Meat Stuffed French Loaves Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes., Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese. , Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
• Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Steps:

• 1. Let Stove Top soak in water until moist, add all other ingredients. Make into 6 mini loafs OR just put all in your meatloaf pan bake at 350 degrees for 45 min- 1 hr, til meat is no longer pink.

Steps:

• For filling, mix first 9 ingredients. In a large bowl, combine beaten egg, bread crumbs and salt. Add beef; mix lightly but thoroughly. On a large piece of heavy-duty foil, pat mixture into a 14x8-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, removing foil as you roll. Seal seam and ends; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Cut roll into 6 slices. Place on rack in a broiler pan, cut side up. Bake until a thermometer reads 160°, 30-35 minutes. Mix sauce ingredients; serve with meat loaf.

Steps:

• In a large bowl, combine the eggs, soup and contents of stuffing package; mix well. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.

Steps:

• Preheat oven to 475°F with rack in middle.
• Soak bread crumbs in milk in a small bowl.
• Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
• Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
• Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
• Serve with:
• buttered boiled potatoes

Steps:

• Preheat oven to 400 degrees F.
• Cut off the ends of the bread, and carefully hollow out the center portion.
• In a food processor, make soft crumbs out of the bread that was removed from the middle of the loaf.
• Brown the sausage and ground meat in a skillet over medium heat.
• Add onion, and continue to cook until soft.
• In a bowl, combine the cooked meat and onion, the bread crumbs, grated cheese, the egg, mustard, parsley, fennel, basil, salt and pepper and pepper to taste.
• With a long handled wooden spoon, stuff the hollowed out French bread with the stuffing mixture.
• Place the ends of the bread back in place and secure with small skewers.
• Melt the butter and stir in the garlic, let cook over low heat for about 1 minute.
• Brush the loaf with the butter/garlic mixture and wrap in a piece of aluminium foil, leaving it open at the top, slightly so the top browns.
• Bake until heated through, 15 to 20 minutes.
• Cut into 1 inch slices for hors d'oeuvres, or into 4 larger pieces for main course servings.

Steps:

• In a 2-cup liquid measuring cup, combine water and sugar. Sprinkle in yeast; stir until blended. Let stand until foamy, 5 to 10 minutes.
• In a food processor fitted with the steel blade, blend 3 cups flour, salt and vinegar. Add dissolved yeast mixture to flour mixture all at once.
• Process 3 to 4 seconds to combine. Stop machine to check consistency of dough. The dough should be wet and sticky with a slight degree of body. If it is too soupy, add additional bread flour, ONE TABLESPOON AT A TIME, processing to blend between each addition, until a wet, sticky dough is formed. (I have found adding too much flour makes for a heavy loaf and that is not original to the ones sold in New Orleans.).
• Process no more than 15 seconds to knead dough. Pour vegetable oil into a large bowl; oil hands and fingers well. Remove blade from processor, placing any dough which clings to it in bowl. Remove rest of dough to oiled bowl, forming dough into a loose ball. Turn dough over several times to coat completely with oil. Careful not to mix the oil into the dough.
• Cover bowl with plastic wrap; let rise in a warm place, free from drafts, until doubled in bulk, about 1-1/2 hours. When dough has doubled in bulk, stir down dough, removing all air from first rising.
• Position oven rack in center of oven. Preheat oven to 400 degrees. Lightly grease 1 double-trough French-bread pan or a triple baguette pan, using some of oil remaining in bottom of bowl. Thoroughly grease hands with some oil from bowl.
• To make 2 French loaves, pinch dough in half; lift out of bowl, 1 piece at a time. To make baguettes, divide dough into thirds. Lay dough in 1 trough of bread pan; repeat procedure with remaining dough. Because of its very wet and loose consistency, dough will shape itself. Brush dough surface thoroughly with some butter-and-salt mixture.
• Loosely cover loaves with plastic wrap. Let rise until double in bulk, about 1 hour. Reserve remaining butter-and-salt mixture. When loaves have doubled in bulk, carefully remove plastic wrap; brush loaves with remaining butter-salt mixture. Use very light pressure when applying butter mixture, taking care not to deflate loaves.
• Bake in center of preheated oven until golden brown on top, 25 minutes. Carefully turn loaves over in pan; bake about 10 minutes more to brown bottoms. Cool completely on cooling racks.

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide dough in half. Roll each half into a 9- x 12-inch rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
• Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400°F (200°C).
• Bake in preheated oven for 35 minutes, or until golden brown.

Steps:

• Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside., In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture., Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing.

Steps:

• Cut off ends of loaf;set aside.
• Hollow out loaf with a long serrated knife,leaving a 1/2 in.
• shell.
• Process bread removed from inside loaf in a food processor to make bread crumbs.
• Cook sausage,beef,onion in a large skillet until meat is browned,stirring until it crumbles;Drain.
• Stir in 1 cup breadcrumbs,cheese,and next 6 ingredients.
• Spoon into shell,replace loaf ends,securing with wooden toothpicks.
• Melt butter in saucepan.
• Add garlic;cook 1 min.
• Brush garlic butter over loaf.
• Wrap loaf in foil,leaving top open slightly;place on a baking sheet.
• Bake at 400 for 25 min.
• Cut into 4 pieces.

Steps:

• Gently blend the hamburger and sausage in a mixing bowl. Form a well in the meat and then add the stuffing followed by all ingredients EXCEPT ketchup. Do NOT drain tomatoes. Mix well and form into a meatloaf shape in baking pan. Bake at 350 for approximately 45 minutes or until nearly done and edges are getting crispy. Remove from oven and top with ketchup. Return to oven for additional 10-15 minutes. Allow to rest 5 - 10 minutes, slice and enjoy.
• This is also great cooked in muffin tins. Not only do you have individual sized meatloaves, with everyone getting crispy edges, they freeze great when the craving for "just a little meatloaf" hits.

Steps:

• Preheat oven to 350 degrees.
• Slice the bread in half lengthwise and slightly hollow out each half, leaving a 1/2-inch thick layer of bread.
• Place crumbs in container of blender or food processor and process 15 to 20 seconds or until fine.
• Cook sausage, onion, and garlic in skillet over medium heat until meat is browned; drain.
• In a large bowl, combine bread crumbs, meat mixture, egg, 1 tsp mustard, and parsley; set aside.
• Using a blender or food processor, process the cheeses, olive oil, 2 tsps mustard, and pepper until mixture forms a paste, about 1 minute.
• Spread cheese mixture evenly over the inside of each bread half.
• Spoon meat mixture into the cavity of each bread half.
• Place bread halves together.
• Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through.
• Cut into 1-inch thick slices.
• • For the vegetarian option:.
• Cook the Garden Burger, pecans and mushrooms with the onion and garlic.
• Follow the rest of the recipe from that point.