Ken's Meatloaf - Easy, moist, delicious and versatile
Now add some finely chopped onions, carrots, garlic and mushrooms. The secret of a tasty moist meatloaf is mushrooms. I use Portobello, but use your favorite. Now add some peas and some breadcrumbs. Then add some finely chopped fresh oregano, use leaves only, discard the stems. Mix well.
Add the ground meat. I use turkey. It's not as fatty as beef. But use whatever you like. If you use beef use a lean cut such as sirloin and drain the fat after cooking. I have a friend who makes this with ground venison.
Mix very well, turn out into a loaf pan that's been sprayed with vegetable oil, add the topping below and bake at 350F.
Make a topping. Mix tomato ketchup, Dijon mustard and a splash of maple syrup, then spread on top of the meatloaf before baking.
You can cover the mixture and let it sit overnight in the refrigerator for a more mature taste.
Almost any dish will benefit from freshly shaved real imported Parmigiano Reggiano cheese. Add a small amount to the mix for subtle flavor. Just a small amount.
Versatile: This mixture can also be used for wonderful tasty burgers and meatballs.
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Content written and posted by Ken Abbott email@example.com
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