On Aug 2, 6:34*pm, Janet Wilder > wrote:
> I have invented a new meatloaf recipe and it's in the oven right now.
> I'm trying to avoid carbs as much as possible (DH has diabetes) I took
> one pound of home-ground lean chuck and 3 Johnsonville sweet Italian
> sausages for the meat. I added one egg, some granulated garlic, about 2
> tablespoons of dried chopped onion, 1/3 of a small can of tomato sauce
> (low salt)and about an 1/8 tsp of dried Italian seasoning. *Formed it
> into a loaf shape and put it in a glass baking dish just a little bigger
> than the loaf (can't measure it now it's in the oven) I poured the other
> 2/3 of the can of sauce over the top and stuck it in a 350 oven for an hour.

Seems awfully dry, more like a well baked burger... one egg ain't
nearly enough, I always use three per pound of meat... coulda at least
used a real onion, and a grated carrot, a diced bell pepper, a heap o'
minced fresh parsley. It's not so simple to make a proper meat loaf
without any starch. I'd name your meat loaf "Adobe" or NASSAU brick.
Next time try emulsifing your starchless recipe and make it as a
terrine... versions reach as far as your imagination.

http://www.epicurious.com/recipes/fo...TERRINE-233242

pté [pah-TAY, pa-TAY]
French for "pie," this word — with accent over the "e" — is generally
used to refer to various elegant, well-seasoned ground-meat
preparations. A pté can be satiny-smooth and spreadable or, like
country pté, coarsely textured. It can be made from a finely ground
or chunky mixture of meats (such as pork, veal, liver or ham), fish,
poultry, game, vegetables, etc. Seasonings and fat are usually also
included in the mixture, which can be combined before or after
cooking. Ptés may be cooked in a crust, in which case they're
referred to as pté en croûte. They may also be cooked in a pork fat-
lined container called a terrine (or any other similarly sized mold),
in which case they're called pté en terrine. Traditional parlance
says that when such a mixture is cooked and served in a terrine, the
dish is also called a terrine, and when unmolded it becomes a pté.
Today, however, the two terms are often used interchangeably. Ptés
may be hot or cold and are usually served as a first course or
appetizer.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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