1770 HOUSE MEATLOAF
Provided by Ina Garten
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
- Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
- Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
- Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
- Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
- Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
A FIREFIGHTER'S MEATLOAF
Firefighters all across Canada can't get enough of this Dijon mustard and salsa meatloaf. Serve with baked beans and greens. Leftover sandwiches are great the next day.
Provided by Yumbolt
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
- Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 15.3 g, Cholesterol 136.3 mg, Fat 33.4 g, Fiber 2.3 g, Protein 39.3 g, SaturatedFat 13 g, Sodium 796.1 mg, Sugar 4.3 g
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
YES, VIRGINIA THERE IS A GREAT MEATLOAF
Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000
Provided by Nita Holleman
Categories Meatloaf
Time 1h20m
Yield 1 meatloaf, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
- Smooth out top.
- Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
- Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
- ENJOY!
- *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
- **Recipe should be"plump" from the addition of the milk or Half & Half.
- It should NOT be runny.
- ***A second batch of sauce served hot is good to serve with the meatloaf.
- Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.
TAVERN ON THE GREEN'S MEATLOAF
My friend gave me this recipe and it's a great variation on your ordinary meatloaf. Prep time includes overnight refridgeration.
Provided by Punky Julster
Categories Meat
Time 12h55m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- In a large bowl, beat together the eggs and milk.
- Add the torn bread and let it absorb the liquid for about 15 minutes.
- Meanwhile, cook bacon (very crispy but not burnt) until most but not all of the fat is rendered. Drain and set aside to cool.
- Stir the bread mixture with a fork to blend.
- Add the remaining meatloaf ingredients, including the drained bacon, but not the beef, and mix thoroughly.
- Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat.
- Cover bowl and refrigerate overnight.
- When ready to cook, preheat oven to 375 degrees.
- Remove bowl from the refrigerator and shape meat into a loaf approximately 5 inches long and 3 inches high.
- Place in the middle of a low-sided baking pan and bake for 35 minutes.
- In a small bowl, whisk glaze ingredients together.
- Brush meatloaf with glaze and bake for another 20 minutes.
- Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.
Nutrition Facts : Calories 3738.2, Fat 282.3, SaturatedFat 98, Cholesterol 922.8, Sodium 5965.2, Carbohydrate 105.9, Fiber 9.9, Sugar 41.8, Protein 189.7
THE GREEN MAN'S MEATLOAF
One of my favorite comfort foods of all time is meatloaf, we have it for dinner, then have the leftovers for sandwiches for lunch the next day. This spinach packed meat loaf is a big winner in my books!!
Provided by Chef mariajane
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the beef, pork, bread crumbs, spinach and other greens in a large bowl, and mix lightly.
- In a separate bowl, mix all the wet ingredients, tomatoes, pepper and salt. Pour this over the meat mixture, and mix until it comes together.
- Form the mixture into a loaf on a sheet pan, and refrigerate for 1 hour.
- Preheat oven to 350°F Bake for 1 hour and 15 minutes or until the internal temperature reaches 165°F Let stand for 5 minutes before serving.
- EMBELLISHMENT: Some people like a glaze on meat loaf. If you are one of these people, simply brush the outside of the loaf with ketchup halfway through the cooking process.
Nutrition Facts : Calories 388, Fat 25.6, SaturatedFat 9.6, Cholesterol 174.1, Sodium 746.7, Carbohydrate 6.7, Fiber 0.6, Sugar 3.1, Protein 31.2
TAVERN ON THE GREEN'S CHICKEN FRANCAIS
Make and share this Tavern on the Green's Chicken Francais recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
- Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
- Dredge chicken breasts in flour, shaking off excess.
- Heat clarified butter in sauté skillet over medium-high heat.
- Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
- Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
- Season with salt and pepper.
- Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
- Let sauce cook for another two minutes to thicken sauce slightly.
- Serve with chardonnay.
MEATLOAF - 1770 HOUSE
Steps:
- Pre-heat the oven to 350F 1. Place every item except the onion and celery in a large mixing bowl. 2. Heat a medium sauté pan over medium-high heat and film it with extra virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients. 3. By hand, mix the ingredients until well combined and everything is evenly distributed. 4. Place a piece of parchment paper on a baking pan (it should have sides at least 1.5 inches high to prevent grease runoff from the pan). Free form the meat loaf on the pan into a rectangular cylinder. Pat it and punch it down and reform into a cylinder-this will get rid of air pockets. 5. Place the pan in the pre-heated 350F degree oven and bake 40 to 50 minutes or until a probe thermometer indicates an internal temperature of 155-160 degrees. 6. Remove from the oven and let the loaf rest for 10 minutes. Slice into portions of your preference and serve with potato puree and sautéed spinach. Sauce: Combine all of the ingredients and cook over medium high heat until lightly thickened. Spoon the sauce over the meat loaf.
DIVINE MEATLOAF
This meatloaf recipe calls for fresh vegetables. Everyone who has tried this dish loves it.
Provided by AUDRA77
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine the ground beef, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the beef with onion soup mix; mix thoroughly.
- Press mixture into a 9x13 inch baking dish.
- In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
- Bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 28.4 g, Cholesterol 78.6 mg, Fat 9.8 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.2 g, Sodium 1047.6 mg, Sugar 13.1 g
TAVERN ON THE GREEN'S CHICKEN FRANCAIS REDUCED FAT AND SALT
This recipe originates from Gavin "Miller" Duncan's posting of the Tavern on the Green's Chicken Francais. As I was rewriting this recipe and searching for information for this description, I discovered Gavin had passed away in 2004. This is ironic, because I have posted this recipe as a lower sodium and lower fat version of the same recipe which I created in order to improve my own diet as a result of certain health issues. In rewriting this, I hope to honor Mille's memory and share with you a healthy option for others trying to improve their own health. Whether you try my recipe or Mille's, please enjoy. Bon Apatite! Here is the link to Mille's original recipe: http://www.food.com/recipe/tavern-on-the-greens-chicken-francais-26472
Provided by David Hawkins
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix white pepper, a few shakes or grinds of black pepper and the garlic powder in a sealed container and shake until well mixed.
- Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Make sure to pound the chicken so that the thick parts are roughly the same as the thinnest parts of the chicken in order to get even cooking.
- Put each piece of chicken into the container with the flower and shake well to dredge, shake off excess.
- Heat margarine in saute skillet over medium-high heat.
- Place chicken in pan and saute until cooked halfway through, about three minutes if your chicken is about half an inch thick. Expect about 4 minutes if it is much thicker. After time is up, reduce heat to medium.
- Turn chicken over and cook for an additional 3 minutes.
- Remove chicken to a plate on the side, then add minced shallots and garlic.
- Cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
- Mix the two tablespoons of cold water with Wondra, then add to the deglaze sauce base.
- Season with No-Salt and pepper.
- Add mustard powder and seeds and stir into sauce.
- Let sauce cook for two minutes to reduce, and then add sour cream.
- Mix all ingredients with a whisk in the pan until sauce has consistent texture and thicken.
- Put chicken back into sauce and let cook for another two minutes to bring all ingredients to the same temperature before serving.
- Serve with rice or pasta, and share sauce over all!
Nutrition Facts : Calories 354.9, Fat 11.7, SaturatedFat 2.6, Cholesterol 111.8, Sodium 206.3, Carbohydrate 11.4, Fiber 0.6, Sugar 0.8, Protein 38.1
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