Meatloaf With Garlic Sauce Food

1770 HOUSE MEATLOAF WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• In your largest saute pan, heat the 2 tablespoons olive oil. When it is hot add the onion and celery. Cook for 5-8 minutes until the onion is soft but not brown. Remove from heat and set aside.
• In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
• Blend the panko bread crumbs in a food processor until they are finely ground, then add that to the bowl with the meat. Add the onion and celery mixture.
• Combine the meat with your hands. This is the best way to mix meatloaf so that it doesn't get tough. Don't overdo it.
• Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Then push the sides in to make a cylinder about 15 inches by 6 inches (spreading it out first prevents air pockets).
• Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
• Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
• While the meatloaf is cooking, combine the oil and garlic in a small saucepan . Bring the oil to a boil, then lower the heat to low. Simmer for 10-15 minutes, until the garlic is a light golden brown. Don't burn it! Watch carefully. Strain out the oil and save it for another use (I used it for oven roasted potatoes).
• In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35-40 minutes, until it is slightly thicker. Use a fork to smash the garlic in the pan. Add the salt and pepper.
• Ladle the warm sauce over each serving of hot meatloaf.

ITALIAN MEATLOAF WITH GARLIC HERB GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
• Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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1770 HOUSE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
• Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
• Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
• Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
• Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

GARLIC MEATLOAF

Steps:

• Preheat your oven to 350.
• In your food processor, pulse the onion, carrots, garlic, and horseradish until fine. Add to ground beef.
• Pulse the dry ingredients: croutons, chili powder, salt, & peppers, and add them to bowl with meat and veggies and mix.
• Mold into a loaf shape with your hands in a pan that has a lip and place in oven.
• Mix together remaining ingredients ( ketchup, honey, cumin, Worcestershire, and Louisiana hot sauce).
• After 15 mins, start basting loaf with mixture.
• The meatloaf is done when the temperature reaches 160 about 40 min.

BAREFOOT CONTESSA GARLIC SAUCE FOR MEATLOAF

Steps:

• Combine the oil and garlic in a small saucepan and bring to a boil.
• Lower the heat and simmer 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter.
• Remove the garlic from the oil and set aside (save the oil for vinaigrettes).
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened.
• Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings.
• Spoon the sauce over a meatloaf (1770s is sautéing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).

TRADITIONAL MEATLOAF

Steps:

• Combine eggs, milk, and Worcestershire.
• Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
• Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
• Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
• Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.

HOME-STYLE MEATLOAF WITH GARLIC SMASHED POTATOES

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees F.
• Heat the olive oil over medium heat in a skillet. Add the onion and cook for 5 minutes. Add the garlic, cook 2 minutes more and set aside to cool.
• In a large mixing bowl, thoroughly combine the ketchup, 1/4 cup bbq sauce, egg, breadcrumbs, parsley, salt, pepper and the cooled onion mixture. Add the turkey and beef sirloin and mix until just combined.
• Pack the mixture into a 9-inch loaf pan, brush the top with the remaining bbq sauce and bake covered for 1 hour. Let stand 10 minutes before slicing.
• Potatoes:.
• Slice off top of garlic bulb and drizzle with olive oil. Place in aluminum foil or ovenproof dish in same preheated oven as the meatloaf for 15-20 minutes. Remove from oven and let cool.
• Boil the potatoes in a large pot of water until done, about 10-15 minutes depending on the size of the potatoes.
• In a small saucepan, bring the stock to a boil and turn down to a simmer.
• Squeeze the roasted garlic cloves into a small bowl to release each clove of garlic. Throw the skins away and mash garlic with a fork.
• Drain the potatoes and mash (with their skins on). Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
• Season with salt and pepper to taste.

ORIENTAL MINI MEATLOAVES WITH HONEY GARLIC SAUCE

Steps:

• Meatloaves-Combine all ingredients in a large bowl.
• Mix lightly but throughly to blend.
• Divide into 12 muffin cups.
• Bake at 350 degrees for 30-35 minutes.
• (You can freeze the loaves at this point. Place into a large ziploc bag, label and freeze. To serve: heat in oven or microwave until warm, serve with sauce.).
• Or Remove from pan and serve with honey garlic sauce immediately.
• Sauce-Combine ingredients in a sauce pan.
• Cook and stir on low heat until hot and bubbly.
• Serve with rice or Oriental noodles.