It’s a rainy Sunday and I decided to want to stay home with my younger daughter and watch TV.
For dinner, I am making meatloaf, rice and beans, and broiled asparagus. I have found a simple meatloaf recipe online and it’s really moist and delicious.
For dessert, I will make a gingered fruit crisp. I will share the recipe this week.
2 lb ground beef
4 slices of bread
½ cup of milk
1 tbs olive oil
1 onion finely diced
3 cloves of garlic
¼ cup of finely chopped parsley
1 cup of parmesan cheese
1tbs of Worcestershire sauce
Pepper flakes (optional)
For the glaze:
¼ cup of brown sugar
¾ cup of ketchup
2 tbs tomato paste
1 tsp dried mustard
1 tsp paprika
1tsp granulated garlic
1 tsp granulated onion
Preheat the oven to 350 degrees.
Put a small pan over medium heat, cook the onion and garlic in the olive oil for about 5 to 7 minutes. Allow cooling completely.
Put the slices of bread in a bowl and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
In a large bowl, combine the milk-soaked bread, cooked onion and garlic, parsley, parmesan cheese, Worcestershire sauce, eggs, pepper flakes, salt, pepper, and the beef. Mix until everything is well combined but don’t over mix to avoid that the meatloaf to be tough.
Place a cooling rack over a baking sheet or a broiler pan and place the meat mixture onto it and form it into a loaf, set aside.
Mix together all the ingredients for the glaze in a bowl. Smear evenly over the top of the meatloaf. Bake the meatloaf for one hour.
750ml Prosecco, chilled – 12ounces mango nectar – Lime Wedges
Pour 2 oz of mango nectar into the bottom of each flute. Squeeze a lime wedge into each flute. Top off with the chilled prosecco, to within 1/2 inch of the top of the flutes.