SUPER MOIST MEATLOAF
This is a family recipe that is a big favorite at our house. By using fresh bread instead of dried bread crumbs, you get a meatloaf that is moist and delicious.
Provided by Jessica Nichols Moseman
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf.
- Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 261.7 calories, Carbohydrate 8.1 g, Cholesterol 118.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 715.4 mg, Sugar 5.2 g
SOFT AND MOIST MEATLOAF
Provided by Food Network
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees. Place bread cubes in a large bowl. Beat egg and milk together in a small bowl, then pour over bread cubes. Let stand until bread absorbs milk, about 15 minutes. Mash and stir mixture until bread is in very small chunks. Add mustard, salt, pepper, basil, thyme, onion, celery and parsley. Mix well. Add ground beef and mix well. Turn mixture into an 8 x 5-inch loaf pan. Place in oven and bake for 55 minutes. Let stand 5 minutes before slicing.;
BRIDGETTE'S EASY FLAVORABLE AND MOIST MEATLOAF
Get this taste of heaven to your meatloaf lovers, you will not be disappointed. tantalize your palate with this moist and tasty meatloaf. A taste of heaven. Enjoy!
Provided by Bridgette Gathings
Categories Meatloafs
Time 2h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350
- 2. Melt butter in large skillet over medium heat
- 3. Add onions and cook until almost tender, you can bellpeppers with the onion as well.
- 4. Add garlic and cook for 1 minutes.
- 5. Pour onions, garlic and butter into a large bowl.
- 6. Add remaining ingredients to the bowl, (except for the glaze ingredients)
- 7. Use your hands to mix together. Fry up a small portion of the meat as a "test patty" to make sure the seasonings are good.
- 8. Place the meat mixture (100% ground beef or 100% ground bison) into a loaf pan
- 9. Mix together glaze ingredients.
- 10. Spread half of the glaze mixture on the meatloaf and Bake for 30 minutes.
- 11. Remove from oven and spread on the rest of the glaze.
- 12. Bake for another 30 minutes or until the meatloaf is ready.
- 13. Let cool for 10 minutes before slicing. and Enjoy!
FRENCH BAGUETTES
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4
Number Of Ingredients 3
Steps:
- Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal.
- Using your palms, roll the dough on a lightly floured work surface until it's about 16 inches long, rolling more firmly at the ends to create a tapered effect.
- Place loaves, seam side down, on a generously floured linen towel or a parchment-lined baking sheet. Fold towel between the loaves to prevent sticking. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until loaves have almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
- Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently turn baguettes onto a parchment-lined baking sheet. Before baking, use a lame or razor blade to make 3 slashes on top of each baguette. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
- Immediately reduce oven to 450 degrees. Bake until baguettes are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 25 to 30 minutes. Let cool on wire racks. Baguettes are best the day you make them, but they can be wrapped in parchment and then foil, and stored at room temperature overnight (or frozen for up to 1 month; thaw at room temperature before serving.)
MOIST & SAVORY MEAT LOAF
Stop searching for a go-to meat loaf recipe. This is it! Your family will be delighted with this mixture of beef, pork and sauteed onion, with a sweet- and-tangy sauce baked onto the top. Cheese crackers are the secret ingredient in this one. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.
Nutrition Facts : Calories 334 calories, Fat 18g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 769mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 23g protein.
MARTHA'S BEIGNETS
Louisiana made the beignet their official state doughnut. They're a treat for both breakfast and dessert--just make sure they're served hot and fresh. Martha made this recipe on Martha Bakes episode 602.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Using a standing mixer fitted with a dough hook, mix together yeast, warm water, and granulated sugar. Let stand until foamy, about 5 minutes. In a separate bowl, whisk together flour, salt, and nutmeg. While mixing yeast mixture on medium speed, add butter. In a smaller bowl, lightly whisk together milk and egg using a fork before adding to the yeast-butter mixture. Mix in 1 1/2 cups flour mixture to combine, then add 1 3/4 cups more flour mixture and mix until thoroughly incorporated. Turn out dough onto a lightly floured surface. Knead in remaining 1/4 cup flour mixture by hand until dough is smooth, about 5 minutes.
- Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Turn out dough onto a lightly floured surface and punch down. Using a lightly floured rolling pin, roll out dough to a 12-inch square. Using a pizza wheel or sharp knife, cut dough into 3-inch squares. Transfer squares to a floured baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
- Meanwhile, heat oil in a medium pot or deep-fryer until it registers 350 degrees on a deep-fry thermometer. Working in batches, add a few squares to the oil and fry, rolling them around constantly with a slotted spoon or spider, until golden brown all over, 1 to 2 minutes. Transfer beignets to a paper towel-lined baking sheet to drain. Coat with confectioners' sugar, and repeat process with remaining dough and more confectioners' sugar. Serve warm.
MOIST AND FLAVORFUL MEATLOAF
This recipe makes makes a moist and tender meatloaf without being mushy. I added fresh herbs I had on hand but you can use dried herbs, just use a little less. I made this for friends and family, not realizing some were not meatloaf lovers until they admitted after tasting mine that they were converts! I think the mixture of pork and ground beef makes a real flavor and texture difference. If you don't have creole seasoning (I put Tony Chachere's in almost everything) just sub seasoning or regular salt. The topping is borrowed from Paula Deen after reading rave reviews of her sauce. I was skeptical of the addition of mustard but you don't taste it at all. Be sure to let the loaf rest 5-10 min to set. I use that time to whip my potatoes and reheat my mushroom gravy. Serve with my oven roasted ratatouille also for an easy and complete meal!
Provided by c.walsh
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Saute onion, bell pepper and garlic in a little oil over medium heat until translucent, about 3-5 minutes. Set aside to cool.
- Put all ingredients except milk in a large bowl.
- Stir to combine with one hand while you add milk with the other* until all ingredients are uniformly mixed. Do not squish the ingredients together, this may make the meatloaf tough and dense.
- Form into a loaf placed in baking dish. Stir together topping ingredients and brush on meatloaf.
- Bake 1 hours and 15 minute at 350 degrees.
- Let rest 3-5 minutes before slicing.
- *not sure if this is totally necessary, it's just what I did and I liked my texture, if it is too difficult just add all ingredients at once.
Nutrition Facts : Calories 419.8, Fat 21.6, SaturatedFat 8.1, Cholesterol 138.1, Sodium 551.7, Carbohydrate 19.5, Fiber 1.2, Sugar 8.4, Protein 35.2
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