kstannard Profile - Allrecipes.com (15091939)

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kstannard


kstannard
 
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Member Since: Dec. 2011
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Recipe Reviews 2 reviews
Easy Meatloaf
Really turned out amazing; I used shallots instead of onion, as far as sautéing them, I just fried them gently in butter and still near raw, added a teaspoon and a half of pepper, almost a tablespoon kosher salt. For the topping instead of straight up mustard, I made some with 2 tbs of ground mustard, 2 tsp of vinegar, .5 tsp sugar, mixed well, added 1/3 cup, and tablespoon ketchup, 1.5 tbs of brown sugar, mixed well, and sealed the top of the loaf with the mixture which made it medium rare near the top as it cooked up. I also used 6 slices of italian bread for the bread crumbs, and made sure the baking dish was buttered. I didn't need any Worcestershire sauce for this, and it had the fresh red meat at the top cooked to 145 degrees inside. The whole baking dish was gone in a matter of 16 minutes!

1 user found this review helpful
Reviewed On: Mar. 14, 2012
Spiedies
I went a little off course, squeezed a whole lemon, and divided it into 2 gallon containers, left the skin in the marinade, 1/2 cup fresh basil made this puppy sing. Instead of the mint, I added fresh rosemary, and did not use garlic salt. I did crush 2 more cloves of garlic before I minced them, and added sea salt. I also did one container with the white vinegar, and another with the red. With the red wine vinegar I was able to cook the meat to 160 which is standard anyway and keep the moisture intact, not to mention it was a little richer in flavor. I had rave reviews, and with the red wine vinegar ones people thought I stole Lupo's recipe.

8 users found this review helpful
Reviewed On: Dec. 4, 2011
 
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