TRIPLE THREAT MEAT LOAF
This recipe came from a Paula Deen magazine. I have misplaced it several times now, much to my husband's disappointment. I am finally putting it on Zaar so I will be able to find it in the future. I typically double the recipe and freeze at least one. I have included OAMC directions for the recipe, although they were not in the original recipe.
Provided by Erindipity
Categories < 4 Hours
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- If baking now, preheat oven to 425. Line a rimmed baking sheet with parchment paper; set aside.
- Heat oil in a large skillet over medium-high heat. Add bell pepper and onion, and cook for 5 minutes.
- Stir in garlic and shallots, and cook for 2 minutes. Set aside to cool.
- In a large bowl, whisk together eggs, parsley, and thyme.
- Add sirloin, turkey, pork, panko, 1/2 c ketchup, 2 tablespoons vinegar, and cooled vegetables; mix just until combined.
- Pack meat mixture into a 9 x 5 inch loaf pan. Invert loaf pan onto prepared pan.
- In a medium bowl, whisk together remaining 1 cup ketchup, remaining 2 tablespoons viegar, tomato sauce, honey, mustard, hot sauce, sale and pepper.
- Reserve one-quarter sauce for serving. Brush remaining sauce evently over meat loaf.
- Bke for 1 hour and 15 minutes.
- Remove from oven, and let stand for 10 minutes before slicing.
- If freezing, place meat mixture in sealed ziptop bag; place sauce in separate bag. Freeze both bags flat inside a larger bag.
- To serve, thaw and bake as directed above.
Nutrition Facts : Calories 441.3, Fat 24.3, SaturatedFat 7.6, Cholesterol 133.7, Sodium 1122.2, Carbohydrate 31, Fiber 1.7, Sugar 17.2, Protein 25.8
TRIPLE THREAT MEATLOAF SOUS VIDE RECIPE - (4.5/5)
Provided by JimMac
Number Of Ingredients 17
Steps:
- 1. Fill and preheat the SousVide Supreme™ to 140F/60C. 2. Heat the olive oil in a skillet over medium heat; add the onion and sauté until translucent. Add the peppers and continue to cook, stirring occasionally, until they begin to soften, about 3 minutes. Set aside to cool. 3. In a large mixing bowl, beat the eggs well. Add the cream, onions and peppers, and all seasonings and stir to combine. 4. Add the ground meats and knead to mix well. 5. Divide the mixture evenly between two small (quart/liter) cooking pouches, pushing it into the bottom and forming a loaf about 2 inches (5 cm) thick across the width of the pouches. Roll the pouch around the formed loaf to compress it tightly. 6. Vacuum seal and submerge the pouches in the water oven and cook for at least 2 hours, but up to 6 hours will not affect the texture significantly. 7. Remove the meatloaves from the pouches, put them on a broiling pan, pat the surfaces dry, and sear the loaves under a hot broiler or with a kitchen torch. 8. Slice and serve.
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