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Tonight my wife and I had takeout from Cracker Barrel. I had meatloaf, with hash brown casserole, carrots and macaroni and cheese.
Use a hand mixer to combine the remaining ingredients. It aerates the meat so it doesn't pack too tight and it's much faster than by hand. Plus your hands don't get so darn cold.
Meatloaf, BBQ sauce, caramelized onions, tomato, and cheddar cheese on focaccia bread. From Tunxis Community College's Corner Cafe in Farmington, CT.
www.curtinrestaurants.com/lake-effect.html
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Lake Effect Diner; Buffalo, New York.
No, this is not a regular menu item here. I happened to get bored one week, so I thought I'd make every daily hot lunch item into a sandwich. I lasted two days before my stomach couldn't handle it anymore.
This was an improvised meatloaf using some leftovers. In keeping with the frugal theme, I used some bread I've been keeping in the freezer, sauteed kale and Swiss chard I've been avoiding, and scallions that were wilting. The basic recipe follows:
Lean ground beef
Sauteed mushrooms
Sauteed onions
Chopped scallions
Sauteed kale and Swiss chard
White bread soaked and mashed with a little whole milk
An egg or two
Worcestershire sauce
Ketchup
Coleman's dry mustard
Garlic
Thyme
Cayenne
Nutmeg
Some people like to use more than one kind of meat for their meatloaves but I prefer keeping it all beef. Other options are omitting the ketchup glaze and layering bacon over the top. This is the first meatloaf I've made since the last one I posted here, which was over a year ago. Some people seem to think that adding liquid to the mixture is what makes a moist loaf but I find that all the juices just leak out and bubble around. Instead, soaking bread in milk and mashing it up with the meat does the trick. Of course, adding fat also adds moisture but personally, I don't like an overly fatty meatloaf.
Make a delicious, tender meatloaf for St. Patrick's day using extra stout Guinness, aged white cheddar, lean ground beef, ground chicken and - bacon!
Meatloaf Sandwich w/ Pepper Jack Cheese, Carmelized Onions & Pepperoncini , Chocolate Spoon Cookie, Celery, Cornichon, Black Olives, Pasta Salad.
Tender, juicy meatloaf topped with crispy bacon and a sweet tomato glaze. norecipes.com/blog/best-meatloaf-recipe/
Have kids who won't eat their veggies? Hide them in this meatloaf! Carrots, onions, mushrooms and spinach along with some Gouda cheese will make this a family favorite in no time. OVEN - 55 minutes
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked. The shape is created by either cooking it in a loaf pan, or forming it by hand on a flat pan. Meatloaf is usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used. Meatloaf of minced meat was mentioned in the Roman cookery collection Apicius as early as the 5th century. Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the Dutch meatball.
American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times. Meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.
During the Great Depression, cooking meatloaf was a way to stretch the food budget for families by using an inexpensive type of meat and other ingredients as leftovers. Along with spices, it was popular to add cereal grains, bread or saltines to the meatloaf to stretch the meat. This tradition of additions lives on with the goal of producing a lower-fat dish with superior binding and consistency.
American meatloaf is typically eaten with some kind of sauce or relish. Many recipes call for a pasta sauce or tomato sauce to be poured over the loaf to form a crust during baking. The tomato-based sauce may be replaced with simple brown gravy or onion gravy, or a can of cream of mushroom soup may be substituted, but the meatloaf is prepared in a similar manner. Barbecue sauce, tomato ketchup, or a mixture of tomato ketchup and mustard may also be used. American meatloaf may be garnished with plain ketchup or a "meatloaf sauce" consisting of ketchup and brown sugar mixed. Another variety of meatloaf is prepared by "frosting" it with mashed potatoes, drizzling it with a small amount of butter, and browning in the oven.
Meatloaf is normally served warm as part of the main course, but can also be found sliced as a cold cut. Meatloaf can be considered a typical comfort food and is served in many diners and restaurants
Louisiana supper: Loaded mashed taters and grilled meatloaf. Photo by Eric.
Here's a pic of my last meatloaf:
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I got this idea from the
I made the meatloaf like usual, only rolled it into a ball instead of a loaf pan
and once baked..i let rest, then placed strips of noodles like mummy wrappings!
fresh mozzarella for eyeballs and blackeyed peas for pupils (his book called for olives..but i didn't have any)
i served the top sauce (my kids like:brown sugar, ketchup, vinegar..cooked on low till bubbly) on the side for them to pour over their portion
Meatloaf mixture: ground chuck, beaten eggs, diced onion, minced garlic, diced white bread, ketchup, paprika, red wine vinegar, Worcestershire sauce, kosher salt, fresh-ground pepper, parsley
Meatloaf cupcakes with mashed poatatos and chopped carrots. I thought I had red and green peppers in the fridge but I didn't. They would have been cute chopped up too.
For Sunday dinner, my wife prepared a meatloaf dinner. The sides included deviled eggs, mashed potatoes and butternut squash.
this recipe and more available on my blog at Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/06/12/meatloaf/
Meatloaf isn't something that has featured heavily on our menu over the years, and I don't think I have ever made it for my dad, so that's what I decided to do tonight. Had it been just for the two of us, the spice level would have increased tenfold for the recipe, but as it was I had to tone it down a little (lot) for my dad.
Meatloaf with barbecue sauce
Serves 4-6 (I cut it in to 10 slices)
Syn Free on Extra easy providing you use the bread as your Healthy Extra B.
500g extra lean beef mince
500g extra lean pork mince
2 small onions
3 garlic cloves
2 slices wholemeal bread
2 tsp thyme
2 tsp oregano
2 tsp sweetener
salt and pepper top taste
8 slices of bacon
500 ml passata
1 tsp mustard powder
2 tsp bouillon powder
1 tsp sweetener
a few drops Worcestershire sauce
The easiest way to make the meat loaf is in a food processor – start with the onions and garlic and whizz until finely chopped. Add the bread and ensure it is just fine breadcrumbs before adding the meats, egg, thyme, oregano, salt, pepper and sweetener. Pulse until mixed. Mix together the passata, mustard powder, bouillon powder, sweetener and Worcestershire sauce until smooth and mix 100 ml of it in with the meat.
Stretch the bacon slices with the back of knife and line a loaf tin making sure all sides and the bottom are covered, reserving two for placing over the top. Press the meat into the tin and cover with the bacon pieces, wrapping any overlapping pieces over the top. Cover with tin foil and place in a large roasting tin. Fill boiling water to half way up the tin – I find the easiest and safest way of doing this is to put the roasting tin in the oven fist and then adding water from the kettle. That way I am less at risk of spilling boiling water over myself when I move it.
Bake at 150°C for 2 hours. Check that the meat is done by inserting a skewer into the meat and pressing down slightly to ensure that the juices are running clear. If so, remove from the oven and let it rest for 20-30 minutes, still covered with foil before turning it on to a board and cutting into slices and serving it with the rest of the BBQ sauce.