11.12.2006

Meat Loaf

Almost as much veggies as meat, it tends to crumble when you try to slice it. But the flavor is well worth it. Besides I've never made a meatloaf that didn't crumble. =)

1 1/2 lbs. ground beef
2 eggs
2 slices of bread, torn into little bits
1 leek, chopped
1 tomato, diced
1/2 green bell pepper, chopped
Kernels from one ear of corn
A handful of fresh basil leaves, torn into small pieces
2 Tbsp. molasses
2 Tbsp. catsup.

Gently knead all ingredients together in a large bowl, press into loaf pan. Bake at 350 until done, about 1 1/2 hrs.

Word to the wise: If your ground beef has a high fat content, you'll need need to drain off the grease. And if the meatloaf pretty much fills up your pan, you're less likely to burn yourself if you drain it several times over the course of it's stay in the oven.

And please, please don't substitute frozen or canned corn. The very best part about this dish is the delightfully flavorful crunch of the corn kernels.

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