EGG-STUFFED MEATLOAF
Egg-stuffed meatloaf is just as easy to make as regular meatloaf, but it's so festive and elegant, and so much fun to eat!
Provided by Vered DeLeeuw
Categories Main Course
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350° F. Line a sheet pan with foil (for easy cleanup) and grease the foil.
- In a medium bowl, whisk together the egg, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Add the ground beef, almond flour, and parmesan. Gently mix, just until uniform.
- Divide the beef mixture into two halves. Form one half into a roughly 8-by-4-inch rectangle (you can use a clingwrap-lined loaf pan as your mold, as shown in the video below) and place the rectangle on the prepared baking sheet. Place the hard-boiled eggs, evenly spaced, on top.
- Place the second half of the beef mixture on top of the eggs. Press it so that it adheres to the bottom layer. With your fingers, pinch the edges of the two rectangles together, to create one meatloaf. Pinch well, to prevent the meatloaf from bursting at the seams as it bakes. You can transfer pinches of ground beef to sparse areas where eggs are peeking or where it's difficult to pinch the edges together.
- Brush the meatloaf with ketchup.
- Bake until the center of the loaf registers 160° F, 50-60 minutes.
- Rest the meatloaf for 15 minutes before slicing and serving.
Nutrition Facts : Calories 356 kcal, Carbohydrate 3 g, Protein 28 g, Fat 25 g, SaturatedFat 9 g, Sodium 519 mg, Fiber 1 g, ServingSize 1 serving
ED'S MOTHER'S MEATLOAF
I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.
Provided by Nigella Lawson : Food Network
Time 2h5m
Yield 7-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
- Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
- Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
- Add the remaining raw egg and mix again before finally adding the breadcrumbs.
- Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
- Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
- Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
- Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
EASY MEATLOAF
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Provided by Janet Caldwell
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g
HOMEMADE PEANUT BUTTER EGGS
This Homemade Chocolate Peanut Butter Eggs recipe makes an easy Easter dessert or treat! Only 4 ingredients and better than store bought!
Provided by Dee
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Mix the peanut butter and powdered sugar until combined
- Stir in the crushed graham crackers
- Place a tablespoon of peanut butter mixture into an egg-shaped mold, and continue until all cavities are filled
- Refrigerate or freeze until firm
- In a small bowl, melt the chocolate chips with coconut oil according to package directions. In separate bowls, melt the candy melts according to package directions.
- Dip the peanut butter centers into the chocolate until fully coated, and place on wax paper to dry (you can pop these into the refrigerator if you want)
- Use a fork to make stripes over the eggs with the candy coating, if desired
- Top with seasonal sprinkles, if desired
Nutrition Facts : Calories 212 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 75 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
SEKANICE (EASTER MEATLOAF)
This is a recipe my Bohemian grandmother used to make for Easter every year. I was fortunate enough to have learned how to make it before she passed away and my family says I nailed her recipe on the head. The key: lots of garlic and chives and onions! Sorry the quantity is so large, but I have no idea how to scale it down much more. My grandma said 'back in the day' there were a lot of Bohemians in the neighborhood and they would use crates of eggs and make the mixture in the bathtub!
Provided by Kelley W
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 14h
Yield 24
Number Of Ingredients 12
Steps:
- Place the torn bread pieces into a bowl and let them dry out overnight.
- Wrap the pork shoulder and veal shoulder meat in cheesecloth if you can, and place in a large stock pot. Add the neck bones, celery, carrots and yellow onion. Fill the pot with enough water to cover everything and bring to a boil. Simmer over medium heat until the meat is falling apart, 2 to 3 hours.
- Remove the meat from the pot and set aside to cool slightly. Strain the vegetables and neck bones from the broth, reserving the broth and discarding the solids.
- Preheat oven to 350 degrees F (175 degrees C).
- Crack the eggs into the bowl with the bread pieces. Shred the meat into small pieces and add to the bowl. Mix in the garlic, green onions and chives. Gradually ladle in the broth while mixing until you have something you can form into a loaf. You will need to use your hands to mix thoroughly. Grease a large roasting pan or two or more smaller baking dishes. Pat the mixture into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 40 minutes. It may take as long as an hour, depending on what size pan you are using.
Nutrition Facts : Calories 389 calories, Carbohydrate 17.1 g, Cholesterol 465.7 mg, Fat 18.5 g, Fiber 1.1 g, Protein 37 g, SaturatedFat 5.8 g, Sodium 407.1 mg, Sugar 2.7 g
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