1 pound ground beef
1 cup sour cream
1 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1 teaspoon dried parsley
1 1/3 cups water
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
3 cups bread flour
3 eggs, beaten
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
3 teaspoons dry mustard
1 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon dried basil
Heat oven to 350 degrees F. Line a medium baking sheet with parchment paper.
In a medium saucepan, combine sour cream, chili powder, basil, parsley, water, butter, salt, pepper and oregano. Bring to a boil, stirring constantly. Boil until mixture thickens enough to coat the back of a metal spatula, about 30 minutes.
Stir flour into soup mixture, mixing thoroughly. Gradually pour in water while stirring while stirring with the spatula. Continue to stir until flour is absorbed. About 1 minute, toss meatloaf mixture with bread flour to form a dough. Turn to coat. Return meatloaf mixture to small bowl, and return to a boil over medium heat. Boil until thickened, about 1 minute. Reduce heat to low; stir in eggs, mustard, basil, oregano, basil, rosemary, bread flour and meatloaf mixture. Bring to a boil. Remove from heat.
Pour into shallow baking pans. Bake in preheated oven for 40 minutes, or until known to wish to brown on all sides. Cool 10 minutes in oven. Spoon meatloaf over loaf and cover with foil. Let meatloaf cool completely, and store in refrigerator.