Confessions Of A Foodie: Mini Skillet Meatloaves

Showing posts with label Mini Skillet Meatloaves. Show all posts

Thursday, November 7, 2024

Meatloaf

For years, my go-to Sunday dinner centered around Meatloaf, usually with potatoes (baked or mashed), another veggie, and dessert. Talk about your basic comfort food.

To that end, here are six meatloaf recipes to get you through the day, including Old Fashioned Meatloaf and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!

CHEESY TACO MEATLOAF

This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium

1-1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

EASY HOMEMADE MEATLOAF

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/45.shtml

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well.

Form into a loaf.

Place in foil-lined 5x9 pan.

Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

SOUTHWEST MEATLOAF

Recipe Yield: Makes 6 to 8 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.

Ingredients

2 pounds ground beef (95% lean)

1 cup soft bread crumbs

3/4 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup frozen corn, thawed

1/2 cup milk

1 egg

1 large clove garlic, minced

2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1/2 cup thick and chunky salsa

Directions

Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour 15 minutes to 1 hour 20 minutes, until internal temperature reaches 160F.

Let stand 10 minutes. Top with salsa; cut into slices.

Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g

MINI SKILLET MEATLOAVES

This yumminess is from the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Level: Easy; Makes 4 servings

To view this online, click here.

Ingredients

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

OLD-FASHIONED MEATLOAF

This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8

To view this online click here.

Ingredients

2 pounds ground meat (85% to 90% lean, or ground turkey)

1 cup breadcrumbs (whole wheat)

1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)

2 cloves garlic (minced or 1 teaspoon garlic powder)

1 teaspoon mustard powder

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon black pepper

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 large egg whites

1/4 cup water (or low-fat milk)

Directions

Preheat the oven to 350 F.

In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.

Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.

To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.

About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.

International Meatloaf

If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2-1/2 pounds ground beef

2-1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

For the Meatloaf:

Gather the ingredients.

In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat oven to 325 F.

In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.

Bake for 30 minutes.

For the Glaze:

Gather the ingredients.

While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.

After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.

Serve and enjoy!

Tip

Enjoy with mashed potatoes and green beans for a complete meal.

Wednesday, May 1, 2024

Meatloaf

Friday, April 19, 2024

Friday Recipes

Here's to Friday (yay) and another weekend. Here are six yummy recipes to help you through the weekend, including Best Ever Beef Stew and Mini Skillet Meatloaves. Enjoy!

WEST AFRICAN PEANUT SOUP

This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"

Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10

To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.

Ingredients

2 tablespoons olive oil

2 medium onions, very finely diced

2 large bell peppers, (any color) finely chopped

6 large cloves garlic, minced

1 (28 ounce) can chopped tomatoes with juice

8 cups vegetable broth

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

1/2 cup uncooked rice

1 (18 ounce) jar creamy peanut butter

1/2 cup chopped roasted peanuts

Directions

Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.

Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.

When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

CLASSIC SHEPHERD'S PIE

This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.

"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.

"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."

To view this online, click here.

Ingredients

Mashed potatoes

4 pounds Idaho potatoes, peeled, cut into 1-inch chunks

kosher salt

1/2 cup whole milk

9 tablespoons unsalted butter, sliced, divided

1 cup sour cream, room temperature

1 cup finely grated Parmesan cheese

Meat

2 tablespoons extra-virgin olive oil

1 pound ground beef

4 sprigs fresh thyme

kosher salt

freshly ground black pepper

1 large red onion, diced small

1 large carrot, diced small

2 ribs celery, peeled and sliced into 1/2-inch rounds

1 cup frozen peas, defrosted

1 tablespoon red wine vinegar

1 cup hearty beef broth

Directions

For the mashed potatoes:

In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.

Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.

For the meat:

In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.

Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.

Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.

To assemble:

Preheat oven to 350 F.

Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.

Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.

Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.

MINI SKILLET MEATLOAVES

This yumminess is from the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Level: Easy; Makes 4 servings

To view this online, click here.

Ingredients

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

CHICKEN FAJITAS

This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."

Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.

Ingredients

1 cup packed cilantro leaves, plus extra for serving

1/4 cup lime juice, about 2 limes

1/4 cup low-sodium chicken broth

3 scallions, cut into 1-inch pieces

2 cloves garlic

1 jalapeno, seeded if desired

1 tablespoon honey

Kosher salt

1 1/2-pounds boneless skinless chicken breasts

1 red onion, sliced into 1/2-inch thick rounds

2 orange and/or yellow bell peppers, quartered, seeds removed

1 ripe avocado, halved, seeded and peeled

1 1/2 teaspoons olive oil

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/4 cup fat-free Greek Yogurt

12 corn tortillas

Directions

Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

SMOKY WHITE BEAN AND BEEF SLOPPY JOES

This is from Sarah DiGregorio in The New York Times cooking e-newsletter. She wrote, "This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that’s not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you’d like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like chicken tacos or chili."

Yield: 4 servings; Time: 20 minutes

to view this online, go to https://cooking.nytimes.com/recipes/1022280-smoky-white-bean-and-beef-sloppy-joes.

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

Kosher salt

1 red, yellow or orange bell pepper, finely chopped

1/2 pound ground beef, preferably 85 percent lean

1 packed tablespoon light or dark brown sugar

1 tablespoon tomato paste

1-1/2 teaspoons garlic powder

1/2 teaspoon ground cumin

3/4 cup canned or jarred tomato purée

1 tablespoon adobo sauce (from canned chipotles in adobo)

1 tablespoon cider vinegar

1 (15-ounce) can cannellini or pinto beans, drained

4 hamburger buns, preferably potato buns

Tomato slices and pickle chips, for topping

Preparation

Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.

Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.

Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.

Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.

Meanwhile, toast the buns.

With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.

BEST EVER BEEF STEW

This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes

You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Monday, June 5, 2023

Meatloaf - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Meatloaf, and includes Classic Meatloaf with Oatmeal and Mini Skillet Meatloaves. Enjoy!

MEATLOAF

This is from Ree Drummond on the Food Network.

Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Makes 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe-2042541.

Ingredients

Meatloaf:

1 cup milk

6 bread slices

2 pounds ground beef

1 cup grated Parmesan

1 teaspoon salt

Freshly ground black pepper

1/4 teaspoon seasoned salt, such as Lawry's

1/4 to 1/2 cup minced flat-leaf parsley

4 eggs, beaten

8 to 12 thin bacon slices

Tomato Sauce:

1/2 cup ketchup

6 tablespoons brown sugar

1 teaspoon dry mustard

Dash or 2 hot sauce (more if you like)

Dash or 2 Worcestershire sauce

Directions

For the meatloaf: Preheat the oven to 350 degrees F.

Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.

Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.

Serve with the remaining tomato sauce on the side as a dipping sauce.

MINI SKILLET MEATLOAVES

This yumminess is from the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Level: Easy; Makes 4 servings

To view this online, click here.

Ingredients

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

CLASSIC MEATLOAF WITH OATMEAL

This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.

"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."

Prept Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.

Ingredients

For the Meatloaf:

2 pounds ground beef

3/4 cup quick-cooking rolled oats

1 cup finely chopped onion

3/4 cup milk

2 large eggs, slightly beaten

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

For the Glaze:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon yellow mustard

Directions

Gather the ingredients. Preheat oven to 350 F.

In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.

Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.

In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.

Spoon half of the glaze over the meatloaf.

Bake (uncovered) for about 1 hour.

Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.

Let stand on a wire rack for 15 minutes before slicing and serving.

Slice, serve, and enjoy!

Tips

When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.

Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.

Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.

Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.

Recipe Variations

You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.

Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.

Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.

Try topping the meatloaf with barbecue sauce instead of the glaze.

How to Store and Freeze

Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.

Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.

Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.

When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.

What Is the Best Beef for Meatloaf?

One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.

Why Does Meatloaf Fall Apart?

There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.

ITALIAN MEATLOAF

This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."

Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf

To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.

Ingredients

2 slices white bread, crusts removed

4 tablespoons unsalted butter, plus more for the pan

1 medium onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

6 ounces button mushrooms, finely chopped

1 tablespoon Italian seasoning

4 slices bacon, chopped

1 pound ground beef, preferably chuck

1/2 pound ground pork

1/4 cup heavy cream

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

2 large eggs, beaten

2 teaspoons kosher salt

2 teaspoons ground black pepper

For the Glaze:

1/2 cup catsup

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

Directions

Make the meatloaf

Gather the ingredients.

Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.

Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.

Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.

Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.

Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.

Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.

Make and Add the Glaze

Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.

Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.

Tips

We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.

Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.

Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.

Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.

THE BEST TURKEY MEATLOAF

This is from the Food Network, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"

Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.

Ingredients

1/4 cup olive oil

1 large onion, chopped

2 teaspoons fresh thyme leaves

1 teaspoon minced fresh sage

Kosher salt and freshly ground black pepper

2 cloves garlic, grated

1 tablespoon tomato paste

3 tablespoons Worcestershire sauce

3/4 cup panko breadcrumbs

1/2 cup chicken broth

3 pounds ground turkey

2 large eggs

1/2 cup ketchup

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.

Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.

Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

SOUTHWEST MEATLOAF

Recipe Yield: Makes 6 to 8 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.

Ingredients

2 pounds ground beef (95% lean)

1 cup soft bread crumbs

3/4 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup frozen corn, thawed

1/2 cup milk

1 egg

1 large clove garlic, minced

2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1/2 cup thick and chunky salsa

Directions

Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour, 15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.

Let stand 10 minutes. Top with salsa; cut into slices.

Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g

Friday, April 7, 2023

Friday

Here's to Friday (yay) and another weekend. We've got Easter, Passover, and Ramadam over the weekend. While forty days of Lent lead up to Easter, Easter itself is one day (Sunday), Passover lasts eight days, and Ramadam lasts for 30 days. In case you're wondering (like I did), the three (Easter, Passover, and Ramadam) coincide once every thirty years. Wow!

Okay, now that we've learned a little something, it's time to get on with the food.

Here are six yummy recipes to help you through the weekend, including Best Ever Beef Stew and Mini Skillet Meatloaves. Enjoy!

WEST AFRICAN PEANUT SOUP

This interesting soup comes from Drumnwrite in Allrecipes. The recipe begins, "Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"

Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings:10

To view this online, go to https://www.allrecipes.com/recipe/68530/west-african-peanut-soup/.

Ingredients

2 tablespoons olive oil

2 medium onions, very finely diced

2 large bell peppers, (any color) finely chopped

6 large cloves garlic, minced

1 (28 ounce) can chopped tomatoes with juice

8 cups vegetable broth

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

1/2 cup uncooked rice

1 (18 ounce) jar creamy peanut butter

1/2 cup chopped roasted peanuts

Directions

Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.

Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.

When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

CLASSIC SHEPHERD'S PIE

This is from Alex Guarnashelli on the Today's site. She wrote, "This is a classic that makes me feel like I am in a pub enjoying myself. It's so comforting, especially with the cold weather. This is traditionally made with ground lamb but the American in me likes to make it with a somewhat lean beef and creamy, cheesy mashed potatoes instead. You can actually make this entirely in advance and bake when ready to serve. You can also shortcut by using premade mashed potatoes. This is a great freezer dish, which you can defrost and bake off any time.

"Technique tip: Cut your carrots, onions and celery all about the same size so they cook evenly and retain some of their texture.

"Swap option: Substitute ground chicken or turkey for the beef for a leaner option. Swap mashed sweet potatoes or Butternut squash puree for the mashed potatoes for a sweeter, lighter version."

To view this online, click here.

Ingredients

Mashed potatoes

4 pounds Idaho potatoes, peeled, cut into 1-inch chunks

kosher salt

1/2 cup whole milk

9 tablespoons unsalted butter, sliced, divided

1 cup sour cream, room temperature

1 cup finely grated Parmesan cheese

Meat

2 tablespoons extra-virgin olive oil

1 pound ground beef

4 sprigs fresh thyme

kosher salt

freshly ground black pepper

1 large red onion, diced small

1 large carrot, diced small

2 ribs celery, peeled and sliced into 1/2-inch rounds

1 cup frozen peas, defrosted

1 tablespoon red wine vinegar

1 cup hearty beef broth

Directions

For the mashed potatoes:

In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

Drain the potatoes in a colander. Run the potatoes through a food mill or ricer.

Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in 8 tablespoons of the sliced butter and sour cream. Taste for seasoning. Remove from the heat.

For the meat:

In a medium-size skillet, heat the olive oil. When the oil begins to smoke lightly, add the ground beef in small pieces with the thyme and brown over high heat until cooked through, 3 to 5 minutes. Season generously with salt and pepper. Remove the beef with a slotted spoon and transfer to a large bowl.

Add the onions, carrot and celery to the skillet and cook with the thyme sprigs. Season with salt and pepper and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Discard the thyme.

Transfer the vegetables to the bowl with the meat. Stir in the peas, vinegar and broth. Taste for seasoning.

To assemble:

Preheat oven to 350 F.

Use the remaining tablespoon butter to grease the sides and bottom of a 9- by 13-inch baking dish with 2-inch sides.

Spoon a layer of the mashed potatoes on the bottom so it hugs the bottom of the dish and sprinkle with about 1/3 of the Parmesan cheese. Top the potatoes with all of the meat mixture. Top with all of the remaining mashed potatoes and all of the remaining cheese.

Place the dish in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top browned, 30 to 40 minutes.

MINI SKILLET MEATLOAVES

This yumminess is from the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Level: Easy; Makes 4 servings

To view this online, click here.

Ingredients

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

CHICKEN FAJITAS

This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."

Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.

Ingredients

1 cup packed cilantro leaves, plus extra for serving

1/4 cup lime juice, about 2 limes

1/4 cup low-sodium chicken broth

3 scallions, cut into 1-inch pieces

2 cloves garlic

1 jalapeno, seeded if desired

1 tablespoon honey

Kosher salt

1 1/2-pounds boneless skinless chicken breasts

1 red onion, sliced into 1/2-inch thick rounds

2 orange and/or yellow bell peppers, quartered, seeds removed

1 ripe avocado, halved, seeded and peeled

1 1/2 teaspoons olive oil

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/4 cup fat-free Greek Yogurt

12 corn tortillas

Directions

Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

SMOKY WHITE BEAN AND BEEF SLOPPY JOES

This is from Sarah DiGregorio in The New York Times cooking e-newsletter. She wrote, "This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that’s not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you’d like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like chicken tacos or chili."

Yield: 4 servings; Time: 20 minutes

to view this online, go to https://cooking.nytimes.com/recipes/1022280-smoky-white-bean-and-beef-sloppy-joes.

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

Kosher salt

1 red, yellow or orange bell pepper, finely chopped

1/2 pound ground beef, preferably 85 percent lean

1 packed tablespoon light or dark brown sugar

1 tablespoon tomato paste

1-1/2 teaspoons garlic powder

1/2 teaspoon ground cumin

3/4 cup canned or jarred tomato purée

1 tablespoon adobo sauce (from canned chipotles in adobo)

1 tablespoon cider vinegar

1 (15-ounce) can cannellini or pinto beans, drained

4 hamburger buns, preferably potato buns

Tomato slices and pickle chips, for topping

Preparation

Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.

Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.

Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.

Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.

Meanwhile, toast the buns.

With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.

BEST EVER BEEF STEW

This comes from Chungah at Damn Delicious. She wrote, "A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 30 minutes

You can view this recipe on Chungah's website at https://damndelicious.net/2020/02/29/best-ever-beef-stew/. While you're there, you can sign up for her newsletter.

Ingredients:

2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Whisk in flour and tomato paste until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the stockpot.

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

Serve immediately.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Tuesday, July 19, 2022

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Fried Chicken Biscuits With Hot Honey Butter and Turkey Lentil Sloppy Joes with Quick Cabbage Slaw. Enjoy!

SLOW COOKER CREAMY CORN CHOWDER

This is from Diana Rattray at The Spruce Eats. Diana wrote, "Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.

"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."

Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings

To view this online, click here.

Ingredients

32 ounces corn (2 16-ounce cans, drained)

3 medium potatoes (Yukon Gold or red-skinned)

1 medium onion

1/2 teaspoon kosher salt (or to taste)

1/4 teaspoon black pepper (or to taste)

2 cups chicken broth

2 cups whole milk (or half-and-half)

1 tablespoon butter

2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish

Directions

Gather the ingredients.

Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.

Cover and cook on low for 7 to 9 hours.

Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.

Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.

Garnish with crumbled bacon and/or chopped chives, if desired.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.

Recipe Variation

Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.

MINI SKILLET MEATLOAVES

This yumminess is from the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Level: Easy; Makes 4 servings

To view this online, click here.

Ingredients

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

This is from Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in."

Yield: 6 servings; Time: 1 1/2 hours, plus cooling

This was featured in "Grab Your Picnic Baskets: The Party’s Moving Outside", and can be viewed online at https://cooking.nytimes.com/recipes/1018818-fried-chicken-biscuits-with-hot-honey-butter.

Note: The article is well worth reading; I thoroughly enjoyed it! (Thanks for a great read, and great recipes, Tejal!) Also, check out Sam Sifton's guide, "How to Make Fried Chicken". It's a helpful guide, whether you're a long-time cook, or just starting out.

Ingredients

For the biscuits:

3 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon sugar

1-1/2 teaspoons kosher salt

7 tablespoons cold unsalted butter, cubed

1-1/2 cups whole milk

For the chicken:

6 boneless, skinless chicken thighs

3/4 cup all-purpose flour

2 teaspoons cayenne

2 teaspoons kosher salt, plus more for seasoning

3 eggs

3 cups panko bread crumbs

Canola or other neutral oil, for frying

For the butter:

10 tablespoons unsalted butter, softened

3 tablespoons honey

Hot sauce, a vinegary variety such as Crystal, to taste

Sliced dill pickles, for serving

Preparation

Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.

Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.

Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.

Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.

Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.

Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.

In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.

Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren’t crushed. Serve with additional hot sauce and pickles on the side.

CHEESE ENCHILADAS

This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"

Yield: 4 servings; Time: 1 hour

This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.

Ingredients

3 tablespoons neutral oil, such as canola, plus more for greasing

3 tablespoons all-purpose flour

4 garlic cloves, minced

2 tablespoons ground red chile powder (see Tip)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper, plus more for sprinkling

2 cups beef broth

Salt

10 corn tortillas

1 pound shredded Cheddar (5 cups)

1/2 cup finely diced white onion

Fresh parsley or cilantro, for garnish (optional)

Preparation

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.

Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.

Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.

While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.

Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.

Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.

Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.

Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.

Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

Tip

You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.

EASY BEEF STROGANOFF IN THE SLOW COOKER

This is from AllRecipes, and begins, "I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking."

Prep Time: 10 minutes; Cook Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 5 servings

To view this online, go to https://www.allrecipes.com/recipe/261152/easy-beef-stroganoff-in-the-slow-cooker/.

Ingredients

1-1/3 pounds cubed beef stew meat

2 cups fresh mushrooms, thickly sliced

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup milk

2 onions, chopped

2 tablespoons Worcestershire sauce

6 ounces herb and garlic-flavored cream cheese

1 cup fusilli pasta

1/4 cup sour cream (Optional)

Directions

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Serve stroganoff over fusilli and garnish with sour cream.

Cook's Notes:

Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.

No need to add extra liquid for the condensed soup, this is what the milk is for.

TURKEY LENTIL SLOPPY JOES WITH QUICK CABBAGE SLAW

This is originally from Oven to Table, by Jan Scott, and reprinted on Taste for Life. Prep Time: 55 minutes; Makes 8 in regular-sized buns, or 16 in mini-slider buns.

You can view this online at https://tasteforlife.com/healthy-recipes/appetizers/turkey-lentil-sloppy-joes-with-quick-cabbage-slaw.

Ingredients

For the Sloppy Joes

2 Tbsp olive oil

1 small onion, finely chopped (about 1/2 cup)

Kosher salt

2 cloves garlic, grated or pressed

1 lb ground turkey

2 cups cooked green or brown lentils (or 1 19-oz can, rinsed and drained)

3 Tbsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp freshly ground black pepper

2 Tbsp tomato paste

1 can (28 oz) crushed tomatoes

3 Tbsp brown sugar

1 Tbsp prepared yellow mustard

1 tsp Worcestershire sauce

1 tsp hot sauce

For the Slaw

4 cups chopped red cabbage (about 1 small cabbage)

1 large carrot, peeled

3 green onions, ends trimmed and thinly sliced

1/2 cup mayonnaise

1/4 cup fresh lime juice

2 tsp liquid honey

1 tsp celery seed

Kosher salt

For Serving

8 whole-wheat dinner rolls or hamburger buns (split in half and toasted)*

Directions

In a large cast iron, stainless steel, or nonstick skillet, heat oil over medium heat. Add onions, season with a pinch of salt and sauté until onions are soft and translucent, about 3 to 5 minutes. Add garlic and cook for 1 minute more.

Crumble ground turkey into skillet and stir to combine, cooking until browned. Add lentils, chili powder, oregano, cumin, pepper, and tomato paste and stir, cooking for another 1 to 2 minutes to infuse turkey and lentils with spices.

Stir in crushed tomatoes, brown sugar, mustard, Worcestershire sauce, and hot sauce. Reduce heat to medium-low and simmer, partially covered, for 20 minutes. Check seasonings and add more salt if needed.

While meat mixture is cooking, make slaw. Place cabbage in a medium bowl and, using a vegetable peeler, shave carrot into ribbons. Add carrot and green onions to bowl and toss with clean hands to combine.

In a small bowl, whisk together mayonnaise, lime juice, honey, and celery seed. Pour over cabbage and toss to combine. Finish with a pinch of salt.

Spoon Sloppy Joes onto split and toasted rolls. Top with slaw and serve at once.

Notes

For more of a bite-size snack, turn these into sliders. Just replace the 8 hamburger buns with approximately 16 mini-slider buns.

You can easily double or triple this recipe for a large party. The slaw adds some crunch to this dish. Its simplicity lends itself well to customization, so feel free to play around with vegetables if you like, maybe adding some grated apple or green cabbage to the mix.

Wednesday, June 22, 2022

Meatloaf

There was a time when my family considered meatloaf to be the ultimate Sunday dinner. It was always accompanied with potatoes (either baked or mashed), a green veggie, and dessert. It was such a tradition, as far as family was concerned, that it even pre-empted pizza for dinner on Super Bowl Sunday!

To that end, here are six yummy meatloaf recipes to try, including Classic Meatloaf with Oatmeal and Italian Meatloaf. Enjoy!

MINI SKILLET MEATLOAVES

This yumminess is from the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Level: Easy; Makes 4 servings

To view this online, click here.

Ingredients

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

CLASSIC MEATLOAF WITH OATMEAL

This is from Kristina Vanni for The Spruce Eats. Kristina wrote, " This classic meatloaf with oatmeal recipe is an easy recipe that is quick to assemble. Here, quick-cooking rolled oats are used as a filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Quick-cooking oats are ideal because they are finer than old-fashioned rolled oats which would add too much texture to the dish. Do not use steel-cut oats in a meatloaf, since they will remain hard and inedible.

"Meatloaf tastes great when served alongside buttery mashed potatoes and your choice of green vegetable such as string beans. Any leftovers can be stored in the refrigerator or freezer. It is common to transform leftover meatloaf into a delicious meatloaf sandwich the next day."

Prept Time: 15 minutes; Cook Time: 70 minutes; Rest: 15 minutes; Total Time: 100 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/meatloaf-with-oatmeal-recipe-5089174.

Ingredients

For the Meatloaf:

2 pounds ground beef

3/4 cup quick-cooking rolled oats

1 cup finely chopped onion

3/4 cup milk

2 large eggs, slightly beaten

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

For the Glaze:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon yellow mustard

Directions

Gather the ingredients. Preheat oven to 350 F.

In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Use your hands to combine. Do not overwork.

Transfer to a 9 x 5-inch loaf pan. Smooth out the surface at the top.

In a small bowl, combine the ketchup, brown sugar, and mustard until smooth.

Spoon half of the glaze over the meatloaf.

Bake (uncovered) for about 1 hour.

Remove the meatloaf from the oven and tilt the pan to drain off the grease. Spread the remaining glaze on top and return to the oven for 10 more minutes, or until meatloaf reaches an internal temperature of 160 F.

Let stand on a wire rack for 15 minutes before slicing and serving.

Slice, serve, and enjoy!

Tips

When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.

Meatloaves prepared in a loaf pan have a uniform shape and look great when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.

Freeform meatloaves are shaped by hand and cooked on lined a baking sheet. This option allows the grease to flow from the meat while it is cooking.

Exercise caution when pouring the grease out of the pan. Hot grease can cause severe burns.

Recipe Variations

You can swap the oatmeal for a heaping 1/2 cup of dry breadcrumbs or cracker crumbs.

Boost the flavor by doubling up on the garlic and onion powders, adding 1/2 teaspoon of oregano or parsley, or a few cloves of finely minced garlic.

Switch from ketchup to chili sauce—not the spicy kind but the sort found near the ketchup. Use it alone or mixed with the mustard and brown sugar.

Try topping the meatloaf with barbecue sauce instead of the glaze.

How to Store and Freeze

Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2 to 3 days.

Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on.

Once the meatloaf is fully cooked, allow to cool completely. Wrap the meatloaf in plastic wrap or slice into desired sizes and wrap the individual slices. Place in a zip-top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. Store in the freezer for up to 3 months.

When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave-safe plate and heat in the microwave until warmed through.

What Is the Best Beef for Meatloaf?

One of the secrets to moist meatloaf is to use meat with a good amount of fat. Save lean beef for other dishes and use ground beef with 80 percent meat and 20 percent fat (often called 80/20) in meatloaf for the best results.

Why Does Meatloaf Fall Apart?

There are a few factors that cause meatloaf to fall apart. Too much filler (the oatmeal in this recipe) and vegetables that aren't finely chopped are two common issues. Dry meatloaf will also fall apart and that can be caused by working the meat or compressing the loaf too much or overcooking the meatloaf.

ITALIAN MEATLOAF

This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."

Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf

To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.

Ingredients

2 slices white bread, crusts removed

4 tablespoons unsalted butter, plus more for the pan

1 medium onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

6 ounces button mushrooms, finely chopped

1 tablespoon Italian seasoning

4 slices bacon, chopped

1 pound ground beef, preferably chuck

1/2 pound ground pork

1/4 cup heavy cream

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

2 large eggs, beaten

2 teaspoons kosher salt

2 teaspoons ground black pepper

For the Glaze:

1/2 cup catsup

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

Directions

Make the meatloaf

Gather the ingredients.

Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.

Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.

Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.

Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.

Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.

Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.

Make and Add the Glaze

Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.

Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.

Tips

We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.

Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.

Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.

Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.

SIMPLE MEATLOAF WITH OPTIONAL TOPPING

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or, if you're feeling a little adventurous, make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.

“Note: Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9-by-13-by-2-inch baking pan.”

Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

For the Optional Glaze/Topping:

4 tablespoons ketchup

4 tablespoons maple syrup (or honey)

2 tablespoons Dijon (or similar mustard)

1 teaspoon Worcestershire sauce

For the Meatloaf:

2 pounds ground beef

2 large eggs (lightly beaten)

1/2 cup milk

1 cup fine dry breadcrumbs (plain)

2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)

1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)

1/2 cup ketchup (plus more for topping, if desired)

Directions

Gather the ingredients.

Heat over to 350 degrees F.

Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.

If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.

In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.

Mix until well blended and pack into the prepared loaf pan.

Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.

Serve and enjoy!

Tips

Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.

Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.

Top the meatloaf with prepared barbecue sauce just before it's finished baking.

Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.

Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.

Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.

Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.

Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.

Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.

OLD-FASHIONED MEATLOAF

This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8

To view this online click here.

Ingredients

2 pounds ground meat (85% to 90% lean, or ground turkey)

1 cup breadcrumbs (whole wheat)

1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)

2 cloves garlic (minced or 1 teaspoon garlic powder)

1 teaspoon mustard powder

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon black pepper

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 large egg whites

1/4 cup water (or low-fat milk)

Directions

Preheat the oven to 350 F.

In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.

Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.

To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.

About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.

International Meatloaf

If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.

BEST EVER MEATLOAF

This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”

Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes

To view this online, click here.

Ingredients

2 pounds ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 envelope (about 1 ounce) dry onion soup and recipe mix

1/2 cup plain dry bread crumbs

1 egg, beaten

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.

Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.

Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.

Confessions Of A Foodie