Alaskan meat loaf.
Its igloo shape gives this meat loaf its name and a generous crust as well. Serve with sauteed Chinese pea pods and sliced water chestnuts.
2 pounds ground lean beef
1/4 cup soy sauce
1 small clove garlic, minced or pressed
2 tablespoons fine dry bread crumbs
1 tablespoon each mined fresh ginger and dry sherry
1/4 teaspoon cayenne
With your hands or a sturdy spoon, mix beef, soy, eggs, garlic, crumbs, ginger, sherry, and cayenne until well blended. (At this point you can cover and chill as long as overnight.)
To shape, pat meat mixture firmly into a round-bottom 1- to 1 1/2-quart bowl, smoothing to make level. Invert bowl over a flat rack in a pan (such as a 9-by 13-inch broiler pan) and shake firmly to release meat loaf; if necessary, loosen with spatula.
Bake in a 350| oven until meat loaf is just slightly pink in center (cut to test), about 1 1/2 hours.
With a wide metal, spatula, transfer meat loaf to a serving dish. Cut into wedges. Makes 5 or 6 servings.
Photo: Press ginger-garlic spiced ground beef into a bowl to shape the meat loaf
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|Date:||Mar 1, 1984|
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