dimanche 25 février 2007

Dutch Meatloaf

This week’s recipe is a nostalgic one as it one that my mother used to make for us. She served it with boiled potatoes and cabbage. This is comfort food at its best – easy to make, tasty and filling.

Leftover meatloaf makes a great sandwich filling for a baguette or Kaiser bun.

Dutch Meatloaf
Serves 4

680g (1-1/2 lbs) ground beef
225 mL (8 oz) can tomato sauce
225 mL (1 cup) breadcrumbs
1 onion, finely chopped
1 egg, beaten
5 mL (1 tsp) dried oregano
Salt and pepper, to taste

30 mL (2 Tbsp) tomato paste
30 mL (2 Tbsp) brown sugar
30 mL (2 Tbsp) vinegar
30 mL (2 Tbsp) mustard
225 mL (1 cup) water

Preheat oven to 160ºC (325ºF).

Mix half of the tomato sauce with the tomato paste, brown sugar, vinegar, mustard and water.

Mix together meat, breadcrumbs, onion, egg, oregano, salt, pepper and remaining tomato sauce. Form into a loaf in a 21cm x 32 cm (8” x 12”) baking dish and bake for 30 min. Degrease, add sauce and continue baking for another hour.

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