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Shape into a round loaf; place in a 5-qt. slow cooker. 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 ...
"Add the glaze and then pop the meatloaf in the oven, on a piece of parchment paper at 375 F." The parchment paper makes for an easy cleanup and Arturo said the meatloaf is done when the internal ...
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.
Preheat oven to 475ºF with rack in middle. Soak bread crumbs in milk in a small bowl. Cook onion, garlic, and 1/4 tsp each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Mexican meatloaf is known as albondigón and is small in size. The first recorded recipe for the modern American meatloaf dates from the late 1870s. [24] Those preparing the dish were told to chop up whatever meat was on hand, the meat most likely being beef. To that they added salt, pepper, onion, egg and milk-soaked bread.
3. Mexican Taco Meatloaf. This simple recipe combines taco flavor with a simple meatloaf recipe. A homemade seasoning mix with chili powder, cumin, garlic, and paprika gives the dish a robust, Tex ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
The minimum weight of water required may be calculated: yeast weight x 4 = water weight. [ 4 ] Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a ...