MEATLOAF WITH TOMATO GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
- Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
NANA'S MEATLOAF WITH TOMATO GRAVY
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the meatloaf: Preheat oven to 350 degrees F. Place beef, sausage, eggs and panko in a large bowl. Set aside.
- Place tomatoes, vinegar, Worcestershire, oregano, pepper, thyme, kosher salt, seasoning salt, garlic, yellow onion, chile and red onion in a high-powered blender and puree. Reserve half of this mixture for the tomato gravy. Pour the remaining half into the mixing bowl with the meat. Mix the meat really well with your hands until the meatloaf mixture is all the same color.
- Pack the meatloaf mixture into a 6-by-11-inch pan (or something similar). Place pan on a baking sheet to catch any fat that spills out during cooking. Bake the meatloaf until an instant-read thermometer inserted in the center registers 155 degrees F, 1 hour 30 minutes. Let meatloaf rest for 10 minutes, then pour the fat out of the pan.
- For the tomato gravy: Meanwhile, whisk together ketchup, tomato paste, mustard and reserved vegetable mix in a saucepan. Place over medium heat and bring up to a simmer. Reduce heat to low, then simmer, stirring every couple of minutes, for 30 minutes. Adjust the seasoning with salt and pepper. Serve the tomato gravy with your finished meatloaf! Most importantly, enjoy with friends and family!
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
CHEF JOHN'S MUSHROOM GRAVY
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g
NO TOMATO MEATLOAF
Steps:
- Combine all of the above ingredients and form into a loaf shape. Place in butter-flavor sprayed pie plate.
- Bake 50 minutes in 350 degree oven.
- Spread remaining cream of mushroom soup over the top of baked meatloaf, return to oven for an additional 10 minutes.
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
NO TOMATO MEATLOAF AND MUSHROOM GRAVY
I've only made this one time...2 days ago when I made it up. After writing it down I didn't remember using so much stuff or it taking so many steps! It's not really as involved as what it looks like written down and it really did turn out good. So far no meatloaf I've made has ever turned out exactly like the one before and I'm hoping to break the cycle by actually writing this one down...I'm sure ya'll can relate:) PS I used a mini food chopper in this but its not strictly necessary.
Provided by dmac085
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a mini chopper process torn bread slices into fine crumbs, put in a bowl and cover fold in the milk or 1/2 and 1/2 and set aside.
- Process garlic with a pinch of salt to a fine mince and set aside.
- Add 2 tbsp butter to a saute pan and sweat onions and the garlic until soft and translucent. Season with salt & pepper to taste. Remove from heat and let cool.
- In a large bowl add all meats, egg, wet breadcrumbs, cooled onion and garlic, Worcestershire sauce, salt and pepper (using smallest measurements to begin), thyme, McCormick blend, Accent and 1/2 can cream of mushroom soup. Gently work all ingredients together. If the mixture seems too wet add 2-3 tbsp oats or more processed bread.
- Make a mini burger using 1-2 tbsp of the meat and saute over med/medhi heat. Cook through and taste to adjust seasoning.
- Cover a large cookie sheet with foil and form a large evenly sized brick shape.
- Place in a 350°F oven, center rack for.
- 1 hour. Check for doneness and cook up to 10-20 minutes more until desired doneness.
- Gravy: While meatloaf is baking.
- In a saucepan melt 3 tbsp butter and add in 3 tbsp flour, cook until a light golden brown. Whisk in remaining 1/2 can of soup and sour cream until all blended. Add in 1 can of chicken broth and pinch of sugar. Season with salt and pepper to taste. Bring up to a boil to thicken, whisking, then reduce heat to simmer. If it doesn't seem thick enough for you, sprinkle with a bit of flour and whisk in quickly. When meatloaf is done, remove to a plate and cover with foil. Skim grease from the meatloaf drippings and whisk the degreased dripping to the gravy. Slice and serve with gravy.
Nutrition Facts : Calories 385.1, Fat 27.1, SaturatedFat 12.1, Cholesterol 114.7, Sodium 784.1, Carbohydrate 11.7, Fiber 0.6, Sugar 2.2, Protein 22.7
CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY
Provided by Food Network
Yield Serves 6
Number Of Ingredients 19
Steps:
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
MEATLESS MEATLOAF WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.
- Preheat oven to 400 degrees F.
- Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
- For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.
- Unmold the meatless loaf, slice, and serve with the mushroom gravy.
Nutrition Facts : Calories 389 calorie, Fat 20.5 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 1024 milligrams, Carbohydrate 33 grams, Fiber 11 grams, Protein 20 grams, Sugar 8 grams
MEAT LOAF WITH MUSHROOM GRAVY
My mom's meat loaf is inarguably better than yours, but this is not my mom's meat loaf recipe. This one is an amalgam, intended to evoke all the important meat loaves in my life-and there have been many: The meat loaf I'd get at the family table as a child; the meat loaf I'd find (if I was lucky) in the steam table in the school cafeteria, usually festering in a pool of graying commercial gravy (God, I loved that stuff-especially when stoned); the meat loaf in the familiar foil tray of a Swanson TV dinner (which freed me from the oppression of a loving dinner table!); and the meat loaf my bosses insisted I keep on the menu at my first chef job-the restaurant failed, but the meat loaf was quite good. This, then is the sum of all those experiences.
Provided by Anthony Bourdain
Categories HarperCollins Anthony Bourdain Meatloaf Ground Beef Beef Veal Mushroom Dinner
Yield Serves 6-12
Number Of Ingredients 19
Steps:
- In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.
- Preheat the oven to 350˚F.
- Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.
- Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.
- While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.
- Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.
BEST EVER MEATLOAF WITH BROWN GRAVY
This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.
Provided by MARBALET
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
- Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
- While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g
MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY
I adopted this recipe from Mean Chef. He and I made it together one cold spring in 2005 "Just your basic fabulous meatloaf with mushroom gravy. Great serve cold on a sandwich."
Provided by Bekah
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees.
- Pour the oil into a sauté pan and set over medium-high heat.
- Add the onion and garlic and saute until translucent, about 5 minutes.
- Remove from heat and allow to cool.
- In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
- Place the ground meat into another bowl and pour the egg mixture over the meat.
- Add the saltines, parsley, onion, and garlic to the bowl.
- Season with salt and pepper.
- Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
- Transfer to a cookie sheet and form into a loaf.
- If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
- Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
- If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
- Remove from the oven and set aside to rest for 5 minutes.
- Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
- Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
- Add the mushrooms and sauté until brown, about 7 minutes.
- Stir in the flour; it will become very pasty.
- Cook this roux for 2 minutes, stirring constantly.
- It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
- Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
- Serve in a sauceboat.
Nutrition Facts : Calories 1096.9, Fat 80.9, SaturatedFat 32.1, Cholesterol 324.9, Sodium 3302, Carbohydrate 28.1, Fiber 2.5, Sugar 4, Protein 59.4
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