"l not -l" wrote in message news:h9dfA.1800$q77...@fx44.iad...
I know for sure there was a pound of ground beef, 73/27 ratio, I think.
About 1/4 cup of coarse bulgur. 14 ounce can of petite diced tomatoes. Half
a bell pepper, quarter-inch dice (I use whichever color is on-hand). Half a
yellow onion, quarter-inch dice. 1 large egg. A splash of Worcestershire.
Drain and reserve liquid from tomatoes. Add hot water to tomato juice to
equal twice the amount of bulgur; add the water/juice to the bulgur and let
sit to hydrate and soften the bulgur. After the bulgur is softened and
cooled, mix all ingredients. I usually add a pinch of salt, because I
usually only have "no salt added" canned tomatoes in the pantry.
I bake in a small (8"x4"), disposable aluminum loaf pan. Before loading the
meat mixture into the loaf pan, using a knife, I punch several holes in the
bottom of the pan, spaced to allow drainage of excess liquid. I load the
meat mixture into the pan; packing it just enough to make a nice loaf but
not compressed too dense. Cover with foil and insert thermometer probe
through foil into the center of the loaf. I place the loaf on a rack in a
foil-lined broiler or sheet pan so the excess liquid has somewhere to go
without making a mess. I bake at 350F until the internal temperature is
160F; then, remove the foil and put it back in the oven until the top is
browned. OR, I top it with cheese and put it back in the oven until the
cheese is melted and starting to brown a bit. When I use cheese, I use is
Land o' Lakes brand sharp cheddar/American blend; it has cheddar flavor but
melts well.
Since I just made this yesterday, this is probably an accurate replay of
what I did, this time.
I also like it as filling for stuffed bell peppers and do that on occasion
rather than make a loaf
Change Cujo to Juno for email.
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Thanks very much. That is interesting. It is pretty much the way I make
mine except for the Bulgar wheat! I usually use breadcrumbs. Do you think
that makes a big difference?
We went off meatloaf but oddly enough, I use the same recipe for meat
balls:))
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