The Gourmet's Guide to Making Meat Loaves and Hamburger Patties by Bruce Christopher

Author:Bruce, Christopher
Language: eng
Format: epub
Publisher: Christopher Bruce
Published: 2014-01-01T16:00:00+00:00

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PORK, BEEF AND APPLESAUCE

Method:

Chill meat before grinding through 5mm disc.

Preheat oven to 180°C.

In a large bowl, combine all the ingredients and mix well.

Lightly grease a loaf pan

Spoon the meatloaf mixture into the pan using spoon to spread evenly. Bake at 180°C.for 1½ hours. Remove from heat and set aside to cool.

Turn loaf out onto board or dish.

Serve hot or cold.

Serves 4 to 6

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PORK, BEEF AND VEAL MEAT LOAVES

MIXED MEATS

Method:

Chill meat before grinding through 5mm disc.

Preheat oven to 200°C.

In a large bowl combine meats, cracker crumbs, onions, parsley, pepper, salt & eggs. Mix before adding the can of soup. Mix again.

Lightly grease a loaf pan. Place three strips of bacon on the bottom, cut tomato and place over bacon strips.

Spoon the mixture into loaf pan packing using spoon to spread evenly. Place the remaining three strips of bacon over the top and bake in the oven.

When lightly browned (approx. 30 minutes) pour ½ can of beef consommé over the meatloaf and reduce heat to 190°C.

Continue cooking, basting with the remaining consomme every 15 to 20 minutes. Cook for 2 hours in all. Set aside to cool.

Turn loaf out on to board or dish. Cut into thick slices and serve immediately or wrap in cling wrap if freezing. Serve hot or cold.

Serves 4 to 6

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