James Beards Old Fashioned Meat Loaf Recipes

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JAMES BEARD'S OLD-FASHIONED MEAT LOAF



James Beard's Old-Fashioned Meat Loaf image

A meatloaf is capable of infinite variations with spices and ingredients. The combination of meats in this version makes this dish more delicious and firm. Bake it free form on a baking sheet or shallow pan, not in a loaf pan, or it will be mushy. It goes great with mashed potatoes or rice. This satisfying dish is adapted from The New James Beard (1981).

Provided by Cooking Beast

Categories     Meatloaf

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 lbs ground beef, lean
1 lb ground pork
1 lb ground veal or 1 lb ground turkey
1 large onion, grated
2 carrots, finely shredded
4 -6 garlic cloves, chopped
2 teaspoons salt
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1 teaspoon crushed rosemary
1/4 teaspoon ground nutmeg
1/2 teaspoon Tabasco sauce
3 eggs, slightly beaten
3/4 cup fresh breadcrumb
1/2 cup milk
6 slices bacon
4 eggs, hard boiled

Steps:

  • In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
  • Add in the eggs, milk, bread crumbs, and mix well.
  • Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
  • Place strips of bacon atop loaf in an attractive criss-cross pattern.
  • Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.

Nutrition Facts : Calories 843.8, Fat 54.7, SaturatedFat 20.6, Cholesterol 444.7, Sodium 1274.6, Carbohydrate 16.5, Fiber 1.8, Sugar 3.1, Protein 67

JAMES BEARD'S



James Beard's image

Got all day and in the mood to cook? This lamb is cooked for hours in a 200°F oven and the result is lamb so meltingly tender you can eat it with a spoon, hence the name! Taken from James Beard's last cookbook before his death in 1985.

Provided by yooper

Categories     Lamb/Sheep

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 12

5 -6 lbs leg of lamb, boned and tied (ask for the bones, and have them sawed into 1-inch pieces)
salt and pepper
3 medium onions, each stuck with 2 cloves
6 cloves
3 carrots, split lengthwise
6 -7 garlic cloves
1/2 cup olive oil
1 teaspoon dried thyme
1 bay leaf
4 -5 ripe tomatoes, peeled seeded and coarsely chopped
1 cup red wine
chopped parsley (to garnish)

Steps:

  • Preheat oven to 400°F.
  • Rub lamb with salt and pepper and place on a rack in a roasting pan.
  • Surround with the bones, onions,carrots and 4 to 5 garlic cloves.
  • Pour the olive oil over the bones and vegetables.
  • Roast at 400°F for 30 minutes.
  • Reduce heat to 350°F and roast for 30 minutes.
  • Reduce heat to 200°F.
  • Transfer lamb to baking pan or casserole dish.
  • Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
  • Rinse roasting pan with the red wine and pour wine over lamb.
  • Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours.
  • Transfer lamb to a platter and remove the strings.
  • Discard bones and bay leaf.
  • Remove the cloves from the onions and puree or blend all the vegetables.
  • Combine with the pan juices.
  • Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.

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