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Started By
Message
Anyone have a good Meatloaf Recipe?
Posted on 12/13/11 at 1:25 pm
Posted on 12/13/11 at 1:25 pm
I checked the TD cookbook, didn't see one.
Please include prep and cooking instructions, I appreciate it.
Please include prep and cooking instructions, I appreciate it.
This post was edited on 12/13/11 at 1:26 pm
3
Posted on 12/13/11 at 1:40 pm to fouldeliverer
My wife makes the best meatloaf I've ever had. If I can remember, I'll post the recipe when I get home.
Posted on 12/13/11 at 1:56 pm to fouldeliverer
Posted on 12/13/11 at 1:58 pm to fouldeliverer
I have a friend who loves the Pioneer Woman's meatloaf.
Posted on 12/13/11 at 2:00 pm to BreadPudding
Oh, I like Paul Prudhomme's meatloaf recipe from his Louisiana Kitchen cookbook. You can find the recipe online, I'm sure. It's excellent without any changes.
Posted on 12/13/11 at 2:03 pm to BreadPudding
quote:
Paul Prudhomme's meatloaf recipe
this
Posted on 12/14/11 at 9:40 am to NickyT
Okay I'll try that thanks.
Posted on 12/14/11 at 9:43 am to fouldeliverer
The best I've had.. Quite a process but well worth it.
1770 House Meatloaf
1 pound ground veal (preferably naturally raised)
1 pound ground pork (preferably naturally raised Berkshire)
1 pound ground beef (preferably naturally raised)
1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
3 large eggs (preferably organic)
1 1/3 cups finely ground Panko
2/3 cup whole milk (preferably hormone and antibiotic free)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Olive oil
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
2 cups chicken or beef stock
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature
Directions
Preheat the oven to 350 degrees.
Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.
1770 House Meatloaf
1 pound ground veal (preferably naturally raised)
1 pound ground pork (preferably naturally raised Berkshire)
1 pound ground beef (preferably naturally raised)
1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
3 large eggs (preferably organic)
1 1/3 cups finely ground Panko
2/3 cup whole milk (preferably hormone and antibiotic free)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Olive oil
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
2 cups chicken or beef stock
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature
Directions
Preheat the oven to 350 degrees.
Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.
Posted on 12/18/11 at 7:51 am to bdevill
This is a recipe my wife uses. It’s easy and simple, but very delicious.
Meat Loaf
Mix well the following ingredients and shape into a loaf:
1½ lb. ground beef
1 cup dry bread crumbs
1 medium size onion, chopped
1 egg
1½ tsp. salt
4 tbsp. ketchup
½ cup milk
Meat Loaf Sauce:
4 tbsp. vinegar
4 tbsp. brown sugar
2 tbsp. Worcestershire sauce
½ c. ketchup or 1 can tomato sauce
Mix in sauce pan and bring to a boil.
Once sauce is boiling, pour over the loaf and bake at 350 degrees for 1 hour.
Meat Loaf
Mix well the following ingredients and shape into a loaf:
1½ lb. ground beef
1 cup dry bread crumbs
1 medium size onion, chopped
1 egg
1½ tsp. salt
4 tbsp. ketchup
½ cup milk
Meat Loaf Sauce:
4 tbsp. vinegar
4 tbsp. brown sugar
2 tbsp. Worcestershire sauce
½ c. ketchup or 1 can tomato sauce
Mix in sauce pan and bring to a boil.
Once sauce is boiling, pour over the loaf and bake at 350 degrees for 1 hour.
Posted on 12/18/11 at 8:16 am to oompaw
Something to try: Use oatmeal in place of the breadcrumbs. It really improves the texture.
Posted on 12/18/11 at 8:22 am to Stadium Rat
Paul Prudhommes Louisiana Kitchen Cajun Meat Loaf
2 Whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons Unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
1/4 cup finely chopped green onions
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1/2 cup evaporated milk
1/2 cup catsup
1-1/2 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs
Very Hot Cajun Sauce for Beef (see below)
Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350°F for 25 minutes, then raise heat to 400°F and continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.
Serves 6
Very Hot Cajun Sauce For Beef
This sauce is excellent with Cajun Meat Loaf (page 112), roast beef, sandwiches hamburgers, post roast and Cajun Shepard's Pie (page 119).
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 chop chopped celery
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves 1/4 cup minced jalepeno peppers (see NOTE)
1 teaspoon minced garlic 3 cups Basic Beef Stock
NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.
Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250°F; this prevents the roux from getting too brown.
In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250°F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers'; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leave, jalepeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty). Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately.
Source: Chef Paul Prudhomme's Louisiana Kitchen Cookbook
2 Whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons Unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
1/4 cup finely chopped green onions
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1/2 cup evaporated milk
1/2 cup catsup
1-1/2 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs
Very Hot Cajun Sauce for Beef (see below)
Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350°F for 25 minutes, then raise heat to 400°F and continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.
Serves 6
Very Hot Cajun Sauce For Beef
This sauce is excellent with Cajun Meat Loaf (page 112), roast beef, sandwiches hamburgers, post roast and Cajun Shepard's Pie (page 119).
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 chop chopped celery
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves 1/4 cup minced jalepeno peppers (see NOTE)
1 teaspoon minced garlic 3 cups Basic Beef Stock
NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.
Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250°F; this prevents the roux from getting too brown.
In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250°F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers'; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leave, jalepeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty). Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately.
Source: Chef Paul Prudhomme's Louisiana Kitchen Cookbook
This post was edited on 12/18/11 at 9:42 am
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