The Healthy My Ass Cookbook

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Index
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Meatloaf

A well seasoned vegetable ladened meatloaf.

Ingredients:

3/4 cup Celery, diced
3/4 cup Green Bell Pepper, diced
3/4 cup Onion, diced
1&1/4 tsps. Salt
1/4 tsp. Pepper
1/4 tsp. Celery Salt
1/4 tsp. Garlic Salt
1/4 tsp. Dry Mustard
1/4 tsp. Sage
1 1.5-oz. pkg. Meat Loaf Seasoning Mix
2 lbs. Ground Chuck
1 6-oz. box Stove Top Stuffing Mix, traditional sage
1 Tbsp. Worcestershire Sauce
1/2 cup Milk, more or less for moistness
1 Egg
1 recipe Meatloaf Sauce

Directions:

Dice and measure the Celery, Green Pepper and Onion.  Measure and combine the Salt, Pepper, Celery Salt, Garlic Salt, Dry Mustard, Sage and Meat Loaf Seasoning Mix.

Preheat the oven to 350°F.

Break half of the Ground Chuck into pieces in a 3 quart or larger bowl.  Layer half of the diced vegetables, combined seasonings and Stove Top Stuffing over top.  Repeat with the remaining meat, vegetables, seasonings and stuffing.  Stir the Worcestershire Sauce into the amount of milk you want to use for moistness and drizzle over all.  Crack the raw Egg over all and combine using your hands, kneading it into a well blended glob.

Shape the glob into a 9x5" loaf and center in a 11x7" or larger baking pan with a rim or lip.  Cover loosely with aluminum foil.  Peak under the foil and insert a meat thermometer through the foil at the top of one narrow end of the loaf and into the center of the loaf.  Seal the foil tightly to the rim of the pan.

Roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reaches 160°F.  Meanwhile, prepare the Meatloaf Sauce.

When the meatloaf is almost done, remove it from the oven, remove the meat thermometer, remove the foil cover and drain all the grease.  Cover the top with all the sauce, coaxing it to run down the sides.  Return to the oven to complete roasting, about 5 minutes.

Print

Other Information:

Source: Kerth Langeneckert, my 11 months younger than me brother.

Times:
Preparation: 0:30
Roast: 1:15
Total: 2:00

Yield: 1 loaf
Servings: 8

Nutrition Facts per Serving:
494 Calories
26g Fat (48.5% calories from fat)
25g Protein
37g Carbohydrate
2g Dietary Fiber
114mg Cholesterol
1677mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
3 Lean Meat
1/2 Vegetable
0 Non-Fat Milk
3 Fat
1 Other Carbohydrates.

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