I thought it would be fun for us to have a place to post recipes that we think are worth sharing. (I know I would love Kristins crowd pleaser recipe, hint, hint). One of me and my hubbys favorite recipes these days is one that I got from a recipe swap here. So, here goes! (Feeling lazy and I am going to re-post my meatloaf recipe heehee)
Ground Meat Mix:
4-6 slices white bread torn into large pieces
½ cup whole milk
1 large egg
3 garlic cloves ( I used minced garlic)
1 small onion, finely chopped
Coarse salt and ground pepper
1-1/4 lbs. ground chuck (80-85% lean)
1-1/4 lbs ground pork (80-85% lean)
Working in batches, pulse bread in food processor/chopper until medium coarse crumbs form. You need
about 3 cups. Transfer to large bowl. Stir in milk. Let stand for 10 minutes.
Puree garlic and onion until smooth. Pulse in egg, 2-1/2 tsp salt and ¾ tsp pepper to combine.
Mix garlic mixture into bread crumb mixture. Add beef and pork and mix until just barely combined.
Do not over mix. Divide mixture into two equal portions.
2 Tblsp. Dijon Mustard
6 Tblsp. Ketchup
2 Tsp. Worch. Sauce
Preheat oven to 425 with rack in center position. Gently mix together meat mixture.
Form meat mixture into two 4x8 inch oval, about 1-1/2 inches thick. Place on a parchment lined baking sheet. (I just sprayed a little PAM on the baking sheet.)
Combine ketchup, mustard and Worch. sauce in a small bowl and brush over meatloaves. Bake 40 to 45 minutes and/or until meatloaf reaches 160 degrees internal temperature. Let rest for 5 minutes before slicing.