Salisbury Steak
 

On 3/7/2012 9:43 PM, Judy Haffner wrote:

> I think you can put almost anything in meatballs and they'll be tasty.
> Sometimes simple is better, but the last time I made them, I used 1 lb.
> super lean ground beef and added 1/2 cup dry bread crumbs, 1/3 cup
> minced onion, 1/4 cup milk, 1 egg, 1 tbsp. minced parsley, 1 tsp. salt
> (or to taste) 1/2 tsp. pepper and 1 tbsp. A-1 sauce and hubby liked
> them. I don't make meatballs all that often, so am no expert, but I
> think you're ideas sound real good.

I love spinach in all ways, but when I make meatballs or meatloaf I
always add spinach for just that little extra something.

Salisbury Steak
 

this is similar to what i make except i use ketchup instead of bbq and rice
precooked instead of bread... and yes it freezes beautifully, or cookin
muffin tins for individual portions to start with, Lee
"Ophelia" > wrote in message
...
>
> "Jim Elbrecht" > wrote in message
> ...
>> "Ophelia" > wrote:
>> -snip-
>>>Thanks, Jim:) Dare I ask if you have a preference and if so... a recipe
>>>please? I have mentioned already, I have only twice tried to make
>>>meatload but we didn't like it much.
>>
>> I'm a meatloaf guy. It is OK for dinner--- It is *the* best
>> sandwich meat.
>>
>> I usually start with 3 lbs of fairly fatty ground beef.
>> 3-4 slices of soft white bread without the crusts- chopped or torn
>> into fava bean sized bits.
>> 2 eggs & a cup of milk.
>> 1/2 cup Lee & Perkins Worcestershire sauce
>> a few healthy grinds of black pepper
>>
>> . . . then whatever. Likely to have;
>> 6 cloves of chopped garlic
>> 1 large onion chopped
>> 8oz chopped crimini
>> a handful of chopped parsley
>>
>> Might have some of these;
>> a chopped green or red [or both] pepper
>> 1/2 cup BBQ sauce
>> a chopped apple & some cinnamon
>> a cup of gorgonzola
>> a cup of celery
>> xxxxxxx
>>
>> Knead it all together and form into a rounded loaf in a pan with 2"
>> sides. [I use a round glass pan] If it is too moist add bread crumbs
>> & chill a bit.
>>
>> Bake at 350F for 90 minutes or so- internal 165F.
>>
>> I might glaze it with some sort of BBQ type sauce towards the end- If
>> I remember, I'll baste it with its own juices a few times.
>>
>> Sandwiches are 2 thick slices [2-3cm] of homemade bread, toasted and
>> well buttered. Lay on a 3/4" [2cm] slice of cold meatloaf. Next
>> 1cm slices of sweet onion to cover. Salt and pepper liberally. Next
>> some lettuce- [be generous]. Slather on a gob of mayo. Press the
>> top slice of bread down so you can get your mouth around it.
>
> A 'gob' of mayo eh? <g> Well I have saved all this and if and when I get
> the chance to make it, you will be the first to know:)))) Oh btw will it
> be work to halve the quantities? There are only two of us these days!
> If not, and I must make the whole danged thang, I suppose I can freeze
> some:))
>
> Many thanks:))))
>
> --
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