FANCY MEATLOAF
"I was invited to cook dinner for Nora Ephron." As was wont to happen at one point in New York. Back in 2009, Sam Sifton was invited to a potluck in which "guests were meant to bring food inspired by Ephron's career or by the woman herself." He drew meatloaf, a dish she was known for. Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan. The end result, he described, as "luxurious." And what did Ms. Ephron think? She called it "remarkable."
Provided by Sam Sifton
Categories dinner, main course
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
- Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
- Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
- Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
- Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 43 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 17 grams, Sodium 586 milligrams, Sugar 2 grams, TransFat 1 gram
"BETTER THAN BEEF" MEATLESS MEATLOAF
Thanks to caramelized brown onions, there's some real magic going on in this meatless meatloaf! Despite having no beef in it, it's super savory with a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist. Serve with mashed potatoes, green beans, and gravy.
Provided by Chef John
Categories Meatloaf
Time 2h25m
Yield 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
- Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
- Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
- Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
- Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
- Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
- Bake in the center of the preheated oven until firm to the touch, about 1 hour.
- Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
- While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
- Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
- Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
- Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 37 g, Cholesterol 73.7 mg, Fat 17.9 g, Fiber 6.2 g, Protein 18.4 g, SaturatedFat 4.6 g, Sodium 1547 mg
MEATLOAF FOR TOMATO HATERS
I needed a meatloaf recipe that contained no tomatoes or tomato sauce. I created this recipe using a hint of hot sauce to avoid blandness. Serve with mashed potatoes and veggies.
Provided by lorensztajer
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix onion, bell pepper, bread crumbs, hot pepper sauce, egg, salt, and pepper together in a large bowl. Add ground beef; mix.
- Press beef mixture into a loaf pan. Sprinkle brown gravy mix over meat.
- Bake in preheated oven until cooked through and browned, 1 hour. Remove from oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 16 g, Cholesterol 121.9 mg, Fat 23.8 g, Fiber 1.7 g, Protein 27.8 g, SaturatedFat 9.1 g, Sodium 978.6 mg, Sugar 2.8 g
MEATLOAF-HATERS MEATLOAF
I hate meatloaf - DH loves it. I came up with this, modifying a recipe for meatballs, and we both love it. It doesn't have a sauce because it doesn't need it. It's wonderful on it's own. We like to roast carrots with it, and serve it with mashed potatoes and biscuits.
Provided by P48422
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put all ingredients into a large bowl or into the bowl of your mixer and mix together.
- Shape into a loaf and bake at 375 degrees F.
- for 35-40 minutes.
THE "I DON'T LIKE MEATLOAF" MEATLOAF
This meatloaf is really good. The sausage gives it an added kick, and I've served it to several people and received "I don't like meatloaf, BUT..." responses.
Provided by samantha19f2001
Categories Meat
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl- mix together well (using hands, as gross as it may be).
- Mold mixture into a"loaf", place into 8x11 baking dish (I try to make sure the meatloaf doesn't touch the sides, it makes for easier cleanup).
- Spread more ketchup on the top of the meatloaf.
- Bake at 350 for 50 minutes to an hour.
- My favorite sides to go with this are mashed potatoes and green beans.
- You can be creative with this recipe- use spicy sausage if you like spicy; sage if you like that taste, etc You can also add chopped onions, green peppers, or salsa- I don't, but only because my kids won't eat it.
- (Bonus: if your kids are veggie haters like mine- they never even notice the mushrooms).
MEATLOAF FOR PEOPLE WHO HATE MEATLOAF
I have converted several people with this recipe. I got the basic recipe from ATK's Best New Recipes Cookbook and added my own tweaks. I generally triple the glaze recipe so as to have plenty for leftovers. The bacon is optional but does add great flavor and crunch. Another option is to substitute 2/3 cup of instant oats run through the food processor for several pulses for the cracker or bread crumbs. You can use them whole, but they give the loaf an odd texture that disappears when they are ground a little.
Provided by NanciY
Categories < 4 Hours
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- For the glaze:.
- Combine ketchup, brown sugar, mustard, balsamic vinegar and hot sauce in a small saucepan over medium heat. Stir constantly until just starting to bubble. Reduce heat to low and simmer slowly until meatloaf is ready to go into the oven.
- For the meatloaf:.
- Heat the oven to 350 degrees. Prepare a rimmed baking sheet by covering with foil and then placing a cooling rack inside, also covered with foil and poking several holes for grease drainage.
- Heat the butter or oil in a medium skillet. Add the onion and saute until soft and slightly brown. Add garlic and continue to cook until fragrant, about 1 more minute. Set aside to cool.
- Beat the eggs, thyme, salt, pepper, cayenne, mustard, worcestershire, liquid heat, yogurt or milk in a large bowl. Add the cooled onion mixture. Add the crackers and the beef and pork and combine well with a fork or your hands. Be certain that there are no unmixed pockets of meat or cracker mixture.
- With wet hands, turn the mixture onto the prepared pan and pat into a squared loaf shape. Remove the glaze from the heat and brush a generous amount over the loaf. Arrange the bacon slices crosswise, overlapping slightly and tucking the ends under with a spatula.
- Bake until the bacon is crisp and the loaf temperature is 160 degrees, about an hour and 15 minutes. Cool at least 20 minutes. Serve with the remaining glaze on the side.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
MEATLOAF FOR MEATLOAF HATERS
I didnt really like meatloaf...until many many experiments in the kitchen gave me this recipe. Thanks and enjoy this unusual yet wonderful creation.
Provided by El Bistro
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Dice and saute onion, green onion (including most of the green parts)and celery.
- When your saute is transparent, add the garlic. (I usually slice mine with a cheese grater).
- Continue until onions are lightly browned. Set aside.
- Preheat oven to 375 degrees.
- Finely chop parsley.
- Breifly soak bread in water.
- Add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
- Add small amounts of the V8 until it is gone or the consistency feels right to you. It should be well bound, but with a good amount of moisture to it.
- Mold the meat into buttered loaf pan.
- Turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
- Cook for 1 hour 15 minutes.
- Why sour cream? Its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. Why bread? Still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. Why V8? 8 wonderful veggies in a tomato liquid, I have found it is perfect for this meatloaf.
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