Thursday, December 23, 2010

Two more days to Chrismas Gifts!!

Good morning everybody. Athens has mild south winds, lots of humidity, and a muggy weather... yet the Christmas Cheers is here...
I will try to be more concise in my explanations and bla-bla. Down to business!!
Meat loaf with skin-on wedge potatoes.

For the meat loaf:1 kg of lean ground beef
-  5 big eggs (4 hard boiled and one raw).
-  1 onion (very well run thru the blender till it becomes nearly liquid by very little water).
-  1 clove garlic very well crushed
-  1 Tbsp. Thyme
-  1 tsp. Cayenne pepper (or to taste)
-  1 tsp. pepper
-  No salt
-  1 cube bouillon Knorr or Maggi dissolved in very little boiling water.
-  Olive oil
For the skin-on wedge potatoes:½ kg baking potatoes, scrubbed, washed, not peeled, cut lengthwise into wedges.
-  1 Tbsp.. Thyme
-  1 Tbsp. Pepper
-  No salt.
-  Method:
-  Heat oven to maximum. Line rectangular baking dish with baking paper.
-  Mix all the herbs, Olive oil, raw egg, pepper, cayenne, onion juice, garlic with ground beef. Mix well by hand.
-  Place ground beef mixture in the middle of the rectangular baking dish forming a long loaf-like shape.
-  Make holes along the meat loaf and place the four 4 hard boiled eggs evenly in the holes and cover with meat in a way that all the eggs disappear in the loaf.
-  Pour some Olive oil over it.
-  Place the wedged potatoes on both sides of the meat loaf pouring some Olive Oil over them.
-  Half way thru cooking, check the meat loaf and pour the bouillon over the meat and potatoes.
-  Bake for 1 hour. Check potatoes for doneness. (If you wish potatoes to be crispier leave for 15 – 20 more minutes).
-  Remove from oven and let stand for 10 minutes before serving with any salad of your choice.
Enjoy this meat loaf my style.
Ciao for today.
Read more: