Leonard Schwartz's Meat Loaf
Nutrition
Calories: 352 kcalCarbohydrates: 24 gProtein: 41 gFat: 37 gSaturated Fat: 26 gCholesterol: 171 mgSodium: 618 mgFiber: 14 gSugar: 19 gVitamin A: 73.825 IUCalcium: 86 mgIron: 21 mg
Ingredients
- 1 med white onion peeled and cut into 1-inch chunks
- 1 cup scallion 1-inch length scallions, trimmed (white and some of the green parts)
- 3/4 cup 2-inch pieces celery strung
- 3/4 cup 1-inch pieces peeled carrot
- ½ cup red bell pepper 1-inch chunks red bell pepper stemmed, seeded and deribbed
- ½ cup green bell pepper 1-inch chunks green bell pepper, stemmed, seeded and deribbed
- 2 whole garlic cloves smashed and peeled
- 3 tbsp unsalted butter
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- 1/2 tsp freshly ground white pepper
- ½ teaspoon ground cumin
- 1/2 tsp freshly ground nutmeg
- 1/2 cup half-and-half
- 1/2 cup ketchup
- 1-1/2 lbs lean ground beef
- 1/2 lb lean ground pork
- 3 whole eggs beaten
- ¾ cup bread crumbs fine, dry Breadcrumbs or store-bought unflavored breadcrumbs
Instructions
- Place vegetables and garlic in the workbowl of a food processor. Process until minced. Reserve.
- Heat butter in an 11" x 8-1/2" x 2" dish, uncovered, at 100% for 3 minutes. Add minced vegetables and stir to coat. Cover loosely with paper toweling. Cook at 100% for 8 minutes.
- Remove from oven. Uncover and let stand for 2 minutes.
- Combine remaining ingredients in a large bowl, mixing well to make sure seasonings are evenly distributed. Knead in cooled, cooked vegetables.
- Divide the mixture into 8 balls. Shape each ball into a small, rounded, oval loaf, 5" x 3-1/2" x 1". Arrange loaves inside the rim of a 12-inch round platter. Cover tightly with microwave plastic wrap. Cook at 100% for 4 minutes. Uncover and cook for 4 minutes more.
- Remove from oven. Remove meat loaves to a warm platter. Serve with cooking juices spooned over, if desired.
- To serve 4. Halve all ingredients. Prepare mixture as for 8 servings. Pack prepared mixture into a 9-inch glass ring mold (loaf should be about 2-1/2 inches thick). Cook, tightly covered with microwave plastic wrap, at 100% for 5 minutes; uncover and cook for 4 minutes longer.
- To serve 2. Use 1/2 small onion, 1/4 cup sliced scallions, scant 1/4 cup sliced celery, scant 1/4 cup sliced carrots, 2 tablespoons each chopped red and green bell pepper, 1/2 clove garlic, 2 teaspoons butter, 1/4 teaspoon salt, a pinch of cayenne, 1/2 teaspoon black pepper, 1/8 teaspoon white pepper, 1/8 teaspoon cumin, 1/8 teaspoon nutmeg, 2 tablespoons each half-and-half and ketchup, 6 oz ground beef, 2 oz ground pork, 1 small egg and a scant 1/4 cup Breadcrumbs. Prepare mixture as for 8 servings. Shape into a rounded loaf. Cook on a serving plate, covered, at 100% for 4 minutes; uncover and cook for 3 minutes longer.
- To serve 1. Prepare mixture as for 4 servings. Shape prepared mixture into 4 loaves (1/2 lb each). If you wish, wrap and freeze 3 loaves. Cook each 1/2-pound loaf by itself, on a serving plate, tightly covered, at 100% for 3 minutes; uncover and continue cooking for 1 minute. To defrost a frozen 1/2-pound loaf, place it on a serving plate and cover tightly with microwave plastic wrap. Cook at 100% for 4 minutes 30 seconds; the meat loaf will be defrosted and ready to cook.