EMERIL'S MEATLOAF WITH OATMEAL
If your family loves meatloaf as much as Emeril's, get them into the kitchen to help assemble this simple, winning meatloaf recipe with oatmeal. Whip up some mashed potatoes and a vegetable, such as green peas or steamed carrots, and you've got a well-rounded meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large skillet, heat oil over medium-high. Cook bacon, stirring, until almost crisp, about 4 minutes. Add onion and bell pepper, season to taste with salt and pepper, and cook until vegetables are soft, about 3 minutes. Add garlic and cook 1 minute. Transfer mixture to a large bowl and add oats and evaporated milk. Let cool.
- Add turkey, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons chili sauce and stir well to combine. Transfer mixture to a 5-by-9-inch loaf pan and smooth top. Spread remaining chili sauce over top. Bake until meatloaf is cooked through (an instant-read thermometer inserted in center should read 165 degrees), about 1 hour 10 minutes. Let cool in pan 20 minutes before slicing.
Nutrition Facts : Calories 392 g, Fat 18 g, Fiber 1 g, Protein 30 g
EMERIL'S TURKEY MEATLOAF
Make and share this Emeril's Turkey Meatloaf recipe from Food.com.
Provided by kitchenslave03
Categories Poultry
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. In large skillet, heat oil over med-high. Cook bacon, stirring til almost crisp, about 4 minute Add onion and bell pepper; season with salt and pepper and cook til veggies are soft, about 3 minute Add garlic and cook 1 minute. Transfer to large bowl, add evaporated milk and let cool.
- Add turkey, 1/2 t salt, 1/4 t pepper and 2 T chili sauce or ketchup and stir well to combine. Transfer to 5x9 loaf pan and smooth top. Spread remaining chili sauce over top. Bake til cooked through, about 1 hour and 10 minute (Thermometer should read 165). Let cool in pan 20 minute.
Nutrition Facts : Calories 575.7, Fat 26, SaturatedFat 8.1, Cholesterol 161.3, Sodium 1653.3, Carbohydrate 36.8, Fiber 7.3, Sugar 10.9, Protein 46.6
TURKEY MEATLOAF
Try Ina Garten's Turkey Meatloaf recipe from Barefoot Contessa on Food Network for a leaner take on the American classic.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
- Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
EMERIL'S FRIED TURKEY
You will need a turkey rig to fry the turkeys and syringes to inject them.
Provided by Emeril Lagasse
Categories main-dish
Number Of Ingredients 23
Steps:
- To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
- Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
- To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
MOM'S TURKEY MEATLOAF
Provided by Ellie Krieger
Categories main-dish
Time 1h30m
Yield 8 (1-inch thick) slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl, combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
- Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
- Remove from the oven and let rest for 10 to 15 minutes before slicing.
MOM'S MEATLOAF
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 4 Blue-Plate Dinner Specials
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
EMERIL'S MOST KICKED-UP MEATLOAF EVER
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F.
- When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
- In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
- Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.
TURKEY MEATLOAF (BY EMERIL LAGASSE)
Very tasty meatloaf using ground turkey. From the Oct 2010 issue of Everyday Food magazine. I wanted to add it to my cookbook here so I am re-posting.
Provided by MicheleE
Categories Poultry
Time 1h25m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. In a large skillet, heat oil over medium high heat. Cook bacon, stirring until almost crisp (4 min). Add onion and bell pepper, season to taste with salt and pepper and cook additional 3 minutes. Add garlic and cook 1 minute.
- Transfer mixture to a large bowl & add oats and evaporated milk.
- Let cool.
- Add turkey, 1/2 tsp salt, 1/2 tsp pepper and 2 TBSP chili sauce (or ketchup) and still well to combine.
- Transfer mixture to a 5x9 loaf pan and smooth top.
- Spread remaining sauce (ketchup) over top.
- Bake 1 hour 10 minute until instant read thermometer reads 165.
- Let cool in pan 10 min before slicing.
GREEK-STYLE TURKEY MEATLOAF
This fresh take on a family favorite makes a delicious dinner tonight and, later in the week, stars in a savory filling for Spinach-and-Turkey Hand Pies. A combination of white and dark ground turkey meat are mixed with breadcrumbs, chopped fresh dill, and crumbled feta cheese for Greek-inspired flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium skillet, heat oil over medium. Add onion, garlic, and celery and cook, stirring occasionally, until vegetables are soft, 7 minutes. Season with salt and pepper.
- In a large bowl, combine vegetables, turkey, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined. Mix in feta and dill. Transfer to a parchment-lined rimmed baking sheet and form into a 4-by-10-inch loaf. Bake until cooked through, 45 to 55 minutes, rotating sheet halfway through. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 350 g, Fat 21 g, Fiber 1 g, Protein 32 g, SaturatedFat 8 g
EMERIL'S MOST KICKED-UP MEATLOAF EVER
Make and share this Emeril's Most Kicked-Up Meatloaf Ever recipe from Food.com.
Provided by chef 998002
Categories Meat
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 25
Steps:
- In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F.
- When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
- In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
- Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 574.8, Fat 39.2, SaturatedFat 17.3, Cholesterol 209.8, Sodium 1500.2, Carbohydrate 23.4, Fiber 2, Sugar 10.5, Protein 31.8
MR. JOHN'S MEATLOAF -- COURTESY EMERIL LAGASSE--
This is Emeril's Father's Meatloaf recipe. It was in "Martha Stewart's Everyday Food" Emeril says, "This remains the gold standard against which I judge meatloaves to this very day".COOKS NOTE: If you cannot find Emeril's Creole Seasoning in the store or prefer to make your own, use recipe #22089 recipe here on Zaar.
Provided by JTsMom
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, line a rimmed baking sheet with foil; set aside.
- In a large bowl combine all ingredients, except for the chorizo sausage and chili sauce,.
- Gently mix to combine (do not over mix).
- Place half of the meat mixture on prepared sheet pan, form into a 9 x 4 - inch loaf.
- Using a paring knife, remove casing from the chorizo (keeping the shape intact). Place chorizo lengthwise down the center of loaf. Cover with the other half of meat mixture, enclosing the chorizo and patting to adhere.
- Brush chili sauce over meatloaf. Bake basting occasionally with pan juices, until an instant read thermometer inserted in the center of the loaf reads 160 degrees, about 1 hour.
- Let stand 15 minutes before serving.
SIMPLE TURKEY MEATLOAF
Everyone needs an easy turkey meatloaf recipe. Emeril shared his ketchup-topped version with Martha. It comes from his book, " Emeril 20-40-60."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with rack positioned in center of oven.
- Place turkey in a large bowl. Add onion, bell pepper, breadcrumbs, celery, egg, 1 tablespoon ketchup, garlic, Essence, salt, and pepper. Gently mix until ingredients are well combined. Transfer turkey mixture to a 1-pound loaf pan; form into a domed loaf shape.
- Place remaining ketchup in a small bowl; stir in hot sauce. Spoon ketchup mixture evenly over meatloaf, spreading with the back of a spoon.
- Bake until meatloaf is browned on top, cooked through, and an instant-read thermometer inserted in the center registers 165 degrees, 45 to 50 minutes.
- Remove pan from oven and let meatloaf stand 5 minutes before serving.
AWESOME MEATLOAF (EMERIL'S)
This recipe will make meatloaf lovers out of meatloaf haters! It is an Emeril recipe off the foodnetwork website. I have modified it here and there...just types of meat and the topping.
Provided by devotedmomof7
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Saute butter, onion, celery, and bell pepper until carmelized.
- Add garlic, thyme, rosemary, and parsley. Cook 2 minutes. Cool in a mixing bowl.
- Preheat the oven to 350°F.
- To mixing bowl with vegetables, add eggs, mustard, 1/4 cup ketchup, Worcestershire, and cream. Mix.
- Add breadcrumbs, meat, salt, and mix with hand just until combined. Do not overmix.
- Form into 9 x 5 x 3-inch loaf pan. Set aside.
- Combine 1/2 cup ketchup and 1/4 cup of brown sugar (or to taste).
- Poke holes into the meatloaf and drizzle the topping over it, allowing it to seep into the meat.
- Cut bacon slices in half, lengthwise, and place in strips over the top of the meatloaf.
- Bake for 45 minutes and until the sauce is slightly caramelized on the top.
- Remove from the oven and tent with foil. Let it stand about 10 minutes before serving.
- I serve it with scalloped potatoes.
Nutrition Facts : Calories 495.9, Fat 32.5, SaturatedFat 14.1, Cholesterol 165.7, Sodium 916.8, Carbohydrate 24.6, Fiber 1.5, Sugar 14.7, Protein 26.5
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