CLASSIC MEATLOAF WITH SWEET AND TANGY GLAZE
Classic Meatloaf with Sweet and Tangy Glaze is comfort food at its best. Don't overlook this all-American classic that is make-ahead and freezer friendly. Recipe below includes lots of ideas for variations and diet adaptations.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- If using a loaf pan, spray it with nonstick cooking spray. If using a sheet pan, line it with foil.
- Combine breadcrumbs and milk in a large bowl and set aside to soak.
- Combine onions, carrots, and garlic in the bowl of a food processor and pulse until finely chopped (the largest pieces should be about the size of a pea). (Note: If you prefer, you can also finely chop these by hand.)
- Melt butter in a large saute pan over medium heat.
- Add onions, carrots, and garlic with a pinch of salt.
- Saute until vegetables are soft, about 5 minutes.
- Set aside to cool for 5 minutes.
- To breadcrumbs and milk, add beef, egg, parsley, Worcestershire sauce, salt, and black pepper.
- Top with cooked carrots and onions.
- Using your hands, gently mix everything together until just combined. (Try not to over mix or this will make your meatloaf more tough.)
- Gently shape the meat mixture into a loaf shape and transfer to loaf pan or sheet pan.
- Transfer meatloaf to oven and bake for 55 to 60 minutes (use an instant read thermometer if you have it - the center will register 155°F when the meatloaf is done).
- While meatloaf cooks, whisk together ketchup, brown sugar, and mustard.
- Remove meatloaf when it has about 20 minutes left to cook and spread glaze over top.
- Rest meatloaf for 10 minutes then slice and serve.
Nutrition Facts : Calories 271 kcal, Carbohydrate 14 g, Protein 18 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 84 mg, Sodium 575 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
RAINBOW CHARD WITH RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the leaves of 2 bunches rainbow chard; slice the stems. Brown 3 slices chopped bacon in olive oil in a large pot. Add the chard stems, 1 chopped red onion, 1/3 cup golden raisins and a pinch of salt. Cook over medium-high heat until softened, 4 to 5 minutes. Stir in 2 tablespoons cider vinegar and 1 teaspoon sugar. Add the chard leaves in batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.
SWISS CHARD AND GOLDEN RAISINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
- Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.
SWEET AND SAVORY MEATLOAF WITH SWEET AND TANGY GLAZE
Mix chopped spinach, mushroom and prunes with ground meat and bake up a loaf coated with an apricot-ginger glaze.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
SUSAN'S SWEET AND TANGY MEATLOAF
I snagged the basic recipe for this from AllRecipes.com but have changed it a great deal to suit my family's tastes. My husband is not a fan of meatloaf but BEGS for this one, as do my 2 and 4 year old. It's super easy and can be made early in the day and then just spread the sauce on top and bake. It's sweet, tangy and a bit spicy! I bet everyone will ask for seconds!
Provided by RedVinoGirl
Categories Meat
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine the ground beef, bread crumbs, egg, garlic, worcestershire, crushed red pepper, salt and pepper. Mix well and place into a 9x5 inch loaf pan.
- Bake in preheated oven for 30 minutes.
- Meanwhile. in a separate medium bowl, stir together the ketchup, brown sugar and apricot preserves and pour over the meatloaf.
- Bake another 20 minutes.
Nutrition Facts : Calories 199.4, Fat 6.7, SaturatedFat 2.6, Cholesterol 63.3, Sodium 234.7, Carbohydrate 21.5, Fiber 0.4, Sugar 13.3, Protein 13.4
TANGY GLAZED MEATLOAF
Make and share this Tangy Glazed Meatloaf recipe from Food.com.
Provided by Valerie Dalton
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Meatloaf: Mix all ingredients together place in a loaf pan and bake at 350°F for 45 minutes.
- Glaze: While meatloaf is cooking place ingredients for glaze in a sauce pan and cook on stove top until the brown sugar is dissolved.
- When meatloaf is done, pour over the top and bake an additional 10 minutes.
Nutrition Facts : Calories 389.5, Fat 18.1, SaturatedFat 7.1, Cholesterol 79, Sodium 487, Carbohydrate 33.3, Fiber 0.6, Sugar 25.5, Protein 23.3
MEATLOAF WITH RAISINS
Loving raisins like I do, I transformed my original meatloaf into one that includes raisins, and I find that, once they get over the idea of raisins in a meatloat, many of my guests allow that it is at the very least "interesting" & enjoyable, if not out right delicious!
Provided by Sydney Mike
Categories Meat
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients together & shape into a shallow dome in a 10" round baking dish with sides.
- Bake for at least 1 hour and 15 minutes.
Nutrition Facts : Calories 297.5, Fat 10.4, SaturatedFat 4.1, Cholesterol 122.5, Sodium 493.1, Carbohydrate 32.5, Fiber 2.2, Sugar 18.5, Protein 20.1
SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS
Provided by Roberto Santibañez
Categories Garlic Onion Tomato Side Roast Christmas High Fiber Goat Cheese Raisin Beet Winter Chard Jalapeño Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
- Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
- Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
- Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
- Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.
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