6 posts tagged “meatloaf”

Meatloaf
Recipe courtesy of Martha Stewart
Serves 2 to 3

1 medium onion, grated
3 cloves garlic, minced
1/2 cup ketchup
1 large egg, beaten
1/2 pound ground pork
1/2 pound ground beef
3/4 cup Italian-seasoned dry breadcrumbs
3/4 cup freshly grated Parmesan cheese
3 slices bacon, (optional)

Preheat oven to 350 degrees. Place the onion, garlic, ketchup, and egg in a large bowl; stir to combine. Add meat and mix until well combined. Add breadcrumbs and cheese and continue mixing until thoroughly incorporated.

Transfer meat mixture to an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Top with bacon strips, if desired, and cover with parchment-paper-lined aluminum foil. Transfer to oven and bake until meat is no longer pink, about 55 minutes. Uncover, and continue baking an additional 30 minutes. Let meatloaf stand, loosely covered, about 10 minutes before slicing and serving.

Meatloaf

1 lb lean ground beef
1 cup seasoned bread crumbs
2 cups shredded Monterey Jack cheese
5 tablespoons ketchup
1 egg
1/2 teaspoon celery salt
1/4 teaspoon pepper

Mix all together and then bake 1 hour at 375 degrees.

Meat Loaf and Baked Mashed Potatoes
Serves 4; Prep time: 15 minutes; Total time: 1 hour 30 minutes

1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed 
3 slices (1 ounce each) white sandwich bread, torn into very small pieces 
1 1/4 cups milk 
1 1/2 pounds ground beef chuck 
1 small onion, grated 
2 garlic cloves, minced 
1/2 cup flat-leaf parsley, finely chopped 
1 large egg, lightly beaten 
1 teaspoon dried thyme 
1 teaspoon dried oregano 
2 cups store-bought marinara sauce 
Coarse salt and ground pepper 
4 tablespoons (1/2 stick) butter 

1. Place racks in upper and lower thirds of oven; preheat oven to 375°. With a fork, pierce potatoes in several places. Place on a rimmed baking sheet; bake on lower rack until tender, 45 to 55 minutes. 

2. Meanwhile, in a small bowl, combine bread and 1/4 cup milk. In a large bowl, combine beef, onion, garlic, parsley, egg, thyme, oregano, 3/4 cup marinara sauce, 2 teaspoons coarse salt, 1/4 teaspoon pepper, and bread mixture. With a fork or your hands, mix very gently until just combined. 

3. Transfer mixture to a rimmed baking sheet, and gently shape into a 9-by-5-inch loaf, about 2 1/2 inches thick. Bake on upper rack 30 minutes; then spread 1/4 cup marinara sauce over meat loaf, and continue to bake until an instant-read thermometer inserted in center registers 160°, 25 to 30 minutes more. Let meat loaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes. 

4. While meat loaf rests, in a medium saucepan, bring butter and remaining 1 cup milk just to a boil. Add cooked potatoes and mash with a potato masher. Season with salt and pepper. 

5. Remove meat loaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired). 

Meatloaf Patties with Bacon Gravy and Peas

Yields 4 servings

4 tablespoons extra-virgin olive oil, divided
2 slices marble rye or regular bread for 1/2 cups of breadcrumbs (or regular breadcrumbs)
Splash of milk
1 1/2 pounds ground sirloin
1 large onion, 1/2 grated and 1/2 sliced
2 tablespoons Worcestershire sauce
2 teaspoons grill seasoning
1 teaspoon Dijon mustard
1 egg, beaten
1/4 cup parsley, chopped
Salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano cheese
6 slices bacon, chopped
2 tablespoons flour
1 rounded tablespoon tomato paste
1/2 bottle beer, any kind you like
1 cup beef stock
2 tablespoons butter
1 10-ounce box frozen peas
1/2 cup chicken stock, divided

Preheat a large non-stick skillet with 2 tablespoons olive oil over medium-high heat.

Tear the bread into chunks and toss into a food processor. Grind until you get breadcrumbs. You need about a 1/2 cup. Transfer to a bowl and add a splash of milk to moisten the breadcrumbs. While the bread is soaking up the milk, combine the rest of the ingredients for the patties.

In a mixing bowl, combine ground sirloin, grated onion, Worcestershire sauce, grill seasoning, mustard, egg, parsley, salt and freshly ground black pepper.

Wring the breadcrumbs out and add it to the meat mixture. Mix with your hands to combine. Score meat into four equal portions then form into four large, oval patties that are 3/4-inch thick. Cook the patties for about 7 minutes on each side, or until cooked through. Remove to a plate and cover with foil to keep warm until serving time.

In a saucepan over medium-high heat, add the remaining 2 tablespoons of olive oil. Add bacon and cook until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and reserve. Drain all but 2 tablespoons of the bacon fat from the pan, add sliced onion and cook for about 2 minutes. Sprinkle the onions with the flour and cook for about 1 minute. Stir in the tomato paste and cook for an additional minute. Whisk in the beer and the beef stock and bring to a bubble. Cook until thickened, about 3-4 minutes.

To make the peas, melt the butter in a medium skillet over medium heat. Add the peas and chicken stock. Let the chicken stock reduce slightly and place in a serving bowl. Garnish with the reserved bacon.

Meatloaf Baked Ziti
Yields 4-6 servings

1 pound ziti
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, chopped
1 teaspoon red pepper flakes
1 cup beef stock
1 14-ounce can chunky-style crushed tomatoes
1 28-ounce can crushed tomatoes
4 1-inch thick slices of leftover meatloaf
1 cup ricotta cheese
1 cup grated Parmigiano Reggiano, divided
1 ball fresh mozzarella cheese, cut into small cubes, divided

Preheat the oven to 375°F. Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta just short of al dente. Drain and return to the pot. Preheat a medium skillet over medium heat. Add olive oil, onions, garlic and red pepper flakes. Cook, stirring frequently, for about 5 minutes. Add the beef stock and both cans of crushed tomatoes, and bring to a bubble. Chop or crumble up leftover meatloaf and add to the sauce. Simmer for 3-4 minutes. Season with salt and pepper to taste.

Add half of the tomato meatloaf sauce to the cooked pasta. Add the ricotta and half of the Parmigiano, and toss to coat. Add half of the cubed mozzarella cheese, give everything a stir and then transfer it to an oven-safe baking dish. Top with the remaining tomato meatloaf sauce, cubed mozzarella and the Parmigiano. Transfer to the oven and bake until the top is nice and brown, about 10-15 minutes.

Mozzarella Meatloaf

2 lb. lean ground beef
1 Cup cracker crumbs
1/2 Cup chopped onion
2 eggs slightly beaten
1/2 Cup parmesan cheese
1 tsp. oregano
1/2 tsp garlic salt
1 tsp salt
1/4 tsp pepper
1 cup milk
*************
1 can pizza sauce
1 cup shredded mozzarella cheese
fresh sliced mushrooms
slivered green pepper
sliced olives
any other veggies you might like on a pizza

Combine first ingredients (to *********). Grease a 2 quart baking dish and fill with mixture. Flatten out a little instead of a 'loaf' shape. Bake at 350 for 45 - 60 minures. Drain off fat and top with pizza sauce and mozzarella cheese. Add vegetables as desired. Return to oven 8-10 minutes or until cheese is melted.