Page 53 - #MyMustard Recipe Book
P. 53

1 Tbsp (30 mL) canola oil
4 cup (60 mL) ketchup
12 Tbsp (20 mL) apple cider vinegar 2 tsp (10 mL) Worcestershire sauce 1 Tbsp (15 mL) Dijon mustard
4 tsp (1 mL) salt
1 Tbsp (15 mL) canola oil
1 onion, finely chopped
1 garlic clove, minced
1 celery stalk, finely chopped 1 carrot, grated
1 tsp (5 mL) salt
4 tsp (1 mL) pepper
12 lbs (750 g) lean ground beef
2 cup (125 mL) breadcrumbs
2 large eggs, lightly beaten
4 cup (60 mL) chopped parsley
2 Tbsp (30 mL) milk
2 Tbsp (30 mL) tomato paste
1 Tbsp (15 mL) Worcestershire sauce 1 tsp (5 mL) dried oregano
1 tsp (5 mL) dry mustard powder
1 tsp (5 mL) yellow prepared mustard
Can use half ground pork and half ground beef.
Can use ground bison or wild boar as well.
To make the glaze:
1. Combine all of the ingredients in a small saucepan and simmer, whisking constantly, over medium heat for about 2 minutes. Set aside.
To make the meatloaf:
1. Heat the canola oil in a large skillet over medium- high heat. When it’s hot, stir in the onion, garlic, celery and carrot. Cook until the vegetables begin to brown, about 10 minutes. Remove from the heat and let cool.
2. In a large bowl, combine all of the meatloaf ingredients, as well as the cooled vegetables. Gently mix with your hands.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with foil. Line a cooling rack with foil as well and place it on the baking sheet.
4. Place the meatloaf mixture on the rack and shape into a loaf.
5. Bake for 25 minutes, then evenly spread the glaze on top and bake for another 35-40 minutes until an instant read thermometer reads 160°F (71°C).
6. Remove from the oven and lightly tent with foil. Let stand for 15 minutes before slicing.
Serves 6 (2 slices each)
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