Crusty Mustard Dill Meat Loaf Recipes

CRUSTY MUSTARD-DILL MEAT LOAF

Crusty Mustard-Dill Meat Loaf image

Categories Beef Mustard Pork Bake Veal Oat Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 cup beef broth
1/2 cup old-fashioned oats
1 1/4 pounds meat loaf mix
1/2 cup minced onion
1 large egg
3 tablespoons chopped fresh dill
2 tablespoons coarse-grained Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

CRUSTY MUSTARD-DILL MEATLOAF

Crusty Mustard-Dill Meatloaf image

This recipe came from Epicurious. Using meatloaf mix - a combination of ground beef, veal, and pork - ensures a juicy result. While the meatloaf cooks, mash some potatoes and saute some green beans with garlic. Warm apple pie from the bakery is the perfect finale to this All-American dinner.

Provided by Penny Stettinius

Categories Veal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup beef broth
1/2 cup old fashioned oats
1 1/4 lbs ground meat, use meatloaf mix of equal parts of beef, pork, and veal if you can find it
1/2 cup onion, minced
1 large egg
3 tablespoons fresh dill, chopped
2 tablespoons coarse-grained Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Preheat oven to 450°F
Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes.
Mix in meat, onion, egg, dill, mustard, salt, and pepper.
Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
Bake meatloaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes.
Using large spatula, transfer loaves to platter.
Place baking sheet directly atop 2 burners. Add remaining 1/2-cup broth to sheet.
Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes.
Pour sauce over loaves and serve.

Nutrition Facts : Calories 74.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 53.1, Sodium 536.8, Carbohydrate 9.7, Fiber 1.6, Sugar 1.3, Protein 4.2

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