MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h5m
Yield Serves 6 to 8
Number Of Ingredients 29
Steps:
- For the meatballs: Preheat the oven to 400 degrees F.
- Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
- Soak the bread in milk while the veggies cool.
- Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
- Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
- For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
- For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
- Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.
HORSERADISH MEATLOAF
This is not your ordinary meatloaf. Horseradish in both the meat mixture and the saucy topping creates a really nice flavor throught this meatloaf. From America's Best Recipes, submitted by Maxine Johnston Scholtz.
Provided by breezermom
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the meatloaf ingredients in a large bowl, mixing well. Form mixture into a loaf, and place in a 9x5x3 inch loafpan.
- Combine sauce ingredients in a small bowl, stirring well. Spoon half the sauce mixture over the top of the meatloaf. Bake uncovered, at 375 degrees for 45 minutes.
- Spoon the remaining sauce mix over the meatloaf, and bake for an additional 10 minutes. Remove to a serving platter.
Nutrition Facts : Calories 382.7, Fat 19.7, SaturatedFat 7.4, Cholesterol 124.7, Sodium 895, Carbohydrate 25.1, Fiber 2.2, Sugar 13, Protein 26.2
HORSERADISH MEATLOAF WITH CARAMELIZED ONIONS
The Carmelized Onions and Sour Cream Horseradish Sauce makes this meatloaf delightful. I found this at KalynKitchen.com
Provided by BakinBaby
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy pan, add onions, turn heat to low and let onions cook and caramelize, stirring every few minute until onions are nicely brown (about 30-40 min., don't rush this step, be careful not to burn onions), add garlic & thyme; cook about 2 minute more. When onions have cooked 15 min., preheat oven to 375.
- While onions are cooking put ground beef in a medium bowl, let come to room temp, mix together eggs, sour cream horseradish and worcestershire sauce.
- When onions are done, add bread crumbs and onion mixture to meat, season with salt and pepper, then add egg/sour cream mixture. Use your hands to GENTLY combine until all ingredients are mixed. Handle meat as litttle as possible.
- Spray broiler or roasting pan with non-stick spray, form meat into a loaf shape and place on pan.
- Bake about 1 1/2 hours or until meatloaf is nicely browned on the outside and internal temperature is 155-160 degrees.
- Let meatloaf rest 10-15 minutes before cutting; while it rests, stir together sour cream, may and horseradish to make a sauce.
- Freezes well.
TURKEY MEATLOAF WITH CREAMY HORSERADISH SAUCE
This recipe is from the Flying Biscuit Cafe in Atlanta and it is the most ordered item on their menu. Don't be intimidated by the number of ingredients, it is real easy to make and I promise you that the aroma while this is cooking is unbelievable. It makes 2 meatloaves so you can eat one now and freeze the other one for later and also you can freeze any leftover horseradish sauce. I must warn you - people will eat more than one helping and they will fight over the leftovers! I alway serve this with mashed potatoes and a nice green vegetable and a salad. Rolls are nice to have with it also to sop up the sauce.
Provided by Babs in Toyland
Categories Poultry
Time 1h50m
Yield 2 meatloaves
Number Of Ingredients 26
Steps:
- To make meatloaf:Preheat oven to 350 degrees.
- Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
- In a large skillet, heat the canola oil over medium high heat.
- Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
- Add the basil, oregano, rosemary, pepper and salt to the vegetables.
- Saute briefly to bring out the flavor of the herbs.
- Remove from heat and let cool.
- In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
- Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
- Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
- Cool slightly, then cut and serve topped with the horseradish sauce.
- To make the sauce: Place a medium saucepan over medium-high heat and add butter.
- Once the butter has melted, whisk in the flour.
- Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
- Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
- Turn off the heat and stir in salt and white pepper and horseradish.
- Serve warm.
MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY
How to make Meatloaf Meatballs with Horseradish Mash and Gravy
Provided by @MakeItYours
Number Of Ingredients 29
Steps:
- For the meatballs, preheat oven to 400ºF.
- Heat a sauté pan over medium to medium-high heat; melt butter. Add onions, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7-8 minutes. Deglaze with sherry or wine, let cool
- Soak bread in milk while veggies cool
- Place meat in a mixing bowl, season with salt and pepper. Squeeze liquid out of bread and crumble the bread into the bowl. Add cooked vegetables, parsley, Worcestershire, mustard and eggs, combine to mix but do not overwork
- Place a piece of parchment on a baking sheet and roll meat into 18 balls. Spray them with cooking spray and roast about 15-18 minutes until lightly crispy and golden, and cooked through
- Cool and store for a make-ahead meal. Reheat covered, in a preheated 375ºF oven with a splash of water in the bottom of the dish. Once meatballs are hot, uncover and let them crisp up for 5 minutes.
- For the Mash, fill a pot half way with cold water, peel and add potatoes as they are chopped or, if you peeled up the potatoes ahead place in a pot and fill with fresh water. (You can make the potatoes the night you serve or peel up the potatoes ahead of time and store them in fridge covered in water.) Add enough water to cover the potatoes then cover the pot and place over high heat to bring to a boil. Once water boils, remove the lid and salt the water and cook uncovered at low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with sour cream and cream, a liberal dose of pepper, horseradish and chives, and salt to your taste. If you wish to make the potatoes ahead of service time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil. Reduce heat to low and place a smaller pot filled with the potatoes into simmering water and cover that pot.
- For the gravy, melt butter in saucepan over medium-high heat. Whisk in flour, bring to a bubble, whisk in stock and Worcestershire, season with black pepper and thicken. Temper egg yolk by lightly beating a ladle of gravy into it then whisk into sauce. Cool and store, and reheat over medium heat, adding a little more stock if necessary to loosen
- In shallow bowls, spoon in enough potatoes to gently mound up then arrange a few meatballs in the center of the mound, ladle gravy down over top and garnish with parsley.
HORSERADISH MEATLOAF
Steps:
- Preheat oven to 375 degrees. Combine beef, oats, and remaining 7 meatloaf ingredients in a large bowl. Mix well with a wooden spoon or hands. Place into a well-greased 9x5 loaf pan. Mix topping ingredients together in a small bowl. Pour half of the mixture over the top of the meatloaf. Bake, uncovered, for 1 hour and 15 minutes. Spoon remaining topping mixture over meatloaf and bake for another 10 minutes. Allow to rest 5-10 minutes before serving.
HORSERADISH MEATLOAF
Some people may not like the taste of horseradish but I love it. As long as its not too much of course lol. I experimented for awhile trying to find a great meatloaf and this is one I came up with a few years back and it is my favortie meatloaf ever, not dry at all and lots of sauce on top. Very yummy I promise.
Provided by Victorya Richard
Categories Meatloafs
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Combine first 9 ingredients in a large mixing bowl; stir well. Form beef mixture into a loaf and place in a 9x5-inch loaf pan.
- 2. Combine 1/2 cup chili sauce, brown sugar, 1 tbsp horseradish and mustard in a small bowl, stirring well.
- 3. Spoon half of sauce mixture over top of meatloaf. Bake, uncovered, at 375 degrees for 1 hour and 15 minutes.
- 4. Remove from oven and and spoon remaining sauce mixture over meatloaf and bake 10 more minutes. Remove to a serving platter.
HORSERADISH MEATLOAF
My husband and I are great fans of horseradish. Since discovering this recipe, I have made no other kind of meatloaf. I have often used this as a company dish. It gets rave reviews every time I serve it. Serve with horseradish mashed potatoes and a green salad. Comfort food at its best!
Provided by Joni Lehman
Categories Meatloafs
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 375 degrees.
- 2. Combine meatloaf ingredients in a large bowl; mix well. (Just use your hands to mix things together.)
- 3. Form beef mixture into a loaf, and place in a rectangular casserole dish.
- 4. Combine topping ingredients in a small bowl, stirring well.
- 5. Spoon half of topping over meatloaf, coating all sides. Reserve remaining half for later use.
- 6. Bake, uncovered, at 375 degrees for 45 minutes.
- 7. Spoon reserved topping over meatloaf, and bake an additional 10 minutes.
- 8. Let the loaf sit for 15 minutes before serving.
MEATLOAF AND HORSERADISH
This meatloaf is not your standard everyday meatloaf. The difference is in the addition of horseradish and peppers which gives it a completely different taste which we think is very yummy!
Provided by Sherry Harvey @sherrymodine
Categories Beef
Number Of Ingredients 11
Steps:
- Mix all in a small bowl until well blended.
- Scrape out of bowl and into a loaf pan. Pour catsup across top of mixture in pan. Top with extra slices of green, red or yellow (or all three) peppers.
- Bake at 425F for 1 hour to 1 hour 15 minutes.
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