Lemon MeatloafNovember 6, 2009 at 1:46 am | Posted in Uncategorized | 17 Comments
I know, I know…you saw the title of this post and said “Good grief, is she STILL sitting around in Colorado talking about meatloaf?!?!?!?!??” Well yes I am, and doggone-it, people like me.
This is a continuation (and affirmation) of my last post wherein I found this great idea from Kayln’s Kitchen to make mini meatloafs. Another benefit of this method is that is allowed me to make two different flavors of meatloaf. Three mini-loafs were a rendition of Kayln’s recipe and the other three mini-loafs are my recipe: Lemon Meatloaf. This is my favorite meatloaf recipe and I’m very pleased to share it with all of you.
In the picture above, the 3 loafs in the back are the Kayln’s, Country Bob, Lea Ann altered loafs and the three in front with the lighter colored sauce are Lemon Meatloaf. Lemon Meatloaf is more delicate in flavor but in no way shy with when it comes to robust.
Lea Ann’s Lemon Meatloaf:
3/4 cup sweet onion, chopped
2 T. olive oil
1 pound ground beef
1 whole egg
1 whole egg white
1 Tbs milk
1/2 C. steel-cut oatmeal
1 clove garlic, crushed
1/8 cup fresh parsley, chopped
1 tsp salt
1/4 tsp pepper
zest of 1 and a half lemon
1/4 cup ketchup
1 Tbs dark brown sugar
2 t. Dijon mustard
1 Tbs fresh lemon juice
1/2 tsp Tabasco sauce
1. Saute the chopped onion in the olive oil for 3 min, remove from heat and cool.
2. With a fork, gently toss the onion mixture into the ground beef.
3. Whisk together the egg, egg white and milk.
4. Pour over oatmeal, mix well and toss into the meat mixture along with garlic, parsley, salt, pepper and lemon zest.
5. Using a 1 cup measuring cup, gently press mixture into meatloaf balls.
6. Mix glaze ingredients together with a whisk or fork and spread evenly over the tops.
7. Bake in preheated 350 degree oven for about 40 – 45 minutes, basting with glaze after 20 minutes.
8. Let cool a few minutes before slicing.
Garnish with thin slices of lemon and parsley sprigs.