KLUPSKIES (POLISH BURGERS)
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
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
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
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
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
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
Very good for dinner.My husband loves it.
Provided by ALEKSANDRA B.
Categories Meatloafs
Time 2h
Number Of Ingredients 14
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
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
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
Provided by mdyess
Number Of Ingredients 18
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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- Zupa Chrzanowa. Żurek is not the only famous soup that Poles eat for Easter. In some regions, Poles prepare a soup with horseradish. Horseradish makes people cry, and therefore it is a symbol of overcoming the pain of Christ’s passion.
- Pisanki – Polish Easter Eggs. Making Polish Easter eggs is the most beloved Polish tradition. The egg symbolises new life, and we share it during Easter breakfast along with the wishes.
- Jajka faszerowane – Stuffed eggs. Stuffed eggs are another beloved Polish Easter Food. Eggs are filled with different fillings, although in my family, we loved the mushroom one the most!
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- Schab ze śliwka – Prune-Stuffed Pork Loin. There is no more significant celebration without baked pork chop with plum: weddings, Christmas, Easter as well as birthday.
- Sos tatarski – Tartare sauce. What would be all those delectable meats without the sauces, right? The sauce is an excellent addition to any roasted meat.
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