Meat Loaf In The Round Recipe
Ingredients
| 2 beef bouillon cubes | ||
| Boiling water | 1 1/4 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Ground sage | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1 pound ground beef Kitchen Bouquet | ||
| Sliced mushrooms | 1 3 Ounce | |
| Cornstarch | 1 Tablespoon | |
| Dairy sour cream | 1/4 Cup (16 tbs) | |
Directions
Dissolve bouillon in the water; combine 1/4 cup with egg, bread crumbs, onion, sage, salt, and pepper.
Add ground beef; mix well.
In 8-inch skillet shape mixture into circle slightly smaller than diameter of skillet.
With handle of wooden spoon, make indentations in the meat to make 4 wedge-shaped pieces.
Rub surface of meat with Kitchen Bouquet.
Pour 1/2 cup of remaining bouillon around meat loaf; add mushrooms.
Cook, covered, over low heat 25 to 30 minutes.
Transfer meat loaf to warm serving platter.
Combine cornstarch and remaining bouillon; stir into pan juices.
Cook and stir over low heat till thickened and bubbly.
Stir in sour cream; heat through (do not boil).
Add ground beef; mix well.
In 8-inch skillet shape mixture into circle slightly smaller than diameter of skillet.
With handle of wooden spoon, make indentations in the meat to make 4 wedge-shaped pieces.
Rub surface of meat with Kitchen Bouquet.
Pour 1/2 cup of remaining bouillon around meat loaf; add mushrooms.
Cook, covered, over low heat 25 to 30 minutes.
Transfer meat loaf to warm serving platter.
Combine cornstarch and remaining bouillon; stir into pan juices.
Cook and stir over low heat till thickened and bubbly.
Stir in sour cream; heat through (do not boil).
Chef
