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MEATS AND FISH
31
Meatloaf
For a spicier meat loaf, add a few drops of Tabasco
sauce and a teaspoon of Worcestershire sauce.
INGREDIENTS
1 small onion, quartered
1/3 cup loosely packed parsley leaves
1-1/2 slices day-old bread, broken into pieces
1-1/2 pounds boneless chuck, cut into
1-inch pieces*
3 tablespoons milk*
1 teaspoon salt
1/8 teaspoon dried thyme leaves
1 large egg
Preheat oven to 375°F. Put all ingredients except egg
in work bowl and pulse/chop 4 to 6 times. Then
process continuously until chopped fine. Add egg
and pulse 4 or 5 times or until desired consistency is
reached, watching carefully to avoid overprocessing.
Pack mixture into loaf pan and bake at 350°F.
until cooked through, about 40 to 50 minutes.
*You can vary these ingredients by using a mixture
of beef, veal and pork or by replacing the milk with
tomato juice.
Meatball Variation: Instead of making a meat loaf,
shape mixture into balls of 2 tablespoons each,
arrange them in single layer in baking dish and bake
at 375°F. for about 25 minutes.
Yield 1-1/2 pounds of meatloaf.
Chili
Kids love chili and it’s a versatile dish. Serve it on
hot dogs, fill tacos or eat it plain. It freezes well for
about 6 months.
INGREDIENTS
3 medium garlic cloves
1 medium onion, quartered
1 pound boneless beef chuck, chilled, fat
trimmed, cut into 1-inch cubes
1-1/2 teaspoons whole cumin seed
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon salt
1/8 teaspoon crushed red pepper
1 8-oz. can whole tomatoes
1 cup water
2 cups red kidney beans
Process garlic and onion with metal blade until finely
chopped, about 15 seconds. Reserve. Process beef
cubes until coarsely chopped, about 10 to 12 pulses.
Brown cumin in medium saucepot over medium
heat. Shake pan constantly and cook until cumin
begins to smoke, about 1 minute. Reserve.
Heat vegetable oil in same saucepot over medium
heat. Add garlic and onion; cook for 2 minutes.
Add beef and cook, stirring often, until no pink color
remains, about 5 minutes.
Reduce heat to low. Stir in cumin, chili powder,
paprika, salt and crushed red pepper; cook
uncovered for 5 minutes, stirring occasionally.
Use metal blade to coarsely chop tomatoes.
Add to saucepot with water and bring to boil,
covered, over medium-high heat. Reduce heat to
low and simmer, partially covered, for 45 minutes,
stirring occasionally. Stir in the beans and
cook until heated through.
Garnish with shredded Cheddar or Monterey Jack
cheese if desired.
Yield 4-1/2 cups.
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