Buttery Carrots Recipe Recipe For Meatloaf

CARROT MEAT LOAF

Steps:

• Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain. , Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°. , MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes. , Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf.

BARLEY-CARROT MEAT LOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, carrots, barley, parsley, scallions, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-inches by 5-inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. Serve with a green salad if desired.

MEATLOAF ROULADE

Steps:

• In 1 inch boiling water in large saucepan, cook carrots, covered, 25 minutes, or until tender.
• Drain; MASH; measure 3 cups.
• In hot butter in skillet, sauté chopped onion, stirring, until golden.
• Combine HALF of onion with carrot, 1 teaspoon salt, dash pepper.
• Preheat oven to 350°F In large bowl, combine eggs, bread crumbs, milk, thyme, 1 Tablespoon salt, 1/4 teaspoon pepper; mix well.
• Add ground beef, pork, parsley and rest of onion; mix well.
• Roll out between two sheets of waxed paper placed on damp surface.
• Roll to form a rectangle 14 by 10 inches, 1/4 inch thick.
• Remove top sheet of waxed paper.
• Spread meat evenly with carrot filling; roll up as for jelly roll, use the bottom of the wax paper to roll up starting with narrow edge.
• Place the meat loaf, seam side down, in shallow roasting pan lined with foil.
• Make glaze: In small bowl, combine catsup, brown sugar and mustard; mix well.
• Brush over meat loaf.
• Bake uncovered, 1 hour.
• Meanwhile in 1 inch boiling water with ½ teaspoon salt in large skillet, cook whole onions, covered, about 25 minutes; drain.
• Wash green beans; trim ends.
• Using string, tie beans into bundles, ten in each.
• In large skillet, in 1 inch boiling water and 1 teaspoon salt, boil beans gently, covered, 12 to 15 minutes, or until tender.
• Drain.
• Remove strings when on serving platter.
• In skillet, melt 2 Tablespoons butter with granulated sugar.
• Add onions; over medium heat, sauté, turning, until golden-brown-about 5 minutes.
• Arrange meat loaf and vegetables on warm platter.
• Pour 1/4 cup melted butter over beans.

BOUNTY HARVEST MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In large bowl combine meats.
• Place 2 carrots in frying pan covered with water.
• Boil 10 minutes.
• Drain.
• Shred remaining carrot.
• Set aside.
• Saute onion in butter until browned.
• Combine egg, bread crumbs, cheese, garlic, salt, horseradish and basil.
• Lightly stir in shredded carrot, sauteed onion, tomato, green pepper, olives and parsley.
• Mix in ground meats.
• Put half the meat mixture into a 9x5" loaf pan.
• Place cooked whole carrots down center.
• Pat remaining meat evenly over carrots.
• Bake, uncovered 1 hour 15 minutes.
• Let stand a few minutes before slicing.

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

BUTTERY CARROTS

Steps:

• Place 2 in. water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Drain vegetables. Toss with remaining ingredients.

SAVORY BUTTERMILK MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
• Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
• Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
• Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BEST TURKEY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
• Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
• Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
• Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF, POTATOES AND CARROTS RECIPE - (4.4/5)

Steps:

• 1.Add all your meatloaf ingredients in a bowl and mix together with your hands. 2.In a separate bowl, mix together the red topping sauce ingredients. 3.Add to bottom of pot- your potatoes and carrots with one cup of water , salt, pepper, and seasoning salt. 4.Place rack that came with the pressure cooker, on top of the vegetables. Set meatloaf on top of the rack above vegetables. Make a foil boat to set meatloaf in. This will help catch the juices. Make sure that the foil is not touching the sides. Shape The meatloaf in foil round like the shape of the pot. So to leave room on the sides to allow the steam to reach the top of the pot. 5.Spread about half of the red sauce on top of the meatloaf and keep other half for after it's done. 6.Now turn on the manual button and add 35 minutes so this will steam on high. Be sure your vent is set to seal on top of the machine. When the timer is up you can do a quick release of steam button. After steam is all released, carefully remove the lid and check that meatloaf is done ( 155 degrees). Optional: Add the remaining sauce to the top of the meatloaf and then place on a baking sheet and broil it for five minutes to caramelize the topping.