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
CARROT LOAF
Steps:
- Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
- Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Chop coarsely and add them to the carrots.
- Saute spinach in 1-ounce of butter. Chop coarsely and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
- Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
- Preheat oven to 400 degrees F.
- Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper
- Place in a bain-marie, and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
- Invert onto a warm serving platter and remove the foil. Slice and serve immediately.
CARROT-MUSHROOM LOAF
This recipe was the one that convinced me I was finally over my childhood aversion to mushrooms. It comes from "The Moosewood Cookbook" by Mollie Katzen, the book that basically taught me how to cook (and Mom, of course). This is not really a loaf (it's in a 9 x 13 pan), but I am going to honor the original chef's wishes and continue to label it so. Artistic license, I guess.
Provided by Aunt Cookie
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Lightly oil a 9 x 13 pan. Preheat the over to 350°F.
- In a large skillet, saute the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to saute for about 10 more minutes.
- In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
- Bake for 30 minutes, covered, then uncover and bake 15 minutes more. Serve hot or warm.
Nutrition Facts : Calories 347.6, Fat 12.3, SaturatedFat 6.2, Cholesterol 95.4, Sodium 1083, Carbohydrate 45.6, Fiber 6.4, Sugar 11.2, Protein 15.6
CARROT & MUSHROOM LOAF
A healthy vegetarian loaf, ideal for those times when you feel like a break from a meat based main. Serve with fresh vegetables or green salad.
Provided by Kiwi Kathy
Categories Vegetable
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C.
- Finely chop onion and garlic then cook in the oil until the onion is soft.
- Add the sliced mushrooms and continue cooking until they have softened.
- Transfer the onion and mushroom mixture to a medium sized bowl and then add the next 9 ingredients. Mix well together, then pour into a well greased and lined loaf tin.Sprinkle with the remaining breadcrumbs and cheese. Dust lightly with the paprika.
- Cover loaf tin with foil and bake for 30 minutes, then uncover and bake a further 30 minutes or until the centre is firm when pressed.
Nutrition Facts : Calories 218, Fat 11.3, SaturatedFat 4, Cholesterol 73.8, Sodium 511.8, Carbohydrate 21.1, Fiber 3, Sugar 5.3, Protein 8.9
NEW CLASSIC MEATLOAF
Steps:
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
- In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
- In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
- Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
- Serving Size: one 1-inch thick slice
Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 370 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 21 grams
CARROT MUSHROOM LOAF
Steps:
- The prep for this recipe is very easy if you can use a food processor. Use it first to make the bread crumbs, and then grate both the carrots and the cheese without the need to clean in-between. Preheat oven to 350F. Lightly oil 9x13 inch baking pan.
- In a large skillet, saute onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs and garlic and continue to saute for about 10 minutes. In a large bowl, combine carrots, bread crumbs, cheese, eggs and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
- Bake for 30 minutes covered, then uncover and bake for 15 minutes more. Serve hot or warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MUSHROOM MEATLOAF
This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!
Provided by RC2STEP
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
- Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g
MATTHEW'S BEST EVER MEAT LOAF
This is comfort food at its best. Mushrooms, beef stock, tomato paste, Worcestershire and soy sauce help boost the meaty flavor of this classic diner staple. -Matthew Hass
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed. , Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until vegetables are tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly., Add next 7 ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf. , Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°, 15-25 minutes longer. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 341 calories, Fat 18g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 25g protein.
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