Roanoke Times Copyright (c) 1995, Landmark Communications, Inc. DATE: WEDNESDAY, December 28, 1994 TAG: 9412280045 SECTION: EXTRA PAGE: 3 EDITION: METRO SOURCE: DATELINE: LENGTH: Medium
Ground beef continues to be among the best values in the meat case. It's convenient and versatile. Plus, preparation can be streamlined and cooking time trimmed by creatively shaping the meat and using convenient add-ins like Italian-seasoned tomatoes.
Quick and old-fashioned oats are still a top choice for extending ground beef's value. A meatloaf made with oats has a soft, moist texture, and oats are more convenient to use than fresh bread crumbs.
To make the perfect meatloaf, remember to use a gentle touch when mixing; overmixing can cause meatloaf to be firm and compact after cooking.
Bake the meatloaf to medium doneness; overcooking causes meatloaf to be dry. A meat thermometer should register 160,F, and the meatloaf should not look pink, although the natural nitrate content of ingredients such as onions, celery and bell peppers, often used to make meatloaf, may make the meatloaf pink in the center even if a safe internal temperature is reached.
For easier slicing, allow meatloaf to stand a few minutes before cutting.
Sunday Supper Meatloaf with Roasted Vegetables pairs a classic meatloaf with herb and garlic seasoned vegetables that roast together.
Meatloaf on a weeknight is ready in a flash when salsa and cheese-topped Mexican Muffin Tin Meatloaves are on the menu. Their small size keeps cooking time to under 20 minutes.
Cheesy Broccoli-Stuffed Skillet Meatloaves are equally quick, and the "stuffing" takes its flavor cue from the ever-popular baked potato topper.
And who said pizza has to have a crust? To make Pizza-Style Meatloaf, shape the ground beef mixture into a big patty (it cooks quicker than a loaf) and partially bake. After topping with tomatoes, olives and cheese, pop it back into the oven for another 10 minutes.
Of course, ground beef needn't be limited to loaf form. It goes from basic to embellished as a burger in a recipe developed for the United States Department of Agriculture, and easily steals the show in an easy-to-make spaghetti casserole from Pillsbury's "Easiest-Ever Holiday Entertaining." The cookbooklet is in supermarkets for $2.95, or send $3.95 (which includes postage and handling) to Pillsbury Publications, Dept. 8077, 1001 N. 4th St., LeSueur, Minn. 56058 or call (800) 333-6844.
In Pepperidge Farm's new 60-recipe cookbooklet, which includes $6 worth of coupons, ground beef surrounds a surprise center or melds with vegetables in melt-in-your-mouth turnovers. "Easy Entertaining" is available in supermarkets, or send $1.99 to Pepperidge Farm, Easy Entertaining Cookbook, P.O. Box 928, Dept. PR, Clinton, Conn. 06413
To ensure safety and fresh flavor, after shopping, quickly freeze or refrigerate all ground meat and other perishable foods.
Use ground beef within two days of purchase or freeze it. To freeze, wrap meal-size portions in freezer wrap. Freeze up to 4 months at 0,F or lower.
To thaw, place the beef in the refrigerator the night before you plan to use it. Never thaw any meat at room temperature or let it sit out of the refrigerator for more than two hours.
Wash hands, utensils and work areas with hot soapy water after contact with raw meat, to keep bacteria from spreading.
Finally, be sure to always cook the meat until it is brown in the center and reaches an internal temperature of 160, F.
recipes for:
SUNDAY SUPPER MEATLOAF WITH ROASTED VEGETABLES
ROASTED VEGETABLES
PIZZA-STYLE MEATLOAF
CHEESY BROCCOLI-STUFFED SKILLET MEATLOAVES MEXICAN MUFFIN TIN MEATLOAVES
SPAGHETTI AND MEATBALL CASSEROLE
VERMONT COUNTRY INN BURGER
APPLE DIJON MUSTARD
BEEFY VEGETABLE TURNOVERS
MAKE-AHEAD PIZZA MEATLOAVES
by CNB