Our Canada - - Foodforthought -


3 eggs, beaten

/ cup milk 12 1 en­ve­lope (1 oz.) onion soup


1 cup dry bread crumbs

2 cups shred­ded car­rots

2 lbs lean ground beef

1/2 lb ground pork


1/2 cup ketchup

1/4 cup packed brown sugar

2 tsp pre­pared mus­tard

Prep Time: 15 min­utes Bake Time: 70 min­utes Yields: 10 serv­ings

1. Com­bine eggs, milk, soup mix, bread crumbs and car­rots. Add beef and pork, and mix well. Shape mix­ture into a cir­cle with a 9-in. di­am­e­ter, then form a 3-in. hole in the cen­tre of the cir­cle. Place in a shal­low bak­ing pan. Bake at 350°F for 1 hour. Drain.

2. Com­bine glaze in­gre­di­ents, then spread over meat. Bake 10 min­utes longer or un­til no pink re­mains and a ther­mome­ter reads 160°F.

3. MI­CROWAVE METHOD: Pre­pare and shape loaf as above. Place on a mi­crowave-proof plat­ter. Cover with waxed pa­per. Mi­crowave on high for 16-18 min­utes or un­til a ther­mome­ter reads 160°F, giv­ing the dish a quar­ter turn ev­ery 3 min­utes. Drain. Let stand 5 min­utes.

4. Mean­while, in a cus­tard cup, com­bine glaze in­gre­di­ents. Spread half the glaze over meat loaf. Re­turn to mi­crowave on medium for 1 minute, then re­move. Cover re­main­ing glaze with waxed pa­per and heat in mi­crowave on medium for 1 minute. Serve glaze in cen­tre of meat loaf.

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