ITALIAN SPIRAL MEAT LOAF
Take a classic comfort food to delicious new heights with this impressive recipe. Sausage, pizza sauce and mozzarella give Italian meatloaf roll extra personality. -Megan Krumm, Schererville, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, combine the eggs, 3/4 cup pizza sauce, bread crumbs, onion, green pepper, oregano, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well., On a piece of parchment, pat beef mixture into a 12x10-in. rectangle. Layer the ham, 1-1/2 cups cheese and mushrooms over beef mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling parchment away as you roll. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish; brush with remaining pizza sauce., Bake, uncovered, 1 hour. Sprinkle with remaining cheese. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes longer. Using 2 large spatulas, carefully transfer meat loaf to a serving platter. Freeze option: Securely wrap and freeze cooled baked meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 386 calories, Fat 23g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 981mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
HAM LOAF
"I COPIED this recipe exactly the way Grandma has written it in her worn cookbook. The only difference today is that I can't get home-smoked ham like those Grandpa used to cure in his old-fashioned smokehouse. But that never matters to hungry folks at the table-Grandma's recipe is a winner every time!"
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8x4-in. oval. Insert a thermometer. Bake at 350° for 30 minutes. , Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze.
Nutrition Facts :
MUSHROOM MEATLOAF
This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!
Provided by RC2STEP
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
- Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g
HAM AND MUSHROOM MEAT LOAF
Make and share this Ham and Mushroom Meat Loaf recipe from Food.com.
Provided by Dienia B.
Categories Meat
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix ground beef, mushrooms, ham, ketchup, onion, eggs, milk, pepper, salt, and cracker crumbs together; I think this step would be good in a food processor.
- Place in greased loaf pan.
- Bake at 350 degrees fahrenheit for 90 minutes. After it has baked 30 minutes top with ketchup.
- Finish baking.
CREAMY HAM & MUSHROOM PASTA BAKE
Use up the leftovers in your fridge with this hearty family supper dish
Provided by Good Food team
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
- Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.
Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium
MUSHROOM MEATLOAF
Trust me this isn't an ordinary meat loaf. My husband hates onions and mushrooms but he doesn't even know they are in it! Both of us hate traditional meat loaf, so I surfed through the internet until coming across something without catsup. Once I varied the ingredients a little bit, it turned out awesome.if you have a Magic Bullet (60 bucks at Wal-mart, use it to make bread crumbs instead of tearing, the bread, it comes out a lot nicer. I also use double the amount of Worcestershire sauce in mine because I like it a lot.
Provided by Experiment 624
Categories Meat
Time 1h10m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F.
- chop mushroom and onion to approximately 1/4 inch pieces.
- If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool.
- In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well.
- Next add the bread and blend into the mix.
- Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together).
- Spread the mixture evenly into a bread loaf pan (9x5x3-inch).
- Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red.
- Let stand for 10 minutes before slicing and serving.
SAUTEED MUSHROOMS WITH SMOKED HAM
Categories Mushroom Side Sauté Lemon Ham Fall Chive Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
- Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
- Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
- Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
- Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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- Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.
- Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meat-loaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meat-loaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.
- Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.
- Preheat the broiler. Broil the meat loaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.
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