Retro Meatloaf II with New Topping [I Like To Share Recipes]
You need a blender, (I used my Magic Bullet), or a food processer.
Meatloaf:
1/2 cup dried soup vegetables, reconstituted by boiling in 1 cup water.
1 lb organic hamburger
4 slices of whole wheat bread
1 envelope Lipton Garlic Herb soup mix
2 large onions, chopped
4 eggs
Non-stick cooking spray
pair of disposable vinyl gloves
Topping:
1 Tablespoon honey mustard
1/2 cup sweet hamburger relish
2/3 cup ketchup
1 tsp Sriracha sauce
Preheat oven to 350F.
Place hamburger in a very large bowl. Boil the dried soup veggies and let them sit while you make the rest of the meatloaf. Spray a meatloaf pan with non stick cooking spray.
Tear bread, 2 slices at a time, into bits, and place them in the blender. You might need to shake the blender, remove it, and shake it again to grind the 2 slices into crumbs. Place the crumbs on top of the hamburger. This actually adds a dimension to the meatloaf, because fresh bread crumbs contain more moisture than dried crumbs. Add dried soup mix, reconstituted dried vegetables, chopped onions, and eggs. No need to whip the eggs.
Wipe the blender clean, and add all of the topping ingredients. Blend until you have a smooth sauce.
Put on the gloves, and mix the meatloaf ingredients by hand, pushing and squishing until thoroughly blended. Then place the meatloaf mix in the pan and bake for 30 minutes.
Remove after 30 minutes, add topping, (sauce), and bake for another 30 minutes.
I was surprised that the topping had an almost Asian flavor. It was VERY good, so I wanted to share.
Meatloaf:
1/2 cup dried soup vegetables, reconstituted by boiling in 1 cup water.
1 lb organic hamburger
4 slices of whole wheat bread
1 envelope Lipton Garlic Herb soup mix
2 large onions, chopped
4 eggs
Non-stick cooking spray
pair of disposable vinyl gloves
Topping:
1 Tablespoon honey mustard
1/2 cup sweet hamburger relish
2/3 cup ketchup
1 tsp Sriracha sauce
Preheat oven to 350F.
Place hamburger in a very large bowl. Boil the dried soup veggies and let them sit while you make the rest of the meatloaf. Spray a meatloaf pan with non stick cooking spray.
Tear bread, 2 slices at a time, into bits, and place them in the blender. You might need to shake the blender, remove it, and shake it again to grind the 2 slices into crumbs. Place the crumbs on top of the hamburger. This actually adds a dimension to the meatloaf, because fresh bread crumbs contain more moisture than dried crumbs. Add dried soup mix, reconstituted dried vegetables, chopped onions, and eggs. No need to whip the eggs.
Wipe the blender clean, and add all of the topping ingredients. Blend until you have a smooth sauce.
Put on the gloves, and mix the meatloaf ingredients by hand, pushing and squishing until thoroughly blended. Then place the meatloaf mix in the pan and bake for 30 minutes.
Remove after 30 minutes, add topping, (sauce), and bake for another 30 minutes.
I was surprised that the topping had an almost Asian flavor. It was VERY good, so I wanted to share.
