"WHAT YOU GOT" MEATLOAF ON THE GRILL
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
- For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
- Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
- In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
- Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
- Serve with potatoes or a side salad or use on a sandwich.
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
- When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.
MOM'S MEAT LOAF
Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.
DUCK MEATLOAF
Provided by Sam Sifton
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place a large ovenproof skillet over medium heat and add oil. When it shimmers, add onion and sauté until translucent and soft, about 5 minutes. Remove from heat and allow to cool. Reserve unwashed skillet.
- In a mixing bowl, combine onion, duck meat, duck skin, bread crumbs, raisins, parsley, thyme, salt and pepper to taste. Add egg, and mix lightly until all ingredients are blended; do not overmix. Shape into four equal-sized oval or round patties about 1 1/4 inches thick.
- Return skillet to medium-high heat. When pan is hot, add patties and sear well on both sides, about 30 seconds a side. Transfer pan to oven and cook until internal temperature of meat is 165 degrees on an instant-read thermometer, 15 to 20 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 523 milligrams, Sugar 8 grams, TransFat 0 grams
CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY
Provided by Food Network
Yield Serves 6
Number Of Ingredients 19
Steps:
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
DUCK-IN-DINER MEATLOAF RECIPE - (4/5)
Provided by mirving
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the eggs, cracker crumbs, 2 tsp of the Worcestershire sauce, salt, onion, green pepper and 2/3 cup of the tomato sauce. Add beef and mix well. Shape into a loaf in a shallow baking pan. Bake at 350 for 1 hour. Meanwhile, stir together the remaining tomato sauce, the brown sugar, 1 tsp Worcestershire sauce and mustard. Spread over the top of the meatloaf. Return to oven and bake for 15 minutes or until no pink remains.
MAMA'S MOCK MEATLOAF
Make and share this Mama's Mock Meatloaf recipe from Food.com.
Provided by CookingLaura
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté the onion and green pepper in the oil over medium heat until soft.
- Combine in a bowl with the ground beef alternative, oatmeal, bread, ketchup, garlic salt, and pepper. Thoroughly mix with a spoon or your hands.
- Press the mixture into an oiled loaf pan. Cover with foil and bake at 375 degrees F for 30 minutes.
- Meanwhile, mix together the ingredients for the coating and set aside.
- Remove the loaf from the oven and turn it out onto a baking sheet. Spread the coating over the entire loaf. Cook, uncovered, for another 15 minutes.
Nutrition Facts : Calories 157.7, Fat 7.5, SaturatedFat 1.1, Sodium 256.2, Carbohydrate 22.1, Fiber 1, Sugar 14.1, Protein 1.8
MOCK DUCK (OR BEEF ROULAND)
Ever had to hold a dinner party for 6 on a budget of $40? I have and this family favorite was the life saver or dinner savour (ok, bad pun) It also makes a great family dinner. It is basically your most inexpensive cut of beef, flank steaks or round steaks flattened out with a lot of pounding arranged together to form a 12x16-inch sheet, and rolled like a jelly roll around a bread stuffing. If you want to really jazz it up, try adding 1/2 can smoked oysters (chopped) or cooked chopped chicken livers to the stuffing. The moist cooking method helps tenderize the steak and makes an excellent sauce for the potatoes. If you want to make your own stuffing to save even more money, that works too. I'm not sure why it is called Mock Duck.
Provided by fraxinus
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Pound out steaks between plastic wrap. On a flat surface arrange 5 pieces of 24-inch cooking string parallel to each other about 2 inches apart. On top of the string, arrange the steak into a 12x16-inch sheet, or as well as you can create a rectangle without holes, try to overlap the steaks by no more than 1 inch.
- Cover sheet of steak with about 1/22-inch of stuffing.
- Roll steak as for a jelly roll, and tie with the string which is already under the roll, starting with the ends (so the stuffing does not squish out one end). Finally truss the roll lengthwise. At this time it should look like a steak cocoon.
- Brown the steak in oil in a frying pan.
- Transfer the roll to an oven-proof dish with a lid, pour consommé or tomato soup around the steak and cover. Baste during baking. Add additional water as needed to keep about an inch of liquid in the bottom. Bake 2 hours or until internal temp is 160°F.
- Serve with mashed potatoes and veggies.
Nutrition Facts : Calories 519.1, Fat 26.6, SaturatedFat 8.9, Cholesterol 93.2, Sodium 590.7, Carbohydrate 15.4, Fiber 0.6, Sugar 1.8, Protein 51.3
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