|Stovetop Braised Meatloaf, no sauce needed.|
I can and do get creative, here are some examples:
I have made spaghetti sauce with leftover meatloaf,
I have sliced it and used it in a rice casserole in place of any other meat called for.
I have sliced it, covered it with a sauce/gravy and baked it again to represent it as a new dinner.
I have used leftover meatloaf for lasagna, hash with eggs, and sandwiches.
There are probably a few more creations, but I think you get the general idea. I myself do enjoy a sandwich of warm meatloaf on buttered bread with mustard. Add some pickles and a celery stick or two and you have a great lunch. A delicious sandwich, but one, maybe two in a week are plenty.
Then I found this recipe, for a stove-top braised meatloaf at Olla Podrida and what a great find it was! One pound of ground beef, braised on top of the stove, a richly flavored pan reduction. Yep, meatloaf heaven! And it is just the right size for small families. Meatloaf so good, it does not need catsup!
Everyday Braised Meatloaf
adapted from: Olla Podrida
1 slice bread
2-4 T milk
1 pound lean ground beef
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesean cheese
2 T finely chopped, ham or salami or prosciutto or mortadella
1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored
1 T olive oil
1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)
Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however do not use more. Let cool.
Combine the cooled bread mixture and remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.
In a shallow bowl, add dry bread crumbs. For ease I cut the log in half to make the process of coating and browning easier. Coat the meat mixture in bread crumbs, taking care to maintain the meat loaf shape.
Heat butter and oil in large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown all sides. Take care to not break the loaf apart.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family.
You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!
This post will be shared with:
hearth n soul @ a moderate life
Tuesday Night Supper Club @ fudge ripple