ITALIAN MEATLOAF
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
- Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
- Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
- Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
THE BEST TURKEY MEATLOAF
A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It's the best turkey meatloaf you'll find!
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
- Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
- Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CLASSIC PESTO
This is a recipe I got from a newspaper a couple of years ago. Its very versatile you can try using cilantro, mint or marjoram with the basil. Great on pizza, pasta, bruschetta, stirred into scrambled eggs or frittatas. Freezes well in ice cube trays.
Provided by Marlitt
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine and whirl basil, parsley, pine nuts and garlic in a food processor until chopped.
- Add cheese gradually pour in oil processing until smooth.
- Add salt and pepper to taste.
- Transfer to a small bowl and cover in plastic wrap, pressing the wrap on to the surface to prevent browning.
- Use within a week or freeze.
Nutrition Facts : Calories 1107.7, Fat 109.9, SaturatedFat 20.3, Cholesterol 44, Sodium 778.6, Carbohydrate 11.1, Fiber 2.9, Sugar 2, Protein 26.7
CLASSIC PESTO
We're lucky enough to grow our own basil - although it seems we just can't grow enough of it. Summer is now known as "pesto season" to us and our family and friends just can't get enough of the green stuff. We make as many batches as possible as freeze them -- and somehow, the pesto never makes it to the winter. Note: This recipe is for garlic lovers as you can definitely taste the garlic! Enjoy!
Provided by LoveMyVeggies
Categories Vegetable
Time 5m
Yield 4 Cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Process nuts, garlic, salt, and pepper in a food processor for about 15 - 20 seconds.
- Add the basil leaves to the processor bowl.
- With the processor running, slowly add the olive oil through the feed tube and process until the pesto is completely pureed.
- Add the cheese and blend for about 45 seconds.
- Serve on pasta, sandwiches, chicken, omelets, etc.
Nutrition Facts : Calories 425.7, Fat 46.5, SaturatedFat 6, Sodium 147.8, Carbohydrate 3.1, Fiber 1.5, Sugar 0.4, Protein 2
CLASSIC PESTO
Basil is a summer herb that can be expensive and difficult to locate in wintertime. I made and froze this pesto about a month ago, while the weather was still balmy and basil was plentiful here in the South. It thawed beautifully, and tasted fantastic. If basil is unavailable at the market during winter, ask the chef at an Italian restaurant to order it for you. If I ask the owner of our local Carrabba's in advance, he adds my request to his bulk order and sells it to me year-round. For more information, ideas for how to use pesto, and photos of this receipe, visit www.3zestylemons.com.
Provided by 3 Zesty Lemons
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. Pulse until ingredients begin to combine. With the motor running, slowly drizzle in the olive oil until incorporated.
- Toss immediately with hot pasta, and top with freshly grated Parmigiano-Reggiano (makes enough for 1/3 to 1/2 pound of pasta).
Nutrition Facts : Calories 247.2, Fat 25.9, SaturatedFat 3.8, Cholesterol 3.3, Sodium 277.3, Carbohydrate 2.6, Fiber 1.5, Sugar 0.4, Protein 3.1
CLASSIC PESTO
Pesto can be made through step 1 and stored in freezer. To serve, remove pesto from freezer and let thaw and warm to room temperature, then fold in cheese and salt. Pesto is delicious with chcken, fish, or steamed vegetables (and, of course, on pasta).
Provided by JackieOhNo
Categories High In...
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place pine nuts and garlic in food processor; process until finely chopped. Add half the basil and process until coarsely chopped. Add remaining basil. With machine running, pour oil in thin, steady stream through feed tube.
- Transfer pesto to mixing bowl and fold in cheese and salt with spatula. (This will make enough to sauce pasta for 6.).
Nutrition Facts : Calories 998.4, Fat 102.4, SaturatedFat 17.2, Cholesterol 29.3, Sodium 514.4, Carbohydrate 7.6, Fiber 2.1, Sugar 1.6, Protein 18.9
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