I opened my freezer yesterday to get some ice, and I was dismayed to find that everything inside was rapidly defrosting. Why?! Who knows...the repairman is coming this morning to solve (and hopefully fix!) that conundrum.
First order of business? What to do with the fully defrosted pounds of chopped meat that now needed to be used immediately or go to waste.
This plain and simple Meat Loaf is a perfect winter dinner...and makes a great sandwich the next day for lunch. Serve with some plain lightly steamed peas for the perfect nostalgic 50's feel (and to add some color to your plate!)
For a more gourmet meat loaf, check out the Kosher Cookbook App for the recipe for Individual Mini Meat Loaves.
Meat Loaf M Serves: 6-8
Served warm with mashed potatoes and a green vegetable or cold with sliced tomatoes and lettuce on rye, meat loaf is the perfect comfort food.
Prep time: 15 min. Cooking time: 45-60 min.
2 pounds chopped meat
1 large onion – peeled and chopped finely
2 eggs-beaten lightly
½ cup unflavored parve bread crumbs
¼ cup dried parsley
1 teaspoon ground black pepper
1/3 cup water
Small roasting pan
Medium mixing bowl
- Preheat oven to: 375 F.
- Mix chopped meat with all the remaining ingredients. Scrape mixture into roasting pan and shape lightly into a rectangle. Cover with foil and bake for 30-40 minutes. Uncover pan and finishing roasting another 15 minutes.
- Remove pan from oven. Scrape away the congealed juices that have gathered around the meatloaf. Carefully, using two spatulas, lift meatloaf out of the pan and on to a serving dish. Serve whole or sliced. This meat loaf is very moist. No additional gravy is necessary.