Ingredients
2 eggs
1 c. milk
3/4 c. raw quick oats
1 Tbsp. salt
1 tsp. monosodium glutamate (m.s.g.)
1/2 tsp. dried savory leaves
1/4 tsp. pepper
1 Tbsp. chopped parsley
1 Tbsp. butter
1/2 c. onion, coarsely chopped
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In large bowl, beat eggs slightly with a fork. Stir in milk, oats, salt, m.s.g., savory leaves, pepper and parsley; set aside. In hot skillet, saute onion in butter until tender, about 5 minutes. Add to egg mixture, along with ground chuck. Mix well until combined. Line a 9 x 5 x 3-inch loaf pan with waxed paper. Turn meat mixture into pan, packing down well. Refrigerate, covered, at least 2 hours. Preheat oven to 350°. Carefully turn out into shallow baking pan, keeping original shape. Bake for 30 minutes. Meanwhile, make glaze.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid