Raw Pecan Caramel Slice Recipe Recipe For Meatloaf

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ITALIAN MEATLOAF WITH MARINARA SAUCE



Italian Meatloaf with Marinara Sauce image

My Italian meatloaf is made extra juicy by soaking bread in grated onion instead of using breadcrumbs. The seasonings for the meatloaf are the same as what is used for homemade Italian sausages, so this really tastes like an Italian meatloaf! And the sauce is made extra tasty by adding the loaf pan juices and cooking the meatloaf IN the sauce for part of the time.

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 1h15m

Number Of Ingredients 20

1 1/2 cups diced red bell pepper / capsicum ((1 large))
1 tbsp olive oil
2 cups stale white bread (, crusts removed, roughly diced (about 3 slices))
1 small onion
2 tbsp cream ((or milk))
13 oz / 400 g ground pork ((mince))
1.6lb / 800 g ground beef ((mince))
2 eggs
2 1/2 tsp fennel seeds
3 tsp paprika ((sweet or smoked))
1 3/4 tsp salt
Pepper
1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, finely chopped (brown, white, yellow))
1.4 lb / 700 g tomato passata or crushed tinned tomatoes ((Note 1))
3/4 cup water
2 tsp dried Mixed Italian Herbs
1 - 3 tsp red pepper flakes ((optional))
Salt and pepper

Steps:

  • Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
  • Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
  • Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
  • Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
  • Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
  • Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
  • Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
  • Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
  • I like to serve this with mashed potatoes but it is also lovely with pasta.

Nutrition Facts : ServingSize 307 g, Calories 356 kcal, Carbohydrate 10.7 g, Protein 718 g, Fat 13.2 g, SaturatedFat 4 g, Cholesterol 167 mg, Sodium 645 mg, Fiber 1.1 g, Sugar 5.4 g

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

Steps:

  • Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

CARAMELIZED PECANS



Caramelized Pecans image

Pecans are my favorite and especially when they are caramelized. This recipe is so easy and fast and you can store them in the freezer until you are ready to use them already caramelized. Please follow the recipe and the pictures and you will have beautiful, delicious, caramelized pecans.

Provided by Rhonda E!

Categories     Nuts

Time 20m

Number Of Ingredients 4

6 oz bag of pecan halves oven roasted
2 Tbsp butter
1/2 c brown sugar
2 dash(es) water

Steps:

  • 1. Roast Pecans in oven 10-15 min in oven. *Note: They are roasted properly when they don't taste bitter in the middle and have a snappy crunch to them. Set aside
  • 2. In a large nonstick skillet melt butter on medium heat then add brown sugar and mix into a paste. Hold the skillet under the faucet and give it a dash of water with the sink handle. Return to the burner and stir mixing the paste and water while it is bubbling and dissolving the brown sugar. When the water evaporates give it another dash of water to incorporate it into a syrup and let it bubble and boil for a few until it starts to thicken (carmelize). *Note: Make sure the brown sugar is no longer grainy and has melted into a syrup, and the syrup has started to thicken and hold together and is not runny.
  • 3. Quickly add the roasted pecans and fold them into the caramelized mixture then quickly empty them onto a tray separated from one another. Let them cool without moving them. *Note This stage has to be done quickly and you must not stir them to much or disturb the carmel coating or it will lose it's shiny sheen and become dull and brittle.
  • 4. When they are cool remove from the tray and serve over vanilla ice cream or just as a treat.

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