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1 md Onion; chopped
1 Stalk celery; chopped
1/2 md Green pepper; chopped
2 Green onion; minced
1 Clove garlic; minced
2 Bay leaf
3/4 ts Salt
1/2 ts Cayenne
1/2 ts Black pepper
1/4 ts Cumin; ground
1/4 ts Nutmeg; ground
1 tb Worcestershire sauce
1/4 ts Hot sauce
2 tb Unsalted butter
1/4 c Milk
1/4 c Ketchup
1/2 c Bread crumbs; finely crushed
1 lb Lean ground beef
8 oz Ground pork; lean
Preheat the oven to 375.
Mix the onion, celery, green pepper, green onions, garlic, bay leaves, salt, cayenne, black pepper, cumin, nutmeg, Worcestershire sauce, hot pepper sauce in a medium bowl.
Melt butter in a heavy 10 inch skillet over moderate heat.
Add the vegetable-spice mixture and cook uncovered for 6 minutes, stirring constantly until the onions and peppers are soft.
Remove from the heat and cool slightly.
Discard the bay leaves. Stir in the milk, ketchup and bread crumbs.
IN a large bowl, combine the beef, pork, eggs and the bread crumb mixture.
Pack mixture into a greased 9 by 5 by 3 loaf pan. AT this point the meatloaf can be sored in the refrigerator for up to 8 hours or freeze up to 3 months.
Bake the meatloaf uncovered for 50 to 55 minutes or until it is dark brown and pulls away from the sides of the pan.
10. Slice to desired thickness.
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