FALL MEATLOAF
Provided by Katie Lee Biegel
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
- Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.
- Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.
- Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.
ITALIAN-STYLE MEATLOAF
Provided by Katie Lee Biegel
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.
- In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup marinara.
- Bake until the meat loaf is firm, 45 minutes to 1 hour (depending on the shape of your loaf). Let set for about 5 minutes before slicing.
- For the sandwiches: Butter the rolls and then sprinkle with garlic salt. Transfer to a baking sheet and bake until light golden and toasted, about 5 minutes.
- Add a slice of meatloaf to each toasted roll and top with some of the marinara and 3 slices mozzarella. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
KATIE JOEL'S MEATLOAF RECIPE
This recipe is for the best meatloaf. It makes a moist, tasty and filling dinner treat. The recipe comes from Katie Joel's new cookbook. She makes this for Billy Joel and Paula Deen etc and they love it. I can see why. I followed the recipe except I didn't have parchment paper so I sprayed the baking sheet before putting the meatloaf on it. My oven took 10 minutes more to make it perfection but otherwise it was straight from the recipe. Don't skimp on the fresh herbs they make the recipe flavors melt together and enhance it so much. My husband, mother and children loved it. Katie Joel writes, "I like to call meat loaf 'man loaf' because it's every man's favorite dish," Katie says. "My husband loves when I make meat loaf, and it makes the best leftovers." Further she says, "We love it the next day on white bread with mayonnaise." I do too. Try it and you might start liking meatloaf again. Happy tasting.
Provided by ChefDLH
Categories Meat
Time 1h30m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°. Line a baking sheet with parchment paper. Spray lightly with oil.
- Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic and bay leaf until the onions are tender, about 3 minutes. Add the red pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.
- In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.
- Transfer the mixture to the center of the baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup ketchup.
- Bake for 1 to 1 1/2 hours (depending on the shape of your loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing.
Nutrition Facts : Calories 416.4, Fat 19.9, SaturatedFat 7.2, Cholesterol 160.3, Sodium 1279.1, Carbohydrate 23.1, Fiber 1.5, Sugar 11.5, Protein 35.2
MEATLOAF SLIDERS
Provided by Katie Lee Biegel
Categories appetizer
Time 50m
Yield 24 sliders
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray.
- Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together.
- Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes.
- Meanwhile, spread mayonnaise on one side of each bun. Serve each meatloaf slider on a prepared bun.
JOEL'S SWEET SOUR DRESSING
This salad dressing was a gift from Joel Erlich who featured it as a house dressing in all of his restaurants in California.
Provided by Bill Hilbrich
Categories Low Protein
Time 1h3m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine the ingredients in a screw-top jar.
- Cover tightly.
- Shake well.
- Chill.
- Shake again before serving.
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