Skip to: Site menu | Main content

Accent on Food & Drink!
Food, drink, cooking, recipes
- you name it . .

 

 
Healthy Cooking Recipe of the Week Tandoori Cooking Home made Mashed Potato
Meatloaf the Newbie way Mushroom & Pasta Pillars of Nutrition Biscotti, - a sweet treat
Italian Vino Novello (New Wine) Tips for Eating Out How to cook steak Mmmm - Muffins
History of Coffee Crockpot Pork Roast with Onions How to make a Pizza

Cooking Meatloaf the Newbie Way.

by: Kenny Yong

When you were a kid, your mom never failed to amaze you with her cooking. In fact, your favorite treat was that terrific crockpot meatloaf recipe she cooks whenever there are special occasions in the family.

Indeed, nothing is more palatable than to have a crockpot meatloaf recipe on the table. It makes every holiday worth celebrating and an ordinary day special.

Now that you are already a grown up, you want to learn cooking as well and of course you want to start with a delicious meatloaf recipe. However, what bothers you is that meatloaf can be complicated to cook. In fact, as far as you can remember, your mother has used several spices and aromatic ingredients to make her every meatloaf recipe captivating.

Perhaps, this is not the ripe time for you to aim for the most complicated meatloaf recipe. You are just a newbie thus you can settle for an easy-to-make yet delicious meatloaf recipe.

Here is an example…

In this meatloaf recipe, you will need the following:

1 ½ pounds ground beef

1 cup bread crumbs

1 cup milk

1/3 cup ketchup

1 egg

2 tablespoons prepared mustard

2 tablespoons brown sugar

1 onion (chopped)

salt and pepper to taste

Procedure:

1. Preheat oven to 175 degrees Celsius.

2. In a bowl, combine the beef, bread crumbs, onion, milk and egg. Sprinkle with salt and pepper to taste. Place the mixture in a lightly greased 5x9 loaf pan or shape it into a loaf and press it into a lightly greased 9x13 baking dish.

3. In a separate bowl, mix sugar ketchup and prepared mustard. Mix well. Glaze the mixture over the meatloaf.

4. Bake it for 1 hour at 175 degrees Celsius.

This meatloaf recipe is so easy that it will only take you an hour and 10 minutes to prepare and cook it.

- Isn’t that wonderful?

Your delicious meatloaf recipe that makes up 8 servings is now ready to be devoured.

Meat-less Meatloaf ?

Another easy meatloaf recipe is the meatless meatloaf.

Perhaps you will be asking, is there something like meatless meatloaf?

Certainly, there is. - And it is also one of the easiest recipes that you can cook.

Gather the following ingredients to get started:

3 tablespoons dry vegetable bouillon

2 pints cottage cheese

1 cup pecans, chopped

½ cup milk

½ cup butter, melted

½ cup onions, chopped

5 eggs, beaten

7 ounces Special K

1 tablespoon Accent

1 tablespoon green bell pepper, chopped.

Here is what you should do:
Preheat the oven to 350 degrees Fahrenheit. Mix all ingredients. Bake it in a 9x5 loaf pan for an hour. That’s it, your meatless meatloaf is done! In a little more than an hour, you can already savor your first meatloaf recipe.

If you want a no fail newbie meatloaf recipe, the aforementioned recipes can be what you are looking for. They will neither keep you too long nor keep your tasters waiting. They can arrive smoky on the table too soon that they can expect it.

After you have learned the basics in cooking, you can start experimenting different recipes. You can even make your own version of a tempting meatloaf recipe.

Cooking has never been this easy. Your qualms are stopping you then, you never imagined it could be this exciting and engrossing.

About The Author

Kenny Yong, - Platinum Quality Author

For more fresh infomation on Foods and Recipes, Kindly visit us at Food Lands.

Article Source: EzineArticles.com

.

 

 

'Food-Drink.WebWorlds-One.com' is the name, - what's the game?

- welcome to Food-Drink.WebWorlds-One.com, - an exciting new initiative in info-mercial marketing on the internet.

This is where we bring you(r) postings about Food & Drink news and trends in all their various guises . . .

 

 

Additional information:

SFGate: Food & Dining
SFGate: Food & Dining
Food and dining coverage. From SFGate.com: the Bay Area's home page, online home of the San Francisco Chronicle and much more.

Donato Enoteca, Redwood City
by 96hours@sfchronicle.com (Mandy Erickson)
Posted on 11 Mar 2010 at 8:00am The bartenders at Donato Enoteca are as versed in current cinema as they are wine. Because much of their clientele is moviegoers on their way to or from Century 20 Downtown Redwood City, they talk film while pouring or mixing drinks. And everyone else at the...



Changes are for the better at Incanto
by mbauer@sfchronicle.com (Michael Bauer)
Posted on 11 Mar 2010 at 8:00am Incanto chef Chris Cosentino announced, blogged and Twittered about the remodel of his restaurant, giving tantalizing hints that new things were on the horizon. It might not look like much more than a refurbishing - owner Mark Pastore replaced the carpet with...



Hoss Zare's spring feast for Persian New Year
by sfinz@sfchronicle.com (Stacy Finz)
Posted on 11 Mar 2010 at 8:00am Hoss Zare is as excited as a child on Christmas Eve. The Persian New Year, 13 days of celebration, is starting March 20 and he's going to cook his favorite dishes. Typically he'd prepare the food for friends and family. But after nearly two years of owning...



Michael Mina to make a 2nd splash at Aqua
by food@sfchronicle.com (Stacy Finz)
Posted on 10 Mar 2010 at 8:00am Call it kismet. Restaurateur Michael Mina is coming home. Less than a month after Bacchus management 86ed a deal to take over Aqua, San Francisco's famous but floundering seafood restaurant, Mina stepped in. He has signed a lease to take over the space where...



Presented By:
Posted on 10 Mar 2010 at 8:00am Dine and recline
by mbauer@sfchronicle.com (Michael Bauer)
Posted on 7 Mar 2010 at 8:00am Few activities are more pleasurable than being able to have a beautiful meal and wine and not worry about a late-night drive home. Fortunately, some exceptional meals can be found at inns and resorts in the Bay Area, creating the best of both worlds. Sure...



Rising Star - John Paul Carmona
by jhu@sfchronicle.com (Janny Hu)
Posted on 7 Mar 2010 at 8:00am For John Paul Carmona, farm-to-table has always been a way of life. Manresa's chef de cuisine was born in El Salvador, where his father had a small farm and cafe, and some of Carmona's fondest memories involve sourcing and savoring meals. "It was a love of...



Joshua Skenes tries unusual approach at Saison
by jbonne@sfchronicle.com (Jon Bonné)
Posted on 7 Mar 2010 at 8:00am Simple isn't always simple. Joshua Skenes explains it thus: To properly serve a piece of fish, a great sushi chef needs to know where it was caught, whether it was spawning, how firm the flesh will be at any time of year. "Simple sometimes is very difficult,"...



Rising Star - Charlie Kleinman
by agold@sfchronicle.com (Amanda Gold)
Posted on 7 Mar 2010 at 8:00am Charlie Kleinman attributes his success to many things, but it might just be the magic of Craigslist that gave him his biggest break. "I was taking some time off and contemplating my next move," says the 30-year-old chef, recalling his first vacation since...



Rising Star: Timothy Hollingsworth
by sfinz@sfchronicle.com (Stacy Finz)
Posted on 7 Mar 2010 at 8:00am Behind Timothy Hollingsworth's seemingly shy and unassuming demeanor is a lot of chutzpah. Who, after all, approaches a top-tier chef such as Thomas Keller about working at the world-famous French Laundry without a pedigree, or at least a culinary degree?...



Rising Stars 2009: Where are they now?
by Julia Mitchell
Posted on 7 Mar 2010 at 8:00am We recently caught up with last year's class of chefs. Only one has moved on from his or her Rising Star restaurant. Louis Maldonado was chosen a Rising Star when he headed the kitchen at San Francisco's Cafe Majestic. That restaurant morphed into Uptown Joe'...



Bitter truth about hard-to-find bitters
by wine@sfchronicle.com (Gary Regan)
Posted on 7 Mar 2010 at 8:00am In 1992, I had a full-blown disaster on my hands. My first book, "The Bartender's Bible," had been released the previous year and I received a letter - one of those missives that we used to write on paper and stuff into envelopes - from someone who'd bought a...



Rising Star Chefs 2010
by Michael Bauer
Posted on 7 Mar 2010 at 8:00am You might say our Rising Star Chefs have come of age: For 18 years we've turned the spotlight on emerging young talent who we think will make an important impact both locally and nationally, people such as Michael Mina, Charles Phan and Melissa Perello. They'...



Baker & Banker a merger made in culinary heaven
by mbauer@sfchronicle.com (Michael Bauer)
Posted on 28 Feb 2010 at 8:00am It's hard to take over the space that once housed a popular restaurant and live up to the comparisons diners make, especially if the previous place was as popular as Quince. Yet when Quince left Octavia Street and took over the equally popular Myth, the...



WHAT'S NEW / S.F. festival for Burgundy-lovers
by Jon Bonné
Posted on 26 Feb 2010 at 8:00am Fluent in Burgundy, or hoping to start learning? Here's your big chance: The American version of La Paulee, the Cote d'Or's famed celebration, returns to San Francisco March 11-13 for its eighth annual gathering. Organized by New York wine director Daniel...




Thank you for visiting WebWorlds-One.com, - have a Nice Day!