Text 17396, 96 rader
Skriven 2011-11-04 05:21:00 av DAVE DRUM (1:123/140)
Ärende: SFGate 948
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meat Loaf w/Mushroom & Tomato Sauce
 Categories: Beef, Breads, Vegetables, Sauces, Mushrooms
      Yield: 5 servings
 
  1 1/2 lb Ground beef
      3 sl Bread; for 1 c breadcrumbs
      1 md Onion
      3 cl Garlic; minced
      4 tb Chopped flat-leaf parsley
      2 ts Chopped fresh thyme
      2 lg Eggs; lightly beaten
      2 ts Salt + more to taste
      1 ts Fresh ground black pepper +
           - more to taste
      3    Hard-boiled eggs (opt)
  1 1/2 c  Quick Tomato Sauce
      3 tb Olive oil
    1/2 lb Cremini mushrooms; cut 1/4"
           - thick
    1/2 c  Beef broth
           Truffle salt; opt
 
  By Joyce Goldstein, Chronicle staff writer
  
  I always thought this egg-filled version with the tomato
  glaze was a New York dish. I was delighted to discover that
  it has roots in both Italian and Sephardic cooking from the
  Middle East. Serve with mashed potatoes.
  
  Preheat oven to 350øF/175øC. Put the meat in a mixing bowl.
  
  Tear up two or three slices of bread and pulse in the food
  processor to get soft crumbs. Measure 1 cup for the recipe,
  but keep the rest on hand. Cut up the onion and put it in
  the bowl of the food processor. Pulse it until it is very
  finely chopped. Add the garlic, parsley and thyme and pulse
  one or two times. Add the beaten eggs and pulse until
  combined. Now add the breadcrumbs and pulse once. The
  mixture should be moist, not wet. (If it is too wet add a
  bit more breadcrumbs.) Add this mixture to the beef. Add 2
  teaspoons salt and 1 teaspoon pepper and mix well with your
  hands to integrate the onion and bread mixture into the
  meat.
  
  (Alternatively, if you do not want to use a food processor
  grate the onion with the fine holes of a box grater. Soak
  the bread in water and then squeeze it dry. In a bowl,
  combine the beef, parsley, thyme, garlic, and onion and
  bread. Mix in 2 eggs and season all with 2 teaspoons salt
  and 1 teaspoon pepper. Mix well with your hands until all of
  the ingredients are well integrated.)
  
  Fry up a tiny patty of the mixture in a small saute pan,
  taste and adjust seasoning if necessary.
  
  Oil a baking sheet. Form half of the meat mixture into a
  rectangle and place in the center of the pan. Make an
  indentation lengthwise down the center, and place the
  hard-boiled eggs, if using, in a row in the indentation.
  Cover the eggs with the remaining ground meat mixture,
  covering them fully. Pushing on the meat with the tines of a
  fork, form the mixture into a rectangular loaf and smooth
  the top and sides. Spread just enough of the Quick Tomato
  Sauce on top to cover the loaf, spreading it with the fork.
  Place the baking pan in the oven. Bake until cooked through,
  about 1 hour to 1 hour and 15 minutes. Your nose will tell
  you when it is done. The loaf will be crusty, browned and
  firm, and your house will smell wonderful.
  
  While the meat loaf bakes, heat the olive oil in a saute pan
  and saute the mushrooms over medium heat until tender. Add
  beef broth and remaining Quick Tomato Sauce and simmer for a
  few minutes.
  
  Remove the meat loaf from the oven, slide a wide spatula
  underneath, and transfer to cutting board. Let rest 10
  minutes and then slice with a serrated knife.
  
  Heat the mushroom tomato sauce. Add truffle salt to taste.
  Spoon this over the sliced meat loaf.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 30 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Ignorant men don't know what good they hold until they've thrown it away.
--- MultiMail/Win32 v0.49
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)