheet pan. I never, ever use a loaf pan, which steams it.
I serve this with mashed potatoes, usually gold or yellow, with some combination of cream, butter, Parmigiano-Reggiano (I skip this if it's in the meat loaf), and a good amount of S&P. Also, green beans, fresh, steamed, tossed either in butter, S&P, or EVOO, garlic, and vinegar. I cook them longer than a lot of people. I like my green beans toothsome, but I hate crunch.
I also do a version of meatloaf in which I use ancho/chipotle ketchup. I keep a bowl of ketchup in the fridge into which I've mixed ground ancho and chipotle, which I buy from Penzey. I brush a substantial layer on my meatloaf when it has about 20 more minutes to cook.
I grate day old biscuits into my meatloaf mix instead of breadcrumbs etc. I also always use the three ground meats mix from the butcher; pork, veal and beef.
I like meat loaf, if it's good. And good meat loaf always has panade, which is just bread soaked in milk, the milk squeezed out before the bread is added to the meat loaf mixture.
I hardly ever make meat loaf exactly the same way twice, but I almost always use 7% fat ground turkey; one red onion that's been sauteed until soft, then cooled; the panade; beaten egg; and lots of grated Parmigiano-Reggiano. I serve this with a tomato sauce of some sort. It usually is a matter of what I have on hand, but a simple tomato sauce that starts with diced carrot and celery and ends with chopped basil is nice. It also works with Marcella Hazan's tomato-butter-onion sauce.
Essential: I bake it freeform on a sheet pan. I never, ever use a loaf pan, which steams it.
I serve this with mashed potatoes, usually gold or yellow, with some combination of cream, butter, Parmigiano-Reggiano (I skip this if it's in the meat loaf), and a good amount of S&P. Also, green beans, fresh, steamed, tossed either in butter, S&P, or EVOO, garlic, and vinegar. I cook them longer than a lot of people. I like my green beans toothsome, but I hate crunch.
I also do a version of meatloaf in which I use ancho/chipotle ketchup. I keep a bowl of ketchup in the fridge into which I've mixed ground ancho and chipotle, which I buy from Penzey. I brush a substantial layer on my meatloaf when it has about 20 more minutes to cook.
I use the wonderful meat loaf pans from Miles Whatsit, the mail order place. They are more shallow than most , nonstick and have HOLES in the bottom to drain the fat. The loaf comes out with a wonderful light crust. They're great. We love meatloaf especially for sandwiches (with mustard of course.)
Oh yeah. Simple comfort food/diner food recipe. Sorry - I was too filled with outrage for moxiegal - I forgot why I was here.
CHIPPED BEEF
3 T Butter
3 T Flour
2 C Milk
Chopped Onion
2 2 oz. packages Buddig Original Beef
Toast
Cut up the beef with scissors into small pieces. Chop up the onion. Melt butter in a skillet, and saute onions and beef pieces until onions are transparent. Add in flour, gradually stir in milk taking care not to make lumps (I use a spoon - otherwise the beef and onion pieces get trapped in the whisk) and stir constantly until it is thick. ( If you like a thinner white sauce, use 2 T butter and 2 T flour.) Salt and pepper to taste - I always salt last because I use salted butter and the Buddig beef is salty, so it may not need it. Serve over toast.
That was a staple in my family. We usually had it for dinner at least a couple times a month.
It was not until I joined the Navy that I ever saw it for Breakfast, or heard the more derogatory SoS name for it. There is a diner in town here that makes it a breakfast-Lunch Special once a week, but you gotta be there early, before it runs out.
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