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« on: April 53, 04/08/08, 08:2008:14 AM » |
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Hi well I found a way that I could be of help, I saw that there was not many Posts in this section, and Cortath always says on shift "hey dude if you don't make it as a Medic, you can always become a Chef," Harr, Harr real funny, but no seriously lets see what I can think of, how about some really good meatloaf. Most everybody hates it because it's always too dry, I have been able to get a vegetarian to eat this so here it goes:
You will need:
2 Lbs ground round
1 white onion
2 cloves garlic
3-5 shakes of italian seasoning
1 Pkg frozen peas
1 Lb or 1 Pkg Applewood Smoked bacon
2 cans Campbells tomato soup
Milk
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon porterhouse seasoning (if you can get some, if not Laurys seasoned salt works ok in place of norm salt)
So here it goes: Pre heat your oven to 350 F*, dice your onion, set it aside, in a large mixing bowl, put your ground round beef in it, add the onions, dice or crush the garlic and add that too, season the meat with the pepper, I do about four shakes of the pepper which= 1 Tsp, add salt-dont need too much salt, meat and bacon provide it. add any other seasonings listed, then use the best utensil God gave you, your hands, to mix that meat up and combine the peas, usually 1/2 bag to 1 whole bag, careful too much and they wont stay in the meat.
Now prepare the soup, add 2 cans of tomato to 2 cans of milk, and make the soup. While your waiting for the soup to be done, and stirring it so it wont burn, take that bacon out. Select a baking dish, usually one that is for roasts, or is about 4-6 inches in depth, and about 5x8 inches in Length and width. Form that meat into a loaf (think of a football) and take that bacon and wrap it around the loaf, a lattice pattern is good 4 going around the waist of the loaf, and 2 from the front to the back. Set the loaf into the baking pan, and then pour that soup in the pan until the fluid is level with the meatloaf, like I said a deep pan (pyrex) pan is needed. Put that baby in the oven and bake for 1 hr, checking it at about 45 minutes into it with a meat thermometer. Extended baking time may be needed. Then the bacon on top is looking slightly crisp and the thermometer says it's edible. Pull it out, let it rest, and slice it up and serve with that awesome gravy. Enjoy!
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