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Topic: Rosemary Herb Meatloaf  (Read 90 times)
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CatwithSevenToes
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Joined: 13-Mar-2019

Chronic pain sufferer who's a might flaky, ;-).


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« on: June 14, 2019 02:34:53 PM »

This is my wife's favorite dish that I make (that's not a dessert).  Grin

  • 2 lb.s ground hamburger (leaner the better)
  • 2 eggs
  • 1 medium size ciabatta crumbled and dried overnight.
  • 1/4 c. chopped green onions
  • 1 tsp. garlic powder (best for spreading flavor throughout the meatloaf)
  • 1 Tbsp Fresh Parsley
  • 1/2 tsp finely chopped fresh rosemary.
  • 1/4 tsp finely chopped fresh sage (We do not tell the wife this is in it)
  • Salt and pepper

The next ingredients are what I'd add to it if I was allowed to, heh.
  • 1/4 c. chopped green peppers
  • 2 tsp.s Worcestershire Sauce.

Ketchup for topping.

Blend all ingredients together, and place into a baking dish of your choice.

Place in 350 degree heated oven.

For 2 inch meatloaf, between 35 and 45 minutes.
For 3 to 4 inch meatloaf, between 45 and 1 hour and 30 minutes (Longer time because I use my toaster oven which I prefer as it doesn't burn the bottom of the meatloaf).
Anyway, bake til 165 degree internal temperature, or 145 degrees if you're lucky enough to have a butcher shop close by.

Smear ketchup over the top after the first 25 minutes of baking time. (I really have no idea why I stopped putting the ketchup on before putting it in the oven, but this is what I do now).

Best served with poached corn and fresh baked dinner rolls.

« Last Edit: June 14, 2019 02:37:24 PM by CatwithSevenToes » THIS ROCKS   Logged

"Eureka!", He hollered as he scampered through the streets of Syracuse.
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