PREGO MEAT LOAF MAGNIFICO
Make and share this Prego Meat Loaf Magnifico recipe from Food.com.
Provided by hungrykitten
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix thoroughly 1/2 cup of the Prego sauce, beef, bread crumbs, onion and egg. In a 12 x 8 inch baking pan, firmly shape meat into an 8 x 4 inch loaf.
- Bake at 350 degrees for 1 1/4 hours or until done.
- In a 1 quart saucepan over medium heat, heat remaining Prego sauce to boiling, stirring occasionally. Serve sauce with meatloaf.
Nutrition Facts : Calories 612.8, Fat 30.1, SaturatedFat 9.7, Cholesterol 112.4, Sodium 1456.7, Carbohydrate 55.7, Fiber 9.9, Sugar 25.5, Protein 28.6
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.
PORTUGUESE GARLIC NAILED STEAK (PREGO NO PAO)
Serve on a plate with rice and vegetables or served up on a bun with lots of onions, this is a very popular way to enjoy beef steak.
Provided by Alskann
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Lay out the steaks on a cutting board or other flat surface.
- Lay slices of garlic on on side of the steaks.
- Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat.
- Repeat on the reverse side of the steaks.
- Melt 3 tablespoons butter in a skillet over medium-high heat.
- Fry each steak in the butter for barely two to three minutes, turning once.
- Transfer to a dish and cover.
- Melt the remaining butter in the same skillet.
- Add the onions and saute until they are golden.
- Transfer the onions to the dish holding the steaks.
- Pour the wine into the same skillet.
- Using the flat edge of a wooden spatula, scrape up the caramelized coating on the bottom of the pan.
- Increase the heat to medium-high and reduce the sauce by half.
- Return the onions and beef to the sauce and heat through for 1 minute.
- Serve on crusty rolls with a salad on the side or try tossing some lettuce and a slice of tomato into the bun for tasty all in one sandwich.
MEATLOAF WITH MOROCCAN SPICES
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut. The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it. The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 6 generous servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
- Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
- Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
- Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
- Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
- Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
- If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 29 grams, Carbohydrate 31 grams, Fat 54 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 820 milligrams, Sugar 8 grams, TransFat 0 grams
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