Thursday, December 15, 2011

Welcome Back Meatloaf

 A few years back I used to make meatloaf but in between being pregnancies it was one of those foods I couldn't stand so I gave it up but now I'm ready for to come back into my kitchen for dinners with a side of tasty vegetables. 
 Italian Style Meatloaf
2 lbs ground beef (93%/7 lean)
1 1/4 cup bread crumbs (seasoned if you like)
1 medium chopped onion
1/4 cup soy milk
1 cup of tomato sauce (reserve some for topping)
If there is no seasoning in the bread crumbs add the following to taste:
garlic powder
fresh parsley

1.  Preaheat oven to 400 degrees and grease 2 loaf pans.
2.  In a bowl mix bread crumbs and seasoning and chopped onion.
3.  Add in meat, soy milk and tomato sauce.  Mix well then divide and press into 2 loaf pans.
4. Drizzle remaining tomato sauce and bake at 400 degrees for 1 hour till top is a bit brown and internal temperature reads 165 degrees.
Enjoy for dinner or freeze for later.

1.  The soymilk is to replace 1 egg.  In the orginal recipe it calls for 1-2 eggs.
2.  This meatloaf is moist but because it does not contain eggs it will crumble but worth the flavor.
3.  Another time I might  add in maybe another vegetable like carrots or spinach.
4.  Does this freeze well yes.  Once the meatloaf is competely cooled down line a cooke sheet with wax paper slice meat loaf into slices and lay on the cook sheet and freeze.  Once they are frozen  they can go into a bag.  I did this so I would have a fast food for a quick meal in a pinch.

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