CLASSIC MEATLOAF RECIPE BY TASTY
Meatloaf is a delicious addition to your weeknight dinner repertoire. Full of savory flavor and topped with a sweet, sticky ketchup glaze, it's the perfect pair to your favorite vegetable side dishes, such as classic mashed potatoes and steamed green beans.
Provided by Betsy Carter
Categories Dinner
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
- In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
- Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
- Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 47 grams, Sugar 8 grams
CHOCOLATE CHUBBIES
These amazingly superb cookies come from the New York store Mangia, which has it's own cookbook. The recipe comes from the New York Daily News website.
Provided by Mirj2338
Categories Drop Cookies
Time 27m
Yield 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter.
- Stir until smooth.
- Remove from heat and allow to cool (I do this in the microwave).
- In an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed.
- Add the cooled chocolate mixture.
- In a separate bowl, sift the flour, salt and baking powder.
- Add to the chocolate-egg mixture and mix just until combined.
- Fold in the chopped walnuts and the other 3 cups of chocolate chips.
- Using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies.
- Bake for 10 to 12 minutes.
- The cookies should be slightly underdone, with soft, chewy centers and a cracked surface.
- Remove to a rack to cool.
- Definitely don't overbake these cookies, or they get dry and hard.
- Don't make the dough ahead of time, because it will solidify and become difficult to work with.
- Ideally, you'll make the cookies one day and eat them within 24 hours if they last that long.
- Store the cookies in a sealed container, or freeze for up to three months.
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