T
Terry Pogue
Guest
Italian Style Meat Loaf With Sage
Published in: Acooksbooks
2 pounds lean ground beef
2 onions -- finely chopped (I use red and yellow)
1/4 pounds pancetta -- finely chopped
15 fresh sage leaves -- finely chopped (see tip below)
1/4 cup freshly grated parmesan cheese
2 eggs -- lightly beaten
3/4 cup fine -- dry bread crumbs
Fold a 2 foot piece of aluminum foil in half lengthwise. Place and bottom
and up the sides of the slow cooker stoneware. *(I actually use two of
these so the meatloaf is sitting on a cross - more stable to remove this
way)*
In a large bowl, combine ingredients and mix well. Shape into loaf and
place in middle of foil strip on bottom of slow cooker. Cover and cook on
low for 8 to 10 hours, or on high for 4 to 5 hours, until juices run
clear when meat loaf is pierced with a fork or a meat thermometer reads
170 degrees f (75 degrees c). Lift loaf out using foil strip and, using a
large lifter (sturdy spatula) transfer to a warm platter. Garnish with
fresh sage leaves, if available. Pour juice into a sauceboat and serve
alongside with plenty of fluffy mashed potatoes.
Tip: You can substitute 1/2 cup chopped Italian parsley and 1/2 tsp of
dried sage for the fresh sage leaves.
My notes: I do not pour the juice into a sauceboat to serve as a gravy
because to me that is too full of whatever fat was in the meat. . . and
if I were to skip using fresh sage (I have it growing in my garden most of
the year) I would probably use more than 1/2 tsp of dried sage.
Recipe Notes
Here's the receipe I keep promising to post, and then keep forgetting to
post. I actually remembered to bring the book it is in, into work today. I
am a HUGE believer in keeping the history/source of the recipe and always
giving credit to the original author -- so in keeping with that ethic,
this recipe is from the book, '150 Best Slow Cooker Recipes" by Judith
Finlayson. This is one of my favorite crockpot/slow cooker books (along
with the Rick Rodgers book on slow cookers). These recipes in these books
are not what I call the typical "dump it all in raw at 8am and slop it
out on the plate at 6pm" slow cooker recipes which I personally cannot
stand because those are almost universally inedible (to me and my family
anyway). I have always maintained that the crockpot is one of the hardest
appliances to use and get really good-to-great results from. So this book
from Judith Finlayson, in most of the recipes, does have more prep steps
than some of the crockpot books out there, but the results are well worth
it. Anyway - that being said, this recipe I have made in my crockpot and
also in my oven like you would any other meatloaf.
http://www.terrypogue.com
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Published in: Acooksbooks
2 pounds lean ground beef
2 onions -- finely chopped (I use red and yellow)
1/4 pounds pancetta -- finely chopped
15 fresh sage leaves -- finely chopped (see tip below)
1/4 cup freshly grated parmesan cheese
2 eggs -- lightly beaten
3/4 cup fine -- dry bread crumbs
Fold a 2 foot piece of aluminum foil in half lengthwise. Place and bottom
and up the sides of the slow cooker stoneware. *(I actually use two of
these so the meatloaf is sitting on a cross - more stable to remove this
way)*
In a large bowl, combine ingredients and mix well. Shape into loaf and
place in middle of foil strip on bottom of slow cooker. Cover and cook on
low for 8 to 10 hours, or on high for 4 to 5 hours, until juices run
clear when meat loaf is pierced with a fork or a meat thermometer reads
170 degrees f (75 degrees c). Lift loaf out using foil strip and, using a
large lifter (sturdy spatula) transfer to a warm platter. Garnish with
fresh sage leaves, if available. Pour juice into a sauceboat and serve
alongside with plenty of fluffy mashed potatoes.
Tip: You can substitute 1/2 cup chopped Italian parsley and 1/2 tsp of
dried sage for the fresh sage leaves.
My notes: I do not pour the juice into a sauceboat to serve as a gravy
because to me that is too full of whatever fat was in the meat. . . and
if I were to skip using fresh sage (I have it growing in my garden most of
the year) I would probably use more than 1/2 tsp of dried sage.
Recipe Notes
Here's the receipe I keep promising to post, and then keep forgetting to
post. I actually remembered to bring the book it is in, into work today. I
am a HUGE believer in keeping the history/source of the recipe and always
giving credit to the original author -- so in keeping with that ethic,
this recipe is from the book, '150 Best Slow Cooker Recipes" by Judith
Finlayson. This is one of my favorite crockpot/slow cooker books (along
with the Rick Rodgers book on slow cookers). These recipes in these books
are not what I call the typical "dump it all in raw at 8am and slop it
out on the plate at 6pm" slow cooker recipes which I personally cannot
stand because those are almost universally inedible (to me and my family
anyway). I have always maintained that the crockpot is one of the hardest
appliances to use and get really good-to-great results from. So this book
from Judith Finlayson, in most of the recipes, does have more prep steps
than some of the crockpot books out there, but the results are well worth
it. Anyway - that being said, this recipe I have made in my crockpot and
also in my oven like you would any other meatloaf.
http://www.terrypogue.com
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/