Polish Meatloaf Food

LEA & PERRINS MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients.
• In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
• Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

POLISH MEATLOAF RECIPE

Steps:

• 1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef. 2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2- by-2 1/2-inch loaf pan. 3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth. 4. Brush mixture over meat/oaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

POLISH STUFFED MEATLOAF

Steps:

• 1. Boiled liver in water with bay leaves,salt and pepper.Cool.Grind the liver,onion and garlic.
• 2. Mix together with ground beef or pork.Add 2 eggs(not boiled),spices,milk, Parmesan cheese and the bun (squeeze out the milk).
• 3. Grease a 4x8in loaf pan and spray it with bread crumbs.Pour half of the meat mixture, squeeze in 4 hard boiled eggs, and pat on top the other half of the meat mixture.
• 4. Brush with oil on top,sprinkle with Parmesan cheese and paprika.
• 5. Preheat the to 300 degrees and bake for 1 1/2 h.Serve with mashed potatoes, gravy,asparagus.
• 6. This meatloaf can be also made in a crock pot:6 hours on low or 4 hours on high

VEGETARIAN "MEATLOAF" - POLISH STYLE

Steps:

• Preheat over to 375.
• Place bread on a plate and cover with the milk. Let sit to absorb.
• In a small saucepan bring the broth or water with 1 T. of the butter or margarine, a little pepper and a pinch of salt to a boil. At the same time heat the kasha in a skillet over medium heat for 2-3 minutes, stirring occasionally, toasting lightly. When broth/water comes to a boil add the toasted kasha and cook for about 10 minutes, covered until water is absorbed. Let cool slightly.
• In a skillet, melt 1 T. butter and cook onion and garlic over medium heat. Once the onions are translucent add the mushrooms and cook another 5 minutes.
• Squeeze out any excess water in the spinach and give it a rough chop. Put in a medium bowl and add kasha mixture, onion mixture, milk soaked bread, potatoes or walnuts, beets, chili sauce or ketchup, worcestershire, pickle juice, soy sauce, dill and marjoram. Mix this very well until everything is completely incorporated. Give a taste and add fresh pepper and (if needed) salt. Add the egg and mix completely.
• Butter a loaf pan. Add 1/2 cup chili sauce or ketchup to the bottom of the pan. Add the "meatloaf" mixture and even out the top. Add another 1/2 cup of chili sauce or ketchup to the top. With a fork, poke a few holes in the top to let steam escape.
• Bake for 1 hour. Lower temperature to 300 and cook another 1/2 hour.
• *Different ovens may require different temperatures and cooking times. Just keep checking on it and see what works for you.