"Ed Pawlowski" > wrote in message
...
>
> "Damsel in dis Dress" > wrote in message
> ...
>> On Mon, 9 Mar 2009 22:45:15 -0400, "Ed Pawlowski" >
>> wrote:
>>
>>> I have a recipe for meatloaf with tarragon and I like it there.
>>
>> Ohhhhhhhh! Are you willing to share it?
>>
>> Carol, who loves meatloaf and tarragon
>
> Certainly, but it is on my other computer so you'll have to wait until
> tomorrow.
>

Here it is. I saw this on The Cooking Loft and it is very good.


Tarragon Meatloaf
Ingredients
· 1 pound ground beef

· 3/4 pound ground pork

· 1 teaspoon hot paprika

· 2 teaspoons kosher salt

· 1 teaspoon freshly ground black pepper

· 3 small yellow onions, peeled and minced (should equal roughly 1
cup)

· 2 cloves garlic, peeled and minced

· 1 cup bread crumbs

· 2/3 cup ketchup

· 1 cup sour cream

· 1 small bunch flat-leaf parsley, stemmed, washed, dried and
chopped, 1/4 cup total

· 1 small bunch tarragon, stemmed, washed, dried and chopped, 1/4
cup total

· 3 eggs, lightly beaten

· 1 teaspoon vegetable oil

· Additional ketchup for brushing, if desired

Directions
Preheat the oven to 400 degrees F.

In a large bowl, mix the beef and pork and gently knead them together with
your hands. Add the paprika, salt and pepper. Add the rest of the
ingredients. Mix to blend.

The taste test: Heat a small saucepan and add the vegetable oil. When the
oil begins to smoke, lower the heat and add a small piece of the mixture.
Cook 1 to 2 minutes on each side. Remove from the pan and taste. Check
seasoning. If too moist, add more bread crumbs. If too dry, add an extra
egg.

Mold the meat into a loaf and place it in the center of a baking sheet lined
with parchment paper. Using a pan without high edges will yield a meatloaf
with a crust. Cook, undisturbed, for 15 minutes. Brush it with additional
ketchup and lower the oven temperature to 350 degrees F.

Bake until the meat is firm when touched or when it has an internal
temperature of 150 degrees F, about 45 additional minutes. Remove from the
oven, pour off any excess grease and allow it to "rest" for 10 to 15 minutes
before serving. Brush again with ketchup, if desired.

From Alex Guarnaschelli