"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, June 14, 2004

Two Meatloaf Recipes

Sorry for the long absence. Aside from working on my gardens (flower and veggies), I have been working on my INS papers in past few days.So to make up for it, I prepared this page for 2 meatloaf recipes. However, I might still be a slowpoke in the following days, probably until after summer. I might post more often during the winter days, though, but right now, I want to enjoy the sunny days fully. (I feel so deprived of sunlight 2 months ago!).

We have a freezer full of frozen beef cuts (for 1-yr supply). (That is beef raised by my in-laws, grass-fed, lean, BSE-free!). For our share, we had 1/4 of the whole cow, 50% of which is ground beef because my husband loves burgers.With all those 1-lb bags of ground beef, I wanted to come up with dishes aside from burger patties. And meatloaf is a very good one.

The recipes featured are Piquant Meatloaf and Raisin-Oat Meatloaf. Piquant Meatloaf is my husband's favorite. It is characterized by strong herb flavors, with a little spicy taste. Raisin-Oat Meatloaf is a result of my attempt to combine the classic meatloaf recipe with some healthy ingredients like rolled oats and raisins. The resulting taste is a sweet blend that appeals to my children (whom I am trying to feed with veggies discreetly).

While other people refer to veggies as extenders to most dishes like in egg roll and meatloaf, primarily to cut down on costs, I refer to it as extenders of life -- it is a healthy and tasty way to add fiber and vitamins and minerals to meat. Too bad my husband's taste buds can detect even the smallest addition of an ingredient that is new to him, making me stick to what I know he likes best.

I always prepare these meatloaves simultaneously to maximize the use of the oven and save on energy. I freeze some in portions just right for the meal, in reclosable freezer bags with minimal air to avoid freezer burns. I may serve it in the future as is, or I may cut each slice into 4 parts and cook it with mac and cheese plus chopped carrots and celery to create sopas (one of my favorite breakfast items in the Philippines).
Posted by Hello


To make a more balanced meal, I serve it with asparagus (sauteed in the meatloaf's gravy) and rice. Posted by Hello


How-To:
Pre-heat oven to 350 deg F. Line 2 loaf pans with aluminum foil to easily lift out after baking.

PIQUANT MEATLOAF


Ingredients:

1 1/2 lb ground beef
1/4 tsp salt
1/8 tsp Pepper
1/4 tsps paprika
1/4 tsp oregano
1/4 tsp thyme
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp chili powder
1 tsp parsley flakes
3/4 c milk
15 pcs saltine crackers, crumbled
1 egg

Instructions:

Mix milk and crackers. Let sit for at least 5 minutes.

In a big bowl, place all other ingredients. Add the cracker-milk mixture.

RAISIN-OAT MEATLOAF


Ingredients:

1 1/2 lb ground beef
1 tsp salt
1/2 tsp Worcestershire sauce
1/2 cup ketchup
1/2 cup rolled oats
1/4 cup raisins, minced
1 small onion, chopped
1/4 tsp garlic powder
1/4 tsp pepper
1 tbsp brown supgar, packed
1 egg
dash of celery flakes


Instructions:

Mix all ingredients in a bowl with your clean hands. Transfer to lined loaf pan.

Bake at 350 deg F for 1 hour 15 minutes. Cool on a wire rack for at least 2 minutes prior to slicing, then drain the juice by lifting up the meatloaf by the foil liner, letting the juices drip back into the pans. Serve the meatloaf separate from the sauce/gravy. Gravies may be prepared from the drippings (see below), or ketchup may be used. May serve with vegetables prepared as illustrated below.

Sauteed veggies:

Excess gravies may be used to liven/flavor up sauteed/stir-fried vegetables like asparagus, broccoli, carrots, cauliflower, and/or snowpeas (any of these or a combination).

Ingredients:(Every measurement is approximation only. You may adjust accordingly)

1 tbsp oil
3 cloves garlic, minced
2-4 cups assorted veggies (any of the above-listed)
1 tbsp cider vinegar + dash of ground black pepper (optional)
1/4 - 1/2 cup beef broth
1/2-1/4 cup gravy (maybe more depending on the amount of veggies)

Instructions:

Sautee minced garlic cloves, add vegetables (I used asparagus as I had plenty of them freshly harvested by my Mom-in-law).(I like adding 1 tbsp cider vinegar and a dash of ground pepper, style adobo, leaving unstirred to cook under low heat for about 5 minutes, but this step is optional), then add 1/2 cup beef broth, let the steam cook veggies further (you may add less beef broth and don't steam further if you like the veggies crispier), then turn off heat, add gravy and stir. Serve immediately.

3 comments:

  1. The rice looks shiny. Did you add some oil to it?

    ReplyDelete
  2. It was fried. I usually fry in a small amount of oil leftover rice using just garlic to flavor it.(My husband does not like fried rice. I don't fear feeding my children oils and fats at this stage because they can easily burn the calories. I am not that afraid to ingest a lot of fat/oil because I don't have a gallbladder anymore, the bile emulsifying my ingested fats comes directly from the liver, thereby making it less efficient to render the fats more digestible. Most are excreted. Side-effect: mild diarrhea for me (excess fat globules in GIT can increase peristaltic movement).

    ReplyDelete
  3. I couldn't get used to eating this when I was in the Philippines. I found the rice oily. But this seemed to be the way rice was served in the Philippines. I eat white rice in small portions and sometimes mix the some chopped fresh garlic in it. This is not the normal way rice is eaten in Malaysia but I like to eat rice this way.

    ReplyDelete

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