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St. Patrick's Day Meat Loaf
Photo by: Kevin Hewitt |
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| General Category : Main Course |
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| Food Group : Meat-Beef, Meat-Pork, Eggs, Potatoes, Grains |
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| Preparation Method : Bake |
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| Other Criteria : Entertaining & Holiday |
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| This hearty meat loaf, surrounded by roast potatoes, is inspired by the flavours of Ireland. The liver is optional, but it adds richness and depth of flavour, as well as extra nutrients; no one will even know that it's there. |
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Ingredients
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1 cup (250 mL) rolled oats |
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3/4 cup (175 mL) stout, such as Guinness |
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2 eggs |
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2 tbsp (30 mL) hot or Dijon mustard |
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1 tbsp (15 mL) Worcestershire sauce |
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2 tsp (10 mL) chopped fresh thyme (or 3/4 tsp/4 mL dried) |
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1-1/4 tsp (6 mL) salt |
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3/4 tsp (4 mL) pepper |
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1/4 tsp (1 mL) ground cloves |
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1 onion, finely chopped |
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2 cloves garlic, minced |
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2 lb (1 kg) lean ground beef |
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6 oz 175 g beef liver, minced (optional) |
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12 fresh or dried bay leaves |
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6 slices bacon |
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3 lb (1.5 kg) potatoes, peeled and cut into chunks |
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1 tbsp (15 mL) vegetable oil |
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Preparation
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Soak oats in stout for 10 minutes. In large bowl, whisk together eggs, mustard, Worcestershire sauce, thyme, 1 tsp/5 mL of the salt, 1/2 tsp/2 mL of the pepper and cloves. Mix in onion, garlic and oats mixture; mix in beef and liver (if using) until well combined.
Shape into loaf; place in greased metal roasting pan. Lay bay leaves on top, then bacon, tucking in sides. Mix potatoes with oil and the remaining salt and pepper; spread around meat loaf. Bake in 350°/180°C oven, turning potatoes occasionally, until potatoes are golden and centre of meat loaf reaches 160°F/71°C, about 90 minutes.
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Nutritional information
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Per serving: about 555 cal, 30 g pro, 27 g total fat (11 g sat. fat), 39 g carb, 3 g fibre, 126 mg chol, 633 mg sodium. % RDI: 4% calcium, 26% iron, 2% vit A, 18% vit C, 14% folate.
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Source
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Homemakers Magazine: February/March 2007
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