Page 93 - Wits' Cookbook
P. 93

The Most Memorable MeatloafDIRECTIONS (continued)• To bowl, add 1⁄2 cup ketchup, 2 tsp dry mustard, meat, eggs, salt, pepper, Tabasco and rosemary. With your hands, knead until combined, about 1 minute. Be careful not to over knead.• Set a wire rack into an 11x17 pan. Cut a roughly 5” x 11” piece of parchment paper and place over the center of the wire rack. Form the meatloaf into a loaf and place on the parchment paper.• Glaze: Mix 3 tbsp ketchup, 2 1⁄2 tsp dry mustard, and brown sugar until smooth. Using a basting brush, brush the glaze generously over the loaf.• Sauté the red onion in the olive oil until so  and golden. Add 3 tbsp water and cook until most of the water has evaporated. Cool onions slightly and spread over the meatloaf.• Bake for 30 minutes, then sprinkle rosemary over the top of the meatloaf.• Bake approximately 25 more minutes, until internal temperature reaches160° F. Cool 15 minutes, slice and serve.Product Suggestion - Bluetooth wireless thermometers notify you when the food has reached the proper temperature, so you can fully enjoy your guests!MAIN DISHES93

   91   92   93   94   95