Creamy Mustard Dill Meatloaf
Source of Recipe
adapted, posted to recipecircus by Stella, from e-cookbooks
List of Ingredients
1 cup beef broth, low salt
1/2 cup old-fashioned oats, uncooked
1 1/4 pounds meat loaf mix (ground beef, veal, and pork) -
--could substitute combo of lean ground beef and lean pork meat that's been ground up
1/2 cup minced onion
1 large egg (1/4 cup egg substitute)
3 tablespoons chopped fresh dill
2 tablespoons coarse-grained Dijon mustard
(original recipe called for 1/2 teaspoon salt )
1/2 teaspoon ground black pepper Recipe
Preheat oven to 450ºF. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160ºF, about 25 minutes. Using large spatula, transfer loaves to platter.
Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes.
Pour sauce over loaves and serve.
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