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Posts filed under meatloaf
INGREDIENTS
2 14 1/2 ounce cans Italian-style stewed tomatoes, undrained
1 16 ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15 - 19 ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)
DIRECTIONS
1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.
2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese.
INGREDIENTS
1 16 - 18 ounce package frozen cooked meatballs
1/2 16 ounce package (about 2 cups) loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables
1 14 1/2 ounce can diced tomatoes with onion and garlic, or stewed tomatoes, undrained
1 12 ounce jar mushroom gravy
1/3 cup water
1 1/2 teaspoons dried basil, crushed
DIRECTIONS
1. In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Makes 4 servings.
Variation
For a 5 or 6 quart slow cooker: Double all ingredients. Makes 8 servings.
INGREDIENTS
For the meatballs:
1 lb ground beef
Worcestershire sauce, to taste
3 tablespoons breadcrumbs
oregano, to taste
1 egg, slightly beaten
salt and pepper, to taste
1 clove garlic, minced
2 tablespoons vegetable oil
For the sauce:
1 tablespoon vegetable oil
1/2 cup onion, chopped
3/4 cup brown sugar, packed
2 tablespoons vinegar
1 teaspoon lemon juice
1 cup ketchup
2 tablespoons soya sauce
DIRECTIONS
1.For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside
2.For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy!
3.*You can also place browned meatballs and sauce mix into crock pot.
INGREDIENTS
1 large onion, chopped
4 large garlic cloves, chopped
1/2 lb lean ground beef
1/2 lb ground beef
2 cups canned chick-peas, drained and finely chopped
3/4 cup dried regular breadcrumbs
1 large egg, beaten
1/2 cup chili sauce
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot red pepper sauce or 1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped parsley (fresh)
1/4 cup diced green pepper
1/4 cup diced sweet red pepper
2 tablespoons chili sauce
1 tablespoon Dijon mustard
DIRECTIONS
1.Preheat oven to 350°F.
2.In a food processor, puree' onion and garlic.
3.In a large bowl, combine onion/garlic puree', both ground beef, chickpeas, breadcrumbs, beaten egg, chili sauce, Dijon mustard, Worcestershire sauce, hot pepper sauce, cumin, salt, pepper and parsley; mix well to blend.
4.Transfer mixture to a lightly oiled 9" x 5" loaf pan, press mixture firmly down and smooth the top.
5.Cover with aluminum foil and bake in preheated 350 F oven for 45 minutes or until tested with a thermometer inserted into the center of the loaf; shoud read at least 160 - 165°F.
6.In the meantime, prepare the topping in a small bowl, combine chili sauce and Dijon mustard.
7.Remove loaf from oven and drain any fat that may have accumulated.
8.Spread the chili sauce/Dijon mixture over the loaf.
9.Immediately return meat loaf to oven and bake uncovered for another 30 minutes at 350°F.
10.Remove from oven and let rest for about 15 minutes before slicing.
11.This meat loaf is excellent eaten cold in a sandwich.
INGREDIENTS
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
DIRECTIONS
1.Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2.Smooth out top.
3.Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4.Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5.ENJOY!
6.*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7.**Recipe should be"plump" from the addition of the milk or Half & Half.
8.It should NOT be runny.
9.***A second batch of sauce served hot is good to serve with the meatloaf.
10.Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.
INGREDIENTS
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce;
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
DIRECTIONS
1 Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2 Smooth out top.
3 Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4 Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5 ENJOY!
6 *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7 **Recipe should be"plump" from the addition of the milk or Half & Half.
8 It should NOT be runny.
9 ***A second batch of sauce served hot is good to serve with the meatloaf.
Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.
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