Ingredients
4 slice white bread
1 crusts trimmed
1 torn in bite-size pieces
2 eggs
4 tbsp worcestershire sauce
1 cup onion(s), chopped
1/3 cup plus 1 tbs ketchup
1 tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 1/2 lb ground beef
1 can (14 1/2 oz) beef broth
1 large sweet potato, peeled
1 quartered lengthwise
2 baking potatoes, peeled
1 quartered lengthwise
4 carrots, peeled,
1 halved lengthwise
Directions
Preheat oven to 375 F. Mash bread, eggs, and 3 tbs Worcestershire
sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup
ketchup, garlic powder, salt and pepper. Add beef and mix
thoroughly.=7F Mound meat mixture in 13x9x2-inch baking pan, shaping
into 8x4-inch loaf. Spread remaining 1 tbs ketchup over meat loaf.
Pour broth and remaining 1 tbs Worcestershire sauce into pan around
meat loaf. Arrange vegetables around meat loaf. Cover pan with foil.
Bake 45 min. Uncover; bake until vegetables are tender and meat loaf
is cooked through, about 35 min. Using spatula, transfer meat loaf to
platter. Surround with vegetables; spoon some pan juices over.
Bon Appetit Best of the Year January 1996
From: Diane Lazarus Date: Dec-27-95 3:53pm
Servings: 4 servings
Classic Meat Loaf With Roasted Vegetables Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Vegetable
The History of Recipes
We are able to read the history of `recipes` far back into history, certainly as far as ancient Egypt, and quite possibly further than that. Interesting though that is, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are a few clay tablets in the Sumerian language 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 drank it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius recounts how the chefs of Roman times used a wide range of herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and parsley. As we move on, we find a couple of cookery books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that we all know today, but instead accounts of the types of meals on the menues of the wealthy. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the holy lands, including basil and coriander. The introduction of these new culinary ideas created an outbreak in books on cooking, most of which are kept safe in private cookery archives. By the advent of the 20th century, cook books were highly popular mostly due to better eduction, people having increased free time and having more money. The revolution that is television gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Classic Meat Loaf With Roasted Vegetables recipe.
