Need Meat loaf recipes
Last night the dinner request was healthy, low-fat comfort food so I did an epicurious.com search for Turkey Meatloaf. The recipe I picked was time consuming (as are most from Gourmet Magazine) but it was unbelievably delicious! My expectations were not high to say the least, as I grew up on what I thought was the best ever - and believe me it did not contain turkey. I love it when a dish is so good it surprises me. Very healthy, great texture, just like the "real" thing but good for you! The recipe is linked below. I made a couple of substitutions: Oatmeal instead of bread crumbs and 2 stalks of celery instead of carrot. I also left out the egg white.I made a couple of substitutions: Oatmeal instead of bread crumbs and 2 stalks of celery instead of carrot. I also left out the egg white.
I adore meatloaf. I mean after a year in France, when I could have had anything my heart desired for my first American meal, I ordered meatloaf.
I used my mom's basic all beef recipe for years and was perfectly contented. Then something (probably greater use of ground turkey in other applications) prompted me to start experimenting. I now have a whole new approach which my husband recently judged to be the best meat loaf he has ever had.
I use a couple of pounds of gound turkey. Small dice and saute an onion, two stalk of celery and a carrot. Mix with a cup and a half of FRESH white breadcrumbs, meat, two eggs, two tablespoons of worchestershire sauce, salt and pepper. Pat into a loaf and place on a rack in a larger pan. Press 4-5 strips of bacon the length of the loaf.
Start in a 425 degree preheated oven for 15 mintues, reduce to 350 and bake til done. Ten minutes before it is finished, I put a cup of home made chili sauce on top of the now browned bacon. Delish!
Fanny Farmer has a GREAT basic fool proof recipe for meat loaf. I use cereal or panko for the bread crumbs and cut the recipe in half for 2 of us. Still plenty of leftovers for sandwiches. I add a can of cruched tomatoes on top too before popping in the oven. W mashed potatoes and peas its STILL my husdbands favorite meal despite my many attempts to top it.
Many of the recipies below look promising, but all of them call for cooking the meat in a loaf pan. Chopped meat produces a lot of grease when baked and I find this method of cooking to be way too oily since the meat sits in the grease while cooking.
Instead I shape the meat into a loaf by hand and bake it on a slotted toaster oven pan. The grease drains away into the pan below but the loaf still stays moist. Since this method exposes more of the meat surface to the direct oven heat you should check the cooking progress about 15 minutes before the loaf is scheduled to be done.
re: Bob Martinez
re: Tracy L.
I saved a couple of slotted toaster oven pans from machines that have broken down over the years. I know it's possible to buy replacement slotted pans even if you don't own a toaster oven - I've seen them on sale in Bed, Bath, and Beyond.
Most of the time I'm not a particularly "healthy" eater but whenever I make a meatloaf I feel particularly virtuous when I examine the contents of the catchpan and delight in the idea that I'm not going to eat *that* stuff.
I use ground chuck for my meatloaf as opposed to some of the leaner cuts. While the higher fat content adds flavor and moisture, draining the excess grease into the catchpan reduces the overall negative impact.
re: Tracy L.
If you're looking for something a bit different, I recently converted a July, 1996 Bon Appetit recipe from a goat cheese-stuffed turkey burger to a meatloaf recipe, using half ground beef, half ground turkey.
Here's the link to the original recipe. (I cut back on the amount of panko, lemon juice, and goat cheese overall).
Thanks to the NY Times search engine, where SOME old articles cost money and some don't, I was able to find the meatloaf recipe in question, and here it is:
BOB JAMIESON'S BEST MEATLOAF
Time: 1 hour 15 minutes
1 1/2 cups finely chopped onion
1 tablespoon olive oil
1 cup finely minced zucchini
1 1/2 pounds extra-lean ground beef
1/3 pound ground turkey breast
1/3 pound ground pork tenderloin
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 tablespoons ketchup plus 5 tablespoons for glazing
1/4 cup fine bread crumbs
1 egg and 2 egg whites lightly beaten
Salt and freshly ground black pepper to taste.
1. Sauté the onion in the oil in a nonstick pan until it is quite soft and golden. Stir in the zucchini and cook a couple of minutes longer, until zucchini is soft. With your hands, gently mix onion and zucchini with all the remaining ingredients (except ketchup for glazing), and spoon into 9-by-5-inch loaf pan. Pat gently and spread the 5 tablespoons of ketchup over the top. Bake right away or refrigerate or freeze.
2. To serve, defrost if frozen. Return to room temperature and preheat oven to 350 degrees. Bake meatloaf for 45 to 60 minutes. Slice and serve warm.
Yield: 6 servings.
Att ached below is a justly famous Meatloaf from 72 Market Street restuarant in Venice.
I have made this many times. It is good enough to be company meatloaf and get raves. This makes a huge amount. Leftovers are good as meatloaf sandwiches and it freezes fine. Serve with Garlic Mashed Potatoes.
I like to serve it with a bit of sauce or condiment, like a bottled french style tomato, green olive caper sauce. Or you can make a simple chicken stock and white wine gravy. Sometimes I paint the loaf before baking with spicy tomato ketchup or mustard-brown sugar glaze.
Not sure if you're looking for something "creative" and different, or just a good workhorse meatloaf recipe. This is the latter. And it makes a big meatloaf, since part of the work it needs to do is provide leftovers for sandwiches.
2 lbs. ground chuck
1 lb. ground pork
1 1/2 c. uncooked quick oats
2 - 3 tbsp. Worcestershire sauce
2 - 3 tbsp. your favorite steak sauce
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Mix everything together in a bowl. If you use your hands, work fast and use a light touch so as not to warm up the mixture. Better to use a large wooden spoon.
Form into a loaf (again, use a light touch) and place in a shallow baking pan just slightly bigger than the loaf.
Bake at 350°F for about 45 minutes, or until the internal temp. is @140°. Remove from the oven and heat the broiler to high. Put the loaf under the broiler and broil for 6 - 7 minutes until a crisp brown crust has formed.
NOTES: The added pork makes a more flavorful loaf. Using oatmeal instead of breadcumbs, using 2 eggs instead of 3, and mixing without compacting and warming the mixture will result in a loaf that isn't overly firm and dense and has a nice texture. Undercooking and then broiling means you can have a nicely browned loaf that's still juicy inside.