Best Meatloaf With Collard Greens And Mac And Cheese Recipes

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MEMPHIS-STYLE MEATLOAF



Memphis-Style Meatloaf image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups fresh bread crumbs
1/3 cup grated Parmesan
1/4 fresh chopped parsley leaves (about 1-ounce)
1 large white onion, minced
2 eggs beaten
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup ketchup plus 1 tablespoon to brush on top
3/4 pound ground beef
3/4 pound ground veal
3/4 pound ground pork
1/2 cup (1 stick) butter (cut 1/2 of this amount into cubes), divided
1 medium onion, thinly sliced
1 cup button mushrooms (about 3 ounces), cleaned, trimmed and sliced
1/2 cup demi-glace
4 tablespoons tomato paste
1 cup red wine
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • For the meatloaf:
  • In a large bowl, mix bread crumbs, Parmesan, parsley, and onion. Add eggs, salt, pepper, 3/4 cup ketchup, beef, veal and pork, and combine thoroughly until evenly mixed, using your hands if necessary. Form into a loaf in a baking pan and brush top with 1 tablespoon ketchup. Bake in the oven for 50 minutes to 1 hour and let rest 10 minutes before slicing.
  • About 10 to 20 minutes before the meatloaf is done, begin the sauce. Melt half of the butter in a saute pan (reserving the other 1/4 cup) over medium-high heat, and saute onion until it caramelizes. Add the mushrooms and cook until they become tender and give up their juices. Strain and set aside. In another saucepan, whisk together demi-glace, tomato paste, and red wine and simmer over low heat, allowing to reduce and thicken. Just before serving sauce, whisk in the remaining 1/4 cup of cubed butter, and add mushrooms. Taste and add salt and pepper, as needed.
  • Slice meatloaf and transfer to a serving dish. Spoon sauce over and serve additional sauce on the side.

COLLARD GREENS MAC & CHEESE



Collard Greens Mac & Cheese image

Make and share this Collard Greens Mac & Cheese recipe from Food.com.

Provided by Food.com

Categories     High In...

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 1/2 cups whole milk
4 ounces cream cheese, softened
2 1/4 cups grated parmesan cheese, divided use
1 1/2 teaspoons Tabasco sauce
1 1/4 teaspoons salt
3/4 teaspoon white pepper
3/4 teaspoon smoked paprika
1 lb elbow macaroni
6 ounces country ham, diced
2 bunches collard greens, stemmed and chopped
1 garlic clove, minced
4 ounces white cheddar cheese, grated
4 ounces monterey jack cheese, grated
4 ounces smoked gouda cheese, grated
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons unsalted butter, melted

Steps:

  • In a large sauce pan, melt 4 tablespoons butter over low heat. Add flour and whisk until well combined. Cook for 3 minutes, stirring constantly. Increase heat to medium and gradually whisk in milk. Continue stirring over medium heat until sauce begins to thicken. Remove from heat and add softened cream cheese, 1 cup of Parmesan, Tabasco, salt, white pepper, and smoked paprika; stir until combined.
  • Preheat oven to 375°F and spray a 9"x 13" casserole with cooking spray.
  • Cook pasta until al dente, drain and return to pot. In a large skillet, sauté diced ham to render fat; about 4 to 5 minutes. Add ham to pot with the pasta reserving the fat. Return skillet to heat and add collards and garlic; cook until wilted. Transfer greens to pot with pasta. Pour in the sauce and stir to combine.
  • In a medium bowl, toss together the grated cheddar, jack, and Gouda cheese along with 1 cup grated Parmesan.
  • Spoon one-third of the pasta mixture into the bottom of baking dish top with one-third of the cheese. Repeat layering two more times.
  • Combine panko, remaining 1/4 cup of Parmesan, and 2 tablespoons melted butter. Sprinkle over the macaroni. Bake in preheated oven for 35 to 45 minutes or until bubbling. Serve hot.

Nutrition Facts : Calories 837, Fat 44.9, SaturatedFat 25.7, Cholesterol 133.4, Sodium 1539.3, Carbohydrate 66.6, Fiber 6.4, Sugar 10.7, Protein 42.6

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