German Meatloaf
- 1 c Rye bread crumbs; soft
- 1/4 c Milk
- 1 tb Vegetable oil
- 1 lg Yellow onion; finely chopped
- 2 Cloves garlic; minced
- 1 lb Lean ground beef
- 1/2 lb Lean ground pork; shoulder
- 1/2 c Parmesan cheese; grated
- 1/2 c Fresh parsley; minced
- 2 Eggs; slightly beaten
- 1 ts Fennel seeds
- 1/2 ts Salt; optional
- 1 ts Freshly ground black pepper
1. Preheat oven to 375F. In a small bowl, soak the bread crumbs in the milk
& set aside. Heat the oil in a skillet over moderate heat for 1 minute. Add
the onion & garlic & saute, stirring often, until soft, about 5 minutes.
Let cool till warm to the touch. In a large bowl, mix the beef, pork,
parmesan cheese, parsley, eggs, fennel seeds, salt & pepper, & the onion -
garlic mixture with your hands. Pack the mixture into a greased 9" x 5" x
3" loaf pan.
****At this point the meatloaf can be covered tightly with aluminum foil &
stored. Refrigerate for up to 4 days. Freeze for up to 3 months. ( Place
the covered meatloaf in the freezer; when frozen, remove from the pan, wrap
in heavy duty aluminum foil, label & return to freezer) If you intend to
microwave the frozen meatloaf, shape the meatloaf in an 8 inch round, then
cut in half, freeze etc.
2. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it pulls away
from the sides of the pan & has a dark brown crust. Slice to desired
thickness & serve with mashed potatoes, dilled carrots & tiny green peas.
****Serving Later:
>From freezer: Unwrap the meatloaf, return it to the loaf pan & cover with
aluminum foil. Bake in a preheated 325F. oven for 35 minutes. Remove the
foil & bake 40 - 50 minutes longer or until the loaf pull away from the
sides of the pan; serve as in step # 2.
To Microwave: Replace the foil with plastic wrap vented on one side.
Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees &
microwave on Low (30% power) another 20 minutes or until the loaf is
defrosted in the center. Microwave on High(100% power) for 10 minutes.
Rotate the plate 90 degrees & microwave on High(100% power) until the
juices run clear when the loaf is pierced in the center, or a microwave
meat thermometer registers 180F. - about 10 minutes longer.. Serve as in
step # 2
Per serving: calories 375, protein 37 g, carbohydrate 8 g, fat 21 g, sodium
497 mg, cholesterol 194 mg.
Formatted by Christopher E. Eaves
Recipe by: Readers Digest "Cook Now, Serve Later"
Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 21, 1998
& set aside. Heat the oil in a skillet over moderate heat for 1 minute. Add
the onion & garlic & saute, stirring often, until soft, about 5 minutes.
Let cool till warm to the touch. In a large bowl, mix the beef, pork,
parmesan cheese, parsley, eggs, fennel seeds, salt & pepper, & the onion -
garlic mixture with your hands. Pack the mixture into a greased 9" x 5" x
3" loaf pan.
****At this point the meatloaf can be covered tightly with aluminum foil &
stored. Refrigerate for up to 4 days. Freeze for up to 3 months. ( Place
the covered meatloaf in the freezer; when frozen, remove from the pan, wrap
in heavy duty aluminum foil, label & return to freezer) If you intend to
microwave the frozen meatloaf, shape the meatloaf in an 8 inch round, then
cut in half, freeze etc.
2. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it pulls away
from the sides of the pan & has a dark brown crust. Slice to desired
thickness & serve with mashed potatoes, dilled carrots & tiny green peas.
****Serving Later:
>From freezer: Unwrap the meatloaf, return it to the loaf pan & cover with
aluminum foil. Bake in a preheated 325F. oven for 35 minutes. Remove the
foil & bake 40 - 50 minutes longer or until the loaf pull away from the
sides of the pan; serve as in step # 2.
To Microwave: Replace the foil with plastic wrap vented on one side.
Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees &
microwave on Low (30% power) another 20 minutes or until the loaf is
defrosted in the center. Microwave on High(100% power) for 10 minutes.
Rotate the plate 90 degrees & microwave on High(100% power) until the
juices run clear when the loaf is pierced in the center, or a microwave
meat thermometer registers 180F. - about 10 minutes longer.. Serve as in
step # 2
Per serving: calories 375, protein 37 g, carbohydrate 8 g, fat 21 g, sodium
497 mg, cholesterol 194 mg.
Formatted by Christopher E. Eaves
Recipe by: Readers Digest "Cook Now, Serve Later"
Posted to recipelu-digest by "Christopher E. Eaves"
Mar 21, 1998
