Leslie Brunis Meatloaf Food

LESLIE BRUNI'S MEATLOAF RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350°. Line a 9-by-13-inch baking pan with foil; lightly grease. In a medium skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 8 minutes. In a small bowl, whisk the tomato sauce with the vinegar, brown sugar, mustard and Worcestershire. In another small bowl, dip the bread in the milk, then gently squeeze out the liquid. Transfer the bread to a large bowl and discard the milk. Add the onion, ground beef, breadcrumbs, eggs, salt, pepper and 1/4 cup of the tomato sauce and mix until just combined; transfer to the pan. Firmly pat the meat mixture into a 9-by-5-inch loaf; spread the remaining sauce over the top. Bake for 1 hour and 10 minutes, until an instant-read thermometer inserted in the center registers 160°. Let rest for 10 minutes; serve. Make Ahead The meatloaf can be refrigerated for up to 3 days. Reheat gently before serving.

LESLIE BRUNI'S MEATLOAF

Steps:

• Preheat the oven to 350°. Line a 9x13-inch baking pan with foil; lightly grease.
• In a medium skillet, melt the butter.
• Add the onion and cook over moderate heat, stirring occasionally, until softened, 8 minutes.
• In a small bowl, whisk the tomato sauce with the vinegar, brown sugar, mustard and Worcestershire.
• In another small bowl, dip the bread in the milk, then gently squeeze out the liquid. Transfer the bread to a large bowl and discard the milk.
• Add the onion, ground beef, breadcrumbs, eggs, salt, pepper, and 1/4 cup of the tomato sauce and mix until just combined; transfer to the pan. Firmly pat the meat mixture into a 9x5inch loaf; spread the remaining sauce over the top.

MEATLOAF WITH MOROCCAN SPICES

Steps:

• Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
• Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
• Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
• Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
• Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
• Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
• If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.

MARTHA LOUISE STEWART'S "TO-DIE-FOR" BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add oil and sugar, beating for 10 minutes.
• Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
• Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.