Spicy Meatloaf With Collards Green Recipes

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MEATLOAF WITH COLLARD GREENS AND MAC AND CHEESE

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 8h

Yield 6 servings

Number Of Ingredients 49



Meatloaf with Collard Greens and Mac and Cheese image

Steps:

  • For the meatloaf: Preheat the oven to 375 degrees F.
  • Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well.
  • Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
  • Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
  • For the ham hock broth:
  • Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens.
  • For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper.
  • For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly.
  • Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
  • Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper.
  • For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve.
  • Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
  • Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon

4 pounds ground beef
1/2 cup whole milk
1 cup yellow onion, diced
2 tablespoons chopped garlic
1/2 cup steak sauce, such as Heinz 57
1 cup Italian breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
2 cups BBQ Sauce, recipe follows
2 smoked ham hocks
8 ounces yellow onion, diced
4 ounces carrot, diced
4 ounces celery, diced
2 corn cobs (kernels cut off and reserved for other uses)
1/2 stick butter, unsalted
1 yellow onion, sliced
2 tablespoons chopped garlic
1 teaspoon red chile flakes
2 pounds collard greens, tough ribs removed, leaved cut into 1-inch ribbons
1/2 cup apple cider vinegar
2 cups apple juice
Kosher salt and black pepper
Kosher salt and black pepper
2 ounces butter
2 ounces flour
4 cups whole milk
16 ounces cream cheese
2 pounds shredded cheddar
1 cup chicken stock
2 pounds cooked elbow macaroni
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
4 sticks (16 ounces) unsalted butter
1 yellow onion, diced
1/4 cup chopped garlic
1/4 cup dark chili powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
3 cups brown sugar
3 cups molasses
3 quarts ketchup
1 cup Dijon mustard
1 cup Worcestershire sauce
1 cup cider vinegar
Kosher salt and fresh ground black pepper

CLASSIC SPICY MEATLOAF

This is my family's favorite meatloaf recipe. Onion may be substituted for green onions (scallions).

Provided by Angela Smith

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 6

Number Of Ingredients 15



Classic Spicy Meatloaf image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
  • Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 531.9 calories, Carbohydrate 26.2 g, Cholesterol 172.9 mg, Fat 32.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 13.1 g, Sodium 1691.1 mg, Sugar 9.5 g

2 tablespoons unsalted butter
1 cup finely chopped onion
½ cup finely chopped green onions
1 carrot, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
⅔ cup ketchup, divided
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ pounds ground beef
¾ pound spicy ground pork sausage
1 cup bread crumbs
⅓ cup minced fresh parsley
2 large eggs, slightly beaten

KICKIN' COLLARD GREENS

If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Provided by Ken Adams

Categories     Side Dish     Vegetables     Greens

Time 1h10m

Yield 6

Number Of Ingredients 9



Kickin' Collard Greens image

Steps:

  • Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  • Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 7.9 g, Cholesterol 12 mg, Fat 9.2 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 1000.8 mg, Sugar 1.9 g

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

SPICY MEATLOAF WITH COLLARDS GREEN

Categories     Beef

Number Of Ingredients 15



Spicy Meatloaf with collards green image

Steps:

  • 1. Strip collard leaves from stern (discard stern) finely chop.
  • 2. Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally until soft, about 3 minutes. Add the collards, garlic and 1/2 teaspoon of salt. Add hot sauce to taste. Worcestershire sauce, cumin, paprika and pepper and continue to cook until the green are totally wilted 2 to 4 minutes more. Transfer the mixture to bowl and let cool.
  • 3. combine milk and breadcrumbs in a medium bowl and let stand for about 10 minutes.
  • 4. Preheat oven to 350. Coat a large rimmed baking sheet with cooking spray
  • 5. Add beef, pork, eggs, 1/2 cup ketchup, the breadcrumbs and milk and the remaining 1/2 teaspoon salt to the greens. Gently mix by hand to combine. form into a large, long loaf, 4 to 6 inch wide, on the prepared baking sheet.
  • 6. Bake for 30 minutes. Brush the top with remaining 1/4 cup ketchup.
  • 7. Increase the oven temperature to 400. Continue baking until an instant-read-thermomether inserted into the center registers 165, 25 to 35 minutes.

1 1/2 pound collard greens (about 2 bunch)
2 tablespoon olive oil
1 cup diced onion
3 cloves garlic cloves, minced
1 teaspoon kosher salt, divided
2 teaspoon tabasco or hot sauve
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoons smoked paprika
1/2 teaspoon pepper
1 1/2 cup coarse fresh breadcrumbs
1 pound lean ground beef
1 pound ground pork
2 bunches large eggs, lightly beaten
3/4 cup ketchup

SPICY MEAT LOAF

This is not your typical meat loaf! The green chili salsa really gives it some zip, and the pork sausage combined with the beef adds variety. Meat loaves of all kinds are a favorite around here.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 6



Spicy Meat Loaf image

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, salsa and bread crumbs. Crumble beef and sausage over mixture and mix well. Press into an ungreased 9x5-in. loaf pan. , Bake, uncovered, 1 hour or until no pink remains and a thermometer reads 160°; drain. Top with additional salsa if desired.

Nutrition Facts : Calories 249 calories, Fat 14g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 408mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.

2 eggs
1/2 cup green or red chili salsa
1 cup seasoned bread crumbs
2 pounds ground beef
1/2 pound bulk pork sausage
Additional salsa, optional

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