POT ROAST MEAT LOAF
If your taste buds call for pot roast but your pocketbook insists on ground beef, here's the perfect solution! You save on cleanup, too, since the meat and veggies cook in the same dish. -Magdalene Fiske, La Farge, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Shape meat mixture into an 8x4-in. oval; place in a 13x9-in. baking dish. Place the onions, potatoes, carrots and green pepper around the loaf. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until a thermometer inserted in meat loaf reads 160°. Garnish vegetables with parsley., Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 309 calories, Fat 11g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
MELT-IN-YOUR-MOUTH MEAT LOAF
This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
Provided by Rodney B Wiebe
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 5h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 18.4 g, Cholesterol 135.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 6.5 g, Sodium 841.1 mg, Sugar 9.3 g
POT ROAST MEATLOAF
One Saturday afternoon I sat down to go through all sorts of magazines in search of different recipes.This was one of many that now sits in my coveted recipe box.I apologize for not knowing its source but I hope you try it anyway!
Provided by crawfish pie
Categories Meat
Time 1h30m
Yield 1 pot roast meat loaf
Number Of Ingredients 10
Steps:
- Combine first eight ingredients.
- Shape into loaf in the center of a 13x9-inch pan.
- Place potatoes, onions and carrots in layers around meat. Be sure to season veggies well with your favorite seasonings.
- Cover tightly with foil.
- Bake at 375°F for 1 hour.
- Uncover then bake 10 minutes more.
- I like to brush meat and veggies with a teriyaki glaze before and during baking.
- You are able to change the taste of this meal by the seasoning you use.
- Hope you enjoy.
MEATLOAF POT ROAST
This is the best meat loaf I have ever had. The meat loaf is surrounded by potatoes, carrots and onions and baked together for a wonderful one dish comfort food meal. The meat loaf is very moist and tender and the veggies are soft and so tasty.
Provided by Marie
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, place bread and process until fine crumbs form.
- Transfer crumbs to a large bowl.
- Add carrot, onion, garlic and parsley to the food processor and process until minced, about 30 seconds.
- Add vegetables to bread crumbs in bowl.
- Add meat, grated Parmesan, eggs and salt and pepper and mix well.
- If mixture seems too dry, I add a few splashes of water and remix.
- Shape into a loaf and place in a greased baking pan.
- Combine potatoes, carrots and onions in a bowl and sprinkle with salt and pepper, then drizzle with olive oil and mix.
- Place around meat loaf in pan, sprinkle with fresh chopped parsley, cover tightly with foil and bake at 375° for about 45 minutes.
- Uncover and bake for 15 to 20 minutes longer until vegetables are done.
Nutrition Facts : Calories 624.7, Fat 30.6, SaturatedFat 12, Cholesterol 226.9, Sodium 964.2, Carbohydrate 43.8, Fiber 6.1, Sugar 5.9, Protein 42.4
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POT-ROAST MEAT LOAF | COOKSTR.COM
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5/5 (2)Estimated Reading Time 3 minsCategory Beef
- To make your meatloaf: Preheat the oven to full whack (475°). Peel and finely chop one of the onions – don’t worry about technique, just chop away until fine. Place in a large frying pan on a medium high heat with 2 lugs of olive oil and a pinch of salt and pepper . Add the ground cumin and coriander. Fry and stir every30 seconds for around 7 minutes or until softened and lightly golden, then put into a large bowl to cool. Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands. Add to the bowl of cooled onions with the oregano, mustard, and ground beef. Crack in the egg and add another good pinch of salt and pepper. With clean hands, scrunch and mix up well. Move the meat mixture to a board, then pat and mold it into a large football shape. Rub it with a little oil. You ca either cook it straight away or put it ona plate, cover, and place in the refrigerator until needed. Place the meatloaf in a Dutch oven-type pan or baking dish, put it
- To make your meatloaf sauce: Peel the other onion and chop into ¼-inch pieces. Peel and slice the garlic. Finely slice the red chile. Place the onion, garlic, and chile in a large pan on a medium hig heat with 2 lugs of olive oil, the paprika and a pinch of salt and pepper. Cook for around 7 minutes, stirring every 30 seconds until softened and lightly golden. Add the Worcestershire sauce, garbanzo beans, tomatoes, and balsamic vinegar. Bring to a boil, then turn the heat down and let it slowly simmer for 10 minutes. Taste the sauce and season with salt and pepper if needed.
- To finish off and serve your meatloaf: Pick the rosemary leaves off the woody stalks and put thm into a little bowl. Remove the meatloaf frm the oven and pour all the fat from the pan over the rosemary leaves and mix up well. Spoon your sauce round the meatloaf. Lay the slices of bacon over the top of the meatloaf and sauce. Scatter over the rosemary leaves. Put the pan back into the oven for 10 to 15 minutes, until the bacon turns golden and the sauce is bubbling and delicious. Serve with a mixed leaf salad and some wedges of lemon for squeezing over – this will add a nice sharp twang.
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