MEATLOAF WITH TOMATO GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
- Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CLASSIC MEATLOAF WITH TOMATO SAUCE
Make an easy meatloaf when you need to feed the family midweek. Serve slices with homemade tomato sauce and use any leftovers as sandwich filling
Provided by Lulu Grimes
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
- To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
- Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.
Nutrition Facts : Calories 463 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
MEATLOAF RECIPE
Recipe video above. Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!
Provided by Nagi
Categories Main
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
- Glaze: Mix together in a small bowl. Set aside.
- Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
- Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
- Transfer into loaf tin. Brush generously with glaze, using about 1/2.
- Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
- Bake for a further 30 minutes. Remove from oven.
- Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
- Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.
Nutrition Facts : ServingSize 179 g, Calories 404 kcal, Carbohydrate 15 g, Protein 24 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 129 mg, Sodium 607 mg, Sugar 7 g
THE EASIEST MEATLOAF
My mother never used a recipe when making meatloaf so I never had one to go by when I grew up. I found this recipe in a magazine at least 35 yrs ago and have used it ever since. In fact, I don't actually use the recipe any more... since it's memorized. Recently, my son asked for the recipe so I suppose I need to enter this in the db for future reference. This is comfort food around here... served with either mashed potatoes or rice, gravy, and peas & carrots. Also makes the best meatloaf sandwiches!
Provided by Impera_Magna
Categories Meat
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 o.
- In lg bowl, combine all ingredients, mixing lightly but thoroughly.
- Turn into a 9x13" pan and form gently into loaf shape.
- Bake 50-60 minutes til done.
Nutrition Facts : Calories 134.6, Fat 6, SaturatedFat 1.3, Cholesterol 64.8, Sodium 1929.7, Carbohydrate 14.5, Fiber 3.3, Sugar 4.2, Protein 7.5
SUN-DRIED TOMATO MEATLOAF
A variation of an old favorite. I found this in a crockpot recipe book but found that I could do it just as easily in the oven.
Provided by TishT
Categories Grains
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over sun-dried tomatoes.
- Cover and let stand 2-3 minutes or until softened.
- Drain and finely chop In a medium bowl, combine tomatoes with ground beef, couscous, egg, milk, bell pepper, green onions, salt, black pepper, and chili powder Form into a 7 X 6" oval.
- Place on a trivet in a small cooker.
- Cook on low 5-6 hours or until done.
- *Note:This same recipe for the meat loaf may be baked in an oven at 350F for about 1 1/2 hours.
Nutrition Facts : Calories 230.6, Fat 10.8, SaturatedFat 4.4, Cholesterol 98.1, Sodium 228, Carbohydrate 10, Fiber 1.1, Sugar 1.2, Protein 22
THE MOST TENDER MEATLOAF
A variation on Samantha19f2001's "I hate meatloaf, but...", recipe. I loved hers, but didn't have a use for the extra soup and my husband loves the topping I made. So this recipe combines the best of both for my household.
Provided by Snowpeas
Categories Meat
Time 1h30m
Yield 1 meatloaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Turn oven on and set at 350 degrees.
- Mix the first 7 ingredients together thoroughly. Using your hands is the best way to get it done. Form meat into a loaf shape and place in a baking dish.
- Place the meatloaf in the oven bake for 60 minutes.
- While meatloaf is in the oven, mix the final 3 ingredients together.
- After the 60 minutes, remove the meatloaf from the oven and spread the ketchup topping over the loaf.
- Place back in the oven for 15 minutes.
- Note: Make sure meat is cooked. You don't want to eat rare pork. Also, the meatloaf serves up easiest if you let it rest a few minutes before slicing.
Nutrition Facts : Calories 356, Fat 24, SaturatedFat 8.4, Cholesterol 109.7, Sodium 671.3, Carbohydrate 12.1, Fiber 0.2, Sugar 8.6, Protein 22
CLASSIC TOMATO MEATLOAF
Make and share this Classic Tomato Meatloaf recipe from Food.com.
Provided by dianeporto
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix thoughtly 1/2 cup soup and remaining ingredients. Shape firmly into loaf; place in shallow baking pan.
- Bake at 350 degrees F. for 1 hour and 15 minutes.
- Blend remaining soup, 1/4 cup of water, 2 tablespoons drippings. Heat, stir often.
- Serve.
Nutrition Facts : Calories 540.8, Fat 28.6, SaturatedFat 10.9, Cholesterol 168.5, Sodium 747.9, Carbohydrate 30.8, Fiber 2.3, Sugar 8.4, Protein 38.1
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