Beef Turkey And Andouille Meat Loaf Food

BEEF 'N' TURKEY MEAT LOAF

Steps:

• In a large bowl, combine egg whites and 1/3 cup ketchup. Stir in the potato, green pepper, onion, garlic, salt, thyme and pepper. Crumble beef and turkey over mixture and mix well. Shape into a 10x4-in. loaf. , Line a 15x10x1-in. baking pan with heavy-duty foil and coat the foil with cooking spray. Place loaf in pan. Bake, uncovered, at 375° for 45 minutes; drain. Brush with remaining ketchup. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 165°. Let stand for 10 minutes before slicing.

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

CAJUN STYLE MEATLOAF

Steps:

• In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
• Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
• Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
• Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

TURKEY-BEEF MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch loaf pan with cooking spray.
• Combine ground turkey, ground beef, onion, milk, bread crumbs, egg, rosemary, salt, and pepper in a mixing bowl. Press into the prepared pan.
• Combine ketchup, brown sugar, and mustard in a separate bowl and whisk together. Pour mixture over meatloaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour. It's best to let rest for at least 5 minutes before serving.

ANDOUILLE BRISKET MEATLOAF

Steps:

• Place the grinder attachments and the pork shoulder, brisket and sirloin in the freezer. Chill until the meat is very cold but not yet frozen.
• For the andouille blend: With a meat grinder, grind the chilled pork using the No. 2 dial. Transfer to a mixing bowl with the smoked paprika, sweet paprika, garlic, chili powder, salt, cumin, black pepper, crushed red pepper and cayenne. Mix well, then place in fridge to firm up.
• For the vegetables: Heat the olive oil in a medium saute pan over medium-high heat. Add the carrots, celery, onions and a pinch of salt. Saute until softened, about 3 minutes. Add the garlic and saute until fragrant but not yet browned, 1 to 2 minutes more. Remove from the heat and let cool slightly.
• Meanwhile, preheat the oven (or a grill) to 350 degrees F.
• For the brisket meatloaf blend: Grind the chilled brisket and sirloin using the No. 2 dial. Add to a large mixing bowl.
• In a medium bowl, whisk together the eggs and milk. Add the breadcrumbs and let soak. Add the breadcrumb mixture to the bowl with the brisket and sirloin. Add the cooled sauteed vegetables and the ketchup, 2 tablespoons BBQ sauce, hot sauce, Worcestershire sauce, mustard powder, 2 teaspoons salt and 1 teaspoon pepper. Mix thoroughly, being careful not to overwork.
• Place a large sheet of foil (at least 24 inches) on a cutting board. Place the meatloaf blend on the foil and press into a roughly 8-by-12-by-1-inch rectangle. With your hands, roll the andouille blend into a cylinder the width (lengthwise) of the meatloaf. Place the cylinder on the meatloaf rectangle and form so the ends are flush with the sides of the rectangle. Starting from one of the long edges, roll the meatloaf over the andouille to encase it completely; press firmly to seal. Roll up the foil and seal by twisting the ends.
• Transfer the meatloaf to a baking sheet. Bake on the center oven rack for 1 hour. Peel back the foil, spoon the 1/4 cup BBQ sauce over the top of the meatloaf, and return to the oven, uncovered. Cook for another 30 minutes so the meatloaf gets a nice crust and turns brown on the outside.
• To serve, slice into thick medallions and serve with extra BBQ sauce on the side.

TURKEY MEATLOAF

Steps:

• In a skillet, saute onion in oil until tender; set aside.
• In a bowl, combine the egs, milk, lemon juice, salt, basil, oregano and pepper. Add the bread crumbs, spinach and reserved onion; stir to combine. Crumble turkey over mixture and mix until blended.
• Shape mixture into a 12x5-inch loaf; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.Spoon salsa over top.
• Bake, uncovered at 350 degrees for 30 mintues. Drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees.

CARIBBEAN JERK TURKEY MEAT LOAF

Steps:

• In small cup or bowl, combine water and couscous; cover and allow to stand 5 minutes plus or until couscous has absorbed all water.
• In small non-stick skillet, over medium-high heat, saute red bell pepper, thyme, curry powder, cumin, allspice, ginger, salt, black pepper, paprika and cayenne pepper in oil 1 to 2 minutes; allow to cool.
• In medium bowl, combine turkey, bell pepper mixture and couscous. Shape mixture into a round loaf using a 9-inch pie plate or a rectangular loaf using a 8-by-4-by-2-inch pan. Spray pan with vegetable cooking spray.
• Bake at 350 degrees F for 35 to 45 minutes or until meat thermometer reaches 165 degrees F when inserted in the center of the loaf and juices run clear.

BEEF, TURKEY, AND ANDOUILLE MEAT LOAF

Steps:

• Preheat the oven to 350°F Heat the oil in a large skillet over medium-high heat and add the onions with the pinch of salt. Cover and cook for 5 minutes, stirring occasionally. Stir in the optional bell peppers and the garlic and cook for 2 minutes more. Transfer the mixture to a large bowl. Mix in all the remaining ingredients (except those for the glaze). Using your hands, knead the mixture until everything is well blended. On a large baking sheet (with a rim) or a large shallow baking pan, form the meat into a loaf about 10 by 4 by 4 inches high. Place the loaf in the oven and bake for 30 minutes.
• Meanwhile, make the Mustard Glaze: Combine all the ingredients in a small bowl.
• Brush the glaze all over the top of the meat loaf after the first 30 minutes of baking. Bake the meat loaf for 30 to 45 minutes more, or until the internal temperature is 150° to 155°F Let the loaf rest for 10 to 20 minutes, loosely covered with foil, before slicing and serving.