Food Wines No Apologies Meatloaf Recipes

FOOD & WINE'S NO-APOLOGIES MEATLOAF

Steps:

• In a large skillet, melt the butter over moderate heat. Add the onion, green pepper, celery, and thyme. Reduce the heat to low; cook covered, stirring one or twice, until the vegetables are very soft (about 20 minutes). Remove from heat; cool to room temperature.
• Preheat oven to 350°F In a large bowl, combine cooked vegetables and beef. Add oats, 1/3 cup ketchup, eggs, salt, and pepper; mix well. Spoon the meat mixture into a large shallow baking dish. Form the meat into a flat loaf about 2 inches high and smooth the top with the back of a spoon. Spread the remaining 1/3 cup ketchup over the loaf; arrange the bacon strips on top.
• Bake the meatloaf for 1 hour or until it is just cooked through and shows no trace of pink. (A thermometer will register 145°F in the center of the loaf). Let the meatloaf stand for about 10 minutes before slicing and serving.
• NOTES: For my large family, I double the recipe and increase cooking time to approximately 1-1/2 hours. A dash of Worcestershire sauce or Pick-A-Pepa kicks up the flavor nicely. You can also substitute turkey bacon, or omit the bacon and add a dash of liquid smoke. Using tomato paste on top of the meatloaf instead of ketchup adds a tangy flavor.

MEATLOAF

Steps:

• Preheat oven to 350*.
• Mix egg, dried onion soup, tomato sauce and oatmeal together in a large bowl.
• Add in ground beef.
• For best results, use your hands.
• Put meatloaf mixture in a loaf pan.
• Place bacon on top.
• Cook for 50 minutes to 1 hour.
• Let meatloaf sit for 5 minutes.
• Remove from pan and slice to serve.

EDWARD'S OPEN-FACED MEATLOAF SANDWICHES

Steps:

• Meatloaf-preheat oven to 350°.
• Cook bacon in a large skillet over medium heat, stirring often, 8-10 minutes or until crisp.
• Remove bacon, and drain on paper towels, reserving drippings in skillet.
• Add onions and next 2 ingredients to hot drippings, and saute 3 minutes.
• Add mushrooms; saute 4 minutes.
• Transfer mixture to a large bowl, and let cool to room temperature (about 30 minutes).
• Add ground chuck, next 5 ingredients, 1/2 cup ketchup, 1 1/2 tsp salt, 1/2 tsp pepper and cooked bacon to onion mixture in bowl, and combine mixture, using hands.
• Stir together brown sugar, soy sauce, and remaining 1/2 cup ketchup in a separate bowl.
• Transfer meat mixture to a lightly greased 9 x 5 inch loaf pan.
• Brush top with ketchup mixture.
• Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until meat thermometer registers 155° (insert in center).
• Let cool in pan on a wire rack 1 hour, reserving 1 cup drippings.
• Gravy--melt butter in a saucepan over medium heat.
• Whisk in flour until smooth.
• Slowly whisk in broth and meatloaf drippings.
• Decrease heat to med-low, and simmer, whisking constantly, 2 minutes or until slightly thickened.
• Stir in 1/4 tsp salt, 1 tsp pepper, and 1/4 tsp lemon juice; remove from ehat.
• Preheat oven to 350°.
• Arrange Texas Toast slices on a baking sheet, and bake 8 minutes on each side or until golden; remove from oven.
• Melt 1 tbsp butter in a large nonstick skillet over medium heat.
• Gently break 4 eggs into a hot skillet.
• Cook 2-3 minutes on each side or to desired degree of doneness.
• Remove from skillet, and cover with foil.
• Repeat procedure with remaining 4 eggs.
• Cut meatloaf into 8 slices.
• Sprinkle tomato slices with salt and pepper, to taste.
• Spread 1 side of each toast slice with 1 1/2 tsp mayonnaise.
• Top each toast slice, mayonnaise side up, with 1 tomato slice and 1 meatloaf slice.
• Gently place 1 egg on each meatloaf slice.
• Serve with gravy; sprinkle with chopped fresh parsley and freshly ground pepper.

TERIYAKI MEATLOAF

Steps:

• Mix and spoon into greased loaf pan.
• Bake at 350 degrees for 1 hour.
• Let stand 5 minutes and pour off any excess juices.
• Spoon on topping. Serves 6 to 8.

FOOD AND WINE MAGAZINE'S MALT BALL CAKE

Steps:

• CAKE: Preheat the oven to 325°.
• Butter and flour three 8-inch cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
• In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.
• In a clean bowl, beat the egg whites at medium high speed until soft peaks form. Fold the egg whites into the batter. Divide the batter between the pans, spreading it evenly and bake the cakes for 40-45 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert them onto a rack and let cool completely. Peel off the parchment.
• FROSTING: Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from the heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2-3 minutes until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
• Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10-15 minutes.
• Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted milk balls and refrigerate briefly to firm up the frosting before serving.
• The cake and be refrigerated in an airtight container for up to 4 days. Bring to room temperature to serve.

GLAZED MEATLOAF

Steps:

• Combine beef, oatmeal, seasonings, onion, 1/2 tsp worcestershire sauce, milk& egg; mix well.
• Place mixture in loaf pan.
• Pierce top with a fork.
• Combine remaining ingredients in sauce pan; blend well.
• Heat sauce to boiling.
• Pour 3/4 of sauce over the loaf.
• Bake 350 for 45 minutes.
• Spoon remaining sauce over loaf before slicing.