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Meat Loaf (and Salisbury Steak Patties)
1 ½ lb. Lean Ground Beef (85% lean)
1 lb. Bulk Breakfast Sausage (tube pkg such as Bob Evans or Jimmy Dean brand)
1 c. Dry Bread Crumbs – plain or seasoned
2 Eggs – beaten
1 – 8 oz. can Tomato Paste
½ c. Chopped Onion
½ c. Grated Carrot
½ c. Chopped Celery
1 ½ t. Salt
1 t. Pepper
1 t. Dried Thyme
1 t. Dried Marjoram
Saute onion, carrot & celery in evoo until tender ~ sometimes I need to add a bit of water & a lid to speed the process. Cool.
Add all ingredients to large bowl. Mix together until all incorporated. (easiest if you use your hands – I wear food-grade disposable gloves). Free form loaf on a foil or parchment lined rimmed baking pan or press into a 9 X 4 X 3 loaf pan. Top with glaze if desired. Bake @ 350* for 1 hour – 1 ¼ hour or until internal temperature reaches 165*.
Glaze: Mix 3 Tbs. Brown Sugar, 1 t. Dry Mustard, 1 t. Dry Ginger, ¼ t. Ground Nutmeg. Stir in ¼ c. Ketsup. Spoon glaze over top of meat before baking.
Salisbury Steak with Gravy
Meat mixture can be formed into patties to make Salisbury Steak & Gravy. I often mix up, form into patties and freeze on plastic lined sheet tray until frozen, then store in zip loc plastic bag and remove/thaw only what I need for a meal.
Dredge thawed patties in a bit of seasoned flour. Brown patties in hot evoo. When browned (but not cooked through) remove from pan and brown some sliced mushrooms & a sliced onion, deglaze pan w/1/2 c. red wine. Reduce for a few minutes and scrape bits from pan. Add a can of condensed cream of mushroom soup and mix. When combined and a disgusting pink color, add 1 c. beef stock (I use it from a box or a can of beef consommé thinned with 1 can water) and add the meat patties back to the pan. Bring to a boil and then reduce to a simmer and cover with a lid. Cook for approximately 30 minutes, turning patties over a couple times. If gravy (after 30 minutes it turns a much more appealing dark brown) isn’t thick enough, remove the lid and continue over medium heat until reduced.
Serve with mashed potatoes or hot buttered noodles or rice.
1 ½ lb. Lean Ground Beef (85% lean)
1 lb. Bulk Breakfast Sausage (tube pkg such as Bob Evans or Jimmy Dean brand)
1 c. Dry Bread Crumbs – plain or seasoned
2 Eggs – beaten
1 – 8 oz. can Tomato Paste
½ c. Chopped Onion
½ c. Grated Carrot
½ c. Chopped Celery
1 ½ t. Salt
1 t. Pepper
1 t. Dried Thyme
1 t. Dried Marjoram
Saute onion, carrot & celery in evoo until tender ~ sometimes I need to add a bit of water & a lid to speed the process. Cool.
Add all ingredients to large bowl. Mix together until all incorporated. (easiest if you use your hands – I wear food-grade disposable gloves). Free form loaf on a foil or parchment lined rimmed baking pan or press into a 9 X 4 X 3 loaf pan. Top with glaze if desired. Bake @ 350* for 1 hour – 1 ¼ hour or until internal temperature reaches 165*.
Glaze: Mix 3 Tbs. Brown Sugar, 1 t. Dry Mustard, 1 t. Dry Ginger, ¼ t. Ground Nutmeg. Stir in ¼ c. Ketsup. Spoon glaze over top of meat before baking.
Salisbury Steak with Gravy
Meat mixture can be formed into patties to make Salisbury Steak & Gravy. I often mix up, form into patties and freeze on plastic lined sheet tray until frozen, then store in zip loc plastic bag and remove/thaw only what I need for a meal.
Dredge thawed patties in a bit of seasoned flour. Brown patties in hot evoo. When browned (but not cooked through) remove from pan and brown some sliced mushrooms & a sliced onion, deglaze pan w/1/2 c. red wine. Reduce for a few minutes and scrape bits from pan. Add a can of condensed cream of mushroom soup and mix. When combined and a disgusting pink color, add 1 c. beef stock (I use it from a box or a can of beef consommé thinned with 1 can water) and add the meat patties back to the pan. Bring to a boil and then reduce to a simmer and cover with a lid. Cook for approximately 30 minutes, turning patties over a couple times. If gravy (after 30 minutes it turns a much more appealing dark brown) isn’t thick enough, remove the lid and continue over medium heat until reduced.
Serve with mashed potatoes or hot buttered noodles or rice.