Creamed Horseradish Recipes Recipes Recipe For Meatloaf

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HORSERADISH MEATLOAF



Horseradish Meatloaf image

This is not your ordinary meatloaf. Horseradish in both the meat mixture and the saucy topping creates a really nice flavor throught this meatloaf. From America's Best Recipes, submitted by Maxine Johnston Scholtz.

Provided by breezermom

Categories     Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs ground beef
3/4 cup regular oats, uncooked
1 large onion, chopped
1/2 cup catsup
1/4 cup milk
2 large eggs, lightly beaten
1 tablespoon prepared horseradish
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup catsup
3 tablespoons brown sugar
1 tablespoon prepared horseradish
2 teaspoons spicy brown mustard

Steps:

  • Combine the meatloaf ingredients in a large bowl, mixing well. Form mixture into a loaf, and place in a 9x5x3 inch loafpan.
  • Combine sauce ingredients in a small bowl, stirring well. Spoon half the sauce mixture over the top of the meatloaf. Bake uncovered, at 375 degrees for 45 minutes.
  • Spoon the remaining sauce mix over the meatloaf, and bake for an additional 10 minutes. Remove to a serving platter.

Nutrition Facts : Calories 382.7, Fat 19.7, SaturatedFat 7.4, Cholesterol 124.7, Sodium 895, Carbohydrate 25.1, Fiber 2.2, Sugar 13, Protein 26.2

TURKEY MEATLOAF WITH CREAMY HORSERADISH SAUCE



Turkey Meatloaf with Creamy Horseradish Sauce image

This recipe is from the Flying Biscuit Cafe in Atlanta and it is the most ordered item on their menu. Don't be intimidated by the number of ingredients, it is real easy to make and I promise you that the aroma while this is cooking is unbelievable. It makes 2 meatloaves so you can eat one now and freeze the other one for later and also you can freeze any leftover horseradish sauce. I must warn you - people will eat more than one helping and they will fight over the leftovers! I alway serve this with mashed potatoes and a nice green vegetable and a salad. Rolls are nice to have with it also to sop up the sauce.

Provided by Babs in Toyland

Categories     Poultry

Time 1h50m

Yield 2 meatloaves

Number Of Ingredients 26

2 tablespoons canola oil
3 celery ribs, minced
1/2 large yellow onion, minced
2 small carrots, grated
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
2 tablespoons fresh rosemary, chopped
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons kosher salt
1 2/3 cups breadcrumbs
2 large eggs
1/4 cup heavy cream
2 tablespoons sun-dried tomatoes, minced
1/2 cup freshly grated parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup ketchup
2 lbs lean ground turkey
creamed horseradish
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
1 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
3 tablespoons prepared horseradish

Steps:

  • To make meatloaf:Preheat oven to 350 degrees.
  • Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
  • In a large skillet, heat the canola oil over medium high heat.
  • Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
  • Add the basil, oregano, rosemary, pepper and salt to the vegetables.
  • Saute briefly to bring out the flavor of the herbs.
  • Remove from heat and let cool.
  • In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
  • Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
  • Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
  • Cool slightly, then cut and serve topped with the horseradish sauce.
  • To make the sauce: Place a medium saucepan over medium-high heat and add butter.
  • Once the butter has melted, whisk in the flour.
  • Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
  • Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
  • Turn off the heat and stir in salt and white pepper and horseradish.
  • Serve warm.

MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY



Meatloaf Meatballs with Horseradish Mash and Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h5m

Yield Serves 6 to 8

Number Of Ingredients 29

3 tablespoons unsalted butter
1 onion, finely chopped
2 small ribs celery, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
Salt and pepper
2 tablespoons fresh thyme, finely chopped
1/4 cup dry sherry or white wine
3 slices 1-inch-thick, good-quality white bread, crusts trimmed
About 1 cup whole milk
2 pounds ground sirloin
1/4 cup chopped flat-leaf parsley
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 large egg plus 1 yolk, lightly beaten
Olive oil cooking spray
2 1/2 to 3 pounds russet potatoes, peeled and chunked*
Salt
1 cup sour cream
1/4 to 1/2 cup half-and-half or heavy cream
3 to 4 tablespoons horseradish, to your taste
Coarse black pepper
1/4 to 1/3 cup chopped chives
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
3 tablespoons Worcestershire sauce
Coarse black pepper
3 cups beef stock
1 egg yolk, lightly beaten

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F.
  • Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
  • Soak the bread in milk while the veggies cool.
  • Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
  • Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
  • For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
  • For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
  • Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.

HORSERADISH MEATLOAF WITH CARAMELIZED ONIONS



Horseradish Meatloaf With Caramelized Onions image

The Carmelized Onions and Sour Cream Horseradish Sauce makes this meatloaf delightful. I found this at KalynKitchen.com

Provided by BakinBaby

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium onions (diced into small pieces)
3 tablespoons olive oil
1 tablespoon garlic (minced)
1 teaspoon thyme (dried)
2 eggs
1/4 cup sour cream
3 tablespoons creamed horseradish (not horseradish sauce)
1 tablespoon Worcestershire sauce
2 lbs ground beef
1/2 cup breadcrumbs
sea salt
fresh ground black pepper
1/4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons creamed horseradish

Steps:

  • Heat oil in heavy pan, add onions, turn heat to low and let onions cook and caramelize, stirring every few minute until onions are nicely brown (about 30-40 min., don't rush this step, be careful not to burn onions), add garlic & thyme; cook about 2 minute more. When onions have cooked 15 min., preheat oven to 375.
  • While onions are cooking put ground beef in a medium bowl, let come to room temp, mix together eggs, sour cream horseradish and worcestershire sauce.
  • When onions are done, add bread crumbs and onion mixture to meat, season with salt and pepper, then add egg/sour cream mixture. Use your hands to GENTLY combine until all ingredients are mixed. Handle meat as litttle as possible.
  • Spray broiler or roasting pan with non-stick spray, form meat into a loaf shape and place on pan.
  • Bake about 1 1/2 hours or until meatloaf is nicely browned on the outside and internal temperature is 155-160 degrees.
  • Let meatloaf rest 10-15 minutes before cutting; while it rests, stir together sour cream, may and horseradish to make a sauce.
  • Freezes well.

CREAMY HORSERADISH SAUCE



Creamy Horseradish Sauce image

This is a delicious, simple, fast sauce. Best for beef roasts. Fabulous on tenderloin roast!

Provided by Jandeebee

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 4

1 ¼ cups sour cream
⅓ cup prepared horseradish
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Steps:

  • Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 1.4 g, Cholesterol 7.9 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 170.5 mg, Sugar 0.4 g

CREAMED HORSERADISH



Creamed Horseradish image

Adapted from "Girlfriend Getaways" magazine. It calls for 1 Tbs of horseradish and 1Tbs of "Atomic Horseradish", available at www.cosmicchile.com

Provided by MsPia

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 8

1 cup sour cream
2 tablespoons fresh horseradish, grated
2 teaspoons heavy cream
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 dash Tabasco sauce
1 dash Worcestershire sauce

Steps:

  • Whisk all ingredients together in a medium bowl. Cover bowl with plastic wrap and refrigerate until ready to use.

Nutrition Facts : Calories 486.5, Fat 49.1, SaturatedFat 28.7, Cholesterol 133, Sodium 1069.8, Carbohydrate 9.1, Fiber 0.7, Sugar 8.2, Protein 5.4

ZESTY HORSERADISH MEAT LOAF



Zesty Horseradish Meat Loaf image

You'll love the bit of heat in this tasty meat loaf. Make sandwiches out of the leftovers to get double duty out of the classic comfort food. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

4 slices whole wheat bread, crumbled
1/4 cup fat-free milk
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup prepared horseradish
2 tablespoons Dijon mustard
2 tablespoons chili sauce
1 large egg, lightly beaten
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1/2 cup ketchup

Steps:

  • Preheat oven to 350°. Soak bread in milk for 5 minutes. Drain and discard milk. Stir in next 9 ingredients. Crumble beef over mixture and mix lightly but thoroughly. , Shape into a loaf in a15x10x1-in. baking pan coated with cooking spray. Spread top with ketchup. Bake at 350° until a thermometer inserted in the center reads 160°, 45-55 minutes. Let stand 10 minutes before cutting.Freeze option: Omitting ketchup, bake as directed. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap and spread top with ketchup. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until a thermometer inserted in center reads 160°. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 640mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

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