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| Kusina ni Manang |
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| From the kitchen of: Manang |
| (click to enlarge photos) |
| Tip: Wash hands for at least 20 seconds with warm water and soap. Mix everything using your hands. Transfer to lined loaf pan (size 8"x5"x2"). (Note: The proportions noted herein are all approximations. You may put a dash or two according to your taste preference.) Crackers, toasted bread (to make bread crumbs), oats or krispy rice cereals may be made finer in chopper/blender/food processor. Others crumble crackers by placing in sandwich bag and pounding with the bottom of a thick glass or the handle of a knife (but this may damage the plastic, spilling out the crumbs). |
| Meatloaf |
| PIQUANT MEATLOAF Ingredients: 1 1/2 lb ground beef 1/4 tsp salt 1/8 tsp Pepper 1/4 tsps paprika 1/4 tsp oregano 1/4 tsp thyme 1/8 tsp garlic powder 1/8 tsp onion powder 1/8 tsp chili powder 1 tsp parsley flakes 3/4 c milk 15 pcs saltine crackers, crumbled 1 egg Instructions: Mix milk and crackers. Let sit for at least 5 minutes. In a big bowl, place all other ingredients. Add the cracker-milk mixture. |
| Pre-heat oven to 350 deg F. Line 2 loaf pans with aluminum foil to easily lift out after baking. |
| RAISIN-OAT MEATLOAF Ingredients: 1 1/2 lb ground beef 1 tsp salt 1/2 tsp Worcestershire sauce 1/2 cup ketchup 1/2 cup rolled oats 1/4 cup raisins, minced 1 small onion, chopped 1/4 tsp garlic powder 1/4 tsp pepper 1 tbsp brown supgar, packed 1 egg dash of celery flakes Instructions: Mix all ingredients in a bowl with your clean hands. Transfer to lined loaf pan. |
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| Bake at 350 deg F for 1 hour 15 minutes. Cool on a wire rack for at least 2 minutes prior to slicing, then drain the juice by lifting up the meatloaf by the foil liner, letting the juices drip back into the pans. Serve the meatloaf separate from the sauce/gravy. Gravies may be prepared from the drippings (see below), or ketchup may be used. May serve with vegetables prepared as illustrated below. |
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| Piquant meatloaf may also be served with cheesy mushroom sauce. Sauteed veggies: Excess gravies may be used to liven/flavor up sauteed/stir-fried vegetables like asparagus, broccoli, carrots, cauliflower, and/or snowpeas (any of these or a combination). Ingredients:(Every measurement is approximation only. You may adjust accordingly) 1 tbsp oil 3 cloves garlic, minced 2-4 cups assorted veggies (any of the above-listed) 1 tbsp cider vinegar + dash of ground black pepper (optional) 1/4 - 1/2 cup beef broth 1/2-1/4 cup gravy (maybe more depending on the amount of veggies) Instructions: Sautee minced garlic cloves, add vegetables (I used asparagus as I had plenty of them freshly harvested by my Mom-in-law).(I like adding 1 tbsp cider vinegar and a dash of ground pepper, style adobo, leaving unstirred to cook under low heat for about 5 minutes, but this step is optional), then add 1/2 cup beef broth, let the steam cook veggies further (you may add less beef broth and don't steam further if you like the veggies crispier), then turn off heat, add gravy and stir. Serve immediately. |
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| Preparing the Gravies: Boil the pan juices (if too oily, use a fat separator to remove the excess). Add 1 tbsp cornstarch dissolved in 1 tbsp cold water to the boiling juices, stir continuously until thickened. Pour over slices of meatloaf. Gravies can be stored in sterilized jars for future uses (like if the meatloaf is made ahead and would be frozen prior to consumption.) |
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