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I've posted this before... Made it again tonight (with slight revisions) and it was so good I thought it worth a re-post!
MEAT LOAF WITH SAVORY SAUCE
2 pounds lean ground meat (for best results use at least two different meats)
1/2 cup uncooked Quaker oats (not instant)
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrots
1/3 cup red bell pepper, finely chopped
1/3 cup sweet red apple, finely chopped
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce (beaten into the egg)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (ditto)
1 large sprig each of fresh oregano, basil and thyme
Heat oven to 350F. Combine all ingredients exept the sprigs of herbs in a large bowl; mix lightly but thoroughly. (Using your fingers is the best way to do this!) Press into a greased (or nonstick) loaf pan.
Bake 30 minutes. Open oven just enough to generously ladle over the loaf about 1/2 cup of savory sauce (see below) and top with the sprigs of herbs.
Close oven and bake another 20 to 25 minutes or to medium doneness, until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.
SAVORY SAUCE
1/2 cup finely grated onion
2 large cloves garlic, minced
2 tbsp olive oil
1/4 cup fresh tarragon, finely chopped
1 cup Heinz Chili Ketchup
3 tbsp cider vinegar
2 tbsp brown mustard
1 tbsp brown sugar
2 tsp Worchestershire sauce
Prepare the sauce while the meat loaf is baking.
In a medium sauce pan, saute the onion and garlic in the olive oil until lightly browned.
Toss in the tarragon and saute very briefly, just long enough to wilt the tarragon.
Reduce heat to medium-low.
Blend in the rest of the ingredients; heat just to lightly simmering, stirring constantly.
Remove from heat and pour into a serving bowl.
TO SERVE:
Plate ample slices of meat loaf; top each with a generous spoonful of the sauce.
Note: The sauce tends to be very popular, so you might want to double it!
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I've posted this before... Made it again tonight (with slight revisions) and it was so good I thought it worth a re-post!
MEAT LOAF WITH SAVORY SAUCE
2 pounds lean ground meat (for best results use at least two different meats)
1/2 cup uncooked Quaker oats (not instant)
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrots
1/3 cup red bell pepper, finely chopped
1/3 cup sweet red apple, finely chopped
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce (beaten into the egg)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (ditto)
1 large sprig each of fresh oregano, basil and thyme
Heat oven to 350F. Combine all ingredients exept the sprigs of herbs in a large bowl; mix lightly but thoroughly. (Using your fingers is the best way to do this!) Press into a greased (or nonstick) loaf pan.
Bake 30 minutes. Open oven just enough to generously ladle over the loaf about 1/2 cup of savory sauce (see below) and top with the sprigs of herbs.
Close oven and bake another 20 to 25 minutes or to medium doneness, until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.
SAVORY SAUCE
1/2 cup finely grated onion
2 large cloves garlic, minced
2 tbsp olive oil
1/4 cup fresh tarragon, finely chopped
1 cup Heinz Chili Ketchup
3 tbsp cider vinegar
2 tbsp brown mustard
1 tbsp brown sugar
2 tsp Worchestershire sauce
Prepare the sauce while the meat loaf is baking.
In a medium sauce pan, saute the onion and garlic in the olive oil until lightly browned.
Toss in the tarragon and saute very briefly, just long enough to wilt the tarragon.
Reduce heat to medium-low.
Blend in the rest of the ingredients; heat just to lightly simmering, stirring constantly.
Remove from heat and pour into a serving bowl.
TO SERVE:
Plate ample slices of meat loaf; top each with a generous spoonful of the sauce.
Note: The sauce tends to be very popular, so you might want to double it!
