My Mother's Cooking - Baked Meatloaf
My Mother's Meatloaf
My Mother's Cooking
Chinese Inspired Meatloaf
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When my mother wanted to stretch a pound of ground beef to feed a family of four hearty eaters, she would simply add some bread crumbs or stale bread, a chopped onion and an egg and make meat loaf.
My wife continues the tradition today and since there are only three of us, she increases the batch size, adds her own individual ingredients and freezes the leftover loaves for a second or third meal.
My wife likes to start with a mixture of beef, pork and veal, which is often sold in a single package in stores simply labeled as meat loaf mix. You could also use all beef or a mixture of pork and beef.
She then adds a chopped onion, bread cubes and eggs just like my mother did. The difference comes when my wife also adds fresh mushrooms, Dijon mustard and mozzarella cheese.
I also don't recall my mother puttimg a glaze on her meatloaf. My wife always uses a glaze made with ketchup and corn syrup and sprinkles the loaves with Parmesan cheese to form a tasty, slightly crusty surface.
This recipe makes two nice-sized loaves but don't worry because they freeze well once they are baked. Serve one for dinner tonight and freeze the other for another meal in a few weeks when you don't have time to cook.
1 Lb. of Lean Ground Beef
½ Lb. of Ground Pork
½ Lb. of Ground Veal
1 Medium Onion peeled and cut into eighths
12 Oz. of Fresh Mushrooms washed and sliced into thirds
3 Slices of White Bread cut into ½ inch cubes
2 Large Cloves of Garlic peeled
1 Cup of Grated Mozzarella Cheese
½ Cup Dijon mustard
2 Eggs lightly beaten
1 Teaspoon Salt
Pepper to taste
1 Cup of Ketchup
½ Cup of Light Corn syrup
½ Cup of Grated Parmesan Cheese
1. Place the ground meat mixture in a large mixing bowl and form a depression in the middle.
2. Finely chop the onions, garlic and mushrooms in a food processor and place them in the depression along with the grated Mozzarella cheese.
3. Moisten the bread cubes with some water, gently squeeze out the excess and then add them to the bowl.
4. Sprinkle the mixture with salt and pepper and add the eggs beaten with the mustard.
4. Thoroughly mix the ingredients with your hands and form two loaves in two oiled loaf pans.
1. Bake the loaves at 350 F for one hour until nicely browned.
2. Mix the ketchup and corn syrup and brush the mixture over the surfaces of the loaves.
3. Sprinkle liberally with grated Parmesan cheese and continue baking at 400 F for about 15 minutes until the loaves are glazes over.
Slice one loaf into one-inch thick slices and serve with scalloped potatoes and a green vegetable like asparagus or broccoli. After the second loaf cools, wrap it in aluminum foil and store it in the freezer for a future meal.
Meat Loaf Classic Style
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