MY COOKBOOK

MY COOKBOOK
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13.7.10

MEATLOAF - EGYBESÜLT FASÍRT


For most Canadians, the word meatloaf, and not the rock related, brings to mind the dreaded stinky dish made from hamburger meat. And not always the lean ground round either. I suspect that the meatloaf so many of us learned to hate originated from the British Isles. But it seems every country has it own version of a loaf shaped ground meat dish. Italians’ made the meatloaf a bit more palatable, but Hungarians have the best version of meatloaf anywhere and of course they make it from pork and not beef. The Hungarian version is true comfort food; serve it hot with mashed potatoes or thinly sliced it as a cold dish.
700 g lean ground pork
1 onion, diced
2 Tbsp olive oil
3 cloves of garlic, grated
salt and pepper to taste
1 Tbsp caraway seeds, finely ground
1 Tbsp dried parsley
2 tsp marjoram
2 Tbsp Hungarian paprika
2 eggs
1/2 cup fine breadcrumbs

GLAZE [optional]
1/2 cup catsup
1/8 cup brown sugar

• Place 2 Tbsp olive oil in a non stick pan.
• Add the onions and sauté until translucent.
• Place the ground pork in a large bowl.
• Add the sautéed onions and the grated garlic.
• Add the salt, pepper, ground caraway seeds, marjoram, parsley and Hungarian paprika.
• Add the eggs and the breadcrumbs.
• With clean hands combine the meat mixture.
• Place the meat mixture on a board or a plate and form it into a loaf.
• Spray an ovenproof dish with cooking spray. This is important.*
• Bake the meatloaf at 350F for an hour.
• Meanwhile, in a small bowl combine the ketchup with the brown sugar.
• Spoon it on top of the meatloaf and bake for another half an hour.

* You have to add copious amounts of grease to the dish not to have your meatloaf fall apart with the bottom half sticking to the pan when you try to slice it or to remove it to a serving plate. Some people grease the dish and sprinkle breadcrumbs on top. But this just makes a soggy mess out of the bottom half of the meatloaf. Use cooking spray instead and you can slice it or move it within 5-10 minutes.
       

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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