Title: Meatloaf 101
Categories: Entree Meat Ethnic
Yield: 4 Servings
| | | Meat loaf base: |
| 1 1/2 | lb | Ground round |
| 2 | | Onions-chopped fine |
| 1/2 | c | Parsley-chopped |
| 2 | | Garlic-chopped fine |
| 1 | c | Bread crumbs-fresh |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| | | Ginger-ground/pinch of |
| 2 | | Eggs |
| | | Italian meat loaf: |
| 2/3 | | Meat loaf base(above) |
| 1/4 | c | Parmesan cheese-grated |
| 3/4 | ts | Basil leaf; crumbled |
| 1/4 | ts | Oregano leaf-crumbled |
| | | German meat loaf: |
| 1/3 | | Meat loaf base (above) |
| 1/4 | c | Low-fat plain yogurt |
| 1/2 | ts | Thyme leaf-crumbled |
| 1/4 | ts | Marjoram leaf-crumbled |
Ground ginger onion, parsley, garlic, bread crumbs, salt, pepper and eggs
in large bowl. Prheat oven to 375 Prepare Italian meatloaf: combine two
thirds base, marinara sauce, Parmesan, basil, oregano in large bowl, mix
thoroughly. Press into 9 x 5 inch loaf pan.
Bake in Preheated minutes. Pour off drippings; remove from pan, Prepare
German loaf: Combine 1/3 base, yogurt, thyme, marjoram and ginger in large
bowl; mix thoroughly. Shape mixture into loaf about 8 inches long. Place in
shallow baking pan. Bake in preheated oven for 50 minutes. Remove loaf
from pan to plate then cool thoroughly. Out of the September edition of
Family Circle Enjoy! Jennifer