MEATLOAF LIKE COOKERS (Gloria Pitzer)
1/2 medium green pepper diced fine
1 1/2 c. water
1 t. black pepper
1 t. garlic salt
1 t. onion salt
1 can (14 oz.) clear beef broth
3 lb. ground sirloin (do not substitute)
1/2 c. ketchup
1 envelope onion soup mix
2 cans (14 oz. ea.) Franco American beef gravy
dry minced parsley for garnish
In a shallow pan simmer green pepper in water for 5 minutes. Drain off and save liquid; set pepper aside. Add pepper, salts and beef broth to the liquid and mix together; set aside. In a bowl add ground beef, green pepper, ketchup, eggs and onion soup mix. Work together well to blend thoroughly. Shape mixture into 7 small loaves of equal size and place close together in the bottom of a garlic-flavor-non-stick-sprayed Dutch oven. Pour the liquid mixture over the loaves. Put lid on the pan and bake 350° for 30-35 minutes or til liquids are simmering. Remove from oven and let stand, covered, for 20 minutes. Drain off and save the liquids for other uses such as cooking vegetables or in soup stocks. Transfer meat loaves to deep serving dishes that fit them tightly. Gently heat the beef gravy and pour over the loaves. Garnish with parsley leaves and serve at once.
Note: you'll notice there is no filler in this recipe as in most traditional meatloaf recipes...no oatmeal or bread crumbs. It appears to be entirely good quality beef. Not one bit of the loaf is dry which occurs when you bake the loaves without the benefit of the liquid in which they are done in above method. These should freeze beautifully for several months.
Meatloaf Like Cooker's recipe is published in our October, 2000 Menu Minder.