Spicy Meatloaf Nourishing Traditions Recipes

SPICY MEAT LOAF

Steps:

• Melt the butter in a saucepan. Add the onion, shredded carrots, and diced celery. Cook until nice and soft. Then add the salt, thyme, and cayenne. Stir, stir baby.
• While the veggies are cooking, mix the bread crumbs, milk, and egg together in a bowl. Don't do what I did and do it in a tupperware, which could make the following steps much more difficult.
• Once the veggies are cooked and slightly cooled, mix them into the milk/egg/breadcrumb mixture. Then, add your meat. And your fish sauce. Mix with your hands - it's just easier that way.
• Shape the mound of meat into a nice little loaf and bake at 375 degrees for about an hour and a half, or until cooked thoroughly.

CLASSIC SPICY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
• Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SPICY MEATLOAF SANDWICH

Steps:

• Preheat the oven to 425 degrees F. In a large mixing bowl, mix the beef, salsa, breadcrumbs, 2 tablespoons Worcestershire, salt, pepper, 1/2 teaspoon cayenne, egg and jalapeno. Use your hands and mix well. Pat down into a loaf pan. Top with the ketchup, the remaining 1 tablespoon Worcestershire, and the remaining 1/2 teaspoon cayenne. Smooth over the top and bake until cooked through, about 1 hour. Remove from the oven and let cool for 30 minutes. Now this is where the recipe gets fun and you get to use your imagination!!! After the meatloaf cools, slice into 8 thin slices (use 2 slices for each sandwich). You can use any kind of bread. We use a brioche roll, but you can use a kaiser, country Italian or anything that will hold up a messy sandwich. Use some of our suggested toppings to perfect your meatloaf sandwich. Enjoy!

SPICY MEATLOAF - NOURISHING TRADITIONS

Steps:

• Saute onions, carrots, celery in butter until soft.
• Stir in chile flakes, thyme, pepper, and sea salt.
• Soak bread crumbs in cream.
• Use hands to mix meat, sauteed vegetables, soaked crumbs, egg and fish sauce.
• Form into a loaf and set in 9X13 pyrex pan.
• Ice with tomato paste or ketchup.
• Add 1 cup water to pan and bake at 350 degrees for 1 1/2 hours.

SPICY, GARLICKY MEATLOAF

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk eggs, garlic, scallions, jalapeño, sage, salt and black pepper.
• In a separate bowl, stir together bread crumbs and stock, cream or milk. Let stand five minutes.
• Add pork, beef and soaked bread crumbs to egg mixture. Knead ingredients together until just combined. Press mixture evenly into an 8- or 9-inch loaf pan. Bake for 55 minutes.
• Meanwhile, whisk together the tomato paste and olive oil. After meatloaf has finished baking, brush top with glaze; sprinkle with pine nuts, if using. Bake 15 minutes more (glaze will be thick and a meat thermometer should read 160 degrees). Let meatloaf rest for 10 minutes before slicing and serving.

SPICY MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, salsa and bread crumbs. Crumble beef and sausage over mixture and mix well. Press into an ungreased 9x5-in. loaf pan. , Bake, uncovered, 1 hour or until no pink remains and a thermometer reads 160°; drain. Top with additional salsa if desired.

NOURISHING TRADITIONS' POT ROAST

Steps:

• POT ROAST: Use a metal skewer to poke the meat all over.
• Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
• Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
• Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
• On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
• Preheat oven to 300 degrees.
• Remove meat to platter; pour out the browning fat and discard. Note: I don't discard the browning fat. It is too good to waste and really adds a delicious flavor to the gravy.
• Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
• Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
• GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
• Spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. Season with salt and pepper and serve with the pot roast.