Oliver Clarks Meat Loaf Food

OLIVER CLARK'S MEAT LOAF

Steps:

• Preheat oven to 350 degrees.
• Saute garlic in 2 tablespoons of oil till lightly brown and onions till translucent. Remove to a bowl. Add a dash of salt and pepper.
• Saute mushrooms in the remaining oil until water is released, about two minutes, and remove them to the bowl. Add more salt and pepper.
• In a bowl, place everything except the eggs and bacon. Paw at it with two forks, combining thoroughly but not overmixing.
• Mix in the eggs and the ingredients of the first bowl.
• Bake in the oven for an hour.
• Midway through the baking time, saute the bacon till half-cooked, then adorn the meat loaf with it and finish cooking.

OLIVER CLARK'S MEAT LOAF

Steps:

• Preheat oven to 350 degrees Saute garlic in 2 tbls oil till lightly browned and onions till translucent. Remove to a bowl, add a dash of salt and pepper. Saute mushrooms in the remainingoil until water is released, about two minutes. and remove them to the bowl. Add more salt and pepper. Put all other ingredients except the eggs and bacon in a second bowl.Combine thoroughly, but do not overmix. Mix in the eggs and the ingredients of the first bowl. Bake in the oven for an hour. Saute the bacon until half done. Mid-way through baking the meat loaf lay the bacon across top of the loaf. Serves 6 to 8.

OLIVE LOAF

Steps:

• Preheat the oven to 375 degrees F.
• Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
• Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
• Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
• Remove the loaf from the pan and allow to cool on a rack before serving.
• Tapenade:
• 1/2 pound pitted mixed olives
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tablespoons capers
• 2 to 3 fresh basil leaves
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
• Yield: approximately 1 to 1 1/2 cups

OLD-FASHIONED MEAT LOAF III

Steps:

• Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
• Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
• Do not squeeze the moisture out of the bread.
• Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
• Form the mixture into a loaf about 6 inches long and e inches wide and tall.
• Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
• Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
• Spoon some of the sauce over the top of the meat loaf to coat it.
• Cook the meat loaf on HIGH for 1 hour.
• Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
• Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
• Season the sauce with salt and pepper.
• Cut the meat loaf into ½ inch thick slices with a serrated knife.
• Serve with some of the sauce.

MALCOLM AND KELLEY MCDOWELL'S PINK RIGATONI

Steps:

• Over medium heat, saute garlic in oil till brown (but no darker).
• Add the tomatoes, salt and pepper and saute for 30 minutes till the liquid begins to evaporate.
• Pour in the wine and cook an additional 20-30 minutes till thickened, then remove from heat and let stand for 10 minutes.
• Boil the rigatoni till al dente.
• Fold the butter, Parmesan and sugar into the sauce until it turns the famous pink. Dump in the rigatoni, mix and serve.

MELISSA'S EASY MEATLOAF

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine ground beef, bell pepper, Lipton soup mix, egg, garlic salt, pepper, crackers, 1/2 cup ketchup and water.
• Put into a baking pan.
• Bake at 350°F for 1 hour.
• Drain excess fat occasionally during baking.
• During the last 10 minutes of baking time, add the remaining ketchup (add more if you like).