{"id":10483,"date":"2013-06-18T04:00:15","date_gmt":"2013-06-18T08:00:15","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/\/wp\/?p=10483"},"modified":"2013-06-18T08:50:27","modified_gmt":"2013-06-18T12:50:27","slug":"sues-meatloaf-and-an-announcement","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=10483","title":{"rendered":"Sue’s Meatloaf (and an Announcement!)"},"content":{"rendered":"
\"Sue<\/a>

Sue Haas<\/p><\/div>\n

Longtime blog reader Sue Haas of Seattle wrote several months ago to share her meatloaf recipe\u2014but somehow or other I didn\u2019t manage to make her loaf until a few nights ago. A friend who was coming to dinner\u00a0requested something in the nature of comfort food to dispel the gloom of the weather (lots and lots of rain!). So I pulled out Sue\u2019s recipe.
\n<\/span><\/p>\n

My local general store doesn\u2019t sell veal so I used 1 pound of lean ground beef and 1\/2 pound of pork. The only other changes I made (and they were minor, including the use of fresh instead of dried oregano) are noted in the recipe.
\n<\/span><\/p>\n

This meatloaf is tender and very flavorful. I particularly enjoyed the fresh herbs; I might throw in even more of them another time and leave the spices\u00a0on the rack\u00a0until winter.
\n<\/span><\/p>\n

By the way, in case I haven\u2019t already bombarded you with this information, I do want to mention that my book Pulling Taffy<\/em> will officially come out this Sunday and may be ordered right now from its website<\/a>. (The website will also help you find the eBook and audiobook!)
\n<\/span><\/p>\n

In addition to talking about my final year with my mother and sharing family stories and thoughts, the book features a number of recipes\u2014many of them from this very blog! Please consider supporting me by purchasing the book.
\n<\/span><\/p>\n

\"My<\/a>

My mother would be celebrating this week!<\/p><\/div>\n

And now, on to Sue\u2019s recipe\u2026\u2026
\n<\/span><\/p>\n

Sue\u2019s Meatloaf<\/strong><\/a>
\n<\/span><\/p>\n

Ingredients:<\/em>
\n<\/span><\/p>\n

1-1\/2 pounds meatloaf mixture (1\/3 lean ground beef, 1\/3 ground veal, 1\/3 ground pork)
\n1 cup fresh breadcrumbs (I used my maple oatmeal bread<\/a>, which makes great crumbs)
\n2 tablespoons milk
\n1 egg, beaten
\n1 small onion, finely chopped (or half of a large onion)
\n1 to 2 garlic cloves (according to your taste), minced
\n1\/2 cup fresh parsley, chopped
\n1\/4 cup fresh sage, chopped
\n1 teaspoon dried oregano (I used 2 teaspoons fresh since that\u2019s what I had)
\n1 teaspoon ground cumin
\n1\/2 teaspoon (sweet smoked) paprika (or regular)
\n1-1\/2 teaspoons fine sea salt
\n1 teaspoon ground black pepper
\n1 tablespoon Worcestershire sauce
\n1\/4 cup ketchup
\n<\/span><\/p>\n

Instructions:
\n<\/span><\/em><\/p>\n

Preheat the oven to 350 degrees.
\n<\/span><\/p>\n

Place the meat mixture in a food processor and pulse a bit for a finer grind. Transfer it to a large bowl. Add the remaining ingredients. Mix with hands.
\n<\/span><\/p>\n

Put the mixture into a 9-x-5 inch loaf pan and pat into loaf shape. (I used a regular baking pan and shaped a free-form loaf.)
\n<\/span><\/p>\n

Bake for about 1 hour, or until the center of the meat reaches 170 degrees on a meat thermometer. (I covered the loaf for the first half hour and then uncovered it to finish cooking.)
\n<\/span><\/p>\n

Serve with ketchup, if desired. Serves 6.<\/span><\/p>\n

\"loaftryweb\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Longtime blog reader Sue Haas of Seattle wrote several months ago to share her meatloaf recipe\u2014but somehow or other I didn\u2019t manage to make her loaf until a few nights ago. A friend who was coming to dinner\u00a0requested something in the nature of comfort food to dispel the gloom of the weather (lots and lots […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[137,22],"tags":[275,1090],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10483"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10483"}],"version-history":[{"count":7,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10483\/revisions"}],"predecessor-version":[{"id":10495,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10483\/revisions\/10495"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}