1 no ingredients
Directions
1 Lb Lean Ground Beef
1 Lb Ground Pork
1/2 c Dry Bread Crumbs
3/4 c Minced Onions
1 TB Minced Garlic
2 Lg Eggs
1/2 c Cold Milk
1/2 c Ketchup
1 1/2 ts Salt
1 1/2 ts Fresh Ground Black Pepper
1 1/2 ts Ground Allspice
1 1/2 ts Dried Thyme -- Crumbled
1 c Gingered Applesauce Or
: -Store-Bought -- See Recipe
3 TB Apple Cider Or Apple Juice
2 TB Light Brown Sugar -- Firmly
: -Packed
1 TB Dijon Mustard
: -Gingered Applesauce-----
2 TB Fresh Lemon Juice
4 Sweet-Tart
: -Newtown Pippin
3 TB Sugar -- Or More If Needed
1 1/2 ts Peeled Fresh Ginger --
: -Finely Grated
: -Apples, Mcintosh, Cortland,
1. Preheat the oven to 375 F. Lightly butter a roasting pan. 2.
Combine the beef, pork, bread crumbs, onion, and garlic in a large
mixing bowl. In a separate bowl, lightly beat the eggs. Beat in the
milk, ketchup, and seasonings and add to the meat. Mix with your
hands just until well combined. (A wooden spoon won't do the job as
well as your hands.) 3. Shape the meat into an oval loaf in the
buttered roasting pan and bake until evenly browned, 50 minutes. 4.
Combine the applesauce, apple cider, brown sugar, and heat over
medium heat until the sugar is dissolved, about 2 minutes. 5. Pour
the applesauce mixture over the meat loaf, covering it well, and
continue baking until the top is golden brown, 20 to 25 minutes
longer. Remove the meat loaf from the oven and let it rest for 5
minutes before serving. Makes 6 to 8 entree servings.
GINGERED APPLESAUCE 1. Place the lemon juice in a large saucepan.
Peel, core, and cut each apple into eighths. As you add the apples to
the pot, toss them to coat with the lemon juice to prevent
discoloration. 2. Add 1/3 cup water, the sugar, and grated ginger and
bring to a boil. Reduce the heat to medium-low, cover, and cook until
the apples are tender, 4 to 5 minutes. Remove from the heat and mash
coarsely with a fork. Taste and add more sugar if necessary. The
applesauce should be be a bit chunky.
VARIATIONS: APPLE-HORSERADISH SAUCE: Substitute 1/2 cup of freshly
grated peeled horseradish for the ginger. If desired, add 2 cups
mayonnaise. Great with roast beef.
APPLESAUCE WITH FRESH FRUIT: Substitute 1/2 cup fresh or thawed frozen
raspberries, peaches , or blueberries for the ginger, and stir in 2
Tbs brandy or sake. This is great with game or fowl.
PASSION-APPLESAUCE: Omit the ginger. Just after you remove the pan
from the heat, stir the pulp (seeds and all) of 2 passion fruits into
the applesauce. This goes well with almost anything, especially
grilled sausages, smoked pork chops, and venison.
DESSERT APPLESAUCE: Puree the Gingered Applesauce then thin it with
fresh apple cider to the desired consistency. Use it as a topping for
ice cream, angel-food cake, or pound cake.
Recipe By : Nicole Routhier's Fruit Cookbook - ISBN 1-56305-565-1
Servings: 6 servings
Applesauced Meat Loaf Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Fruit
The History of Recipes
Recipes as an idea can be found back into the far past, in truth as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, in the main part, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the cooks of Roman times made use of many different herbs and spices, including many that are still in use today for example basil, mint and asafoetida. Moving on, we have a couple of interesting books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is popular today, but instead accounts of the types of meals on the menus of the rich people of that time. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including coriander, parsley, and basil. The introduction of these new culinary ideas created an outbreak in recipe books, many of which are kept safe in private cookery archives. During the following few centuries, the wealthy families of Europe competed with each other to offer the most extravagent meals, and as a consequence, the best cooks and their recipes were much in demand. However, it wasn`t until the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes of the day. By the advent of the 1900s, recipe books were in great demand, mostly as a result of more people being able to read, more leisure time and having more disposable income. The revolution that is television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Applesauced Meat Loaf recipe.
