TWENTY-FIVE INGREDIENT MEATLOAF
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in heavy skillet. Add green onions, celery, garlic, carrot, onion and peppers and saute until sweated, about 5 minutes. Do not overcook. Set aside to cool. Combine salt, black and white peppers, cayenne, cumin, garlic powder, paprika, thyme, sugar and eggs in a large bowl and beat well. Add half-and-half and ketchup and blend thoroughly. Add meats, breadcrumbs, cilantro and cooled vegetables to egg mixture and blend thoroughly with hands for about 5 minutes. With damp hands, form the mixture into an oval resembling a long loaf of bread. Place on a cookie sheet that has been lined with foil and sprayed with cooking spray. Cover with foil. Bake 45 minutes, then uncover and bake 15 minutes more. Let rest for 20 minutes before slicing and serving.
MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
BISTRO MEATLOAF
Make and share this Bistro Meatloaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In a big bowl, combine the ground beef, ground sausage, onion, garlic, parsley, bread crumbs, egg, wine, mustard, herbes de Provence, salt, and pepper; mix well.
- Transfer mixture to a lightly oiled 9x5 inch loaf pan; gently pat down.
- Bake until the loaf is firm and the top is lightly browned, about 1 hour.
- Let stand in pan for 5-10 minutes before serving.
- Remove loaf from pan; slice to serve; garnish with tomatoes and parsley sprigs.
Nutrition Facts : Calories 360.6, Fat 23, SaturatedFat 8.2, Cholesterol 113.9, Sodium 818.9, Carbohydrate 12, Fiber 1, Sugar 1.6, Protein 23
ROB'S BISTRO MEATLOAF
I wanted to cook a terrine, but my wife Jennie,(rightly!) objected to the amount of fat, but she did like this version.
Provided by Rob E
Categories Meat
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prehaet oven to 170 Centigrade.
- (Depending on taste, you can vary the amounts of the three main ingredients, say 400:400:100 if you find the taste of liver too much, or even drop it completely).
- Grease up a meatloaf tin with fresh butter.
- Blitz the basil in a food processor so it is finely chopped.
- Blitz the onion in a food processor so it is finely chopped.
- Combine the pork belly, beef mince, pork liver, garlic, basil, teriyaki and onion is a large bowl.
- Crack eggs and add to the mixture, mixing in thoroughly.
- Depending as to how much excess moisture there is, mix in some breadcrumbs.
- When ready, transfer the mixture to the meatloaf pan. Place pan inside a roasting pan to catch any juices and place into oven.
- Check after 45 minutes. Meatloaf is done when the inside temperature of the loaf is 170 Fahrenheit - usually 70 to ninety minutes.
- Roll out onto a dish, tent for 5 minutes and serve with your preferred sauce or gravy.
Nutrition Facts : Calories 671.2, Fat 57.2, SaturatedFat 21.2, Cholesterol 419.9, Sodium 354.5, Carbohydrate 6.4, Fiber 0.6, Sugar 1.9, Protein 30.6
ROB'S MEATLOAF
Steps:
- Preheat oven to 350. Mix all ingredients in a medium bowl.
- Form into a loaf shape and place in a medium glass baking dish.
- Bake for 45 to 55 minutes. Serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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BISTRO MEATLOAF RECIPE - LOS ANGELES TIMES
From latimes.com
Email [email protected]Category MEAT, MAINS, OVENOccupation Cooking ColumnistTotal Time 50 mins
- In the bowl of a food processor, combine the butter, garlic, shallots, parsley and lemon juice and process until smooth, scraping down the sides once to ensure there are no large unprocessed chunks.
- Using your fingers, crumble the beef into a large bowl and season with the salt and pepper. Scrape the butter mixture onto the beef along with the breadcrumbs and egg and gently mix everything together with your hands until evenly combined. Transfer the meatloaf mix to a sheet of foil and pat it into an 8 ½-by-4 ½-inch rectangle, 1 ½ inches thick. If using the vinegar, stir it into the ketchup in a small bowl now.
- Heat a medium ovenproof skillet (at least 10 inches in diameter) over medium-high heat for 2 minutes. Pour the oil into the skillet and swirl to coat evenly. Using the foil as a carrier, gently flip the meatloaf into the hot skillet and peel off the foil. Quickly spread the ketchup evenly over the top of the meatloaf (try not to let any fall down the sides), then transfer the skillet to the oven. Bake until crusty on the bottom and an instant-read thermometer inserted in the center of the meatloaf reads 160 degrees, 28 to 30 minutes.
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