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CookinKats 4 Meatloaf Recipes

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  • CookinKats 4 Meatloaf Recipes

    CookinKat Posted April 23, 2006 04:26 AM
    Found these while browsing thru the New Orleans newspaper "The Times Picayune" and thought several of them looked tasty:

    BLUE CHEESE MEATLOAF ROLL

    Makes 6 to 8 servings

    8 slices white bread, torn into small pieces

    cup milk

    4 ounces blue cheese, crumbled

    3 large eggs, lightly beaten

    1 pound lean ground beef

    pound lean ground pork

    2 cups soft bread crumbs (about 5 slices white bread broken into pieces and softened with a little water)

    cup chopped onions

    2 teaspoons salt

    Pinch or two cayenne

    3 tablespoons chopped fresh parsley leaves

    1 tablespoon Worcestershire sauce

    Combine the white bread pieces and milk. Stir in the blue cheese and 1 of the eggs. Set aside. Preheat the oven to 375 degrees.

    Combine the ground beef, pork, softened bread crumbs, chopped onions, salt, cayenne, parsley, Worcestershire sauce, and the remaining 2 eggs. Mix well. Shape into a 15- by 12-inch rectangle on heavy-duty plastic wrap. Spread the blue cheese mixture on top, leaving about a 1-inch margin around the edges. Starting at the short side and using the plastic wrap to lift, roll up in a jellyroll fashion. Press the edges to seal. Place, seam side down, on a lightly greased rack and place the rack in a broiler pan. Bake for 1 hour, or until the juices run clear. Cool slightly before slicing to serve.


    MUSHROOM MEATLOAF

    Makes about 8 servings

    3 tablespoons butter

    2 tablespoons olive oil

    pound white button mushrooms, wiped clean, trimmed and chopped

    pound shiitake mushrooms, wiped clean, trimmed and chopped

    1 cup chopped onions

    1 large garlic clove, minced

    cup cooked long-grain white rice

    cup heavy cream

    2 tablespoons finely chopped fresh parsley leaves

    1 pounds ground veal

    1 pound ground pork

    2 large eggs, beaten

    2 teaspoons salt

    teaspoon cayenne

    Heat the butter and oil in a large, heavy pot over medium heat. Add the mushrooms, onions and garlic. Cook, stirring often, until the onions are wilted, about 5 minutes. Add the rice and cream and mix well. Cook until the mixture thickens slightly, about 2 minutes. Stir in the parsley. Remove from the heat and cool to room temperature.

    Preheat the oven to 350 degrees.

    In a mixing bowl, combine the veal and pork. Add the eggs, salt and cayenne. Add the rice and vegetable mixture and mix well. Transfer to a baking pan and form into a flat loaf. Bake for about 1 hour, or until the juices run clear. Let the loaf cool a bit before slicing to serve.

    LAYERED MEATLOAF

    Makes 8 servings

    2 pounds ground chuck

    pound ground pork

    pound ground veal

    cup stale bread, soaked in water, squeezed and torn into bits

    3 tablespoons grated parmesan cheese

    2 eggs, lightly beaten

    Salt, freshly ground black pepper and cayenne to taste

    Olive oil

    pound fresh string beans, trimmed, blanched in hot water and drained

    1 medium-size carrot, blanched in hot water and cut into long strips

    6 large pitted green olives, halved

    1 pound fresh spinach, washed, blanched in hot water and drained

    1 tablespoon pignoli nuts

    2 tablespoons butter

    1 (8-ounce) can peeled plum tomatoes

    Preheat the oven to 350.

    Put the meats in a mixing bowl with the bread, cheese, eggs, salt, black pepper and cayenne. Mix well.

    Line the bottom of a 9-by-5-inch baking pan with waxed or parchment paper oiled on both sides. Place one-third of the meat mixture on the paper and flatten it out. Place the string beans over the meat and arrange the carrot strips and olives on the beans. Cover the vegetables with another third of the meat. Place the spinach in the center of the meat and sprinkle with the nuts.

    Cover the spinach with the rest of the meat and pinch the edges of meat together. Dot with the butter. Pour the tomatoes over the meatloaf. Bake until the juices run clear, 1 hour and 15 minutes. Serve hot.


    ITALIAN MEATLOAF

    Makes 8 to 10 servings

    1 pound ground chuck

    pound lean ground pork

    pound ground veal

    1 pound Italian sausage, removed from the casing and crumbled

    cup finely chopped onions

    1 tablespoon finely chopped garlic

    3 cups bread crumbs

    3 tablespoons chopped parsley

    2 teaspoons salt

    1 teaspoon cayenne

    teaspoon freshly ground black pepper

    1 teaspoon dried basil leaves

    1 teaspoon dried oregano leaves

    2 eggs, lightly beaten

    cup tomato sauce

    cup dry red wine

    cup chopped green olives

    1 cup grated mozzarella

    Preheat the oven to 375 degrees.

    Combine all of the ingredients except the mozzarella in a large mixing bowl. Mix well, but do not over-work. Form the mixture into a large loaf and place it in a large, lightly greased baking pan. Bake until the juices run clear, about an hour. Sprinkle the top with the cheese. Bake until the cheese melts, about 5 minutes.

    Remove it from the oven and let stand for about 10 minutes before slicing. It can also be served at room temperature or chilled. Serve with lots of crusty Italian bread.
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