What else can be used in my meatloaf with smoked paprika? Or would just the liquid smoke be best with some other stuff?
2 Comments
BeviJuly 7, 2011
Ina makes a meat loaf that calls for a base that binds the meat:
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
You heat the olive oil in a saute pan, add the thyme and onions, and salt and pepper, and cook until the onions are translucent. Then you take the onions off the heat and add the Worcestershire, the tomato paste, and the broth. I bet you could add the smoked paprika with the onions and seasonings. Then you combine this mixture with the meat and bread crumbs, or whatever your recipe calls for.
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
You heat the olive oil in a saute pan, add the thyme and onions, and salt and pepper, and cook until the onions are translucent. Then you take the onions off the heat and add the Worcestershire, the tomato paste, and the broth. I bet you could add the smoked paprika with the onions and seasonings. Then you combine this mixture with the meat and bread crumbs, or whatever your recipe calls for.
Amanda H.July 5, 2011
There are 4 responses for you here: http://www.food52.com/foodpickle...
Good luck!
Good luck!
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