THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
- Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
- Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
- Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
- Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
OUR FAVORITE OLIVE BEEF
Beef, tomatoes, and green olives served over crusty rolls. We always asked Mom to make this when we were young. Serve with salad.
Provided by Krista
Categories Everyday Cooking
Time 6h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place chuck roast, stewed tomatoes, and green olives with the reserved liquid into a slow cooker.
- Cook 6 hours on Low, until the roast falls apart easily. Serve over kaiser rolls.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 27.7 g, Cholesterol 80.5 mg, Fat 25.8 g, Fiber 2.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 1191 mg, Sugar 4.4 g
BEEF OLIVES
Succulent rolled beef with a savory mushroom stuffing
Provided by emmaverde
Time 3h30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 175C.
- Fry the onions, garlic, mushrooms until soft. Add to the raw bacon and set aside.
- Place the beef on a flat surface and beat with a rolling pin or food hammer until very thin (approx 1cm thick). Spread each beef slice with the mustard. Fill with the prepared stuffing.
- Cut the leek in half and blanche for 30 seconds in boiling water/cold water so that the leek is stringy. Cut the leek in thin strips long ways.
- Roll the beef slices over the stuffing and use the leek strings to secure the beef. Fry the beef on all sides until brown and place in an oven proof dish.
- Fry the remaining onion, carrot and celery in a pan for 5 minutes. Add passatta, red wine and beef stock and stir. Pour over the beef olives and cook in the oven with a lid on for 3 hours.
- Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Served with seasonal vegetables.
OUR FAVORITE OLIVE BEEF
Beef, tomatoes, and green olives served over crusty rolls. We always asked Mom to make this when we were young. Serve with salad.
Provided by Krista
Categories Everyday Cooking
Time 6h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place chuck roast, stewed tomatoes, and green olives with the reserved liquid into a slow cooker.
- Cook 6 hours on Low, until the roast falls apart easily. Serve over kaiser rolls.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 27.7 g, Cholesterol 80.5 mg, Fat 25.8 g, Fiber 2.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 1191 mg, Sugar 4.4 g
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