Nigella Lawsons Mini Meatloaves Recipes
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.
MINI MEATLOAVES
Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.
Provided by Tonya Swope
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
- In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 16.6 g, Cholesterol 73.9 mg, Fat 14.4 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 656 mg, Sugar 12.5 g
NIGELLA LAWSON'S MINI MEATLOAVES
You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches. Can substitute kosher salt for maldon salt or 1/2 teaspoon table salt
Provided by cmrb734
Categories Meat
Time 40m
Yield 12 meatloaves
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Combine all of the above in a bowl, mixing really well with your hands or a fork.
- Divide the mixture into 12 balls, and then shape them into mini loaves.
- Sit the mini meatloaves on a baking sheet with space between them and cook for 30 minutes.
Nutrition Facts : Calories 350.1, Fat 27, SaturatedFat 9.2, Cholesterol 115.4, Sodium 672.7, Carbohydrate 4.8, Fiber 0.7, Sugar 0.3, Protein 20.6
SKILLET MINI MEATLOAVES
Make and share this Skillet Mini Meatloaves recipe from Food.com.
Provided by Angel91805
Categories Meat
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Crumble meat into a large bowl.
- Peel and finely chop the onion and add it to the bowl.
- Add the egg, beat it slightly.
- Add the bread crumbs, milk and Parmesan cheese; mix all together with your hands.
- Tear the parsley (if using) into smaller pieces with your fingers, then add them and the remaining ingredients, except for tomato sauce, and mix again with your hands.
- Heat a 12 inch nonstick skillet that has a lid over medium high heat.
- Meanwhile, form the meat mixture into 6 patties no more than 1 inch thick.
- Place in the hot skillet and cook until the meat is browned and cooked through, 4-6 minutes on each side.
- Pour the tomato sauce evenly over the patties and cover the skillet, reducing heat to medium low.
- Continue to cook for 1 minute to heat the tomato sauce through.
- Remove from the heat and serve.
SPICY MINI MEATLOAVES
These freezer-friendly meatloaves are packed full of iron and are low-fat to boot
Provided by Emma Lewis
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
- Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.
- To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
- To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.
Nutrition Facts : Calories 241 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
More about "nigella lawsons mini meatloaves recipes"
MINI MEATLOAVES | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Combine all the ingredients in a bowl, mixing really well with your hands or a fork. Divide …
From nigella.com
Servings 12
From nigella.com
Servings 12
NIGELLA LAWSON - COOKING CHANNEL
Cheese Fondue. Lemon Risotto. Caesar Salad. Cut-Out Cookies. Creamy Potato Gratin. Spaghetti alla Carbonara. Lilac-or Chocolate-Topped Cupcakes. Chicken Soup. Roast Beef with Yorkshire Pudding, Grilled …
From cookingchanneltv.com
From cookingchanneltv.com
NIGELLA'S MEATLOAF - NOBLE NOURISHMENT | NOBLE …
2011-05-20 100g breadcrumbs. 1 tsp Worcestershire sauce. First, I boiled 3 of the eggs (leaving one remaining) and fried the onions till translucent, then allowed to cool. I also preheated the oven to 200 degrees. I put the beef, …
From noblenourishment.com
From noblenourishment.com
MINI MEATLOAVES | ASK NIGELLA.COM | NIGELLA LAWSON
2014-01-23 Uncooked meatloaves can be frozen. Form the meatloaves and put them on a baking sheet lined with baking parchment (parchment paper). Cover the meatloves with a sheet of clingfilm and freeze until soolid. When solid wrap each meatloaf in a piece of clingfilm or foil. Put the wrapped meatloaves in an airtight contaier or resealable plastic bag ...
From nigella.com
From nigella.com
NIGELLA’S MEATLOAF - CAFé CAT
2020-05-27 I made two changes to Nigella’s recipe which resulted in a bigger loaf measuring about 12″ x 5″ (30cm x 15cm): cooked 250g chopped mushrooms in a little butter and used them as a layer around the eggs. So it was mince, mushrooms, hard boiled eggs, mushrooms, mince. The bacon slices weren’t long enough to go over the top and tuck under ...
From cafecat.com.au
From cafecat.com.au
MINI MEAT LOAVES | SARA MOULTON
2011-11-05 1 pound ground chuck. 1/2 pound ground pork. 1/2 pound ground veal or turkey. To make the glaze, combine the ketchup, brown sugar, and vinegar. Set aside. For the meat loaves, preheat the oven to 350°F. Oil a foil-lined rimmed baking sheet or 12 muffin-pan cups. Heat the oil in a medium skillet over medium heat.
From saramoulton.com
From saramoulton.com
NIGELLA LAWSON'S MEATLOAF - PLAIN.RECIPES
Heat oven to 350 degrees. Place a skillet over medium heat, and melt butter. Add onion and salt to taste, and saute until golden brown. Remove from heat, and set aside. In a mixing bowl, combine beef, pork, Worcestershire sauce, soy sauce, mustard, cracker crumbs and 1/4 cup applesauce. Add onion, and mix well.
From plain.recipes
From plain.recipes
COOK THIS: NIGELLA LAWSON'S SPICY MINT LAMB CHOPS WITH PRESERVED …
2018-05-01 Step 1. Put the lamb rib chops into a resealable plastic bag and add the olive oil, finely grated zest and juice of the lemon, dried mint, …
From nationalpost.com
From nationalpost.com
MINI MEATLOAVES | RECIPES | NIGELLA LAWSON | RECIPES, MINI …
Jun 14, 2012 - These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard. Jun 14, 2012 - These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device …
From pinterest.co.uk
From pinterest.co.uk
MINI MEATLOAVES | RECIPE | MINI MEATLOAVES, RECIPES, MEATLOAVES
Apr 21, 2016 - These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard.
From in.pinterest.com
From in.pinterest.com
NIGELLA LAWSON'S MEATLOAF - DINING AND COOKING
Heat oven to 350 degrees. Place a skillet over medium heat, and melt butter. Add onion and salt to taste, and sauté until golden brown. Remove from heat, and set aside. In a mixing bowl, combine beef, pork, Worcestershire sauce, soy sauce, mustard, cracker crumbs and 1/4 cup applesauce. Add onion, and mix well.
From diningandcooking.com
From diningandcooking.com
MINI MEATLOAVES | RECIPE | RECIPES, NIGELLA LAWSON RECIPES, MINI …
Aug 12, 2021 - These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard. Aug 12, 2021 - These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device …
From pinterest.co.uk
From pinterest.co.uk
SAUCE FOR MINI MEATLOVES | ASK NIGELLA.COM | NIGELLA LAWSON
A1 Steak Sauce is normally served with cooked meats, but Nigella uses it as as a seasoning in her Mini Meatloaves (from Nigella Express and on the Nigella website). The sauce's flavour is a mixture of fruity, tangy, sweet and sour. Although it was invented in the UK, it is most popular in the US and can be bought in most supermarkets there. In ...
From nigella.com
From nigella.com
ED’S MOTHER’S MEATLOAF | NIGELLA'S RECIPES | NIGELLA LAWSON
Bring a pan 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 or butter in a thick-bottomed frying pan. Cook the onions gently, sprinkled with the salt, for about 20-25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
From nigella.com
From nigella.com
MINI MEATLOAVES WITHOUT OATS | ASK NIGELLA.COM | NIGELLA …
2014-10-02 Our answer. Nigella's Mini Meatloaves recipe (from Nigella Express and on the Nigella website) are made with a combination of sausagemeat and beef, plus steak sauce and rolled (quick cooking) oats. The steak sauce adds a lot of flavour but also extra liquid, so the oats are added to help to absorb some of this liquid and to help to bind the ...
From nigella.com
From nigella.com
MINI BBQ BACON CHEDDAR MEATLOAVES - MANDY IN THE MAKING
2022-02-23 4 slices thick bacon, cooked and crumbled. 1 ½ cups shredded sharp cheddar or cheddar blend cheese. ½ cup panko breadcrumbs. 2 large eggs, beaten. 1 tsp onion powder. 1 tsp seasoned salt. 1 tsp granulated garlic. 2 Tbsp Worcestershire sauce. 1 tsp yellow mustard.
From mandyinthemaking.com
From mandyinthemaking.com
MINI MEATLOAVES | RECIPE | NIGELLA LAWSON RECIPES, RECIPES, MINI ...
Jan 18, 2021 - These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard.
From pinterest.co.uk
From pinterest.co.uk
MINI MEAT LOAVES | SARA MOULTON
2015-12-30 Make the glaze: Combine ketchup, brown sugar, and vinegar. Set aside. Make the meat loaves: Preheat the oven to 350 degrees F. Oil a foil-lined rimmed baking sheet. Heat the oil in a medium skillet over medium heat. Add the celery, onion, and garlic and cook, stirring until the vegetables have softened, about 5 minutes.
From saramoulton.com
From saramoulton.com
FREEZING MINI MEATLOAVES | ASK NIGELLA.COM | NIGELLA LAWSON
Nigella's Mini Meatloaves (from NIGELLA EXPRESS) are individual meatloaves that are free-formed, rather than being baked in a loaf tin. It is possible to freeze the loaves either before or after cooking. If freezing uncooked, shape the meatloaves and put them on the lined baking sheet, as directed in the recipe, then loosely cover the baking ...
From nigella.com
From nigella.com
MINI MEATLOAF - NUM'S THE WORD - EASY RECIPES
2022-04-26 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 granular, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix well and place in cupcake pan.
From numstheword.com
From numstheword.com
MINI MEAT LOAVES RECIPE | EAT YOUR BOOKS
Mini meat loaves from Nigella Express: 130 Recipes for Good Food, Fast (page 270) by Nigella Lawson. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews ...
From eatyourbooks.com
From eatyourbooks.com
MINI MEATLOAVES NIGELLA LAWSONS... - FIRST TASTE NUTRITION | FACEBOOK
Mini Meatloaves Nigella Lawsons Express recipes are brilliant if you are in a hurry Ingredients Makes: 12 Metric Cups • 500 grams sausagemeat • 500 grams minced beef • 80 grams quick cook oats • 70...
From facebook.com
From facebook.com
MINI MEATLOAVES | RECIPE IN 2021 | RECIPES, NIGELLA LAWSON RECIPES ...
Jan 18, 2021 - These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard.
From pinterest.co.uk
From pinterest.co.uk
MINI MEATLOAF - CHLOE'S TRAY
2010-09-25 Preheat oven to 375°F. Grease a 24 cup mini muffin tin. Combine the onion, vegetables, egg, garlic, Worcestershire sauce, bread crumbs, and cheese in the bowl of a food processor. Pulse until the veggies are finely chopped. In a large bowl, mix the beef and the vegetable mixture together. Distribute evenly between the 24 muffin tins.
From chloestray.com
From chloestray.com
MINI MEATLOAVES BAKED IN PANS | ASK NIGELLA.COM | NIGELLA …
2021-08-12 You can bake the mixture in mini loaf pans but only the tops will brown. Also the baking time could be longer as the size may be slightly different to the loaves in the recipe and the sides of the containers will shield the mixture slightly from the heat of the oven. Make sure that the loaves are fully cooked through before removing them from ...
From nigella.com
From nigella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love