*  Exported from  MasterCook  *
 
                              CLYDE'S MEATLOAF
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Old-fashioned oatmeal
      1/2   c            + 2 T honey
      1/2   c            Milk
    2       tb           Vegetable oil
    1 1/2   ts           Minced garlic
                         Salt and fresh pepper
    2 1/2   lb           Ground chuck
      3/4   c            Grated carrots
      1/3   c            Ketchup
    1       t            Dry mustard
 
   1. Combine the oatmeal, honey and milk in a large
   mixing bowl. Allow to sit at room temperature for 30
   minutes. Preheat oven to 375F.
   
   2. Heat the oil in a saute pan over medium heat and
   add the onion and garlic. Add salt and pepper to
   taste, and saute until the onion is translucent and
   softened slightly.
   
   3. Add the onion to the oatmeal mixture, along with
   the meat, add salt to taste, and plenty of black
   pepper. Add the grated carrots, mix thoroughly, and
   place in a non-stick 9 x 5 x 3 loaf pan. (If using a
   regular loaf pan, oil it lightly.) Place the loaf pan
   on a cookie sheet to catch any spills and put in oven.
   (Typist’s note: I used a bundt pan and it works much
   better -- no boil over of grease).
   
   4. Bake the meatloaf for 50 minutes. Remove from oven
   and carefully tip the pan to drain off the excess fat
   and liquid, and then turn the meatloaf out onto the
   cookie sheet. Turn right side up. Combine the ketchup
   and mustard and spread the mixture over the top of the
   meatloaf. Return meatloaf to the oven and bake for an
   additional 20 minutes.
   
   Source: Clyde’s of Reston, Reston Virginia from Chef
   Tom Meyer Burt Wolf: “Eating Well”, 1992
   
   Typed for you by Linda Fields, Cyberealm BBS Watertown
   NY 315-786-1120
  
 
 
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