3 slice bread
1 water
1 clove garlic, peeled and crushed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/2 tsp salt
1/8 tsp pepper
1 egg, slightly beaten
1/3 cup milk
1 lb lean ground beef
1/4 cup catsup
Directions
1. In a small bowl soak bread in water to cover 5 minutes. Squeeze out
excess water. 2. In a large bowl combine bread, garlic, onion, celery,
salt, pepper, egg and milk. Stir until well blended. Crumble ground
beef into bread mixture and stir to combine thoroughly. 3. Shape meat
mixture into a loaf and place in a shallow heat- resistant,
non-metallic baking dish. 4. Heat, uncovered, in Microwave Oven 6 1/2
minutes. 5. Spread catsup over top of meat loaf and heat, uncovered,
in Microwave Oven 5 minutes. 6. Allow meat loaf to stand covered 3 to
5 minutes before serving.
Servings: 4 servings
Basic Meat Loaf Ii Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat
The History of Recipes
It is quite feasible to prove the history of recipes way back into antiquity, certainly as far back as the early Egyptians, and possibly even further. However, in the main part, these early recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Closer to modern times, there were a couple of interesting recipe books dating from the 1300s - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that we all know today, but instead accounts of the types of food on the tables of the nobility of those days. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for a surge in manuscripts on cookery, most of which are kept safe in private cookery archives. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and because of this chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Basic Meat Loaf Ii recipe.
