Nonnis Meatloaf Food

NONNI'S MEATLOAF

Steps:

• 1. In a med-large bowl, combine eggs, tomato sauce, worchestershire sauce; stir in breadcrumbs or crackers, onion, parsley, garlic powder, salt, pepper, & Italian seasoning. Add ground meat; mix well. Hands work best.
• 2. Pat meat mixture into a 8x4x2 inch loaf pan. *Optional:(Anolon makes an awesome meatloaf pan for us meatloaf fans. A loaf pan with drain holes, that sits inside another loaf pan that catches the fat drippings!)
• 3. Bake at 350 degrees F oven for 35-40 minutes. Spoon off fat if necessary.
• 4. In a small bowl, combine ketchup, brown sugar, dry mustard, & worchestershire sauce. HINT:(Best to mix up the glaze while meatloaf is baking). Spread glaze over meatloaf and bake for another 10 to 15 minutes.
• 5. Let stand for 10 minutes before slicing. (This is a good time to whip up your mashed potatoes). Serve with mashed potatoes and niblet corn. And brown gravy if you like. Yum-Yum!

SUNNY'S NUNYA BUSINESS MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.
• In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won't need to). Add the egg and stir.
• Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don't over-mix!
• Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.

NANA'S SLOW COOKED MEATY TOMATO SAUCE

Steps:

• Heat a large skillet over medium-high heat and stir in Italian sausage, ground beef, onion, and garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink, about 15 minutes. Use a potato masher to mash and blend the meat mixture every few minutes. Drain and discard any excess grease.
• Stir in diced tomatoes, tomato paste, tomato sauce, chicken broth, red wine, Italian seasoning, basil, salt, and black pepper.
• Transfer the sauce to a slow cooker and cook on low for 6 to 8 hours.

NONNI'S BREAD AND BUTTER PICKLES

Steps:

• Put pickles and onions in a colander; stir in salt and top with ice. Let mixture sit for 3 hours.
• Combine vinegar, sugar, mustard seed, cloves, celery seed, and turmeric together in a large pot; bring to a boil. Cook and stir vinegar mixture until sugar is dissolved into syrup, about 10 minutes.
• Drain pickles and onions and add to syrup; bring to a boil and cook until onions are tender, 5 to 10 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack pickles and syrup into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

NONNA'S ITALIAN MEATBALLS

Steps:

• Prepare a large baking sheet by covering it in tinfoil. This will make cleanup a breeze. Lightly spray it with non stick cooking spray, and set aside.
• Add the bread crumbs and broth to a small bowl, stir, and let them sit for 10-15 minutes. Just until they've soaked up the liquid.
• Add the olive oil to a large skillet, and heat over medium high heat. Add the onions, tossing them to coat, and cook until the onions are soft and have become translucent.
• To a large mixing bowl add the meats, onions (once cool enough to touch), prepared bread crumbs, eggs, garlic, salt & pepper, red pepper flakes, Italian seasoning, and cheese (if using).
• Just like with a meatloaf, use your hands and mix everything up until evenly mixed throughout. This may take anywhere from 2-5 minutes, but make sure everything's evenly incorporated.
• Continue using your hands to form the meat mixture into meatballs, each approximately 1 1/2". Place them evenly out onto the prepared baking sheet until all the meat mixture's been used.
• Bake the meatballs at 425 degrees for 15-20 minutes, or until all the meatballs have cooked through and there's no pink left in the center.

NANA'S MEATLOAF

Steps:

• Mix all ingredients together.
• Put in loaf pan
• Spread toppping over meatloaf.
• Bake at 350 for 1 1/4 hours.

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.