Lennys Meat Loaf Recipes

LENNYS MEATLOAF

Steps:

• Melt butter in a heavy skillet. Add onions, scallions, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the veggies has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least one hour.
• In a mixing bowl, beat together the eggs, ketchup, milk, cumin, nutmeg, cayenne, salt and pepper. Add the ground turkey, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.
• Form the mixture into a loaf, approximately 12 x 5 x 2 1/2 inches, on a baking sheet. Bake until cooked through (or 160 degrees F on a meat thermometer), about 1 hour. Let rest 20 minutres before slicing.
• serves 8 or more.

SUNNY'S MEAT AND POTATOES BUNDT LOAF

Steps:

• For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes.
• For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray.
• In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes.
• Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F.
• Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish.
• For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve.

LENNY'S MEATLOAF

Steps:

• 1. Melt the butter in a heavy skillet, then add the onion, scallion, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least 1 hour. 2. In a mixing bowl, beat together the eggs, ketchup, half-and-half, cumin, nutmeg, cayenne, salt and pepper. Add the ground beef, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. 3. Preheat the oven to 350°F. 4. Form the mixture into a loaf, approximately 12x5x2½ inches, on a baking sheet. Bake until cooked through (or 160°F on a meat thermometer), about 1 hour. Let rest 20 minutes before slicing. Per serving: 360 calories, 10g carbohydrate, 32g protein, 21g fat, 185mg cholesterol.

LYNN'S MEATLOAF, FROM ENGINE 2

Steps:

• Spray loaf pan (or use non-stick silicone bake-ware).
• Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.
• Remove from heat and cool.
• Mash tofu in large bowl.
• Stir in cooked mixture and remaining ingredients, and combine well.
• Spoon mixture into loaf pan. Top with a layer of ketchup.
• Bake for 55 to 60 minutes, or until a toothpick comes out clean.

GLAZED MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
• In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

GLAZED MEATLOAF

Steps:

• Preheat oven to 425 degrees, with rack in center position. Gently mix together meat and mustard. Form meat mixture into a 4-by-8-inch oval (1 1/2 inches thick) on a parchment-lined baking sheet.
• Combine ketchup and Worcestershire sauce in a small bowl; brush over surface of meatloaf to coat. Bake, rotating halfway through, until just cooked through and an instant-read thermometer inserted into the center reaches 160 degrees, 40 to 45 minutes. Let rest for 5 minutes before slicing.

LENNY'S MEAT LOAF RECIPE

Steps:

• Melt the butter in a heavy skillet, then add the onion, scallion, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least 1 hour. In a mixing bowl, beat together the eggs, ketchup, half and half, cumin, nutmeg, cayenne, salt and pepper. Add the ground beef, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. Preheat the oven to 350 degrees. Form the mixture into a loaf, approximately 12x5x2 1/2 inches, on a baking sheet. Bake until cooked through about 1 hour. Let rest 20 minutes before slicing.