Classic  Meat  Loaf






2/3 pounds ground beef

1/2 pound ground veal

6 ounces lean ground pork 

1 (1 1/2 ounce) slice white bread

2 tablespoons milk 

1/2 cup ketchup, divided

1/2 cup chopped onion

1/3 cup chopped fresh parsley  

1 tablespoon Dijon mustard 

1 teaspoon dried basil 

3/4 teaspoon salt

1/4 teaspoon black pepper

2 large egg whites  




Preheat oven to 350 degrees.


Place bread in a food processor; pulse 10 times or until coarse bread crumbs measure 1 1/2 cups.


Combine bread crumbs and milk in a large bowl; let stand for 5 minutes.

Add 2 tablespoons ketchup and remaining ingredients.


Shape meat mixture into a 9 inch x 5 inch loaf on a broiler pan coated with cooking spray.


Spread remaining 6 tablespoons ketchup over top of meat loaf.


Bake for 1 hour or until a thermometer registers 160.


Let stand for 10 minutes.



Serves 12






Lamb  Marsala






1 boneless leg of lamb (2 1/2 pounds), rolled and tied

3/4 cup marsala wine or 1/2 cup chicken broth

1/4 cup white grape juice

1 tablespoon white wine vinegar

1 garlic clove, minced

1 tablespoon dried oregano

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound fresh mushrooms, quartered





Preheat oven to 325 degrees.


In a small bowl, combine the wine, garlic and oregano; set aside.


Rub oil over lamb, then sprinkle with salt and pepper.


Place roast on a rack in a shallow roasting pan.

Spoon some of wine mixture over roast.

Set aside remaining wine mixture.


Bake, uncovered, for 1 to 1 1/2 hours or until meat reaches desired doneness.


For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170


While baking, bast occasionally with some of reserved wine mixture.


Remove from the oven; cover loosely with foil for 10 to 15 minutes.


Meanwhile, pour pan drippings into a measuring cup; skim fat.


In a large non-stick skillet coated with cooking spray, saute mushrooms until tender.

Add pan drippings and any remaining wine mixture; heat through.


Slice lamb and serve with mushroom sauce.


Serves 6






Irish  Lamb  Stew






1 1/2 pounds lamb stew meat, cut into 1 inch cubes

6 tablespoons all-purpose flour, divided

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons vegetable oil

3 cups water

1/2 teaspoon dill weed

8 pearl onions, peeled

3 medium carrots, cut into 1inch pieces

2 large potatoes, peeled and cubed

1/2 cup half-and-half cream





In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper.

Add lamb; shake to coat.




Brown lamb in oil on all sides.

Add water and dill; bring to a boil.

Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.


Add the onions, carrots and potatoes.

Cover and simmer for 30 minutes or until the meat and vegetables are tender.


In a small bowl, place remaining flour; stir in cream until smooth.

Stir into stew.

Bring to a boil; cook and stir for 2 minutes or until thickened.


Serves 6









 Salem's Den  Salem 2004 and Beyond

Created by Salem of