| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meatloaf |
8 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 2/3 |
c |
Milk |
| 3 |
c |
Soft bread crumbs |
| 1 |
tb |
Prepared mustard |
| 1 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Coriander |
| 1 |
|
Onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 1/4 |
c |
Parsley; chopped |
| 2 |
lb |
Ground meat |
INSTRUCTIONS
Preheat oven to 350=F8F. In a large bowl, use a mixing spoon to
combine egg and milk. Stir in bead cubes and let stand until bead
absorbs milk. Use potato masher or fork to mash and stir mixture
until bead is in very small particles. Stir in mustard, salt, pepper,
basil, coriander, onion, celery and parsley. Add ground meat and mix
well with spoon or hands.
Using hands, press mixture into a 9 x 5" loaf pan. Bake for 55
minutes. Slice and serve.
Source: Medford Mail Tribune, 31 January 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Posted to MM-Recipes Digest V4 #6 by "Kendig - von Fehrn"
<TikalMe@PowerOnline.net> on Feb 5, 1999
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