Herbed Meat Loaf Food

COUNTRY HERBED MEAT LOAF

Steps:

• In a skillet, heat oil on high. Saute the mushrooms; onion and garlic. Add tomatoes, tomato paste, salt, pepper and sugar. Remove 1-1/2 cups. Add water, bay leaf and basil to skillet. Simmer, uncovered, for 45 minutes, stirring occasionally. , Meanwhile, combine all meat loaf ingredients with 1-1/2 cups reserved sauce. press into a 9x5-in. loaf pan lined with waxed paper. Unmold onto a roasting pan. Bake at 350° for 45 minutes or until no pink remains and a thermometer reads 160°. Remove from oven; drain. Spread 1/2 cup of herb sauce over top of meat loaf. Return to oven for 15 minutes. Discard bay leaf and serve remaining sauce over individual servings.

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.

HERBED MEATLOAF

Steps:

• Preheat oven to 350 degrees. In a large bowl, using hands, combine all ingredients. Place in loaf pan and bake for 40 minutes or internal temperature reads 150 degrees on meat thermometer. Let rest 10 minutes before serving.

SAVORY HERB MEATLOAF

Steps:

• mix all ingredients well, add additional salt and pepper if you like.
• pat into an ungreased loaf pan, smear top of loaf with a little ketchup and bbq sauce.
• bake uncovered at 350, 45 minutes to an hour.

HERBED MEAT LOAF WITH MUSHROOM SAUCE

Steps:

• Preheat the oven to 425 degrees. Heat the butter in a small skillet and add the onion and garlic. Cook until wilted, and cool briefly.
• Place the meat in a mixing bowl and add the bread crumbs, nutmeg, Tabasco, cumin, salt and pepper. Add the onion mixture, herbs of your choice and yogurt, then blend well. Pack the mixture into a loaf pan about 9 by 5 by 3 inches. Smooth the top with a spatula.
• Set the pan in a baking dish and pour 1 1/2 inches of boiling water around the pan. Bake for 45 minutes.
• Let rest in a warm place for about 15 minutes before serving. Serve with the mushroom sauce.

TARRAGON MEATLOAF

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix the beef and pork and gently knead them together with your hands. Add the paprika, salt and pepper. Add the rest of the ingredients. Mix to blend.
• The taste test: Heat a small saucepan and add the vegetable oil. When the oil begins to smoke, lower the heat and add a small piece of the mixture. Cook 1 to 2 minutes on each side. Remove from the pan and taste. Check seasoning. If too moist, add more bread crumbs. If too dry, add an extra egg.
• Mold the meat into a loaf and place it in the center of a baking sheet lined with parchment paper. Using a pan without high edges will yield a meatloaf with a crust. Cook, undisturbed, for 15 minutes. Brush it with additional ketchup and lower the oven temperature to 350 degrees F.
• Bake until the meat is firm when touched or when it has an internal temperature of 150 degrees F, about 45 additional minutes. Remove from the oven, pour off any excess grease and allow it to "rest" for 10 to 15 minutes before serving. Brush again with ketchup, if desired.

MEATLOAF

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

TURKEY HERB MEATLOAF

Steps:

• Heat oven to 375 degrees. Line a jellyroll pan with aluminum foil Spray with cooking spray.
• Combine all ingredients in a large bowl and transfer to pan and shape into large oval loaf.
• Bake about 1 hour and 10 minutes. Let stand severl minutes before slicing.

SMOOTH HERBED MEATLOAF

Steps:

• Preheat oven to 350°.
• Heat oil in large skillet.
• Sauté mushrooms, onion, carrot, celery, jalapeno and green pepper until soft.
• Add garlic and sauté one minute more.
• In large mixing bowl, combine beef, oats, 2 tbsp.
• tomato paste, egg, Worcestershire sauce, rosemary, thyme and pepper.
• Add vegetable mixture from skillet and combine thoroughly.
• Put mixture in loaf pan.
• Bake one hour, basting with 4 oz tomato sauce after 30 minutes.
• Let stand 10 minutes before slicing.

SAVORY HERB MEATLOAF

Steps:

• Meatloaf Directions.
• Pre-heat oven to 350 degrees.
• Remove the crust from the rye, cit it into cubes and set it aside to go a little stale.
• Sautee the onions over medium heat until just starting to caramelize.
• Add mushrooms, minced garlic, salt and dill and cook until mushrooms start to soften.
• Drain off and discard the liquid (I use a sieve and coffee filter to keep the herbs in the mix).
• Slice the roasted red peppers into 1/4" strips and add to the mushroom mix.
• Mix the beef with the rye and the rest of the ingredients (except the vegetable mix) until smooth.
• Mix in vegetable mix until eavenly distributed, then form into loaves. I use 2 9 1/2"x13" cake pans. The loaves don't touch the sides, but they hold shape well.
• Bake for 1 to 1 1/2 hours until at least 155 degrees internal temperature.
• Sauce directions.
• Remove the crusts form the sourdough, cube and set aside to go stale.
• Drain the peppers, keeping about 2 oz of the liquid (if you roast your own peppers, just use 2 oz of water), cut the peppers into wide strips (1 1/2"-2").
• Put the peppers, 2 oz liquid, garlic, olive oil, chili, cayenne, salt and cumin in a large sauce pan over medium heat.
• Once it starts to boil, lower the heat, cover the pan and simmer for 10 min, stirring occasionally.
• Remove the cover and raise the heat level to cook off any remaining liquid then pour peppers into a food processor or blender (blender not ideal, but should work).
• In a seperate bowl, whisk together the sherry , vinegar and lemon juice.
• Toss the bread cubes in the liquid until it's all absorbed.
• Add the bread to the peppers along with the sriracha and walnuts, blend into a coarse paste and add salt to your taste.
• This can be served as a dip at this point, but for our purpose add the half and half and mix until evenly blended, serve warm over the meatloaf.