MEATLOAF WITH MOROCCAN SPICES
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut. The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it. The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 6 generous servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
- Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
- Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
- Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
- Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
- Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
- If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 29 grams, Carbohydrate 31 grams, Fat 54 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 820 milligrams, Sugar 8 grams, TransFat 0 grams
MEATLOAF WITH GROUND LAMB
I didn't have enough ground beef to make a whole meat loaf, so I made it with half ground lamb and half extra lean ground beef. It turned out to be the most flavourful and juicy meatloaf I have ever made!
Provided by ItsTheLadyV
Categories Lamb/Sheep
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly.
- Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper.
- Add the ground meats and your cooled onion, garlic, and herbs.
- Add the worcestershire sauce and ketchup (or tomato paste).
- Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly.
- Bake for 60-65 minutes.
- Let it cool for 5 minutes. Drain the fat and serve!
SPICED LAMB LOAF
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 6 or more servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Put meat in mixing bowl and set aside.
- Heat oil in saucepan and add onion, celery, green pepper and garlic. Cook, stirring, until vegetables are wilted. Set aside to cool briefly.
- Add cooked vegetables to meat. Add salt, pepper, nutmeg, cumin, Worcestershire sauce, Tabasco sauce, mustard, bread crumbs and egg. Blend well with the fingers.
- Pack mixture into 6-cup loaf pan. Smooth over the top.
- Place pan in oven and bake 50 minutes. Remove from oven and let stand 10 minutes. Slice and serve.
Nutrition Facts : @context http, Calories 1072, UnsaturatedFat 50 grams, Carbohydrate 12 grams, Fat 108 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 54 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY MEATLOAF WITH LAMB, WEIGHT WATCHERS COUNT YOUR POINTS!
Flavorful meatloaf made with a combination of ground lamb, lean ground beef and wonderful spice. I serve on a decorative piece of green leaf lettuce, accompanied by home made, yogurt based Greek Tzatziki (which nicely offsets the spice for 0 points) feta cheese sprinkles, sliced tomatoes and sliced onions. A deliciously complete meal for under 8 points per serving.
Provided by Chef 91302
Categories Meatloaf
Time 1h25m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 22
Steps:
- Combine the seasoning mix ingredients in a bowl and set aside.
- In a large skillet, warm the olive oil. Add the onions, celery, bell peppers, green onions, garlic, Tabasco & Worcestershire and seasoning mix. Saute until mixture starts sticking to the bottom of the pan, stirring occasionally while scraping the bottom of the pan, about 6 minutes. Stir in the evaporated milk and tomato paste, continue cooking for another 2 minutes, stirring occasionally. Remove from heat and set aside.
- In large mixing bowl, combine beef, lamb and breadcrumbs. Knead by hand until breadcrumbs are absorbed into meat mixture. Add the egg and egg whites, lightly beaten. Knead again until absorbed. Remove the bay leaves and then add the cooked vegetable mixture. Again, mix by hand until thoroughly combined.
- Spray an 8 x 8 baking pan, transfer the mixture and shape into a loaf about 1 1/2 inches high, 8 inches wide and long. Sprinkle the red pepper flakes on top.
- Bake uncovered at 350 degrees for 25 minutes, raise the temperature to 400 and continue to cook another 35 minutes. Let set for 5 minutes before slicing. I slice into 10 pieces by making one cut down the middle and four across.
Nutrition Facts : Calories 224.2, Fat 13.3, SaturatedFat 5.2, Cholesterol 52.3, Sodium 936.6, Carbohydrate 14, Fiber 1.6, Sugar 4.3, Protein 12.1
SPICY MEAT LOAF
This is not your typical meat loaf! The green chili salsa really gives it some zip, and the pork sausage combined with the beef adds variety. Meat loaves of all kinds are a favorite around here.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, salsa and bread crumbs. Crumble beef and sausage over mixture and mix well. Press into an ungreased 9x5-in. loaf pan. , Bake, uncovered, 1 hour or until no pink remains and a thermometer reads 160°; drain. Top with additional salsa if desired.
Nutrition Facts : Calories 249 calories, Fat 14g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 408mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
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