ED'S MOTHER'S MEATLOAF
I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.
Provided by Nigella Lawson : Food Network
Time 2h5m
Yield 7-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
- Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
- Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
- Add the remaining raw egg and mix again before finally adding the breadcrumbs.
- Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
- Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
- Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
- Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
MOM'S MEATLOAF
This is the only meatloaf I ever liked! Seasoned with fresh onion,a touch of bell pepper, and glazed with a sweet ketchup sauce. For our small family, we cook one loaf and freeze the other to cook at a later time.
Provided by Wendy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze.
- Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 395.1 calories, Carbohydrate 14.9 g, Cholesterol 165.3 mg, Fat 21.6 g, Fiber 0.9 g, Protein 34.3 g, SaturatedFat 8.2 g, Sodium 859.2 mg, Sugar 6.1 g
MOM'S MEAT LOAF
Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.
MY MOM'S BEST MEAT LOAF
The Rice Krispies used in this recipe are my mom's secret ingredient. While they may seem odd or out of place, they help hold the meat loaf together. And once they are cooked, no one realizes they're even there. -Kelly Simmons, Hopkinsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, mix chili sauce and ketchup. In a large bowl, combine Rice Krispies, onion, green pepper, cheese, egg, salt and pepper; stir in half of the chili sauce mixture. Add beef; mix lightly but thoroughly., Transfer beef mixture to an ungreased 9x5-in. loaf pan. Make a shallow indentation down center of loaf. Spread remaining chili sauce mixture over loaf, being sure to fill indentation., Bake 60-70 minutes or until a thermometer reads 160°; use a turkey baster to remove drippings every 20 minutes. Let stand 10 minutes before slicing.
Nutrition Facts :
BELGIAN MEATLOAF
I believe this recipe comes from Everybody Eats Well in Belgium -- It makes for an interesting loaf!
Provided by Sydney Mike
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F, & brush a meatloaf pan with 1 teaspoon melted butter.
- Soak bread crumbs in 3/4 cup milk.
- In medium skillet, melt the 3 tablespoons of unsalted butter, then add onion & saute 2 minutes.
- Add mushrooms & saute 5 minutes.
- Add garlic & saute 1 minute.
- In a mixing bowl, add ground beef & egg, then squeeze bread crumbs dry & add to bowl.
- Add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port & cognac, & mix well.
- Place meat mixture in prepared pan, & top with rosemary, then bake 30 minutes.
- Reduce heat to 400 degrees F & bake another 15 minutes.
- Remove from oven & let rest 10 minutes before serving.
Nutrition Facts : Calories 447.2, Fat 24.4, SaturatedFat 11.3, Cholesterol 149.3, Sodium 648.7, Carbohydrate 18.8, Fiber 1.8, Sugar 4.5, Protein 35.9
MY MOM'S MEATLOAF RECIPE
This is the best meatloaf, we always like to have extra glaze to serve with it at the table as well!
Provided by Connors Mama
Categories Meat
Time 1h15m
Yield 1 Loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- In large bowl mix beef, chopped onions, bread and half of the milk with hands.
- Slowly add the remainder of the milk if needed - too much will make the mixture to runny and it won't form the loaf.
- Shape into loaf and place in a glass 8x8 or 9x13 baking dish, I add just a little water to the bottom of the pan.
- Bake at 350* for 45 min, cover the top of the loaf with the glaze and finish baking for 15-20 min longer.
- Let the loaf sit 10-15 min before slicing.
Nutrition Facts : Calories 551.4, Fat 25.6, SaturatedFat 10, Cholesterol 167.7, Sodium 1004.6, Carbohydrate 46.8, Fiber 0.7, Sugar 36.9, Protein 32.4
NOT MY MOMMA'S MEATLOAF
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 350 degrees F.
- Pulse the celery, carrots and onions in a food processor until finely chopped. Add the oil to a saute pan over medium-low heat, then add the chopped veggies and cook, covered, until translucent. Transfer the veggies to a plate and cool in the refrigerator.
- Meanwhile, mix together the panko, buttermilk, ketchup, Worcestershire and eggs in a bowl. Add the parsley, salt, black pepper and cayenne and mix well. Once the veggies are cool, add them to the mixture and incorporate. Next add the ground beef and pork and mix thoroughly with your hands.
- Line two loaf pans with parchment paper and divide the meatloaf mixture between them. Cover with foil and bake until the meatloaves reach an internal temperature of 165 degrees F, about 1 hour. Slice and serve immediately, or cool, slice and reheat. Serve with Herb Aioli and Spicy Hollandaise.
- Add the mayonnaise, olive oil, sage, green onions, rosemary, thyme, salt, pepper and egg yolks to a blender or food processor and blend until smooth and well incorporated.
- Melt the butter in small saucepan over medium heat. Blend the yolks, hot sauce, wine, salt and pepper in a blender, then drizzle in the melted butter while blending, until the sauce is smooth.
MY MOM'S VEGETABLE "MEATLOAF" WITH CHECCA SAUCE
Provided by Giada De Laurentis
Categories Tomato Bake Vegetarian Dinner Mozzarella Lentil Healthy Brown Rice Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 25
Steps:
- For the sauce:
- In a food processor, combine the cherry tomatoes, scallions, garlic, basil, oil, salt, and pepper. Pulse the tomatoes until they are coarsely chopped, being careful not to puree them. Transfer the sauce to a bowl.
- For the lentil loaf:
- Preheat the oven to 350°F. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.
- Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook until tender, about 5 minutes. Transfer to a large bowl to cool slightly. Reserve the skillet.
- In the same large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and let cool slightly. Squeeze the excess liquid from the spinach. Transfer the spinach to a cutting board and coarsely chop. Add to the onion mixture.
- Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 3/4 cup of the sauce to the cooled onion mixture. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in 2 rows over the lentil mixture, covering the top completely. Sprinkle with the remaining 1/4 cup mozzarella and drizzle with the remaining 1 tablespoon olive oil.
- Bake until the loaf is heated through and the topping is melted and starting to brown, 30 to 35 minutes. Let cool for 15 minutes. Slice the loaf (still in the pan) into 1-inch slices, arrange on plates, and serve with the remaining sauce.
MY MOTHER'S ITALIAN-AMERICAN MEATLOAF
Provided by Michael Lomonaco
Categories Beef Pork Bake Kid-Friendly Dinner Meat Ground Beef Veal Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 6
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350°F.
- 2. Put the beef, veal, and pork into a bowl and kneed them together.
- 3. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, oregano, and parsley. Season with salt and pepper and knead again until well incorporated.
- 4. Oil a large roasting pan with the olive oil. Form the meat mixture into a large loaf in the center of a roasting pan.
- 5. Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf.
- 6. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly.
- 7. Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf.
- Your Nightly Specials
- You can make the loaf with beef and veal only, or with just beef.
- Lay some raw bacon strips over the loaf before baking. (This was one way my mother made her meatloaf extra special.)
- Add some sautéed mushrooms to the pan during the last 20 minutes of cooking.
NOT MY MOTHERS MEATLOAF OR MEATLOAF FOR AN EXPAT IN MORROCO
You know how it is. Your away from home in a land very different from where you grew up. What is it that you miss the most and long for way down deep? For one such British expat it was simply mom's homemade meatloaf. Type of meat wasn't stated, just "whatever ground meat you can find".
Provided by Annacia
Categories Meatloaf
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- MEATLOAF:.
- Preheat oven to 400 degrees F.
- In large mixing bowl combine 1/2 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture and cover for 2 minutes.
- Add meat and egg to the mixture and mix well.
- Pat mixture into a greased 8x8x2-inch baking pan. Bake in the top third of oven for about 30-40 minutes or until cooked through.
- NOTE: By the Author: "On average, it takes about 40 minutes for it be thoroughly cooked in my oven. Checking in on it every 10 min or so after the 20 min mark may be a good idea.".
- CHUTNEY:.
- In saucepan combine the remaining 1/2 cup of raisins, 1/2 of the onion, 1/2 tspn of cinnamon, the tomatoes, and 1/4 cup of water. Cook, covered, over medium-high heat, until tomatoes pop and soften.
Nutrition Facts : Calories 287.3, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 612.1, Carbohydrate 65.8, Fiber 4.8, Sugar 35.3, Protein 7
MY MOM'S MEAT LOAF WELLINGTON
Ever since the Taste of Home Restaurant opened its door in downtown Greendale, Wisconsin, diners have been asking us to share this recipe, so here it is.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 meat loaves (5-6 servings each) and about 2-1/2 cups sauce.
Number Of Ingredients 24
Steps:
- In a large bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9x3 in., On a lightly floured surface, roll out each pastry sheet into an 18x16-in. rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams. , Place, seam side down, on a rack in a 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , Meanwhile, for sauce, in a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth., In a small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.
Nutrition Facts : Calories 481 calories, Fat 26g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 1014mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein.
More about "my mothers belgian meatloaf food"
MOM'S CLASSIC MEATLOAF - THE COOKIN CHICKS
From thecookinchicks.com
MOMMA'S MEATLOAF - THE STAY AT HOME CHEF
From thestayathomechef.com
MOM'S MEATLOAF - THE FARMWIFE FEEDS
From farmwifefeeds.com
CLASSIC MEATLOAF- MOM'S RECIPE! HEATHER LIKES FOOD
From heatherlikesfood.com
MOM'S MEATLOAF - A CANADIAN FOODIE
From acanadianfoodie.com
WHEN IT COMES TO COMFORT FOOD IT’S HARD TO BEAT MY …
From 12tomatoes.com
MY MOTHER'S MEATLOAF: A BLANK COOKBOOK JOURNAL: & FAMILY …
From amazon.ca
Author Residual DreamsFormat Paperback
I LOVE MY MOM'S OLD-FASHIONED ALL-BEEF MEATLOAF
From bitchinfrommelanieskitchen.com
NOT MY MOTHER'S MEATLOAF - THE HOMESTEAD MOM
From thehomesteadmom.com
MONSTER MEATLOAF RECIPE - FOOD.COM
From food.com
MY MOTHER'S MEATLOAF - RECIPE | COOKS.COM
From cooks.com
MY MOTHER’S 1949 SPICED MEATLOAF: HOME COOKING IN POST-WAR …
From judithsalecich.com
MOTHER'S MEATLOAF - MY FOOD AND FAMILY
EASY MEATLOAF RECIPE - 365 DAYS OF BAKING AND MORE: A FOOD AND …
From 365daysofbakingandmore.com
MY MOTHER’S MEATLOAF RECIPE (MIAMI) FLORIDA
From miamiculinarytours.com
MY MOTHER ALICE’S MEAT LOAF - CATHY SALTER
From cathysalter.com
ED’S MOTHER’S MEATLOAF | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
MOTHERS MEATLOAF FOOD- WIKIFOODHUB
From wikifoodhub.com
MOTHERS MEATLOAF RECIPE- WIKIFOODHUB
From wikifoodhub.com
HOW TO MAKE MOM'S CLASSIC MEATLOAF- THE FED UP FOODIE
From thefedupfoodie.com
MY MOM'S MEATLOAF RECIPE - PAMS DAILY DISH
From pamsdailydish.com
MY MOTHER'S GREEK-STYLE MEATLOAF | OLD FAMILY MEATLOAF RECIPE
From youtube.com
MAMA'S MEATLOAF - PLAIN CHICKEN
From plainchicken.com
NOT MY MAMA'S MEATLOAF! - MOMMY'S KITCHEN
From mommyskitchen.net
BETTER THAN YOUR MOMMA'S CLASSIC MEATLOAF - A WICKED WHISK
From awickedwhisk.com
MIRANDA LAMBERT'S FAVORITE MEATLOAF - PARADE: ENTERTAINMENT, …
From parade.com
MOMMA'S BEST MEATLOAF (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
MAMA'S MEAT LOAF RECIPE | MYRECIPES
From myrecipes.com
FOOD WITH MY DUDE #17: MOTHER’S MEATLOAF | THINGS WITH …
From stephanieying.com
NOT MY MOMMA’S MEATLOAF – BELLE & IVY
From belleandivy.com
MY MOTHER'S BELGIAN MEATLOAF - PLAIN.RECIPES
From plain.recipes
MY MOTHER'S MEATLOAF (MOEDERS FRIKANDELLENKOEK / PAIN ... - EAT …
From eatyourbooks.com
MY MOTHER'S BEST MEATLOAF RECIPE - FOOD NEWS
From foodnewsnews.com
MY MOTHERS ITALIAN AMERICAN MEATLOAF FOOD- WIKIFOODHUB
From wikifoodhub.com
RECIPE: MOTHER'S MEATLOAF - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love