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"For a three-pound meatloaf, the panade can be made with 1 cup milk, 2 eggs and 2 cups of breadcrumbs or white bread with the crust removed torn into pieces." ... Don’t add the vegetables hot or ...
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the ...
During the Great Depression, cooking meatloaf was a way for families to stretch the food budget by using an inexpensive type of meat and left-over ingredients. Along with spices , [ 2 ] it was popular to add cereal grains , bread or saltine crackers to the meatloaf to add bulk and stretch the meat.
Pimento loaf is closely related to olive loaf (the primary difference being pimentos and pickles replacing pimento-stuffed olives) [2] [3] [4] and spiced luncheon loaf. It is distantly related to ham and cheese loaf. Unlike bologna and salami, which are sausages, pimento loaf is baked like a meatloaf in a loaf pan.
In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking process, so that no parts are overcooked or undercooked. Many kinds of mass-produced bread are distinctly squared, with well-defined corners on the bottom of the loaf. Loaves of rectangular shape ...
For those squeamish about handling raw ground chuck, this recipe probably isn’t for you, as it requires massaging 2 1/2 pounds of it into a rustic loaf on a sheet pan. But if you can stomach ...
In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire.The word is derived from the Old French hastilles meaning entrails.In Lincolnshire, haslet (pronounced '/ˈhæslɪt/' locally) is typically made from stale white bread, minced pork, sage, salt and black pepper. [1]
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