Second Avenue Deli Meat Loaf Recipes

Steps:

• Mix; egg, milk worcestershire sauce, salt, pepper & celery seed together, add corn flakes, mix well.
• Add ground beef and pork, mix well.
• Pack mixture into a 9x5x3 loaf pan, cover with ketchup and bake at 350 for 1 hours.

Steps:

• Preheat the oven to 325 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 meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Steps:

• Preheat oven to 350°. In a large bowl, beat egg. Add the milk, cracker crumbs, onion, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into 2 loaves; place in a shallow baking dish coated with cooking spray. , Combine the ketchup, brown sugar and Worcestershire sauce; spoon over meat loaves. Bake until meat is no longer pink and a thermometer reads 160°, 40-45 minutes.

Steps:

• Preheat oven to 350 degrees. Heat corn oil in a large skillet, and saute onions until light golden brown. Add garlic at the last minute, and brown quickly. Remove to a bowl with a slotted spoon, and saute green peppers in remaining oil. Add to bowl, and refrigerate.
• Cut crusts off bread, cube and soften with water in a strainer. Squeeze out excess liquid.
• In a large bowl, thoroughly blend meats and bread, working them together with your hands lightly. Add onion-garlic- green pepper mixture and all the other ingredients, Blend thoroughly.
• Place mixture in a loaf pan and score a crisscross design along the top with a knife. Bake 50 minutes, pour off accumulated fat, add your favorite tomato sauce, and continue baking for 20 minutes more.

Steps:

• 1. Preheat the oven to 350°F. Place the chuck, onion, parsley, 2 tablespoons of the chili sauce, the Worcestershire, salt, and pepper in a bowl. Toss together lightly.
• 2. Form the meat into a 5-inch by 3-inch oval loaf in a small baking pan. Spread the remaining tablespoon of chili sauce all over the surface of the meatloaf. Bake for 30 minutes, or until cooked through. Do not overbake.

Steps:

• Cut bread in half; carefully hollow out bottom and top of loaf, leaving 3/4" shell (discard removed bread or save for another use).
• In a small bowl, combine the mayo, horseradish, and mustard.
• Spread butter on cut sides of bread.
• In the shell layer ham, 1/3 of the mayo mixture, Monterey Jack cheese, turkey, 1/3 mayo mixture, cheddar cheese, roast beef, remaining mayo mixture, tomato, pickle, onion and lettuce. Replace top.
• Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.

Steps:

• Combine first 9 ingredients and place in lightly greased loaf pan.
• Bake at 375 for 40 minutes or until done.
• During last 10 minutes of baking, spoon desired amount of picante sauce over loaf and sprinkle with cheese.
• Garnish with sour cream and cilantro, if desired.

Steps:

• Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
• In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
• In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.