CLASSIC MEATLOAF
Not your average blue-plate special, this meatloaf recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
- Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
- Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.
MEATLOAF
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform - on a baking sheet instead of a loaf pan - provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
VEAL LOAF
Steps:
- In a bowl combine lightly the veal, 1 tablespoon of the minced parsley, the bread crumbs, 1 tablespoon of the egg, the salt, pepper to taste. Put mixture in center of a sheet of waxed paper and cover it with a second sheet of waxed paper. Press the mixture into a 10 x 7 inch rectangle and remove the top piece of paper. In a small bowl combine well the remaining 1/4 cup minced parsley, remaining egg, and the parmesan. Spread the mixture evenly over the veal, leaving a 1 inch border. Arrange the salami on the veal, leaving a 1 inch border. Beginning with the long side, roll up the mixture jelly roll fashion by lifting the paper underneath. Pinch together the seam and ends and chill the loaf wrapped in waxed paper for 1 hour. In a flameproof casserole heat the oil over moderately high heat until it is hot. Brown the loaf. Pour off the oil in the casserole and add the beef broth, 1 cup water, the parsley sprig, the bay leaf, and the tyme. Bring mixture to a boil. Add the veal loaf and braise it, covered partially, over moderately low heat, turning it once, for 30 minutes. Transfer loaf to a plate, let it cool, and refrigerate overnight.
VEAL MEATLOAF
Provided by Michael Symon : Food Network
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Saute onions and mushrooms until wilted and onions are tender. Let cool completely. Mix all ingredients together, adding bread crumbs a little at a time until desired consistency. Generously oil 1 meatloaf tray. Pack mix into tray tightly to keep holes from being created in the loaf. Cover the tray with aluminum foil. Transfer the meatloaf to a pan with high sides and filled 1/4 with water. Bake for 1 to 2 hours, checking for doneness after 1 hour. Let stand at room temperature before removing from the pan. Cool then cover.;
YUMMY VEAL MEAT LOAF
Everybody loves this flavorful meat loaf dish! It tastes even better reheated the next day! Italian bread crumbs, chili powder, and chopped garlic (I use the bottled kind) give this meat loaf a little kick, while grated baby carrots give it a nice color.
Provided by Marylou
Categories Main Dish Recipes Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.
- Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 19.6 g, Cholesterol 103.9 mg, Fat 7.4 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 2.6 g, Sodium 920.6 mg, Sugar 8.1 g
MEATLOAF
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
- In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.
- In a large mixing bowl, combine the meats, egg-milk mixture, breadcrumbs, parsley, and the cooked onion mixture.
- In a small bowl, stir together ketchup, sugar, and vinegar. Set aside.
- Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
- Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze.
- Bake in oven for about 45 minutes, until glaze has set. Brush meatloaf with remaining glaze and bake for 15 minutes more. Internal temperature of loaf should be 160 degrees F.
VEAL MEATLOAF
Make and share this Veal Meatloaf recipe from Food.com.
Provided by Chef Gorete
Categories Veal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Cut parchment paper long enough to hang over the wide side of a large loaf pan.
- In a food processor combine the onion, carrot, celery, pepper and garlic then pulse until roughly pureed.
- In a large bowl, combine the ground veal and pureed vegetables. Gently mix in the breadcrumbs, milk, mustard, ketchup and salt & pepper until thoroughly combined.
- Press the mixture into the parchment lined loaf pan. If using the eggs, gently press the hardboiled eggs down the centre of the loaf, being careful not to break them.
- Place the pan on a rimmed cookie sheet to catch any spills, then bake for 45 minutes.
- Combine all of the glaze ingredients and set aside.
- Remove the loaf from the oven and slather the top with all of the glaze. Return to the oven and bake for another 45 minutes or until done (meat should reach an internal temperature of 160F in the centre).
- Let the meat loaf rest for 10 minutes, then lift out of the pan using the parchment paper. Slice with serrated knife.
Nutrition Facts : Calories 362.7, Fat 12.5, SaturatedFat 5.1, Cholesterol 128, Sodium 679.7, Carbohydrate 27.7, Fiber 2.2, Sugar 10.9, Protein 33.9
VEAL MEATLOAF
Along with Prosciutto Parmesan Mashed Potatoes. Compliments of Rachael Ray. Very tasty and don't let the amount of sage scare you away. Works very well to make meatballs out of the meatloaf recipe. I'm thinking Thanksgiving appies :o)
Provided by Chippie1
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F.
- Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
- While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
- While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
- Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
- Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside.
Nutrition Facts : Calories 1112.3, Fat 55.7, SaturatedFat 26.3, Cholesterol 285.9, Sodium 1300, Carbohydrate 84.3, Fiber 10, Sugar 8.2, Protein 70.9
More about "veal loaf recipes"
10 BEST GROUND VEAL MEAT LOAF RECIPES | YUMMLY
From yummly.com
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE EATS
From thespruceeats.com
SMARTER VEAL MEATLOAF RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST MEATLOAF WITH GROUND BEEF VEAL AND PORK …
From yummly.com
VEAL LOAF RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Combine veal, pork, breadcrumbs, eggs, onion, chopped parsley, garlic powder, salt, and pepper; mix well. Shape meat mixture into a loaf; place in a lightly greased 13- x 9- x 2-inch baking dish. Bake at 350° for 20 minutes.
- Pour water over loaf, and bake an additional 40 minutes. Remove veal loaf to a warm platter; garnish with cherry tomatoes and parsley, if desired.
- Note: This loaf is delicious served hot as well as when served cold on whole wheat bread with Dijon mustard.
VEAL LOAF RECIPE | RECIPELAND
From recipeland.com
VEAL WITH LEMON AND MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VENISON AND VEAL LOAF RECIPE | EAT SMARTER USA
From eatsmarter.com
11 MEATLOAF RECIPES THAT WILL HELP YOU WIN AT FAMILY DINNERS
From marthastewart.com
VEAL MEATLOAF - PLAIN.RECIPES
From plain.recipes
VEAL MEATLOAF HEARTS - VEAL - VEAL – DISCOVER DELICIOUS
From veal.org
VEAL & VEGETABLE LOAF RECIPE - RECIPEZAZZ.COM
CONGEALED VEAL LOAF RECIPE | MYRECIPES
From myrecipes.com
21 VEAL MEATLOAF RECIPE - SELECTED RECIPES
From selectedrecipe.com
VEAL LOAF (PAIN DE VEAU) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEAL LOAF RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALL-AMERICAN VEAL LOAF - LOBEL'S
From lobels.com
GROUND VEAL MEAT LOAF RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GROUND VEAL MUSHROOM HERB LOAVES - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
VEAL LOAF - RECIPE - COOKS.COM
From cooks.com
HEART SHAPED VEAL MEATLOAF - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
VEAL AND MUSHROOM MEATLOAF - VEAL – DISCOVER DELICIOUS
From veal.org
VEAL LOAF RECIPE - COOKEATSHARE
From cookeatshare.com
VEAL LOAF - PUBLICDOMAINRECIPES.ORG
From publicdomainrecipes.org
MEATLOAF WITH VEAL AND PORK - THERESCIPES.INFO
From therecipes.info
VEAL RECIPES | ALLRECIPES
From allrecipes.com
21 MEATLOAF RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
VEAL-AND-MUSHROOM MEAT LOAF WITH BACON RECIPE - FOOD & WINE
From foodandwine.com
SWEET AND SOUR MEATLOAF WITH GROUND VEAL - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
VEAL LOAF | RECIPES WIKI | FANDOM
From recipes.fandom.com
VEAL MEATLOAF RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
22 OF THE BEST GROUND VEAL RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
POLISH VEAL LOAF LUNCH MEAT : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
MEATLOAF WITH BEEF, VEAL, AND PORK – SUNDAY COOKING CHANNEL
From sundaycookingchannel.com
VEAL LOAF - PUBLICDOMAINRECIPES.ORG
From publicdomainrecipes.org
VEAL MEATLOAF – POLPETTONE DIE VITELLO – LABELLASORELLA
From labellasorella.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