Meatloaf. A loaf of meat and additives slathered
with ketchup. Good old all-American food!
What you'll need:
1 pound of lean ground beef, the leaner
3/4 cup of breadcrumbs
Other vegetables you want to add -
I like carrot and broccoli stems.
First off, the reason you want lean beef is twofold.
One, lean beef is healthier because it has less fat,
and thus is lower in calories. (When I went to the market
I saw that 96% lean meat had 150 calories per 4-ounce
serving. 75% had double the calories. Guess which one
I dropped back into the cooler?) Two, the greasier your
meatloaf, the more fallaparty it will be. Yes, "fallaparty"
is a word. I declare it to be so.
Anyway! After consultation with my mother, who supplied
me with a few tips and tricks, I may now reveal how
I make meatloaf. First get out all your ingredients.
Let the egg sit at room temperature while you prep the
stuff: dice the onion very fine, grate the vegetable
matter so it'll merge with the meat rather than
forming chunks within it, and mix these with the meat,
breadcrumbs, a few tablespoons of ketchup, and salt.
Preheat the oven to 350. Separate the egg - crack it
into your hand, let the white goo run through your fingers
into a cup, then set the yolk aside in another cup or
a plate or something. Get a whisk or eggbeater or other
such device and beat the white. Beat it until
it's fluffy like meringue. I used a small whisk, and
found it easiest to spin it between my hands like a
Boy Scout using a hand drill to make a fire. Mix
the fluffy white and the yolk into the meat mixture.
Now get your loaf pan and bread. Cut the bread so
it covers the bottom of the pan, take the bread out
and toast it, then put it back in the bottom of the
pan. Put the meat mixture on that, and smooth down the
top. Cover it with a thin layer of ketchup,evened out with
the back of a spoon. By this time the oven should be
preheated, so sling it in there and bake it for 45 minutes.
After you take it out, work around the side of the
pan with a spatula to free the meatloaf, place a plate
on top of the loaf, and turn it all over so the loaf
falls upside-down onto the plate. Remove the loaf pan
and peel off the toast, which will come off easily,
taking with it all the grease that dripped out of the
meat. Set the meatloaf rightside up again and serve.
is a pretty free-form dish. If you want to add something
I haven't listed, or dislike ketchup or onion or whatever,
or want to substitute turkey for beef, go
for it. If you end up with a meatloaf that tastes good
to you, you're doing it right. You can also make individual
servings, handy for bento-ing, in muffin pans. For those
I suggest putting in an extra egg or two to bind the
"meatloaf cupcakes" together a little