TOMATO-BASIL MEATLOAVES
Make four mini loaves and freeze 'em, and you can have a hearty main dish at a moment's notice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, beat eggs. Stir in all remaining ingredients until well blended. On large sheet of waxed paper, shape mixture into 4 (6 1/2x3-inch) loaves. Wrap 3 meatloaves tightly in heavy-duty foil; freeze up to 2 months.
- Place 1 loaf in ungreased shallow baking pan; bake 40 to 50 minutes or until thoroughly cooked in center and meat thermometer reads 160°F. Let meatloaf stand 5 minutes before serving.
- To thaw frozen meatloaf, place in refrigerator for 24 hours, or unwrap and place on microwavable plate; microwave on Defrost about 10 minutes or until thawed. Bake meatloaf as directed above.
Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1/8 of Recipe, Sodium 460 mg, Sugar 5 g, TransFat 1 g
MEATLOAF WITH TOMATO GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
- Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
DAD'S MEATLOAF WITH TOMATO RELISH
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
- Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
- This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
- Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
- Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!
EGGPLANT PARMESAN MEATLOAF
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
- For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
- Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
- Cut into 6 to 8 squares and serve with additional tomato-basil sauce.
SUN-DRIED TOMATO MEAT LOAF
Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
MEATLOAF WITH SUN-DRIED TOMATOES
Does the world really need another meat loaf recipe? YES...this one! I have converted three meat loaf haters into meat loaf lovers with this recipe. It's now the only recipe I use, and I make it with turkey. If you are lucky enough to have leftovers, you will enjoy a really delicious meat loaf sandwich.
Provided by Geema
Categories Poultry
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Grease a loaf pan, preferably glass.
- Heat oil in skillet over medium heat.
- Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
- Transfer to large bowl.
- Add all remiaining ingredients except ketchup to vegetables in bowl.
- Mix thoroughly.
- Transfer to prepared pan and press mixture down well, smoothing the top.
- Bake for 1 hour.
- Spread ketchup on taop and bake about 15 minutes longer.
- Let sit for 5 minutes.
- slice and serve.
Nutrition Facts : Calories 384.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1122.1, Carbohydrate 27.1, Fiber 3.1, Sugar 3.2, Protein 29.9
CLASSIC MEATLOAF WITH TOMATO SAUCE
Make an easy meatloaf when you need to feed the family midweek. Serve slices with homemade tomato sauce and use any leftovers as sandwich filling
Provided by Lulu Grimes
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
- To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
- Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.
Nutrition Facts : Calories 463 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
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