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Sunday, November 29, 2009

Czech Meat Loaf

Hope everyone had a pleasant Thanksgiving weekend. The weather was agreeable in Chicago and actually managed a day of golf with a high temperature hitting 50 degrees. I also endured my usual routine of overeating the last few days. It is difficult to stay away from the temptation to snack with the abundance of turkey, stuffing, and dessert leftovers in the fridge. There was way too much food still on hand even after sending home several guests with doggie bags of turkey and trimmings. What has been left of the turkey has now been frozen to resurface as a tettrazini or pot pie later in the December month. Moving away from turkey and poultry for the next few days, I will be preparing a Czech meat loaf recipe that will be a nice break from turkey. The recipe is as follows. I do embellish the recipe as I add my condiment kick of catsup and mustard as they do lend a umph to the meat loaf flavor. Meat loaf is truly a "free for all" for which you can use your own imagination once you get past the common ingredients of ground meat, eggs, and bread crumbs. Every other ingredient is at your discretion (as long as the taste is satisfactory).  I do serve this up with a hot green vegetable and mashed potatoes or dumplings.

Czech Meat Loaf

1 pound Ground Chuck

1 Pound Ground Pork

1 small onion, diced fine

½ cup green pepper, diced fine

1 clove garlic, minced

2 eggs

1 cup breadcrumbs

½ teaspoon salt

1/4 teaspoon paprika
1/3 cup catsup

1 tablespoon yellow mustard

Pinch of ground black pepper

1. In a large bowl combine two meats together.
2. Add remaining ingredients along with beaten eggs.
3. Mix thoroughly and form into loaf shape.
4. Place loaf on greased pan and place in preheated oven at 350 degrees for about forty five minutes.
4. Slice and Serve.

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