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 450�F. 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 160�F, 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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