Tavern On The Greens Meatloaf Food

YES, VIRGINIA THERE IS A GREAT MEATLOAF

Yes, Virginia There is a Great Meatloaf image

Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000

Provided by Nita Holleman

Categories Meatloaf

Time 1h20m

Yield 1 meatloaf, 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup

Steps:

Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
ENJOY!
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
**Recipe should be"plump" from the addition of the milk or Half & Half.
It should NOT be runny.
***A second batch of sauce served hot is good to serve with the meatloaf.
Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

TAVERN ON THE GREEN'S MEATLOAF

Tavern on the Green's Meatloaf image

My friend gave me this recipe and it's a great variation on your ordinary meatloaf. Prep time includes overnight refridgeration.

Provided by Punky Julster

Categories Meat

Time 12h55m

Yield 1 loaf

Number Of Ingredients 19

Ingredients

1 egg
1/2 cup milk
3 slices white bread, crust trimmed, bread torn into small pieces
3/4 lb bacon, chopped into half-inch pieces
1 cup celery, finely chopped
1 cup parsley, finely chopped
1/2 cup onion, finely chopped
1/3 cup ketchup
1 garlic clove, minced
3 tablespoons Worcestershire sauce
1/4 teaspoon Dijon mustard
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1 pinch nutmeg
salt and fresh pepper, to taste
1 1/2 lbs ground beef
1/4 cup tomato paste
1 tablespoon olive oil
1/4 teaspoon sugar

Steps:

In a large bowl, beat together the eggs and milk.
Add the torn bread and let it absorb the liquid for about 15 minutes.
Meanwhile, cook bacon (very crispy but not burnt) until most but not all of the fat is rendered. Drain and set aside to cool.
Stir the bread mixture with a fork to blend.
Add the remaining meatloaf ingredients, including the drained bacon, but not the beef, and mix thoroughly.
Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat.
Cover bowl and refrigerate overnight.
When ready to cook, preheat oven to 375 degrees.
Remove bowl from the refrigerator and shape meat into a loaf approximately 5 inches long and 3 inches high.
Place in the middle of a low-sided baking pan and bake for 35 minutes.
In a small bowl, whisk glaze ingredients together.
Brush meatloaf with glaze and bake for another 20 minutes.
Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.

Nutrition Facts : Calories 3738.2, Fat 282.3, SaturatedFat 98, Cholesterol 922.8, Sodium 5965.2, Carbohydrate 105.9, Fiber 9.9, Sugar 41.8, Protein 189.7

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