Ingredients
1/2 cup old-fashioned oatmeal
1/2 cup + 2 t honey
1/2 cup milk
2 tbsp vegetable oil
1 1/2 tsp minced garlic
1 salt and fresh pepper
2 1/2 lb ground chuck
3/4 cup grated carrots
1/3 cup ketchup
1 tsp dry mustard
Directions
1. Combine the oatmeal, honey and milk in a large mixing bowl. Allow
to sit at room temperature for 30 minutes. Preheat oven to 375F.
2. Heat the oil in a saute pan over medium heat and add the onion and
garlic. Add salt and pepper to taste, and saute until the onion is
translucent and softened slightly.
3. Add the onion to the oatmeal mixture, along with the meat, add
salt to taste, and plenty of black pepper. Add the grated carrots,
mix thoroughly, and place in a non-stick 9 x 5 x 3 loaf pan. (If
using a regular loaf pan, oil it lightly.) Place the loaf pan on a
cookie sheet to catch any spills and put in oven. (Typist's note: I
used a bundt pan and it works much better -- no boil over of grease).
4. Bake the meatloaf for 50 minutes. Remove from oven and carefully
tip the pan to drain off the excess fat and liquid, and then turn the
meatloaf out onto the cookie sheet. Turn right side up. Combine the
ketchup and mustard and spread the mixture over the top of the
meatloaf. Return meatloaf to the oven and bake for an additional 20
minutes.
Source: Clyde's of Reston, Reston Virginia from Chef Tom Meyer Burt
Wolf: "Eating Well", 1992
Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Servings: 8 servings
Clyde's Meatloaf Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is actually possible to trace the history of written recipes way back into the distant past, in fact as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, these, ancient cook books were just very simple hieroglyphic instructions for food preparation.
As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also informs us how the early Romans made use of many spices, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. During the following few centuries, the powerful families of the West strove to offer the most extravagent banquests, and because of this chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and recording recipes common in their social group. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Clyde's Meatloaf recipe.
