CREAMY MUSHROOM MEATLOAF
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
- Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
- Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
- Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
- Remove from heat and stir in heavy cream.
- Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Remove pan from the oven and gently remove meatloaf to a serving platter.
- Skim off any extra fat from the surface of the sauce.
- Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g
MEATLOAF
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
- In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.
- In a large mixing bowl, combine the meats, egg-milk mixture, breadcrumbs, parsley, and the cooked onion mixture.
- In a small bowl, stir together ketchup, sugar, and vinegar. Set aside.
- Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
- Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze.
- Bake in oven for about 45 minutes, until glaze has set. Brush meatloaf with remaining glaze and bake for 15 minutes more. Internal temperature of loaf should be 160 degrees F.
YUMMY VEAL MEAT LOAF
Everybody loves this flavorful meat loaf dish! It tastes even better reheated the next day! Italian bread crumbs, chili powder, and chopped garlic (I use the bottled kind) give this meat loaf a little kick, while grated baby carrots give it a nice color.
Provided by Marylou
Categories Main Dish Recipes Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.
- Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 19.6 g, Cholesterol 103.9 mg, Fat 7.4 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 2.6 g, Sodium 920.6 mg, Sugar 8.1 g
VEAL AND MUSHROOM MEAT LOAF
This delicate meat loaf is reminiscent of a French country pate. The leftovers make a great sandwich on a baguette with Dijon mustard.
Provided by Irmgard
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Soak the bread crumbs in the milk and set aside.
- In a skillet, melt the butter over medium heat and cook the shallots and garlic until soft, about 3 minutes.
- Add the mushrooms and 1/4 teaspoons of the salt and cook until the mushrooms are lightly browned and no liquid remains in the pan, 4 to 5 minutes.
- Add the lemon juice and brandy and cook until the liquid evaporates.
- Set aside.
- In a large bowl, beat together the yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves.
- Stir in the bread crumbs and the veal.
- Fold in the mushroom mixture and ham, just until combined.
- Scrape into a greased 9" x 5" loaf pan.
- Bake in a 350 degree F oven until the centre of the meat loaf reaches 160 degrees F, 65 to 70 minutes.
Nutrition Facts : Calories 296, Fat 15.8, SaturatedFat 7.1, Cholesterol 175.8, Sodium 1031.4, Carbohydrate 8.7, Fiber 0.7, Sugar 1, Protein 26.7
VEAL MEATLOAF
Provided by Michael Symon : Food Network
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Saute onions and mushrooms until wilted and onions are tender. Let cool completely. Mix all ingredients together, adding bread crumbs a little at a time until desired consistency. Generously oil 1 meatloaf tray. Pack mix into tray tightly to keep holes from being created in the loaf. Cover the tray with aluminum foil. Transfer the meatloaf to a pan with high sides and filled 1/4 with water. Bake for 1 to 2 hours, checking for doneness after 1 hour. Let stand at room temperature before removing from the pan. Cool then cover.;
MUSHROOM-STUFFED MEAT LOAF
I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
MEATLOAF
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform - on a baking sheet instead of a loaf pan - provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
MEAT LOAF WITH MUSHROOM GRAVY
My mom's meat loaf is inarguably better than yours, but this is not my mom's meat loaf recipe. This one is an amalgam, intended to evoke all the important meat loaves in my life-and there have been many: The meat loaf I'd get at the family table as a child; the meat loaf I'd find (if I was lucky) in the steam table in the school cafeteria, usually festering in a pool of graying commercial gravy (God, I loved that stuff-especially when stoned); the meat loaf in the familiar foil tray of a Swanson TV dinner (which freed me from the oppression of a loving dinner table!); and the meat loaf my bosses insisted I keep on the menu at my first chef job-the restaurant failed, but the meat loaf was quite good. This, then is the sum of all those experiences.
Provided by Anthony Bourdain
Categories HarperCollins Anthony Bourdain Meatloaf Ground Beef Beef Veal Mushroom Dinner
Yield Serves 6-12
Number Of Ingredients 19
Steps:
- In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.
- Preheat the oven to 350˚F.
- Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.
- Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.
- While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.
- Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.
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VEAL-AND-MUSHROOM MEATLOAF WITH BACON RECIPE
From foodandwine.com
5/5 Total Time 2 hrs 15 minsAuthor Marcia Kiesel
- Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.
- Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meat-loaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meat-loaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.
- Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.
- Preheat the broiler. Broil the meat loaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.
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