Classic Meat Loaf
2/3 pounds ground beef
1/2 pound ground veal
6 ounces lean ground
1 (1 1/2 ounce) slice
2 tablespoons milk
1/2 cup ketchup,
1/2 cup chopped onion
1/3 cup chopped fresh
1 tablespoon Dijon
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black
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
Combine bread crumbs and milk in a large
bowl; let stand for 5 minutes.
Add 2 tablespoons ketchup and remaining
Shape meat mixture into a 9 inch x 5 inch
loaf on a broiler pan coated with cooking
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.
1 boneless leg of lamb
(2 1/2 pounds), rolled and tied
3/4 cup marsala wine or
1/2 cup chicken broth
white grape juice
1 tablespoon white wine
1 garlic clove, minced
1 tablespoon dried
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh mushrooms,
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
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
medium, a meat thermometer should read 160°
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.
1 1/2 pounds lamb stew
meat, cut into 1 inch cubes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable
3 cups water
1/2 teaspoon dill weed
8 pearl onions, peeled
3 medium carrots, cut
into 1inch pieces
2 large potatoes, peeled
1/2 cup half-and-half
In a large resealable plastic bag, combine 4 tablespoons flour, salt and
Add lamb; shake to coat.
IN A DUTCH OVEN
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
Salem's Den © Salem
by Salem of