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
We can follow the history of meal recipes far back into ancient history, at least as far into history as early Egypt, and maybe even further. Having said that, mostly, these early recipes were just primitive pictorial recipes for food preparation.
Fascinatingly, the oldest recipe found, according to food historians is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, main meal and afters, something that is very familiar to us today. Aspicius tells us how the cooks of his times used a wide range of spices, including some that we all recognise like thyme, fennel and dill. As our culinary historical trip moves to more modern times there were two recipe books which appeared in the 1300s ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that appears on menues today, but instead descriptions of the types of food enjoyed by the upper classes of those days. In the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, such as parsley and basil. The introduction of these new herbs and spices led to an explosion in manuscripts on cookery, some of which are kept safe in academic collections. Over the next few centuries, the upper-class families of the West competed to offer the most extravagent meals, and as a result cooks and their recipe collections could command a high salary. Even so, it was during the 19th century that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications were in great demand, mostly as a result of increased literacy, more free time and having more money to spend. |
We hope you enjoy this Applesauced Meat Loaf recipe.
