Meatloaf With Raisins Apricots Food

MEATLOAF WITH RAISINS

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients together & shape into a shallow dome in a 10" round baking dish with sides.
• Bake for at least 1 hour and 15 minutes.

MEAT LOAF

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.

MEATLOAF WITH RAISINS & APRICOTS

Steps:

• Preheat the oven to 350 degrees F.
• Combine beef, pork, eggs, bread crumbs, salt & pepper & mixe well.
• On a large piece of heavy duty foil, spread the meat mixture into a rectangle about 1/2 inch thick.
• Thoroughly mix the remaining ingredients & spread this fruit mixture over the meat mixture.
• Roll up the meat & filling like a jellyroll, then bring the foil up & over the loaf, sealing it well on the top & sides.
• Bake for 30 minutes on a baking sheet, then open the foil to brown, baking the loaf another 30 minutes.

ANNE ROSENZWEIG'S OLD-FASHIONED MEAT-AND-RICE LOAF WITH SPICED CARROTS

Steps:

• Blanch the carrots for 3 minutes to soften; drain but do not cool. Combine the chili oil, vinegar and curry powder. Toss the warm carrots in this mixture and marinate for 2 hours. Drain and set aside.
• To make the meatloaf, preheat the oven to 350 degrees. Place the onion, garlic and fresh ginger in a food processor and puree. Warm the butter over medium-high heat and saute the onion mixture until soft, about 5 minutes, stirring to avoid sticking. Remove from the heat and cool.
• In a large mixing bowl, combine the sauteed vegetables with the veal, sirloin, rice, egg, pistachio nuts and salt and pepper by hand, taking care to mush the meat as little as possible.
• Place half this mixture in a nonstick loaf pan. Top with an even layer of marinated carrots and then the rest of the meat. Press to make a solid loaf and bake for 1 hour. Allow to rest at room temperature for 20 minutes before slicing and serving with steamed rice or couscous.

MOMMA'S HEALTHY MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
• Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
• Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

MEAT LOAF WITH MUSTARD AND DRIED FRUIT

Steps:

• Preheat oven to 425°F. Combine beef, breadcrumbs, chopped fruits, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1 inch thick, and place on small rimmed baking sheet.
• Bake loaves 10 minutes. Mix preserves and remaining 1 tablespoon mustard in small bowl. Brush preserves mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160°F, about 8 minutes.

SIMPLE APRICOT-GLAZED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
• Bake in the preheated oven for 45 minutes.
• Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
• Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

BOBOTIE (SOUTH AFRICAN MEATLOAF)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until browned, 5 to 7 minutes.
• Combine 2 eggs, 1 cup milk, oats, raisins, almonds, vinegar, curry powder, sugar, salt, turmeric, and black pepper in a large bowl. Add onions and ground beef; mix well. Spread the beef evenly into the prepared baking dish; top with bay leaves.
• Bake in preheated oven for 30 minutes. Remove from oven and drain excess fat from the beef.
• Beat 1 egg and 1/4 cup milk together in a bowl; pour over the beef mixture.
• Continue baking in oven until the top is beginning to brown, about 30 minute more. Remove and discard bay leaves to serve.