French Crepes Recipe Recipe For Meatloaf

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FRENCH CREPES



French Crepes image

A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.

Provided by CYBERCHEF

Categories     Breakfast and Brunch     Crepes     Sweet

Time 35m

Yield 12

Number Of Ingredients 6

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Steps:

  • Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g

FRENCH ONION MEATLOAF



French Onion Meatloaf image

A family favorite! The French-fried onions really make this meatloaf super yummy! Excellent paired with mashed potatoes and green beans with bacon.

Provided by Kay

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

cooking spray
½ cup ketchup
½ cup brown sugar
1 ½ pounds ground beef
¾ cup French-fried onions
¾ cup bread crumbs
2 large eggs
½ cup sour cream
¼ cup milk
1 (1 ounce) package French onion soup mix
2 teaspoons garlic powder
1 ½ teaspoons salt
¼ teaspoon cracked black pepper
¼ teaspoon ground ginger

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray; spread ketchup and brown sugar over the bottom.
  • Combine beef, French-fried onions, bread crumbs, eggs, sour cream, milk, soup mix, garlic, salt, pepper, and ginger in a large bowl. Mix well and shape into a loaf over the ketchup and brown sugar.
  • 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 474.8 calories, Carbohydrate 37.4 g, Cholesterol 104.4 mg, Fat 27.9 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 10.3 g, Sodium 1234 mg, Sugar 18.2 g

FRENCH ONION MEATLOAF



French Onion Meatloaf image

Moist and delicious French onion meatloaf. Meatloaf meets chopped steak with gravy. Still quite good without the sauce on top.

Provided by coyote

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

2 pounds lean ground beef
1 (10.5 ounce) can condensed French onion soup
½ cup fine dry bread crumbs
½ cup rolled oats
1 egg, lightly beaten
1 tablespoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 11.7 g, Cholesterol 103.7 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.3 g, SaturatedFat 5.9 g, Sodium 522.4 mg, Sugar 2 g

RUSTIC FRENCH MEATLOAF



Rustic French Meatloaf image

Provided by Paul Grimes

Categories     Blender     Pork     Bake     Quick & Easy     Dinner     Prune     Veal     Pistachio     Candy Thermometer     Breadcrumbs     Gourmet

Number Of Ingredients 14

1 cup fine fresh bread crumbs (preferably from a rustic loaf)
1/2 cup whole milk
3/4 cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
1/2 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 pound ground pork
3/4 pound ground veal
1/4 cup chopped prunes
1/4 cup shelled pistachios
2 teaspoons thyme leaves
2 large eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
Accompaniment: Dijon mustard

Steps:

  • Preheat oven to 475°F with rack in middle.
  • Soak bread crumbs in milk in a small bowl.
  • Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
  • Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
  • Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
  • Serve with:
  • buttered boiled potatoes

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