nancree Apr 5, 7:29 pm show options

Newsgroups: rec.food.cooking
From: "nancree" > - Find messages by this author
Date: 5 Apr 2005 19:29:54 -0700
Local: Tues, Apr 5 2005 7:29 pm
Subject: meatloaf and bechamel sauce
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jill said:



Not sure at all about a bechamel sauce with meatloaf but it actually
has
more appeal to me than tomato sauce. I hate tomato sauce and ketchup
on
meatloaf.
Jill


------------------
Me too, Jill ! I like to cook it this way, and then have a nice crusty

pan to make brown gravy with:
Mix thoroughly, with hands: Ground beef, (with at least 15% fat)
, pork sausage, chopped onion, a couple of eggs, Italian Seasoning,
salt and pepper. Then shape it into a loaf shape, put it in the center
of a rectangular Teflon-lined pan, and bake until done--and there is a
nice brown crust starting to form in the pan. Remove loaf to a plate.
Mix flour into the remaining fat (this is why you want to use at least
15% fat) , stir and add appropriate amount of water. Season with a few

shakes of garlic salt, salt and pepper. Serve meatloaf slices with
brown gravy.
Nancree

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