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Crusty Mustard-Dill Meat Loaf




Source of Recipe


e-cookbooks


List of Ingredients




1 cup beef broth
1/2 cup old-fashioned oats
1 1/4 pounds meat loaf mix (ground beef, veal, and pork)
1/2 cup minced onion
1 large egg
3 tablespoons chopped fresh dill
2 tablespoons coarse-grained Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Recipe



Preheat oven to 450F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, 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 160F, 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.