RUSTIC FRENCH MEATLOAF
Provided by Paul Grimes
Categories Blender Pork Bake Quick & Easy Dinner Prune Veal Pistachio Candy Thermometer Breadcrumbs Gourmet
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F with rack in middle.
- Soak bread crumbs in milk in a small bowl.
- Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
- Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
- Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
- Serve with:
- buttered boiled potatoes
FRENCH MEATLOAF
A good way to use up those last few slices of french bread and turn it into a meal your family will love.
Provided by Denise in NH
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine bread cubes and milk; let stand until milk is absorbed.
- Mix lightly with ground beef, celery, carrot, onion egg, horseradish, salt and pepper.
- Shape into a loaf in a shallow baking pan.
- bake at 350 1 hour or until brown.
FRENCH ONION MEATLOAF
Moist and delicious French onion meatloaf. Meatloaf meets chopped steak with gravy. Still quite good without the sauce on top.
Provided by coyote
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
- Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 11.7 g, Cholesterol 103.7 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.3 g, SaturatedFat 5.9 g, Sodium 522.4 mg, Sugar 2 g
FRENCH MARKET MEATLOAF
Adapted from 2002 issue of Southern Living. These were originally from Junior Legue cookbooks from New Orleans and Austin
Provided by TXOLDHAM
Categories Meat
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.
- Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- by 4-inch loaf; place in a lightly greased aluminum foil-lined 15- by 10-inch jellyroll pan.
- Bake at 375 degrees for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.
- To make Tomato Gravy, melt butter and whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in broth and tomato sauce. Reduce heat and simmer until thickened. Whisk in salt and pepper.
Nutrition Facts : Calories 314.5, Fat 20.8, SaturatedFat 8.7, Cholesterol 111.3, Sodium 1058.3, Carbohydrate 7.8, Fiber 1.2, Sugar 2.8, Protein 23.3
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FRENCH ONION MEATLOAF RECIPE | MYRECIPES
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- Preheat oven to 350°F. Line a 9- x 5-inch loaf pan with aluminum foil and spray with cooking spray.
- In a large skillet, heat oil and butter over medium-high heat. Add onions and sugar to pan; cook, stirring occasionally with a wooden spoon, for 20 minutes. Stir in garlic and cook an additional 5 minutes or until onions are browned and very soft.
- Deglaze the pan by adding sherry and scraping brown bits from the bottom of the pan with a wooden spoon. Cook an additional 3 minutes or until sherry has evaporated. Cool for 5 minutes.
- In a large bowl add half of the caramelized onions, bread crumbs, milk, beef broth, parsley, thyme, Worcestershire sauce, salt, pepper and eggs. Stir to combine. Add in ground beef and gently mix with your hands to combine. Do not overmix.
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- Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.
- Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- x 4-inch loaf; place in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan.
- Bake at 375° for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.
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