*  Exported from  MasterCook  *
 
                              German Meatloaf
 
 Recipe By     : Readers Digest “Cook Now, Serve Later”
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           rye bread crumbs -- soft
      1/4  cup           milk
    1      tablespoon    vegetable oil
    1      large         yellow onion -- finely chopped
    2      cloves        garlic -- minced
    1      pound         lean ground beef
      1/2  pound         lean ground pork -- shoulder
      1/2  cup           parmesan cheese -- grated
      1/2  cup           fresh parsley -- minced
    2                    eggs -- slightly beaten
    1      teaspoon      fennel seeds
      1/2  teaspoon      salt -- optional
    1      teaspoon      freshly ground black pepper
 
 1. Preheat oven to 375F.  In a small bowl, soak the bread crumbs in the
 milk & set aside. Heat the oil in a skillet over moderate heat for 1
 minute. Add the onion & garlic & saute, stirring often, until soft,
 about 5 minutes. Let cool till warm to the touch. In a large bowl, mix
 the beef, pork, parmesan cheese, parsley, eggs, fennel seeds, salt &
 pepper, & the onion - garlic mixture with your hands. Pack the mixture
 into a greased 9 x 5 x 3 loaf pan.
 
 ****At this point the meatloaf can be covered tightly with aluminum foil
 & stored. Refrigerate for up to 4 days. Freeze for up to 3 months. (
 Place the covered meatloaf in the freezer; when frozen, remove from the
 pan, wrap in heavy duty aluminum foil, label & return to freezer) If you
 intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch
 round, then cut in half, freeze etc.
 
 2. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it pulls
 away from the sides of the pan & has a dark brown crust. Slice to
 desired thickness & serve with mashed potatoes, dilled carrots & tiny
 green peas.
 
 ****Serving Later:
 
 From freezer:  Unwrap the meatloaf, return it to the loaf pan & cover
 with aluminum foil. Bake in a preheated 325F. oven for 35 minutes.
 Remove the foil & bake 40 - 50 minutes longer or until the loaf pull
 away from the sides of the pan; serve as in step # 2.
 
 To Microwave:  Replace the foil with plastic wrap vented on one side.
 Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees
 & microwave on Low (30% power) another 20 minutes or until the loaf is
 defrosted in the center. Microwave on High (100% power) for 10 minutes.
 Rotate the plate 90 degrees & microwave on High (100% power) until the
 juices run clear when the loaf is pierced in the center, or a microwave
 meat thermometer registers 180F. - about 10 minutes longer.. Serve as in
 step # 2
 
 Per serving:  calories 375, protein 37 g, carbohydrate 8 g, fat 21 g,
 sodium 497 mg, cholesterol 194 mg.
 
 Formatted by Christopher E. Eaves <cea260@airmail.net>
 
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