Emprimir
Correo Electrónico
Add a photoThis is the favorite meat dinner for me when you cannot grill a great hamburger outside over mesquite or charcoal. This recipe will serve 4-6 hungry people and takes about 1.50 hours to make from beginning to end. Leftovers are great cold, in a sandwich, or reheated. It is especially good when made from grass fed beef but it must have enough fat. Minimum fat content is 15%.
Ingredientes
- 2-1/2 pounds of ground beef (I prefer 18-22% fat)
- 2 tablespoons olive oil
- 2 large cloves garlic, chopped
- 2 yellow onions, diced
- 2 stalks celery, diced
- 1-1/4 cups dried bread crumbs
- 1 cup whole milk (no skim or 2%)
- 2 large eggs
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- I teaspoon Hungarian sweet paprika
- ¼ teaspoon cayenne peper
- ¼ teaspoon ground cumin
- ¼ teaspoon celery seeds
- Pinch of ground allspice
- Pinch of freshly grated nutmeg
- 6 slices apple wood-smoked bacon
Direcciones
- Preheat Oven to 350 degrees F.
- Put the beef in a large mixing bowl
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute to release its fragrance. Add the onion and celery and cook, stirring often, for about 3 minutes, or until tender. Let cool.
- Combine the bread crumbs and milk in a small bowl. Let sit for about 10 minutes, or until the bread crumbs absorb the milk (you can use half and half or heavy cream too).
- Whisk together the eggs, ketchup, Worcestershire sauce, salt, black pepper, paprika, cayenne pepper, cumin, celery seed, allspice, and nutmeg in a small bowl. Pour over the beef. Add the vegetable mixture and the soaked bread crumbs. Mix with your hands until the beef is evenly distributed.
- Shape the meat mixture into a 4 by 6 by 10 inch loaf in the center of a rimmed baking sheet. Wrap the bacon slices crosswise around the meat loaf,. Bake for 50-60 minutes, until cooked through. For crisp bacon, slip under the broiler for about 2 minutes.
- Remove from the oven and let rest for 5 to 10 minutes before slicing. Serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 4 servings | |
| Calories 965 | |
| Calories from Fat 557 | 58% |
| Total Fat 61.95g | 77% |
| Saturated Fat 22.86g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 306mg | 102% |
| Sodium 2494mg | 104% |
| Potassium 1143mg | 33% |
| Total Carbs 39.51g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 12.97g | 9% |
| Protein 60.1g | 96% |
Menus and Pairings
Evaluaciones
24 de Octubre de 2010
Made this and wasn't good. Some may like it but we will never remake this again.Yo he cocinado/probado esta receta
