Guest guest Posted August 23, 2009 Report Share Posted August 23, 2009 Ann, this was posted a while back - I made it once and liked it: Mara > > Always moist meatloaf: > > 1 to 1.25 lbs of ground meat (I like veal, pork, chicken, lamb or > any combo. Use whatever makes you happy) > 1/2 to 1 large portabello mushroom, chopped fine > 1/4 white onion and/or 4 scallions, chopped fine > olive oil > 1-2 cloves garlic, pressed > 1 egg > 1 tablespoon almond flour > 1/2 teaspoon mustard powder > salt/pepper to taste > > Preheat oven to 350F > > Saute onions/scallions in a pan with olive oil until light brown. > Press garlic into the pan and before the garlic turns dark brown > throw the contents into a large bowl with the ground meat. Add the > rest of the ingredients and mix it up. Throw it into a 4x8 loaf pan > and cook it for about 50 minutes. I like to use a meat thermometer, > just to be sure. Let it cool for at least five minutes before > slicing and serving. Like I said, this and all other recipes are > not set in stone! Maybe you prefer shallots. Maybe you hate > garlic, maybe portabellos aren't your bag. Fine. Change out any > ingredient you like. The only unique aspect of my recipe is the > mushroom which, in my opinion, will guarantee an always moist > meatloaf. Enjoy! Quote Link to comment Share on other sites More sharing options...
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