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So I had a few weeks off from the blog but I made meat loaf.......

1/13/2015

1 Comment

 
       Hey I'm back, had a small break for the holidays.  I was very busy making this and that and Santa was very good to Jay Eatz this year.  Scored a sweet chef jacket from Mrs. Clause, a kick ass chef knife from ma dukes and a nice carving knife and diamond steel from grandpa.
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       And I made meat loaf.  Super easy and quick, here's how.  
What you need:
  • 2 lbs (or so, I used 2.5 lbs) of ground beef
  • 1 box of stove top chicken stuffing
  • 1 can Italian style stewed tomatoes (un-drained)
  • 4 cloves garlic, minced
  • 2 eggs, beaten
  • 2 cups pasta sauce
  • 1 generous cup of shredded mozzarella cheese
  • 2 meat loaf pans (or 1 large, I used 2 for $1 aluminum ones)
 
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       First thing, pre-heat oven to 375.  Mix all ingredients except 1/4 cup of cheese and 1/2 cup of pasta sauce.
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Next, place half of mixture into each meat loaf pan (or put it all in to one big ass meat loaf pan).
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Then place loaves into pre-heated oven for 50 minutes or so.
       After 50 minutes have passed remove loaves from oven, top with remaining pasta sauce and sprinkle remaining cheese on top (I went a little heavy on the cheese).
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       Pop the loaves back into the oven and continue to bake for another 10 minutes or so.  Remove, let stand for a good 5 or 10 minutes, slice and serve.
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       I accompanied the meat loaf with a loaf of garlic bread.  I also decided to make a meat loaf sub with the garlic bread as well, very good.
       As for loaf number 2, wrap and freeze for up to 3 months, reheat and serve.  I actually found the freezing process made the meat loaf develop more flavour and better texture which made me prefer loaf 2 over loaf 1.
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       I did top meat loaf number 2 with some additional cheese during the latter part of the reheating process.  

       Both meat loaves cost me approximately $14.  At 7 bucks a loaf, 5 or so minutes of prep time and an hour to cook you can't go wrong.  Try it, play around with the ingredients, you'll enjoy it. 

1 Comment
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