Images Recipe Cards Recipe For Shrimp Recipe For Meatloaf

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COTTAGE MEATLOAF



Cottage Meatloaf image

Garnish with fresh herbs, if desired.

Provided by MELISSA H.

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

1 ½ pounds lean ground beef
½ cup ketchup
⅓ cup tomato juice
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
2 eggs, beaten
¾ cup fresh bread crumbs
¼ cup diced onion
2 teaspoons prepared mustard
½ cup ketchup
1 teaspoon prepared mustard
4 teaspoons brown sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with aluminum foil.
  • In a large bowl, combine ground beef, ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion, and mustard for meatloaf until well mixed. Press meat mixture into the prepared pan.
  • In a separate bowl, combine ketchup, mustard, and brown sugar for topping until smooth. Spread brown sugar mixture over meatloaf.
  • Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 18.3 g, Cholesterol 110.3 mg, Fat 19.6 g, Fiber 0.8 g, Protein 18.7 g, SaturatedFat 7.6 g, Sodium 679.9 mg, Sugar 10.4 g

OLD-FASHIONED MEATLOAF



Old-Fashioned Meatloaf image

Mushrooms, garlic and oats sneak some extra nutrients into this hearty and easy meatloaf. Serve with sweet potatoes and your favorite green vegetables for a super-satisfying comfort food dinner.

Provided by Andrea Kirkland, M.S., RD

Categories     Diabetic Ground Beef Recipes

Time 1h40m

Number Of Ingredients 15

½ cup quick-cooking oats
4 ounces cremini mushrooms (1 1/2 cups)
1 tablespoon olive oil plus 1 tsp., divided
½ cup finely chopped onion
½ cup finely chopped green bell pepper
6 cloves garlic, minced
2 tablespoons cider vinegar
1 ½ pounds lean ground beef
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ teaspoon salt
½ teaspoon ground pepper
¼ cup ketchup
¼ teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Pulse oats in a food processor to form a coarse meal. Transfer to a large bowl and set aside. Pulse mushrooms in the food processor until minced, 10 to 15 pulses.
  • Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, until tender, 3 to 4 minutes. Add the mushrooms; cook, stirring occasionally, until browned, 3 to 5 minutes. Add vinegar; cook, stirring and scraping up any browned bits, until the liquid has evaporated, 1 to 2 minutes. Let cool for 10 minutes.
  • Add the mushroom mixture to the bowl with the oats, along with beef, egg, mustard, Worcestershire, salt, and pepper. Gently mix until combined; do not overmix.
  • Brush an 8x4-inch loaf pan with the remaining 1 tsp. oil; transfer the beef mixture to the pan and smooth into a loaf. Combine ketchup and cayenne in a small bowl; brush over the top of the loaf.
  • Bake until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 50 to 60 minutes. Let stand for at least 10 minutes before removing from the pan. Using a serrated knife, carefully cut the loaf into 6 slices.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 12.3 g, Cholesterol 101.3 mg, Fat 10.1 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 3.3 g, Sodium 349.3 mg, Sugar 4.1 g

SHRIMP AND CRABMEAT LOAF



Shrimp and Crabmeat Loaf image

This is the best seafood salad spread I've had in ages! It's great for summer or in the winter, you can heat it like a 'melt' sandwich.

Provided by ME WYNTR

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 30m

Yield 8

Number Of Ingredients 9

1 (6 ounce) can small shrimp, drained
1 (6 ounce) can crabmeat, drained and flaked
½ cup mayonnaise
¼ cup thinly sliced green onions
¼ cup diced celery
1 (8 ounce) package shredded mozzarella cheese
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 (1 pound) loaf French bread, halved horizontally

Steps:

  • In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
  • Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
  • Heating instructions: Preheat oven to 400 degrees F (200 degrees C). Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 33.4 g, Cholesterol 78.2 mg, Fat 17.1 g, Fiber 1.5 g, Protein 22.7 g, SaturatedFat 4.9 g, Sodium 760.4 mg, Sugar 2 g

"BETTER THAN BEEF" MEATLESS MEATLOAF



Thanks to caramelized brown onions, there's some real magic going on in this meatless meatloaf! Despite having no beef in it, it's super savory with a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist. Serve with mashed potatoes, green beans, and gravy.

Provided by Chef John

Categories     Meatloaf

Time 2h25m

Yield 6

Number Of Ingredients 26

4 tablespoons olive oil
2 pounds brown mushrooms, sliced
2 teaspoons kosher salt, divided
½ cup diced yellow onion
¼ cup diced celery
2 tablespoons tomato paste
2 teaspoons beef base (such as Better than Bouillon®)
¼ cup water
1 cup cooked black lentils
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
2 tablespoons ketchup
½ cup fine dry bread crumbs
⅔ cup rolled oats
1 cup grated Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons ketchup
2 tablespoons Dijon mustard
2 tablespoons brown sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
  • Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
  • Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
  • Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
  • Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
  • Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
  • Bake in the center of the preheated oven until firm to the touch, about 1 hour.
  • Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
  • While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
  • Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
  • Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
  • Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 37 g, Cholesterol 73.7 mg, Fat 17.9 g, Fiber 6.2 g, Protein 18.4 g, SaturatedFat 4.6 g, Sodium 1547 mg

SHRIMPCARGOT



Shrimpcargot image

After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!

Provided by ambibambi

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 30m

Yield 3

Number Of Ingredients 5

¼ cup butter
2 cloves garlic, minced
6 peeled and deveined large shrimp (21 to 25 per lb)
6 mushrooms, stems removed
2 tablespoons shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
  • Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

Nutrition Facts : Calories 203 calories, Carbohydrate 2.4 g, Cholesterol 107.5 mg, Fat 17 g, Fiber 0.4 g, Protein 11.1 g, SaturatedFat 10.3 g, Sodium 202.4 mg, Sugar 0.7 g

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