County Line Potato Salad Recipes Recipe For Meatloaf

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COBB STYLE MEAT LOAF, SPINACH SALAD WITH DIJON DRESSING



Cobb Style Meat Loaf, Spinach Salad with Dijon Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

5 large eggs
2 tablespoons plus 1/3 cup EVOO
2 ribs celery, finely chopped
2 cloves garlic, chopped
1 red onion, finely chopped Kosher salt and freshly ground black pepper
1/2 cup lager beer
2 thick slices white bread, crusts trimmed
1 cup milk
2 pounds ground turkey (white and dark meat blend)
3 tablespoons finely chopped fresh thyme
1/2 cup crumbled blue cheese
1/2 cup shredded sharp white Cheddar
2 tablespoons Worcestershire sauce About 8 ounces smoky bacon (have the butcher slice on the thin side)
1 shallot
1 1/2 tablespoons white wine or cider vinegar
1 tablespoon Dijon
1 lemon, juiced
1 pound farm spinach, washed, stemmed and coarsely chopped

Steps:

  • For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels.
  • Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool.
  • Soak the bread with the milk.
  • Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
  • On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
  • Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad.
  • For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper.
  • Slice the meat loaf and serve with the spinach salad.

COUNTY LINE POTATO SALAD



County Line Potato Salad image

There is a barbeque chain in Texas called the County Line. They have some of the best food... particularly their potato salad! I found this recipe and had to share! I use to only make mustard potato salad, but this recipe has changed my ways. Enjoy!

Provided by Down Home Southern

Categories     Potato

Time 1h

Yield 18 serving(s)

Number Of Ingredients 10

5 1/2 lbs idaho potatoes
3/4 lb about 2 medium yellow onion, chopped
3/4 lb about 6 ribsstalks celery, chopped
16 ounces kraft dill pickle relish
1 1/2 lbs sour cream
12 ounces Kraft mayonnaise (see Note)
2 tablespoons coarse black pepper
1 teaspoon garlic salt
1 teaspoon celery salt
1 tablespoon salt (to taste)

Steps:

  • Put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. Test by inserting a knife into a potato. Refrigerate 30 minutes to allow potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes; set aside.
  • In large mixing bowl, blend together onions, celery, relish, sour cream, mayonnaise, pepper, garlic salt, celery salt and salt. Add cubes of potato and mix gently.
  • Cover and place in refrigerator until ready to serve.
  • For Garnish: Dust with paprika and garnish with a sprig of parsley.
  • Recipe can be halved, if desired.

Nutrition Facts : Calories 299.1, Fat 14.1, SaturatedFat 5.4, Cholesterol 24.6, Sodium 852.9, Carbohydrate 41.5, Fiber 4.7, Sugar 4.8, Protein 4.4

MEATLOAF KEBABS WITH GRILLED POTATO SALAD



Meatloaf Kebabs with Grilled Potato Salad image

More tender than hamburger meat, yet durable against the grates of the grill, these sausage-shaped loaves taste exactly like the comforting wintry dish thanks to Italian breadcrumbs, onions, ketchup and Worcestershire sauce. The kebabs are served with potatoes, as you might in the wintertime, but the spuds are given a summery spin by lightly dressing and then grilling them.

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon adobo sauce from a can of chipotles in adobo
1/2 cup plus 2 tablespoons ketchup
3 tablespoons Worcestershire sauce
Juice of 1 large lemon
1 pound ground beef chuck
1 large egg, beaten
1/4 cup seasoned Italian breadcrumbs
1/2 medium onion, finely grated
Kosher salt and freshly ground black pepper
1 pound baby red potatoes, halved
1 tablespoon extra-virgin olive oil, plus more for brushing
2 scallions, green parts only, thinly sliced

Steps:

  • Prepare a grill or grill pan for medium-high heat.
  • Stir together the adobo sauce, 1/2 cup of the ketchup, 2 tablespoons of the Worcestershire sauce and half the lemon juice; set aside.
  • Gently mix together the ground beef, egg, breadcrumbs, onions, the remaining 2 tablespoons ketchup and 1 tablespoon Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Divide into 8 equal portions. Take 1 portion in the cup of your hand. Wrap and shape the meat around a skewer to form a 5-inch log of even thickness, centered on the skewer. Repeat with the remaining 7 portions of meat. Refrigerate the kebabs to let them firm up a little, about 15 minutes.
  • Meanwhile, place the potatoes in a microwave-safe bowl, and cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the potatoes are cooked through, about 7 minutes in a 1,100-watt oven. Let the potatoes cool for a few minutes, then toss with the oil, 1/2 teaspoon salt and a few grinds of pepper. Thread them, cut-sides facing out, on the remaining 4 skewers; reserve the bowl.
  • Cook the potatoes on the grill until you see grill marks and charring in places, about 2 minutes per side. Slide the potatoes off the skewers back into the bowl. Toss with the remaining lemon juice and the scallions. Add more oil if the potatoes look too dry.
  • Brush the 8 kebab skewers with oil, and place them on the grill. Cook for 2 minutes on one side, then flip. Brush some of the ketchup glaze on the grilled side. After 2 minutes, flip the skewers again. Continue brushing and flipping every minute or so until the meat is no longer pink inside and is cooked through, 4 to 6 minutes total. Divide the skewers and potato salad among 4 plates, and serve.

MASHED POTATO-STUFFED MEATLOAF



Mashed Potato-Stuffed Meatloaf image

Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe all on their own.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

1 pound russet potatoes (about 2 medium), scrubbed clean
1/2 stick (4 tablespoons) unsalted butter, cut into pieces, at room temperature
1/3 cup sour cream
2 teaspoons finely chopped fresh chives
Kosher salt
1/2 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
2 1/2 pounds meatloaf mix (or a combination of ground beef and pork)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, lightly beaten
1/2 cup ketchup
1 teaspoon dark brown sugar
1 teaspoon apple cider vinegar
1 pound frozen peas
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Unsalted butter, at room temperature, for serving
Coarsely ground black pepper, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil.
  • For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
  • For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
  • Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
  • For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
  • Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
  • While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
  • Slice and serve the meatloaf with butter, black pepper and the peas.

POTATO MEAT LOAF



Potato Meat Loaf image

We're a family of meat-and-potato lovers-and the spuds in this loaf add extra goodness and a more pleasing texture than plain meat. Try it yourself and see if you don't agree!-Sandra Fenn, Quincy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound potatoes
1 large egg, beaten
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef

Steps:

  • Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain.

Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

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