MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
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.
HEALTHIER EASY MEATLOAF
This no-fail recipe for meatloaf doesn't take long to make and is healthier with lean ground beef, low-fat milk, whole wheat bread crumbs, some fresh parsley, and carrot.
Provided by MakeItHealthy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
- Combine beef, egg, onion, milk, bread crumbs, parsley, and carrot in a large bowl. Season with salt and black pepper. Place beef mixture in loaf pan.
- Stir together brown sugar, mustard, and ketchup in a small bowl. Pour over meatloaf.
- Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 269.9 calories, Carbohydrate 18.4 g, Cholesterol 82.8 mg, Fat 12.4 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 4.8 g, Sodium 284.8 mg, Sugar 9.8 g
BASIC LEAN MEAT LOAF
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Heat a nonstick skillet, add onion and cook over low heat, stirring, about five minutes, until the onion starts to soften. Add garlic, stir, and cook over low heat 10 to 15 minutes longer, until onion and garlic start to brown. Remove from heat.
- While the onion and garlic are cooking, put the bread crumbs in a bowl, moisten with half a cup of water and allow to soak.
- Put the ground beef in a mixing bowl, the bowl of an electric mixer or a food processor. Add the egg white, cooked onion and garlic, thyme, sage, vinegar, tomato paste, salt and pepper. Squeeze out be bread crumbs and add them. Mix all the ingredients until they are very well blended by hand, with an electric beater or in a food processor.
- Pack the mixture into a loaf pan 8 by 4 by 2 inches. Put in the oven and bake an hour and 15 minutes.
- Remove from the oven and pour all the liquid in the pan into a bowl. Skim off all the fat. Use the remaining juices as a light sauce for the meat loaf or add them to the tomato sauce. Serve with tomato sauce if desired, or prepared ketchup.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 645 milligrams, Sugar 5 grams, TransFat 0 grams
LEAN TURKEY MEATLOAF
Make and share this Lean Turkey Meatloaf recipe from Food.com.
Provided by Barb G.
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degree.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes.
- Add carrot and cook, stirring, until softened, about 3 minutes.
- Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes.
- Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup.
- Transfer Vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a large bowl.
- Let stand 5 minutes.
- Stir in egg and egg white.
- Add to vegetables.
- Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture.
- Mix well with hands (mixture will be very moist).
- Form into a 9-by 5-inch oval loaf.
- Put into lightly oiled 13 x 9 x 2 inch metal baking pan.
- Brush meatloaf lightly with remaining 2 tablespoons ketchup.
- Bake in the middle of oven 50 to 55 minutes--until meat thermometer reads 170 degrees.
- Let meatloaf stand 5 minutes before serving.
Nutrition Facts : Calories 277.3, Fat 10.1, SaturatedFat 2.6, Cholesterol 96.9, Sodium 765.5, Carbohydrate 22.9, Fiber 2.1, Sugar 7.3, Protein 24.3
MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY
I adopted this recipe from Mean Chef. He and I made it together one cold spring in 2005 "Just your basic fabulous meatloaf with mushroom gravy. Great serve cold on a sandwich."
Provided by Bekah
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees.
- Pour the oil into a sauté pan and set over medium-high heat.
- Add the onion and garlic and saute until translucent, about 5 minutes.
- Remove from heat and allow to cool.
- In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
- Place the ground meat into another bowl and pour the egg mixture over the meat.
- Add the saltines, parsley, onion, and garlic to the bowl.
- Season with salt and pepper.
- Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
- Transfer to a cookie sheet and form into a loaf.
- If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
- Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
- If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
- Remove from the oven and set aside to rest for 5 minutes.
- Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
- Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
- Add the mushrooms and sauté until brown, about 7 minutes.
- Stir in the flour; it will become very pasty.
- Cook this roux for 2 minutes, stirring constantly.
- It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
- Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
- Serve in a sauceboat.
Nutrition Facts : Calories 1096.9, Fat 80.9, SaturatedFat 32.1, Cholesterol 324.9, Sodium 3302, Carbohydrate 28.1, Fiber 2.5, Sugar 4, Protein 59.4
LEAN MEAN MEATLOAF
A recipe from Rachael Ray. A note from this recipe : Skip the sugar- and sodium-heavy ketchup and use a roasted red pepper puree for color and flavor. Use oats instead of breadcrumbs-they add fiber and double as a binder.
Provided by Boomette
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°. Using a food processor, coarsely grind the oats; transfer to a large bowl. Add the onion to the processor and finely chop.
- In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Remove from the heat and let cool.
- Puree the roasted peppers in the food processor; set aside 1/3 cup. Whisk the remaining roasted pepper puree into the oats along with the cooked onion, 6 tablespoons parmesan, the parsley, egg and egg white, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Crumble the ground beef into the bowl and stir to combine.
- Transfer the meat mixture to a 5-by-9-inch loaf pan; spread the reserved roasted pepper puree on top. Bake for 50 minutes, sprinkle with the remaining 2 tablespoons parmesan and bake for 5 minutes more. Let stand for 10 minutes before slicing.
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