German Meatloaf
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup rye bread crumbs — soft
1/4 cup milk
1 tablespoon vegetable oil
1 large yellow onion — finely chopped
2 cloves garlic — minced
1 pound lean ground beef
1/2 pound lean ground pork — shoulder
1/2 cup parmesan cheese — grated
1/2 cup fresh parsley — minced
2 eggs — slightly beaten
1 teaspoon fennel seeds
1/2 teaspoon salt — optional
1 teaspoon 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.
