Applesauced meat loaf
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Applesauced meat loaf
  Meat    Loaf    Sauces    Dinner  
Last updated 6/12/2012 1:04:45 AM. Recipe ID 29397. Report a problem with this recipe.
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      Title: Applesauced meat loaf
 Categories: Archives of, Dinner, Fruits, Sauces
      Yield: 6 Servings
      1 lb Lean Ground Beef
      1 lb Ground Pork
    1/2 c  Dry Bread Crumbs
    3/4 c  Minced Onions
      1 tb Minced Garlic
      2 lg Eggs
    1/2 c  Cold Milk
    1/2 c  Ketchup
  1 1/2 ts Salt
  1 1/2 ts Fresh Ground Black Pepper
  1 1/2 ts Ground Allspice
  1 1/2 ts Dried Thyme -- Crumbled
      1 c  Gingered Applesauce Or
           Store-Bought -- See Recipe
      3 tb Apple Cider Or Apple Juice
      2 tb Light Brown Sugar -- Firmly
      1 tb Dijon Mustard
           Gingered Applesauce-----
      2 tb Fresh Lemon Juice
      4    Sweet-Tart
           Newtown Pippin
      3 tb Sugar -- Or More If Needed
  1 1/2 ts Peeled Fresh Ginger --
           Finely Grated
           Apples, Mcintosh, Cortland,
  1. Preheat the oven to 375 F. Lightly butter a roasting pan. 2.
  Combine the beef, pork, bread crumbs, onion, and garlic in a large
  mixing bowl. In a separate bowl, lightly beat the eggs. Beat in the
  milk, ketchup, and seasonings and add to the meat. Mix with your
  hands just until well combined. (A wooden spoon won't do the job as
  well as your hands.) 3. Shape the meat into an oval loaf in the
  buttered roasting pan and bake until evenly browned, 50 minutes. 4.
  Combine the applesauce, apple cider, brown sugar, and heat over
  medium heat until the sugar is dissolved, about 2 minutes. 5. Pour
  the applesauce mixture over the meat loaf, covering it well, and
  continue baking until the top is golden brown, 20 to 25 minutes
  longer. Remove the meat loaf from the oven and let it rest for 5
  minutes before serving. Makes 6 to 8 entree servings.
  GINGERED APPLESAUCE 1. Place the lemon juice in a large saucepan.
  Peel, core, and cut each apple into eighths. As you add the apples to
  the pot, toss them to coat with the lemon juice to prevent
  discoloration. 2. Add 1/3 cup water, the sugar, and grated ginger and
  bring to a boil. Reduce the heat to medium-low, cover, and cook until
  the apples are tender, 4 to 5 minutes. Remove from the heat and mash
  coarsely with a fork. Taste and add more sugar if necessary. The
  applesauce should be be a bit chunky.
  VARIATIONS: APPLE-HORSERADISH SAUCE: Substitute 1/2 cup of freshly
  grated peeled horseradish for the ginger. If desired, add 2 cups
  mayonnaise. Great with roast beef.
  APPLESAUCE WITH FRESH FRUIT: Substitute 1/2 cup fresh or thawed frozen
  raspberries, peaches , or blueberries for the ginger, and stir in 2
  Tbs brandy or sake. This is great with game or fowl.
  PASSION-APPLESAUCE: Omit the ginger. Just after you remove the pan
  from the heat, stir the pulp (seeds and all) of 2 passion fruits into
  the applesauce. This goes well with almost anything, especially
  grilled sausages, smoked pork chops, and venison.
  DESSERT APPLESAUCE: Puree the Gingered Applesauce then thin it with
  fresh apple cider to the desired consistency. Use it as a topping for
  ice cream, angel-food cake, or pound cake.

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Recipe ID 29397 (Apr 03, 2005)

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