CLASSIC MEATLOAF
Keep this meatloaf recipe handy: It's the only one you'll need.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
ROLLED ITALIAN MEATLOAF
Not much harder to make than plain meatloaf, this dressed-up version is nice enough for company.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.
- On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.
- Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160°F. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 120 mg, Fiber 0 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 3 g, TransFat 1/2 g
MEATLOAF
Meatloaf is an American institution. In addition to being easy to prepare, EVERYBODY loves it.
Provided by PTRULL
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h10m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup, and mustard in a large bowl. Mix well.
- Shape into a loaf, and pat into a loaf pan.
- Bake in the preheated oven until no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 15.7 g, Cholesterol 117 mg, Fat 23.3 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 9 g, Sodium 505.7 mg, Sugar 6.1 g
MEATLOAF ROLL
A wonderfully tasty recipe with an Italian slant. This meatloaf is even better a day or two after it's cooked. Great for sandwiches, too. Serve with mashed potatoes, steamed veggies, and gravy!
Provided by tarata
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 22
Steps:
- To make tomato sauce, heat olive oil in a saucepan over medium-low heat; cook and stir the onion, green pepper, and celery in the hot oil until the onion is soft, about 5 minutes. Pour the undrained whole tomatoes, tomato sauce, 1 1/2 teaspoons Italian seasoning, sugar, oregano, 3/4 teaspoon garlic powder, Worcestershire sauce, and water into a blender and blend until smooth. Pour the tomato mixture into the saucepan and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in 1/4 cup parsley. Set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, mix together the ground beef, bread crumbs, 1 teaspoon garlic powder, Creole seasoning, cayenne pepper, and salt until the mixture is thoroughly combined; spread into the bottom of the prepared baking dish.
- Scatter the mozzarella cheese over the meat; spread 1/4 cup of the sauce over the cheese. Sprinkle the sauce with 1/4 cup chopped parsley and 2 teaspoons of Italian seasoning. Pick up one end of the meat layer (short side), and gently roll the meat around the filling. Reposition the meat roll in the center of the dish, and pour the remaining tomato sauce over the roll.
- Bake in the preheated oven until the roll is no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 290.9 calories, Carbohydrate 13.7 g, Cholesterol 64.6 mg, Fat 16.9 g, Fiber 2.4 g, Protein 21.1 g, SaturatedFat 7.1 g, Sodium 715.9 mg, Sugar 4.8 g
MOROCCAN MEATLOAF WITH LEMON HONEY GRAVY AND ZUCCHINI COUSCOUS
Provided by Rachael Ray : Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F.
- In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy.
- Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.
- Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.
COUSCOUS MEATLOAF CHERMOULA
This recipe is from Kitty Morse. I usually find her recipes have a long list of hard to find ingredients and are too complicated for me. This one does have a lot of steps but it is so delicious. I have to make sure that I have plenty of time whenever I want to make this.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Add the olive oil to a skillet over medium heat.
- Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
- Transfer mixture to a bowl; set aside.
- Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
- Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
- Keep the remainder of the chermoula in the pan and set aside.
- In another saucepan, add 1 cup beef broth; bring to a boil.
- Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
- Lightly oil a 6-cup ring mold.
- In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
- Mix together using your hands to break up any lumps.
- Spoon mixture into the mold; spread evenly with a spatula.
- Place mold in a larger baking pan (to catch any juices that may boil over).
- Bake at 350 degrees for about 1 hour or until firm.
- Take out of the oven and let the meatloaf rest for 10 minutes.
- Invert onto a serving platter.
- Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
- Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
- Spoon the sauce over the meatloaf and serve any extra on the side.
ROAST BEEF AND COUSCOUS SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water. Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.
PEPPERY MEAT LOAF WITH COUSCOUS
Mouthwatering tastes in this recipe, which combines old fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve with baked potatoes in their skins and a tossed salad. This meat loaf contains a high amount of dietary fiber.
Provided by Olha7397
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- 9 x 5 inch loaf pan.
- Instant read thermometer.
- In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. Fluff with a fork before using.
- In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tablespoons of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to loaf pan and spread remaining 2 tablespoons of tomato sauce over top. Bake in preheated oven until temperature reaches 165°F on a thermometer, about 1 hour. Makes 8 servings.
- VARIATION: Substitute spelt or barley couscous for the whole wheat version.
- TIP: For the best flavor, toast whole cumin and coriander seeds and grind them yourself. To toast seeds, spread in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Transfer to a mortar or a spice grinder and grind.
- The Complete Whole Grains Cookbook.
Nutrition Facts : Calories 210.7, Fat 12.2, SaturatedFat 4.4, Cholesterol 104.2, Sodium 547.4, Carbohydrate 4.8, Fiber 1.1, Sugar 1.7, Protein 19.8
OUR FAVORITE MEATLOAF
This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.
Provided by Rhoda Boone
Categories Frankenrecipe Meatloaf Beef Ground Beef Pork Breadcrumbs Milk/Cream Garlic Egg Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
- Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
- Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
- Do Ahead
- Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
MEATLOAF
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform - on a baking sheet instead of a loaf pan - provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
ROLLED MEATLOAF
This is an awesome meatloaf recipe that I just made up working with ingredients on hand. It may sound odd, but once everything is baked together it turns out delicious!
Provided by TerriB16
Categories Pork
Time 1h10m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 375.
- Mix meats, bread crumbs, milk, egg and seasonings together. Lay out a large piece of waxed paper, lightly sprayed with cooking oil.
- In a food processor mix onions, parsely and golden raisins. (raisins may stay whole, that's ok!) If you do not have a food processor just chop onion and parsley. Mix sauce ingredients together, set aside.
- Spread meat onto waxed paper in an 11 by 9 inch rectangle.
- Spread parsley onion mix evenly on top.
- Start on one of the 9 inch sides and begin rolling the meat tightly. (Like a jelly roll) Lift into a lightly greased loaf pan.
- Bake for 1 hour at 375. Add sauce to top of meatloaf 1/2 way through cooking time.
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