[CH] Red Onion Meatloaf - xp to DePepperMan
RisaG (radiorlg@home.com)
Sat, 7 Apr 2001 18:40:41 -0400
* Exported from MasterCook *
Red Onion Meatloaf
Recipe By : Adapted from Bon Appetit, March 2001
Serving Size : 8 Preparation Time :0:00
Categories : Meats Onions
Soy Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
2 lg red onions -- chopped
4 lg cloves garlic -- chopped
1 cup habanero ketchup -- divided
1/2 lb ground beef
8 oz Recipe Crumbles
1/2 lb ground pork
1 1/2 cups fresh bread crumbs -- from 3 sl wh bread
1 tbsp tomato paste -- mixed with
1 cup water
1/2 cup cilantro -- finely chopped*
1 tsp salt
3/4 tsp black pepper
Preheat oven to 350°F. Mix together the tomato paste and the water. Set
aside.
Heat oil in heavy large skillet over medium-high heat. Add onions and saute
until tender, about 6 min. Add garlic; saute 1 min. Transfer onion mixture
to a large bowl. Add 1/2 cup ketchup, tomato paste mixture, and all
remaining ingredients; mix just until blended. Shape into 9x4" loaf on large
baking sheet; spread remaining 1/2 cup ketchup over tops and sides.
Bake meat loaf until internal temperature registers 160°F. This will take
about an hour. Let stand for 10 minutes before cutting. Transfer to platter
and serve.
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NOTES : Recipe Crumbles are a meat-substitute from Morningstar Farms. You
can use any type of TVP product you can get in the stores - Yves Brand makes
a good one and so does Gimme Lean. Also, Green Giant has started selling a
TVP product just like this. So look in your frozen food section of the
supermarket.
Original recipe from Inez Holderness, Brooklyn, NY in the Too Busy To Cook?
Section of the magazine, p. 182. She used beef, pork and veal. I used Recipe
Crumbles, less oil, and tomato paste mixed with water to substitute for the
tomato juice.
* If you don't like the flavor of cilantro or can't get it, use Italian
flat-leaf parsley.