CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF
The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
- Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
- Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
- Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
- Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g
MEATLOAF
Provided by Food Network
Time 2h10m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 120 degrees C (about 250 degrees F).
- Heat a frying pan over medium heat and add oil. Saute carrots, shallots, mushrooms and garlic until they become soft around the edges, about 2 minutes, then add paprika, nutmeg and 4 grams salt. Cook for 30 seconds, then add BBQ sauce and Worcestershire. Remove from heat and let cool.
- Meanwhile, mix cream, eggs and remaining 14 grams salt in a bowl until they are a uniform color. Add the bread and allow to soak for around 15 minutes, then blend in a blender (it can still be a bit chunky, but not large pieces). Mix in the meats, then the veg until it looks uniform and is slightly tacky when touched. Line a loaf pan with parchment paper and put mixture into the pan. Bang it on the counter a couple times to ensure that it makes it to the corners. Bake until its internal temperature registers 70 degrees C (about 160 degrees F) on an instant-read thermometer, about 1 hour 30 minutes. Can be served immediately, but for best results allow to cool overnight, then slice and reheat slices in a pan with a little oil.
CLASSIC MEATLOAF RECIPE
When it comes to making a Classic Meatloaf nobody does it better than Chef Dennis. Flavorful and easy to make at home this American Classic is still bringing smiles to dinner tables around the country.
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees.
Nutrition Facts : Calories 423 kcal, Carbohydrate 24 g, Protein 24 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 128 mg, Sodium 916 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
DOUBLE DUTY DINNERS: MEATLOAF & MEATBALLS
From Kraft Food & Family magazine. This is a recipe good for OAMC as well I think. On the menu is Mini Meatloaves and Swedish Meatballs. Although I think the meatballs could be used in other dishes or sauces of choice, since the meatloaf recipe could easily be doctored up but the "swedish" meatball sauce was kinda bland to me. I've also experimented and added some finely chopped and sauteed or steamed carrots, celery, onions, and zucchini as well. Note: The original recipe calls for 2 lbs of ground beef, I like to mix that up, just my personal preferance. Feel free to do all beef, or whatever you like. *Also please do add seasonings to taste, I thought it needed some with the original recipe!
Provided by JMigs0
Categories Meat
Time 1h25m
Yield 4 per recipe
Number Of Ingredients 15
Steps:
- (Mini Meatloaves).
- Preheat oven to 400°F Pour 1/4 cup of the gravy into large bowl. Stir in broth or water. Add meat, stuffing mix and eggs (seasonings as well here); mix lightly. Refrigerate remaining gravy for use in Swedish Meatballs.
- Divide meat mixture in half. Shape half of the meat mixture into 2 oval loaves on baking sheet. Shape remaining mixture into about 16 balls. Place, in a single layer, onto another baking sheet. (I can get them to all fit in one full size baking sheet).
- Bake 20 minutes. Remove the meatballs from the oven. Bake meat loaves an additional 10 minutes or so until no longer pink in center. Slice and serve with your favorite veggies.
- Refrigerate the meatballs to serve next meal.
- (Swedish Meatballs).
- Mix gravy and sour cream in a large saucepan.
- Add meatballs and cook on low heat for 10 minutes or until heated through, stirring occasionally.
- Serve with hot buttered noodles and a green salad!
Nutrition Facts : Calories 765.9, Fat 40.1, SaturatedFat 15.9, Cholesterol 290.4, Sodium 1821.3, Carbohydrate 42.8, Fiber 2, Sugar 4.2, Protein 55.7
DINER MEATLOAF AND MEATBALLS MIXTURE
This is the recipe that my Mother used for both her meatloaf and meatballs prior to cooking. Very simple, quick and few ingredients needed. Freezes easily!!!! I usually double the recipe and freeze half of the amount. Good for OAMC.
Provided by diner524
Categories Meat
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Combine onion, saltine crackers, salt, pepper, egg and milk.
- Add ground beef and mix to combine.
- At this point, you can shape into loaves, wrap in plastic wrap, place in freezer bag and freeze for later use.
- If using for meatballs, spread mixture out on plastic wrap in a flat square; put in freezer bag and freeze. I use defrost level in microwave to defrost 1 lb ground beef.
- For meatloaf, we simply pour a layer of ketchup over the loaf and bake for 45 minutes to 1 hour at 350 degrees Fahrenheit.
- For meatballs, shape into desired size; brown in fry pan with 1 tablespoon oil. Add meatballs to tomato/spaghetti sauce or chili sauce with grape jelly sauce.
- Variation: Feel free to add garlic powder or minced garlic and/or Parmesan cheese.
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