Polish Meatloaf Food

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KLUPSKIES (POLISH BURGERS)



Klupskies (Polish Burgers) image

This recipe is a family favorite that was passed down over the generations. Grandma and Pap just ate them plain, with a fork (sometimes dipped in ketchup), but our family likes to top these burgers with cheese and serve on a hamburger bun in a the traditional way. I have also seen these referred to as Kotlety Mielone. These can also be cooked on the grill.

Provided by Brandi Rose

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 35m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 small onion, diced
½ green pepper, diced
1 egg
2 tablespoons ketchup
¼ teaspoon sea salt
2 slices white bread, torn into small pieces
1 serving cooking spray with olive oil

Steps:

  • Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties.
  • Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 10.6 g, Cholesterol 115.3 mg, Fat 15.1 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 5.7 g, Sodium 362.7 mg, Sugar 3.4 g

LEA & PERRINS MEATLOAF



Lea & Perrins Meatloaf image

Make and share this Lea & Perrins Meatloaf recipe from Food.com.

Provided by KathyP53

Categories     Meatloaf

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/3 cup Worcestershire sauce
2 lbs ground beef
2 eggs
1 cup plain breadcrumbs
1/3 cup onion, finely chopped
1/4 cup ketchup

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients.
  • In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
  • Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

VEGETARIAN "MEATLOAF" - POLISH STYLE



Vegetarian

I call this Polish style because most of the ingredients used are found in typical Polish recipes. This is great made ahead of time as it improves after sitting for a few hours. As with most recipes this is versatile. To make this vegan opt for margarine instead of butter and use 1 T. flax meal instead of the egg. This of course is great the next day on a "meatloaf" sandwich.

Provided by Suzy_Q

Categories     < 4 Hours

Time 2h

Yield 1 meatloaf, 4-6 serving(s)

Number Of Ingredients 20

1/2 cup dried kasha (buckwheat groats)
1 cup broth or 1 cup water
2 tablespoons butter
1 (10 ounce) package frozen spinach, thawed
2 slices rye bread or 2 slices pumpernickel bread
1/3 cup soymilk or 1/3 cup dairy milk
1 large onion, chopped
2 garlic cloves, minced
6 mushrooms, chopped fine
3/4 cup mashed potatoes or 3/4 cup pulverized walnuts
1/2 cup beet, cooked and chopped fine
1 cup chili sauce or 1 cup ketchup
2 teaspoons vegetarian worcestershire sauce
2 tablespoons pickle juice
1 tablespoon soy sauce
1/2 teaspoon dried dill
1/2 teaspoon dried marjoram
1 egg
fresh ground pepper
salt

Steps:

  • Preheat over to 375.
  • Place bread on a plate and cover with the milk. Let sit to absorb.
  • In a small saucepan bring the broth or water with 1 T. of the butter or margarine, a little pepper and a pinch of salt to a boil. At the same time heat the kasha in a skillet over medium heat for 2-3 minutes, stirring occasionally, toasting lightly. When broth/water comes to a boil add the toasted kasha and cook for about 10 minutes, covered until water is absorbed. Let cool slightly.
  • In a skillet, melt 1 T. butter and cook onion and garlic over medium heat. Once the onions are translucent add the mushrooms and cook another 5 minutes.
  • Squeeze out any excess water in the spinach and give it a rough chop. Put in a medium bowl and add kasha mixture, onion mixture, milk soaked bread, potatoes or walnuts, beets, chili sauce or ketchup, worcestershire, pickle juice, soy sauce, dill and marjoram. Mix this very well until everything is completely incorporated. Give a taste and add fresh pepper and (if needed) salt. Add the egg and mix completely.
  • Butter a loaf pan. Add 1/2 cup chili sauce or ketchup to the bottom of the pan. Add the "meatloaf" mixture and even out the top. Add another 1/2 cup of chili sauce or ketchup to the top. With a fork, poke a few holes in the top to let steam escape.
  • Bake for 1 hour. Lower temperature to 300 and cook another 1/2 hour.
  • *Different ovens may require different temperatures and cooking times. Just keep checking on it and see what works for you.

Nutrition Facts : Calories 281.8, Fat 11.5, SaturatedFat 5.6, Cholesterol 73.5, Sodium 1329.3, Carbohydrate 35.2, Fiber 7.3, Sugar 7.5, Protein 12.9

POLISH STUFFED MEATLOAF



Polish Stuffed Meatloaf image

Very good for dinner.My husband loves it.

Provided by ALEKSANDRA B.

Categories     Meatloafs

Time 2h

Number Of Ingredients 14

1/2 lb beef or chicken liver
1 1/2 lb ground beef or pork
1 onion,small
2 clove garlic
1/4 c milk
1 bun
1/2 tsp seasoning salt
1/2 tsp pepper
2 large eggs
3-4 hard boiled eggs
1/3 c parmesan cheese
2 bay leaves,dried
1 Tbsp olive oil,for brushing
1 tsp paprika

Steps:

  • 1. Boiled liver in water with bay leaves,salt and pepper.Cool.Grind the liver,onion and garlic.
  • 2. Mix together with ground beef or pork.Add 2 eggs(not boiled),spices,milk, Parmesan cheese and the bun (squeeze out the milk).
  • 3. Grease a 4x8in loaf pan and spray it with bread crumbs.Pour half of the meat mixture, squeeze in 4 hard boiled eggs, and pat on top the other half of the meat mixture.
  • 4. Brush with oil on top,sprinkle with Parmesan cheese and paprika.
  • 5. Preheat the to 300 degrees and bake for 1 1/2 h.Serve with mashed potatoes, gravy,asparagus.
  • 6. This meatloaf can be also made in a crock pot:6 hours on low or 4 hours on high

HAIRY BIKERS' MEATLOAF WITH GRAVY RECIPE



Hairy Bikers' meatloaf with gravy recipe image

Try this Hairy Bikers meatloaf with gravy recipe from their Mississippi Adventure - it's made with three different meats to make a succulent and juicy loaf.

Provided by Hairy Bikers

Categories     Dinner

Time 1h20m

Yield Serves: 6

Number Of Ingredients 18

1 tbsp sunflower or corn oil
1 medium onion, finely chopped
1 medium carrot, peeled and diced
1 celery stick, trimmed and diced
2 garlic cloves, crushed
1-1½ tsp hot chilli powder
1 tsp dried thyme or 1 tbsp freshly chopped thyme leaves
300g lean minced beef
300g minced pork
450g sausagemeat
7tbsp tomato ketchup
2tbsp Worcestershire sauce
75g fresh white breadcrumbs
1 small bunch (around 20g) flat leaf parsley, leaves chopped
1 large egg, beaten
1tsp fine sea salt
2tbsp dark brown sugar
Freshly ground black pepper

Steps:

  • To make the meatloaf: Heat the oil in a large non-stick frying pan and gently fry the onion, carrot, celery and garlic for 10 minutes until well softened, stirring regularly.
  • Stir the chilli powder and thyme into the pan and cook with the vegetables for a further 2 minutes, stirring constantly. Remove the pan from the heat and tip the contents into a large mixing bowl. Leave to cool for 10-15 minutes. Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Add the beef, pork, sausagemeat, 3 tbsp of the ketchup, 1 tbsp of the Worcestershire sauce, breadcrumbs, parsley, egg, salt and plenty of freshly ground black pepper to the vegetables and mix with clean hands until thoroughly combined. The mixture should feel fairly stiff but moist.
  • Place the meatloaf mixture in the centre of a sturdy baking tray or small roasting tin and form into a loaf shape roughly 28cm by 14cm, (it is important that the tin has sides). Mix the remaining 4 tbsp ketchup, 1 tbsp Worcestershire sauce and the sugar in a small bowl and spread over the top of the meatloaf.
  • Bake in the centre of the oven for 45 minutes until browned and firm. The loaf will have released lots of juice as it cooks but you can use this to make the gravy. Remove the loaf from the oven and transfer carefully to a warmed serving plate. Cover loosely with a piece of foil.
  • To make the gravy: Place the baking tray or roasting tin on the hob over a low heat and stir the flour into the juices using a wooden spatula. Cook for 20-30 seconds, stirring continuously. Slowly start adding the stock, just a little at a time, stirring constantly until it is all incorporated. Stir in the 1 tsp ketchup.
  • Bring the gravy to a simmer and cook for 4-5 minutes, stirring to lift the juices and sticky sediment from the base of the tin. If the gravy is a little lumpy, use a metal whisk to help combine the flour. Season with a little more salt and pepper if necessary. Strain the gravy through a sieve into a warmed jug.
  • Cut the meatloaf into thick slices and serve with the gravy for pouring.

Nutrition Facts : @context https, Calories 408 Kcal, Sugar 14 g, Fat 20 g, Sodium 7.6 g, Protein 39 g, Carbohydrate 32 g

POLISH MEATLOAF RECIPE



Polish Meatloaf Recipe image

Provided by mdyess

Number Of Ingredients 18

4 slices white bread, torn into
pieces
2 112 pounds ground beef
1 medium yellow onion, peeled
and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch
pieces
2 carrots, peeled and cut into 2-
inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black First published
pepper
2 tablespoons brown sugar

Steps:

  • 1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef. 2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2- by-2 1/2-inch loaf pan. 3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth. 4. Brush mixture over meat/oaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

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