Sherrine: yeah, I was a little peeved about
that; no one took it seriously, and that kind of hurt a bit. I think they assumed I was exaggerating or over-reacting *pout*
tropicalisle, luckily we had a frozen pizza available :l I was not in any state to try to make something from scratch lol Nor did I have anything left in the house to
From what Ive read, Pyrex changed the formula of their glass, using a less heat-resistant formula than they used to, and they've had pans shattering all over the US for the last year or two.
Am I allowed to post recipes? If not, someone can change this.
2 eggs, 2 T milk, 1/4 c ketchup, 1.5 tsp salt, 1/2 tsp pepper, 2 lbs ground beef; mix well; press a little more than one half mixture into greased baking dish, and make walls to hold the stuffing (I double the recipe, so I use a 9x13; you could probably use a 9x9. The meat should cover the bottom and the sides of the dish.)
Saute 1/2 lb mushrooms (1 can) and 1 med onion about 3-5 mins (I cook on very low, let simmer while I mix the beef). Add 1 c soft bread crumbs, 2 T parsley, 1/2 tsp thyme, 1/2 tsp salt, 1/2 tsp pepper. Add Worcestershire sauce (I never measure this; the goal is to add enough to make it a rather thick, sticky type of stuffing; I would estimate about a half-cup or one cup for doubled recipes. You can always add more if you want). Mix well, until sticky. Spoon into dish in the "meat bowl" and pack tightly, but dont squish the meat out from under. Place remaining half of meat over top, smoothing out. Bake at 350 for 50 min.
I always top with a ketchup & brown sugar mixture, 2 parts sugar to 1 part ketchup. If you stick it in the microwave for 30 seconds, it heats up well and mixes better. Give it a minute to cool, then when your meatloaf is done, spread on top, and bake another 10-15 to make the glaze tacky.
This is something your family will really enjoy; I mix it up sometimes and add garlic, or a little cayenne to spice it up.
Enjoy, and let me know how it goes!