MEATLOAF SANDWICHES
Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
- On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.
Nutrition Facts : Calories 416 g, Fat 19 g, Fiber 3 g, Protein 28 g
HOT OR COLD MEATLOAF
Yum! I love meatloaf and have been looking for the "best" meatloaf recipe. BBCGoodFood Magazine, 09/2006, is where I found this wonderful recipe originally, have tweaked it a bit.
Provided by Manami
Categories Ham
Time 1h20m
Yield 8-10 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 370ºF.
- Put bread in processor and process to make crumbs, then tip into a bowl with the pork & chicken.
- Put the onion, garlic and herbs into the food processor and process until finely chopped.
- Add to the bowl with the parmesan and egg.
- Finely chop, 2 slices of the prosciutto and add to the mix with some salt and pepper.
- Mix well, but don't overwork, with your hands or a fork.
- Use the rest of the prosciutto to line a loaf pan.
- Spoon in an 8x4" meatloaf pan; mix and press down well.
- Flip the overhanging prosciutto over the top, then put the loaf pan into a roasting pan.
- Pour hot water from the kettle into the roasting pan to come halfway up the loaf pan and bake for 1 hr until loaf shrinks from the sides of pan.
- Cool in the pan for 10 mins, then drain off any excess liquid and turn out onto a board.
- Cut into thick slices and serve warm or cold with salad.
Nutrition Facts : Calories 157, Fat 9, SaturatedFat 3.4, Cholesterol 67.6, Sodium 144, Carbohydrate 5.2, Fiber 0.6, Sugar 0.9, Protein 13.2
THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
- Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
- Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
- Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
- Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
COLD MEATLOAF WITH SQUASHED TOMATO & PEPPER SALSA
Thickly slice this meatloaf and serve in rolls as a picnic burger, or on its own as a tasty and economical cold cut
Provided by Jane Hornby
Categories Lunch, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the mince, onion, eggs, crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl. Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and crushed garlic to the bowl, then mix very well with your hands. Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.
- Toss the peppers with the remaining garlic, 2 tbsp oil and chillies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.
- Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more. The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.
- Pour the excess fat and juice away from the meatloaf, then leave to cool. Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in rolls with salsa and a handful of rocket.
Nutrition Facts : Calories 472 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 0.57 milligram of sodium
MEATLOAF SANDWICHES
Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, combine chopped onion, garlic, parsley, egg, and 1/3 cup ketchup. Add breadcrumbs, beef, and pork. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix until well combined.
- Place mixture in a 6-cup capacity loaf pan (8-by-4-inch). Pat gently to form a rounded top; do not pack.
- Bake meatloaf 50 minutes. Remove from oven; brush with remaining 1/3 cup ketchup. Return to oven; bake until an instant-read thermometer inserted in center of loaf registers 160 degrees, 10 to 20 minutes. Cool meatloaf 10 minutes in pan before removing.
- Cut warm or cold meatloaf (see note) into 6 portions; place one on each of 6 slices of bread. Layer with lettuce and red onion, if using, and top with another slice of bread. Serve with additional ketchup, if desired.
EASY MEATLOAF RECIPE
Serve this easy meatloaf made with pork, prosciutto and parmesan hot or cold. It's ideal for supper, picnics or to pack in lunchboxes
Provided by Mary Cadogan
Categories Buffet, Lunch, Main course, Supper
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork.
- Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
- Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray.
- Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hr until loaf shrinks from the sides of tin.
- Cool in the tin for 10 mins, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold with salad.
Nutrition Facts : Calories 180 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.63 milligram of sodium
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