Courgette Recipe Indian Recipe Fo Recipe For Meatloaf

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BLUEBERRY PRESERVES



Blueberry Preserves image

A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.

Provided by Yoly

Categories     Jams and Jellies

Time 20m

Yield 8

Number Of Ingredients 4

1 ¼ cups fresh or frozen blueberries
5 tablespoons sugar
2 ½ tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel

Steps:

  • Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg

ZUCCHINI MEAT LOAF



Zucchini Meat Loaf image

Make and share this Zucchini Meat Loaf recipe from Food.com.

Provided by weekend cooker

Categories     < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 eggs, slightly beaten
2 cups zucchini, shredded
1 cup plain breadcrumbs
1/3 cup onion, chopped
1 teaspoon salt
1/2 teaspoon oregano leaves, dried
1/4 teaspoon pepper
1 1/2 lbs ground beef
1 tablespoon brown sugar, packed
2 tablespoons ketchup
1/8 teaspoon ground ginger
1/8 teaspoon cumin

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix all the meatloaf ingredients until well blended, then press this mixture into an ungreased 9 1/2 inch deep dish glass pie plate.
  • Bake for 35 minutes.
  • Meanwhile, in a small bowl, mix all the topping ingredients well.
  • After the 35 minutes remove meatloaf from the oven, and pour topping on the meatloaf, spreading evenly.
  • Return the meatloaf to oven, and bake an additional 10-15 minutes or until thoroughly cooked in center, and a meat thermometer reads 160 degrees.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 545.8, Fat 29.6, SaturatedFat 11.2, Cholesterol 208.7, Sodium 1017, Carbohydrate 28.4, Fiber 2.2, Sugar 8.9, Protein 39.5

ASIAN STYLE MEATLOAF



Asian Style Meatloaf image

This is the most moist, fabulous tasting meatloaf--everyone loves it! The Hoisin sauce is available in the Oriental Food Section of the grocery store... it is like cross between soy and ketchup, and makes a wonderful glaze for this moist meatloaf. We love this dish. Very moist. Serve with rice and steamed broccoli. A wonderful dinner. Leftovers make great sandwiches.

Provided by Sherbg

Categories     World Cuisine Recipes     Asian

Time 1h22m

Yield 8

Number Of Ingredients 11

1 ½ pounds ground beef
½ pound ground pork
3 slices bread, broken up into small pieces
2 eggs, lightly beaten
1 small onion, finely chopped
2 stalks celery, finely chopped
3 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
½ cup hoisin sauce
2 tablespoons ketchup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
  • Bake in preheated oven for 40 minutes.
  • Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.2 g, Cholesterol 139.9 mg, Fat 30.9 g, Fiber 1.1 g, Protein 22.5 g, SaturatedFat 12 g, Sodium 864.4 mg, Sugar 7.4 g

MEATLOAF...A LITTLE SOUTHWEST STYLE



Meatloaf...a Little Southwest Style image

Meatloaf with salsa, barbeque sauce, and ketchup. This recipe won the 'Meatloaf' contest at our community hospital; now it's the meatloaf our patients receive!

Provided by Chrissy

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ½ pounds ground beef
2 eggs
½ cup chopped onion
½ cup Italian bread crumbs
½ cup salsa
¼ cup ketchup
¼ cup barbeque sauce
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery salt

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
  • Bake in the preheated oven until golden brown on top, about 1 hour.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 11.8 g, Cholesterol 98.2 mg, Fat 11.7 g, Fiber 0.9 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 768 mg, Sugar 5.2 g

INDIAN BREAD WITH COURGETTES & CORIANDER



Indian bread with courgettes & coriander image

This bread is called thepla in India and is best served hot with lightly salted plain yogurt, or cold with mango chutney

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h15m

Number Of Ingredients 8

½ tsp cumin seeds
450g courgettes
175g plain flour , plus extra for rolling out
175g plain wholemeal flour (not strong bread flour)
2 tsp grated fresh root ginger
a good pinch of turmeric
a small handful of fresh coriander , chopped
3-4 tbsp sunflower oil

Steps:

  • Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
  • Wash the courgettes, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl. Tip in both the flours, the ginger, turmeric and coriander, add 1 tsp salt and stir well.
  • Pour 11⁄2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5 tbsp cold water until the mixture comes together to form a soft dough, a bit wetter than pastry. Tear or cut off 12 equal-sized pieces and shape into balls.
  • Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14cm round - don't worry if the edges are crinkly.
  • Heat a large cast-iron griddle or heavy-based frying pan until very hot. Put one or two breads on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth - this keeps the bread in contact with the heat and helps cook it fast. Turn the breads over and cook for 2 minutes more.
  • Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side. Remove and set aside on a plate. Repeat with the rest of the rounds. (You can make the breads up to 2 hours ahead, then wrap in foil and reheat in a low oven.) Serve hot or cold.

Nutrition Facts : Calories 257 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.01 milligram of sodium

MOROCCAN-INSPIRED MEATLOAF



Moroccan-Inspired Meatloaf image

The complex flavors in this meatloaf made me love the entree again after years of turning my nose up at something I considered boring, and my girlfriend who never ate meatloaf gobbles it up! Serve with optional pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.

Provided by bstotts

Categories     Meatloaf

Time 2h35m

Yield 12

Number Of Ingredients 25

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large stalk celery, chopped
6 cloves garlic, chopped
1 (3 inch) piece fresh ginger, minced
1 ¼ teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
2 pounds ground lamb
1 pound ground beef
1 ¼ cups dry bread crumbs
¼ cup chopped fresh cilantro
2 large eggs
2 tablespoons chopped fresh mint
1 ½ cups ketchup
¼ medium yellow onion, minced
1 tablespoon pomegranate molasses
1/2 medium chipotle pepper in adobo sauce, minced
1 ½ teaspoons adobo sauce from chipotle peppers
½ teaspoon white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
  • Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
  • Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
  • Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
  • Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
  • Unmold meatloaf onto a large plate. Slice and serve with the sauce.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 20.1 g, Cholesterol 104.8 mg, Fat 20.1 g, Fiber 1.3 g, Protein 22.7 g, SaturatedFat 7.3 g, Sodium 706.2 mg, Sugar 9.6 g

ZUCCHINI RANCH MEATLOAF



Zucchini Ranch Meatloaf image

This meatloaf is moist, delicious, and a great way to sneak in some vegetables to your weekday dinners. Feel free to use whatever combination of meats based on your personal tastes or what's on sale at the supermarket. This is an often-requested recipe in my house and my husband still doesn't know about the zucchini in this recipe!

Provided by Jamie Justice Yost

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

1 pound ground beef
1 pound ground turkey
¾ cup shredded zucchini
½ cup diced onions
½ green bell pepper, diced
1 egg
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese
1 cup plain bread crumbs
1 (1 ounce) package ranch dressing mix
¼ cup ketchup
¼ cup steak sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Mix the ground beef, ground turkey, zucchini, onions, green bell pepper, egg, Worcestershire sauce, Cheddar cheese, bread crumbs, and ranch dressing mix until well combined. Form the mixture into a loaf in the middle of the prepared baking dish.
  • Stir together the ketchup and steak sauce in a small bowl. Pour the sauce over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 343.4 calories, Carbohydrate 16.6 g, Cholesterol 113.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 26.9 g, SaturatedFat 7.7 g, Sodium 701.6 mg, Sugar 3.5 g

MEATLOAF AL ITALIANO



Meatloaf al Italiano image

I usually serve this very flavorful and moist Italian meatloaf with veggie fried rice.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil, or as needed
1 cup chopped mushrooms
½ cup chopped red bell pepper
½ cup finely chopped onion
1 clove garlic, minced
½ cup Italian-seasoned bread crumbs with Romano cheese
3 sprigs Italian parsley, finely chopped
1 large egg
1 teaspoon Italian seasoning
11 ounces ground pork
18 ounces lean ground beef
¼ cup tomato sauce
1 teaspoon Dijon mustard (such as Maille®)
1 teaspoon dark brown sugar
1 teaspoon white vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.
  • Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
  • Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
  • Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, 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). Remove from the oven and drain excess oil.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 12 g, Cholesterol 123.9 mg, Fat 21.6 g, Fiber 1.7 g, Protein 29.5 g, SaturatedFat 7.4 g, Sodium 317.8 mg, Sugar 3.1 g

ITALIAN MEAT LOAF



Italian Meat Loaf image

"I received the recipe for this moist meat loaf in my high school economics class," recalls Lisa Malone of Cordell, Oklahoma. "At the time, I made it for my mom and dad. Now I fix it for my husband and daughter. We all love it."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 egg, beaten
1 can (8 ounces) tomato sauce, divided
1/2 cup dry bread crumbs
1/2 cup finely chopped onion, optional
1/2 cup finely chopped green pepper, optional
1 teaspoon dried oregano, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds ground beef
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper if desired, 1/2 teaspoon of oregano, salt and pepper. Add beef; mix well. , On a large piece of heavy-duty foil, pat meat mixture into a 14x8-in. rectangle. Sprinkle cheeses to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Transfer to a microwave-safe glass 9x5-in. loaf pan. , Microwave, uncovered, at 50% power for 9 minutes, rotating a half turn once; drain. Continue cooking on 50% power for 14-16 minutes or until meat is no longer pink, rotating a half turn once. In a bowl, combine the remaining tomato sauce and oregano. Pour over meat loaf. Microwave, uncovered, on high for 1-1/2 minutes. Cover loosely with foil; let stand 5 minutes before serving.

Nutrition Facts : Calories 315 calories, Fat 18g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 788mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

COURGETTE & TOMATO LINGUINE



Courgette & tomato linguine image

This sauce is based on the classic Italian bacon and tomato sauce, amatriciana - but it's great without the bacon for veggies, too

Provided by Barney Desmazery

Categories     Dinner, Lunch, Pasta, Starter

Time 45m

Yield Serves 4 as a starter

Number Of Ingredients 10

2 tbsp olive oil , plus extra to serve
140g cubed pancetta or diced smoked streaky bacon
300g baby courgettes , thickly sliced on the diagonal, or 3 medium courgettes, cut into chunks
2 garlic cloves , finely chopped
pinch dried chilli flakes
pinch caster sugar
1 tbsp red wine vinegar
2 x 400g cans good-quality plum tomatoes
400g linguine
handful flat-leaf parsley , chopped

Steps:

  • Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.
  • While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.

Nutrition Facts : Calories 551 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.24 milligram of sodium

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2022-03-17 Lightly grease a baking pan. Place the ground beef, eggs, panko crumbs, 1/2 c. ketchup, (reserve 1/4 for topping the meatloaf), seasoning blend, garlic, onion, salt and pepper in bowl and mix well. Be sure all crumbs are incorporated evenly into the mixture. Form into a loaf shape, and place in prepared pan.
From recipeshappy.com


59 BEST COURGETTE RECIPE IDEAS | COOKING RECIPES, RECIPES ... - PINTEREST
Aug 7, 2021 - Explore Amanda Peard's board "courgette recipe" on Pinterest. See more ideas about cooking recipes, recipes, healthy recipes. See more ideas about cooking recipes, recipes, healthy recipes.
From pinterest.ca


VEGETABLE "MEAT" LOAF RECIPE | MYRECIPES
1 teaspoon Dijon mustard. ½ teaspoon kosher salt. ½ teaspoon freshly ground black pepper. 4 ounces fresh Parmigiano-Reggiano cheese, grated. 2 large eggs, lightly beaten. Cooking spray. Topping. 2 tablespoons ketchup. 1 tablespoon vodka or vegetable broth.
From myrecipes.com


COURGETTE RECIPES | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


THE BEST EASY BAKED ITALIAN MEATLOAF RECIPE EVER
2020-03-19 Add mushroom powder into large bowl, set aside. Whiz large zucchini, carrots, and onion in food processor until finely diced and add to mushrooms in large bowl. Add ground beef, parmesan cheese, Worcestershire sauce, celery, Italian sausage, eggs, garlic, herbs, and seasonings and mix well. Grease a loaf pan well.
From sweetcsdesigns.com


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