Savory Loaf Abm Food

SAVORY GRUYE'RE GARLIC BREAD (ABM)

Steps:

• Heat milk and butter in microwave for 60 seconds.
• In a bread machine pan, place warm milk/butter mixture, well beaten egg, minced garlic, shredded gruyere cheese, then; flours, potato flakes and salt, in the center of dry ingredients; add yeast.
• Process on dough cycle as your bread machine directs.
• When dough is done, punch down, form in a elongated loaf on cornmeal covered baking sheet.
• Cover with a light towel, let rise until double about 30-45 minutes, cut 3 slits acoss, brush loaf with egg yolk and water mixture, bake at 375 for about 30 minutes or until golden brown.
• Cool on a wire rack, makes one loaf.

SPICY CHEESE LOAF (ABM)

Steps:

• Place ingredients in bread maker.
• Bake in your machine's "Basic" bake mode.

SAVORY SAUSAGE LOAF

Steps:

• Mix the sausage with the bread or cracker crumbs.
• Add the onion, ketchup, horseradish, mustard and egg.
• Moisten with the milk.
• Shape the mixture into a free-form loaf and bake at 350°F for 1 hour.

BETTER THAN MOM'S SWEET AND SAVORY MEATLOAF

Steps:

• PREP: Place oven rack on middle setting and preheat oven to 350 degrees. If using a less fatty meat, use a non-stick cooking spray to lightly coat the inside of your loaf pan. (If using ground beef, it is unnecessary to spray or grease your pan.). Lightly press the separate 2 tbsp of the packed brown sugar into the bottom of your loaf pan. Put like ingredients into prep bowls for ease in mixing later - this helps when you'll only have one hand (especially at least the dry ingredients of bread crumbs, salt, and pepper). Hint: thaw meat fully and bring cold ingredients (eggs, pasta sauce, sauce ingredients, etc) to room temperature prior to combining - this will aid in even cooking and correct cook time. (Waiting for items to reach room temperature is the bulk of your prep time, so your actual "work" prep time v. "waiting" prep time is about 5 min of work and 15-20 min of waiting.).
• SAUCE: Stir the remaining tbsp of brown sugar and the rest of the sauce ingredients in a bowl until combined. Sauce should be slightly runny. With a spatula, lightly drizzle some rows of the sauce over the brown sugar in the bottom of the loaf pan. Do not fully cover. Set the remaining majority of the sauce aside.
• LOAF: In a small skillet, sweat the diced onion over low heat. Half way through, add the garlic. (The onions and garlic do not cook inside the loaf and therefore you must heat them before.) Do not let them brown or carmelize. In a large mixing bowl, gently break up the meat with one hand (keep your other hand free and clean to hold the bowl and add in your other ingredients). When they are cool enough, slowly add in the onions and garlic until completely folded. Then add the pasta sauce, parsley, basil, garlic powder, and marjoram until blended. Next, you will alternate combining the dry ingredients (bread crumbs, salt, pepper combination) and half of the beaten eggs. Repeat dry ingredients and eggs until fully mixed. Shape mixture into a loaf and transfer it into your loaf pan. Gently press the loaf down and against the sides until you have a flat top service (as the meat cooks, it will pull away from the sides and form the classic "loaf" shape"). Pour the majority of the sauce over the top of your loaf and spread it evenly until covered (I like to keep just a tiny bity of sauce to drizzle over the loaf when there is about 10 min of cook time left, but you can add it all at this point if you like).
• Bake for 1 hour to 1 hour 15 minutes, checking occassionally. Add more sauce when and if necessary. Let cool for at least 10 minutes before serving.

SAVORY MEATLOAF

Steps:

• Heat oven to 350°F.
• Cook onions, carrots and garlic in 1/4 cup dressing in skillet on medium heat 5 min. Transfer to large bowl; stir in stuffing mix and water. Add meat and egg whites; mix just until blended.
• Shape into 9x5-inch loaf; place on rack of broiler pan. Combine remaining dressing and ketchup; spread over meatloaf.
• Bake 50 min. or until done (160°F). Let stand 5 min. before serving.

CHEESE AND ONION BREAD

Steps:

• Put 1 cup of the flour in your mixing bowl. Stir in the yeast, salt and sugar. Pour in the warm milk and mix well for three or four minutes on medium. Let stand for about 10 minutes until bubbly.
• Add the egg, then the onion and cheese, then the rest of the flour until the dough holds together and is only a bit sticky. Cover with a damp towel and let it rise for an hour.
• Shape your savory dough into a loaf or two small loaves and put into a loaf pan or on to a baking tray. Let it rise until double, about 45 minutes.
• Bake at 350 for 25 to 35 minutes until the crust is golden and the bottom sounds hollow when you tap on it.

SAVORY LENTIL LOAF

Steps:

• Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
• Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
• In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
• Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.

SAVORY TURKEY LOAF

Steps:

• Heat oil in a skillet over medium high heat. Add onion and celery; saute about 3 minutes. Stir in thyme and sage. Cool slightly.
• Combine ground turkey, onion mixture, bread crumbs and next 6 ingredients in a bowl; mix well. Shape into a loaf; place in a greased baking pan.
• Bake, uncovered at 350 degrees for one hour. Drain drippings from pan; brush glaze over top of meat. Return to oven; bake about 10 to 15 minutes more until top is golden or until a meat thermometer inserted into thickest portion registers 160 degrees.
• Glaze:.
• Stir together all ingredients in a bowl until brown sugar dissolves. Makes about 1/4 cup.