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Monday, January 2

Individual classic meat loaves

Beef, ground
1 ½ pounds
Pork, ground
¾ pound
Cream, heavy
½ cup
Tomato paste
3 tablespoons
Egg, lightly beaten
1 large
Onion, yellow, minced
1 large
Onion powder
1 ½ teaspoons
Celery salt
1 ½ teaspoons
½ teaspoon
Pepper, freshly ground
1/3 cup
Worcestershire sauce
Dash or two
  1. Preheat the oven to 350°F; place six 6-by-3-by-2-inch loaf pans on a baking sheet, and lightly coat with cooking spray. 
  2. In a large bowl, combine the beef, pork, cream, tomato paste, egg, onion, Beau Monde seasoning, salt, and pepper; mix together with your hands until all the ingredients are evenly distributed. 
  3. Divide the meat mixture evenly among the loaf pans, mounding it in the center. 
  4. In a small bowl, stir together the ketchup and Worcestershire sauce; brush the top of each loaf with the sauce. 
  5. Bake the loaves until a small incision in the center of the loaf reveals the palest pink inside, 30 to 45 minutes. 
  6. Remove from the oven, and let the loaves rest a moment. 
Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.

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