[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”3_4″][et_pb_text _builder_version=”3.0.75″ background_layout=”light” border_style=”solid”]<\/p>\n
(a variation of Martha Stewart\u2019s recipe)<\/em><\/p>\n 2-3 slices wheat bread Heat oven to 400\u00b0. Remove crusts from bread and process slices in a food processor until fine crumbs form. Transfer bread crumbs to a large mixing bowl. Do not substitute dried bread crumbs in this step, as they will make your meat loaf rubbery.<\/p>\n Place carrot, celery, yellow onion, garlic, and parsley in the food processor. Process until vegetables have been minced. (Chopping vegetables this way ensures that vegetables will be small enough to cook through). Transfer vegetables to bowl with the bread crumbs.<\/p>\n Add 1\/2 cup ketchup, 2 teaspoons mustard, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined. Using your hands, form an elongated loaf\u00a0 and place into a baking pan.<\/p>\n Place the remaining 3 tablespoons ketchup, remaining 2 \u00bd teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Generously brush the glaze over loaf.<\/p>\n Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until a thermometer inserted into the loaf registers 160\u00b0, about 20 minutes more. Let meat loaf cool for 10 minutes.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text admin_label=”More Recipes” _builder_version=”3.0.75″ background_layout=”light” border_style=”solid” saved_tabs=”all”]<\/p>\n [\/et_pb_text][et_pb_tabs _builder_version=”3.0.75″ border_style=”solid” saved_tabs=”all” global_module=”609″ body_font_size=”10″] [et_pb_tab _builder_version=”3.0.75″ title=”Ground Beef” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n Beryl\u2019s Hamburgers<\/a> Rachel’s Meat Loaf<\/a> Jerusalem Kofta<\/a> Home-style Tomato Sauce<\/a> Curried Beef with Potatoes and Peas<\/a> [\/et_pb_tab][et_pb_tab _builder_version=”3.0.75″ title=”Steaks” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n Classic Grilled Steaks<\/a> <\/p>\n [\/et_pb_tab][et_pb_tab _builder_version=”3.0.75″ title=”Rump Roasts” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n Slow-Cooked Rump Roast<\/a> [\/et_pb_tab][et_pb_tab _builder_version=”3.0.75″ title=”Other Roasts” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n Brisket Birria<\/a> (also Sirloin or Chuck) <\/p>\n <\/p>\n <\/p>\n <\/p>\n [\/et_pb_tab][et_pb_tab _builder_version=”3.0.75″ title=”Miscellaneous” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n Beef Broth<\/a> [\/et_pb_tab] [\/et_pb_tabs][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" (a variation of Martha Stewart\u2019s recipe)<\/em><\/p> 2-3 slices wheat bread Heat oven to 400\u00b0. Remove crusts from bread and process slices in a food processor until fine crumbs form. Transfer bread crumbs to a large mixing bowl. Do not substitute dried bread crumbs in this step, as they will make your meat loaf rubbery.<\/p> Place carrot, celery, yellow onion, garlic, and parsley in the food processor. Process until vegetables have been minced. (Chopping vegetables this way ensures that vegetables will be small enough to cook through). Transfer vegetables to bowl with the bread crumbs.<\/p> Add 1\/2 cup ketchup, 2 teaspoons mustard, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined. Using your hands, form an elongated loaf\u00a0 and place into a baking pan.<\/p> Place the remaining 3 tablespoons ketchup, remaining 2 \u00bd teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Generously brush the glaze over loaf.<\/p> Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until a thermometer inserted into the loaf registers 160\u00b0, about 20 minutes more. Let meat loaf cool for 10 minutes.<\/p>","_et_gb_content_width":"","footnotes":""},"class_list":["post-482","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=482"}],"version-history":[{"count":10,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/482\/revisions"}],"predecessor-version":[{"id":622,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/482\/revisions\/622"}],"wp:attachment":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 carrot, cut into \u00bc-inch rounds
\n1 celery stalk, cut into \u00bd-inch squares
\n\u00bd medium yellow onion, roughly chopped
\n2 cloves garlic, crushed
\n\u00bd cup fresh flat-leaf parsley leaves
\n\u00bd cup plus 3 tablespoons ketchup
\n4 \u00bd teaspoons dry mustard
\n1 pound of Princess Beef ground beef
\n2 large eggs, beaten
\n2 teaspoons salt
\n1 teaspoon freshly ground black pepper
\n1 teaspoon Tabasco Sauce, or to taste
\n\u00bd teaspoon fresh rosemary, plus more needles for sprinkling
\n2 tablespoons brown sugar<\/p>\nMore Recipes<\/h3>\n
\nFeta and Herb Stuffed Burgers<\/a><\/p>\n
\nAll-American Meat Loaf<\/a>
\nBBQ Meat Loaf<\/a>
\nCrock-pot Meatloaf<\/a><\/p>\n
\nItalian Meatballs<\/a>
\nLeeky Meatballs<\/a>
\nMeatball Nirvana<\/a>
\nSwedish Meatballs<\/a><\/p>\n
\nUniversal Tomato Sauce<\/a><\/p>\n
\nFiesta Beef Casserole<\/a>
\nHamburger Soup<\/a>
\nMoglai Kabab<\/a><\/p>\n(New York, Tenderloin or Rib-Eye)<\/h5>\n
\nGrilled Steaks in a Cilantro-Olive Paste<\/a>
\nPan Frying Steaks with Herb Rub<\/a>
\nSmoke Grilled Princess Steaks<\/a><\/p>\n
\nSuper-Slow-Roasted Beef<\/a>
\nRoast Beef Perfection<\/a><\/p>\n
\nThe Cooking of a Brisket at 200 degrees for 24 hour
\n<\/a>Sweet and Sour Cranberry Brisket
\n<\/a>Comforting Shredded Beef<\/a> (Sirloin or Chuck)
\nSummertime Beef Kabob<\/a> (Sirloin or Sirloin Tip)
\nBalsamic Roast Beef<\/a> (Chuck or Round)<\/p>\n
\nFajita Marinade<\/a> (Round Steak or Sirloin)
\nGrilled Peppery Top Round Steak with Asparagus<\/a>
\nLiver<\/a>
\nTongue<\/a><\/p>\n
1 carrot, cut into \u00bc-inch rounds
1 celery stalk, cut into \u00bd-inch squares
\u00bd medium yellow onion, roughly chopped
2 cloves garlic, crushed
\u00bd cup fresh flat-leaf parsley leaves
\u00bd cup plus 3 tablespoons ketchup
4 \u00bd teaspoons dry mustard
1 pound of Princess Beef ground beef
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco Sauce, or to taste
\u00bd teaspoon fresh rosemary, plus more needles for sprinkling
2 tablespoons brown sugar<\/p>