Meatloaf With Balsamic Caramelized Onions Food

MEATLOAF WITH CARAMELIZED ONIONS

Steps:

• Melt the butter in a large pan on medium-low heat. Add the onions and sugar; cook until brown and sweet-approximately 20-30 minutes. Lower the heat if the onions are browning too quickly.
• In a large mixing bowl, combine the meatloaf ingredients with the caramelized onions (including all those browned bits at the bottom of the pan!); Do not overmix.
• Transfer the meatloaf mixture to an oiled or parchment-lined loaf pan. (I used a large soup spoon, patting the mixture down and into the corners of the pan. Use the back of the spoon to smooth the top of the loaf.) If desired, lightly sprinkle the top of the loaf with dried parsley.
• Bake at 375 for 45-60 minutes or until the meatloaf is not longer pink in the center.
• Servings are estimated. Cooking time includes caramelizing the onions.

MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Heat oven to 375°F.
• In a large bowl, combine the meatloaf ingredients.
• Shape mixture into a smooth oval shape in an ovenproof baking dish.
• Prepare the glaze:.
• Mix the glaze ingredients and brush over the meatloaf.
• Bake at 375°F for 45 minutes.
• Allow the loaf to rest for at least 5 minutes before slicing.

HORSERADISH MEATLOAF WITH CARAMELIZED ONIONS

Steps:

• Heat oil in heavy pan, add onions, turn heat to low and let onions cook and caramelize, stirring every few minute until onions are nicely brown (about 30-40 min., don't rush this step, be careful not to burn onions), add garlic & thyme; cook about 2 minute more. When onions have cooked 15 min., preheat oven to 375.
• While onions are cooking put ground beef in a medium bowl, let come to room temp, mix together eggs, sour cream horseradish and worcestershire sauce.
• When onions are done, add bread crumbs and onion mixture to meat, season with salt and pepper, then add egg/sour cream mixture. Use your hands to GENTLY combine until all ingredients are mixed. Handle meat as litttle as possible.
• Spray broiler or roasting pan with non-stick spray, form meat into a loaf shape and place on pan.
• Bake about 1 1/2 hours or until meatloaf is nicely browned on the outside and internal temperature is 155-160 degrees.
• Let meatloaf rest 10-15 minutes before cutting; while it rests, stir together sour cream, may and horseradish to make a sauce.
• Freezes well.

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.