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.
KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)
This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel's version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you'd use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. "Cabbage smells in a very special way when it almost burns," he said. "It gets savory, almost like a beef stock. It tastes almost brown and umami yummy." You'll want to eat it right away, but the leftovers make for a fine sandwich in coming days.
Provided by Sam Sifton
Categories roasts, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
- While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
- When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
- While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 28 grams, Carbohydrate 53 grams, Fat 67 grams, Fiber 7 grams, Protein 35 grams, SaturatedFat 33 grams, Sodium 1331 milligrams, Sugar 35 grams, TransFat 1 gram
CARMELIZED ROASTED SWEET POTATOES
I make these roasted potatoes often, especially in autumn and winter. They're so yummy that you will forget how good they are for you. They pair well with ham, turkey or chicken. I sometimes even make these just especially for lunch.
Provided by ForeverMama
Categories Yam/Sweet Potato
Time 45m
Yield 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl add sweet potatoes, 4 tablespoons of maple syrup, 4 tablespoons of the olive oil, 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Mix to evenly coat the potatoes. Set aside.
- In a large skillet over low heat, add 3-4 tablespoons olive oil until heated. Add the sliced onions. Saute, stirring every so often for 20 minutes or until they caramelize. (NOTE: it is very important to saute the onions over low heat, to avoid them from burning). Once they are caramelized, add the remaining 3 to 4 tablespoons maple syrup and the balsamic vinegar. Stir to mix flavors. Season with salt and pepper to taste. Continue sauteing until onions are dark golden brown and fully caramelized, about 5-10 minutes more. Add water, 1 tablespoon at a time, if pan becomes dry. (Refer to Tidbit below).
- Arrange sweet potatoes on a sheet tray. Roast for about 25 to 30 minutes. Mid-way through cooking, lift and turn-over potatoes to brown evenly. Dot caramelized onions over the roasted sweet potato cubes. With a spatula, lift and turn-over potatoes again to evenly distribute onion mixture. Roast for an additional 5 - 8 minutes until potatoes are cooked through and slightly browned. Taste for seasoning.
- Transfer to serving tray and enjoy!
- Tidbit: Note that onions will cook down alot; decreasing the volume. Depending on the power of your stove top and the amount of onions you have in the pan, it may take a longer time for onions to be fully carmelized. They should be dark (not burned) and cooked way down.
- Another tidbit: If not using freshly ground pepper in this recipe, it makes a big enough difference. The store prepared ground doesn't have as much depth.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
MEATLOAF WITH SWEET POTATOES
Make and share this Meatloaf With Sweet Potatoes recipe from Food.com.
Provided by Tonkcats
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix ground beef, salt, egg, 1/2 cup cracker crumbs, onion, green pepper and tomato sauce. Shape into loaf and place in oblong baking dish.
- Bake 30 minutes in 350 degrees oven.
- Drain sweet potatoes and pour molasses over them.
- Roll each potato in crushed cracker crumbs.
- Arrange around meat loaf and place bacon on top of loaf.
- Return to oven and bake additional 20 to 30 minutes.
Nutrition Facts : Calories 1007.1, Fat 43.5, SaturatedFat 16.4, Cholesterol 218.7, Sodium 1869.5, Carbohydrate 103.7, Fiber 5.1, Sugar 54.9, Protein 49.8
OUR FAVORITE MEATLOAF
This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.
Provided by Rhoda Boone
Categories Frankenrecipe Meatloaf Beef Ground Beef Pork Breadcrumbs Milk/Cream Garlic Egg Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
- Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
- Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
- Do Ahead
- Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
STUFFED CABBAGE WITH ROASTED SWEET POTATO STUFFING RECIPE - (4.5/5)
Provided by Alqualonde
Number Of Ingredients 22
Steps:
- Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well. Make the filling. Preheat the oven to 375 degrees F. For the filling you'll need: 2 medium sweet potatoes, peeled, diced 1 red onion, peeled, diced 1 large tart apple, such as Granny Smith, peeled, diced 3-4 cloves garlic, chopped 4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks Extra virgin olive oil, as needed 1 cup natural apple juice or cider 1 tablespoon pure maple syrup 1 tablespoon balsamic or apple cider vinegar Sprinkle of sea salt, cinnamon, nutmeg, fennel To add in later: A handful of raisins or dried cranberries 1 to 1 1/2 cups cooked quinoa Throw the vegetables, apple, and sausage into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 40 to 50 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce. To make your sauce you'll need: 1 24-oz jar or can of strained tomatoes 1/2 cup apple juice or cider 2 tablespoons maple syrup 2 tablespoons balsamic vinegar 1 teaspoon onion powder 1 clove garlic, minced 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves Sea salt, to taste Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but please taste test first. To assemble: Preheat oven to 350 degrees F. Lightly oil four serving dishes or one medium-large baking dish. When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to. Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in. To stuff: Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling. Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling. You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Add an extra 10 minutes or so to the baking time.
CAJUN MEATLOAF WITH ROASTED SWEET POTATOES
From the Kansas City Star. This calls for turkey, but we're big beef fans, so we'll probably use beef for this.
Provided by Recipe Junkie
Categories Yam/Sweet Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Coat a roasting pan with cooking spray.
- In large bowl, mix turkey, oil, ketchup, bell pepper, celery, Cajun seasoning, onion powder and hot sauce.
- Shape into a 9x4 inch oval loaf.
- Place in roasting pan.
- In separate large bowl, combine potatoes, salt, pepper, and oil and toss to coat.
- Arrange potatoes around meatloaf.
- Bake 65-70 minutes, or until meatloaf reaches internal temperature of 160 degrees and potatoes are tender.
- Spoon salsa over meatloaf for last 10 minutes of cooking.
- Remove from oven.
- Let stand 5 minutes and slice loaf.
Nutrition Facts : Calories 272.4, Fat 4.4, SaturatedFat 0.5, Cholesterol 70.4, Sodium 367, Carbohydrate 27.2, Fiber 4.1, Sugar 8, Protein 30.3
BBQ MEATLOAF WITH ROASTED SWEET POTATOES AND SUGAR SNAP PEAS
A complete cheesy barbecue meatloaf dinner baked in the oven and served with roasted sweet potatoes and sugar snap peas!
Provided by Jonathan Melendez
Categories Meatloaf
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray, set aside.
- In a large bowl, combine all of the meatloaf ingredients (except for 1 cup of BBQ sauce) until evenly incorporated. Divide the mixture into four, and then shape each into a small loaf. Place the loaves onto one side of the prepared baking sheet. Top each meatloaf with some of the remaining BBQ sauce.
- Place the sweet potato wedges on the opposite side of the baking sheet.
- Then place the peas next to the potatoes, making sheet to separate the two.
- Drizzle the potatoes and peas with oil and then season with salt, pepper, paprika and garlic powder.
- Roast until the potatoes have softened and the meatloaf is cooked through, about 25 to 30 minutes.
Nutrition Facts : Calories 776.5, Fat 34.4, SaturatedFat 11.9, Cholesterol 171.9, Sodium 1660, Carbohydrate 71.2, Fiber 8.3, Sugar 29.2, Protein 45
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