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.



Ingredients:
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.
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2

1 comment:

  1. Stelio. I made the meat loaf for my family and it was WONDERFUL! Not only was it delicious, but the appearance of sliced hard boiled eggs in the center of each slice was not only colorful, but added a unique taste. I'll be making it again adding the beef bouillon which I did not have on hand. It was such an easy dish to prepare and that's right up my alley - easy and delicious!
    I'm going to get a bit more adventurous and make your spinach pie next!
    Thank you for these great recipes. I love this blog!
    ♥ Eileen

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