Ingredients
1 1/2 lb ground beef
1/4 lb fresh mushrooms, chopped
1 med. onion, chopped
1/4 cup minced parsley
3/4 cup dry bread crumbs
1 egg
1 1/4 tsp salt
1/4 tsp pepper
3/4 cup milk
1/2 lb cheddar cheese
Directions
Blend meat with chopped mushrooms, onion, parsley, bread crumbs, egg,
salt, pepper and milk until well blended. Dice cheese into 1/2"
cubes. Blend into meat mixture (by hand), making sure to distribute
the cheese chunks evenly. Pack into a 9x5x3" loaf pan. Bake at 350F
for 1 to 1 1/4 hours. Pour off liquid. Cool slightly before cutting.
If desired serve with the following: Mustard sauce: Scald 3/4 cup
half-and-half. Add 1/4 cup sguar. Gradually add 1/4 cup cold half and
half to a mixture of 2 T dry mustard, 1 T flour and 1/4 tsp salt.
Add to hot cream; cook until thickened. Stir a little of mixture into
1 egg yolk; put back into pan and cook, stirring 2 minutes. Stir in
1/2 cup hot water. Good served with: Scalloped potatoes, a green
vegetable and a fruit dessert. For a buffet, serve at room
temperature with cheese, dark breads, a salad and a hearty red wine,
if you like.
Servings: 6 servings
Chunk O' Cheese Meatloaf Recipe brought to you by Recipe Ideas
Categories: Cheese; Meat
The History of Recipes
Recipes as a concept can be observed back into antiquity, in truth as far back into recorded history as early Egypt, and possibly even further than that. However, generally, these old cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts are some tablets in 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 people feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he describes how the chefs of Roman times made use of many aromatic flavours, including some that we all recognise like basil, fennel and parsley. As our culinary historical trip moves to more modern times there are two interesting cookery books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that we all know today, but instead recipes for the types of meals prepared for the rich and powerful of the time. In the 15th century, the Crusaders brought back many new foods and herbs from Arab countries, such as rosemary and coriander. These new foods and spices caused an increase in books on cookery, most of which are now in private libraries. Over the following few centuries, the powerful families of Europe tried to lay on the most exotic meals, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cooking books were increasing in popularity mostly as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Chunk O' Cheese Meatloaf recipe.
