GLAZED MEATLOAF II RECIPE | ALLRECIPES
This meatloaf is great! It's my husband's favorite. The glaze makes it delicious and moist.
Provided by Delia
Categories Beef Meatloaf
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 1 - 9x5 inch loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
- In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
- Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.
Nutrition Facts : Calories 318.3 calories, CarbohydrateContent 18.9 g, CholesterolContent 89.7 mg, FatContent 16.8 g, FiberContent 0.4 g, ProteinContent 22.4 g, SaturatedFatContent 6.4 g, SodiumContent 398.2 mg, SugarContent 13.2 g
DELIA'S STEAK AND KIDNEY PUDDING - DELICIOUS. MAGAZINE
Queen of cookery Delia’s steak and kidney pudding is made with flaky suet crust pastry and filled with a deep gravy-like filling. She says: ”It might be imagined that it’s difficult to make. Not so. I would say it takes about 40 minutes to prepare and assemble, then it steams away for five hours needing little more than a top up of boiling water. Some people (my husband) like extra gravy, which can be made with the meat trimmings.” How about Delia’s spiced cranberry and orange brûlées for pud?
Provided by Delia Smith
Total Time 40 minutes
Prep Time 40 minutes
Yield Serves 6
Number Of Ingredients 16
Steps:
- To make the pastry, first sift the flour and salt into a large mixing bowl. Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife. When it’s evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky.
- Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough which leaves the bowl clean. It’s worth noting that suet pastry always needs more water than other types, so if it’s still a bit dry go on adding a few drops at a time.
- After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a round approximately 32.5cm in diameter. Now line the bowl with the pastry, pressing it well all around.
- Next chop the steak and kidney into fairly small cubes, toss them in seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water* to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.
- Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking.
- Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway through. You can either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out onto a serving plate (which is more fun!) Recipe © Delia Smith 2008, Delia’s Frugal Food, published by Hodder and Stoughton. https://www.deliaonline.com Click here for more Delia recipes, cookery school videos, information on bakeware and ingredients.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
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Queen of cookery Delia’s steak and kidney pudding is made with flaky suet crust pastry and filled with a deep gravy-like filling. She says: ”It might be imagined that it’s difficult to make. Not so. I would say it takes about 40 minutes to prepare and assemble, then it steams away for five hours needing little more than a top up of boiling water. Some people (my husband) like extra gravy, which can be made with the meat trimmings.” How about Delia’s spiced cranberry and orange brûlées for pud?
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- Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway through. You can either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out onto a serving plate (which is more fun!) Recipe © Delia Smith 2008, Delia’s Frugal Food, published by Hodder and Stoughton. https://www.deliaonline.com Click here for more Delia recipes, cookery school videos, information on bakeware and ingredients.
See details
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- Finally take a double square of baking parchment with a 50p-sized hole in the centre (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper. Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched. Sometimes it can take 30-45 minutes longer than this, but in any case don’t look at it for 4 hours. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it’s cold, ‘feed’ the cake by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of Armagnac or brandy, then wrap it in parchment-lined foil and store in an airtight tin. You can feed it again at odd intervals up until Christmas. Recipe © Delia Smith 2008, Delia’s Frugal Food, published by Hodder and Stoughton. http://deliaonline.com >Click here for more Delia recipes, cookery school videos, information on bakeware and ingredients.
See details
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