Ingredients
2 lb ground turkey
1 egg, slightly beaten
1/2 cup quick-cooking oatmeal (not instant)
1/3 cup unsweetened applesauce
1/2 cup finely chopped onion
1/3 cup corn kernels (optional)
1/4 cup minced red bell pepper
1/4 cup minced flat-leaf parsley
1 tbsp worcestershire sauce
2 tsp salt, or to taste
1 freshly ground black pepper
1/4 cup ketchup
1 tsp prepared mustard
Directions
IN A LARGE BOWL, combine the turkey, egg, oatmeal, applesauce, onion,
corn, red pepper, parsley, 2 teaspoons Worcestershire sauce, salt and
pepper and mix just until the ingredients are blended. Using a
10-inch non-metal pie plate, form the meat into a circle about 8
inches in diameter and 2 inches high. Combine the ketchup, mustard
and 1 teaspoon Worcestershire sauce in a small bowl. Spread it over
the top of the meat loaf. Cover the top with wax paper, place the
dish in the oven and cook the meat loaf on 100 % power (high) for 10
minutes, rotating the pan after 5 minutes. Remove the dish, carefully
take off the waxed paper, and let the meat loaf stand for 10 minutes
before slicing.
Servings: 6 servings
Barbara's Applesauce Meat Loaf Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Fruit
The History of Recipes
Recipes as a concept can be tracked far back into ancient history, at least as far back as the ancient Egyptians, and potentially, even further back. However, mostly, these old recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts are some clay tablets in ancient Sumerian which show the preparation 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 drank it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and afters, a very modern way of dining. This early Roman chef tells us how the ancient chefs made use of many herbs, including a few that will be familiar to modern chefs such as bay, mint and parsley. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, such as basil and rosemary. These new culinary innovations was responsible for an explosion in cookery books, the majority of which still exist in academic collections. Over the following few hundred years, the powerful and wealthy competed with each other to lay on the most exotic meals, and as a result cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cook books were in high demand, mostly as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Barbara's Applesauce Meat Loaf recipe.
