Meatloaf with Lemon Slices
- 1/4 cup (60 ml) parsley leaves
- 1 small onion, peeled and quartered
- 2 thin slices of firm white bread, torn in pieces
- 2 lbs (.9 kg). lean beef chuck, cut into 1 inch cubes
- 2 tsps. seasoning salt
- 1/4 tsp (1 ml). freshly graded nutmeg
- 1/2 tsp (2 ml). freshly ground pepper
- 1/2 cup (125 ml) plus 2 tbsp (30 ml). spicy tomato-vegetable juice
- 1 large egg
- 1/4 cup (60 ml) ketchup
- 1 tsp (5 ml). dry mustard
- 1/2 tsp (2 ml). freshly graded nutmeg
- 1 tbsp (15 ml). dark brown sugar
- dash of Tabasco
- 1 lemon, scored and ends cut flat
- 1 lemon, scored and ends cut fl
- Preheat oven to 350 degrees (175 C.).
- Insert metal blade in work bowl of food processor.
- Put the parsley in the work bowl.
- Turn the machine on and drop the onion through the feed tube.
- With the machine still running, add the bread and process the mixture for 5 seconds.
- Transfer it to a large bowl.
- Finely chop the beef in batches, by "pulsating", turning the machine on and off, until the meat is of desired texture.
- Add the seasonings, tomato juice, egg and the bread mixture to half of the meat and process the mixture for 1 second.
- Please note timing is important so meat is not over-processed.
- Add the mixture to other half of meat and combine gently, but well, preferably by hand.
- Shape the mixture into a freeform loaf in a small roasting pan.
- Process the glaze ingredients to combine them well and spread the glaze on the meat loaf.
- Slice the lemon utilizing the thin slicing disc of the food processor and firm, even pressure, and arrange the slices over the loaf.
- Bake the meat loaf for 1 hour, pour off the fat and transfer the loaf to a platter.
parsley, onion, thin slices of firm white bread, salt, nutmeg, freshly ground pepper, tomatovegetable juice, egg, ketchup, mustard, nutmeg, brown sugar, lemon, lemon
Taken from online-cookbook.com/goto/cook/rpage/0010C4 (may not work)