Today I am trying to be very good in my food choices again. I know I tend to repeat myself in that area. lol. In a effort to take off a few pounds I am trying very hard to cut back on carbohydrates. They are my weakness!!! I am going to cut back and but not eliminate them. Makes sense to me, hopefully you too!
 |
| I added some fresh strawberries to our salad for a summer flair. |
Happy Cooking!
Italian Meatloaf!
1 lb. + beef, pork, veal or meatloaf mix** (this time I used more veal and pork and a little beef)
1/2 cup Progresso Garlic and herb breadcrumbs(love them)
*note other breadcrumbs can be substituted
1 tsp. salt
pinch pepper
1 large clove garlic minced
1 egg beaten
1/4 cup water
1/2 cup good quality Italian cheese grated
2 T olive or canola oil
1/4 cup marinara sauce for topping
 |
| The night before why not prepare mix and wrap to be prepared for your next day lunch or dinner. |
 |
| Fork in center told me my meatloaf was cooked properly. Juices were clear. |
Mix using your hands above mixture adding water as you mix to incorporate ingredients. I suggested 1/4 cup but depending on your meat you may not need as much or maybe a bit more. Judge by how easily the ball forms. You do not want it to be dry . Form into a ball or loaf size. Place in a slightly greased (canola or olive oil) baking dish and bake 350 degrees for approximately 1 hour or more. Test center with fork to see if juices are clear. I did not cover my meatloaf and I used a convection oven so ovens vary. My meatloaf was slightly over 1 lb.
 |
| About 15 minutes before serving meatloaf I topped the meatloaf with marinara sauce. **Ketchup can be used as a substitute. |
Serve with a tossed salad or seasonal vegetable.
8/5/13
No comments:
Post a Comment