Saturday, January 23, 2016

More than "Just a Meatloaf"

This is the meatloaf I served to guests Shabbat lunch.

It was very easy to make and meatier than musaka. The layer of squash and pepper on top make it fancier and more impressive. There's also a layer of squash underneath.

Here's what's in the meatloaf:

  • 800 grams (2 pounds) of chopped meat
  • diced onion
  • diced garlic, a few pieces, but you can use whatever dried garlic you want if you don't have any fresh
  • small container/half cup tomato concentrate, the 28% paste
  • 2 eggs
Mix it all up, and put in your baking pan. I had a layer of cut squash underneath, but that's optional. Eggplant makes a good base, too. If you want to serve on a different dish, not the baking pan, then I recommend lining your pan with baking paper for easy removal and cleaning. Sliced tomatoes or onions also look nice on top. The important thing is color contrast, so it doesn't blend into the brown of the meat.

Bake in a hot oven until the meatloaf moves from the side of the pan. Then lower the heat a bit and keep baking. Make sure that the middle is cooked before removing it from the oven. You can cover with foil if the top is ready before the middle.

Of course, for me, the best thing about it is that it's a "bake and serve" dish, which I always love to make.

And if you try the recipe, please let me know how it came out and how you varied it. Thanks

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