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                             German Meatloaf

Recipe By     : Readers Digest "Cook Now, Serve Later"
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rye bread crumbs -- soft
     1/4  cup           milk
   1      tablespoon    vegetable oil
   1      large         yellow onion -- finely chopped
   2      cloves        garlic -- minced
   1      pound         lean ground beef
     1/2  pound         lean ground pork -- shoulder
     1/2  cup           parmesan cheese -- grated
     1/2  cup           fresh parsley -- minced
   2                    eggs -- slightly beaten
   1      teaspoon      fennel seeds
     1/2  teaspoon      salt -- optional
   1      teaspoon      freshly ground black pepper

1. Preheat oven to 375F.  In a small bowl, soak the bread crumbs in the
milk & set aside. Heat the oil in a skillet over moderate heat for 1
minute. Add the onion & garlic & saute, stirring often, until soft,
about 5 minutes. Let cool till warm to the touch. In a large bowl, mix
the beef, pork, parmesan cheese, parsley, eggs, fennel seeds, salt &
pepper, & the onion - garlic mixture with your hands. Pack the mixture
into a greased 9" x 5" x 3" loaf pan.


& stored. Refrigerate for up to 4 days. Freeze for up to 3 months. (
Place the covered meatloaf in the freezer; when frozen, remove from the
pan, wrap in heavy duty aluminum foil, label & return to freezer) If you
intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch
round, then cut in half, freeze etc.

2. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it pulls
away from the sides of the pan & has a dark brown crust. Slice to
desired thickness & serve with mashed potatoes, dilled carrots & tiny
green peas.



From freezer:  Unwrap the meatloaf, return it to the loaf pan & cover
with aluminum foil. Bake in a preheated 325F. oven for 35 minutes.
Remove the foil & bake 40 - 50 minutes longer or until the loaf pull
away from the sides of the pan; serve as in step # 2.

To Microwave:  Replace the foil with plastic wrap vented on one side.
Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees
& microwave on Low (30% power) another 20 minutes or until the loaf is
defrosted in the center. Microwave on High(100% power) for 10 minutes.
Rotate the plate 90 degrees & microwave on High(100% power) until the
juices run clear when the loaf is pierced in the center, or a microwave
meat thermometer registers 180F. - about 10 minutes longer.. Serve as in
step # 2

Per serving:  calories 375, protein 37 g, carbohydrate 8 g, fat 21 g,
sodium 497 mg, cholesterol 194 mg.

Formatted by Christopher E. Eaves <cea260@airmail.net>

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