MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
BILLIONAIRES MEATLOAF
Steps:
- Preheat the oven to 375 Melt the butter in a large, heavy skillet over medium heat. When the foaming has subsided, add the onion and shallots and sauté until just soft, about 2 minutes Add the mushrooms, 1/2 t salt and the brandy Continue to sauté until the mushrooms are just soft another 2 minutes Remove the skillet from the heat Beat eggs in a large mixing bowl Add the beef pork lamb and all remaining ingredients except the bacon Add the mushroom mixture to the bowl, along with the cooking liquid from the skillet Knead the meat mixture to combine, but do not mix too much or the meatloaf will be tough Form the mixture into a loaf like shape on a heavy baking sheet lined with parchment, or transfer it to a buttered loaf pan and bang the bottom of the pan against the counter to deflate any air bubbles Place the par cooked bacon in a cross hatch fashion on the top of the loaf and bake until the internal temp has reached but not exceeded 155, about 1 1/2 hours Let meatloaf to rest for at least 15 minutes before slicing.
MILLIONAIRE'S MEATLOAF
This meatloaf is formed on a bed of croutons then served with a jumbo chili seasoned shrimp on top, with mashed potatoes, if desired. Adapted from David Burke, culinary director of the Stadium Grill, a 250-seat restaurant in Bowlmor Lanes, Manhattan.
Provided by threeovens
Categories Meatloaf
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Heat a large skillet, over medium high, add oil, onions, and garlic; saute until onions are translucent, about 3 to 4 minutes, then set aside.
- In a mixing bowl, combine ground beef, eggs and milk; add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onion mixture and mix again.
- Season with salt, a little heavy on the pepper, parsley, and thyme; combine thoroughly.
- Spread the croutons on the bottom of an 8 inch square baking dish; top with meatloaf mixture (patting it down so that it is level).
- Bake to an internal temperature 165 degrees F and the top browned, about 1 hour.
- Meanwhile, prepare the chili shrimp by combining the chili powder, cayenne, paprika and flour in a small bowl; dredge the shrimp in the
- mixture.
- Heat a small skillet, over medium high heat, and add the chili oil; once hot, cook the shrimp, about 2 minutes per side.
- To serve, cut the meatloaf into 4 slices and place each slice on a serving dish; top with a chili shrimp.
- Serve with mashed potatoes, if desired.
- NOTE: to make croutons, cube white bread and toss with a little olive oil, salt, and pepper; place in a 4oo degree F oven, stirring once or twice, until lightly browned, about 15 minutes.
Nutrition Facts : Calories 331.4, Fat 16.6, SaturatedFat 5, Cholesterol 161.4, Sodium 508.8, Carbohydrate 26.6, Fiber 2.9, Sugar 7.5, Protein 19.1
MILLIONAIRE'S MEATLOAF
This is a meatloaf piled high with spicy shrimp. The chef David Burke created the dish for the Stadium Grill.
Provided by Glenn Collins
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the meatloaf: Preheat oven to 375 degrees. Place a large skillet over medium heat, and add the olive oil, onions and garlic. Sauté until translucent and tender, 3 to 4 minutes. Remove from heat and set aside to cool.
- In a large mixing bowl, combine ground beef, eggs and milk. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic. Mix again, and add the parsley, salt, pepper and thyme. Mix well until thoroughly combined.
- Spread the croutons across a shallow 8-inch-square baking dish. Top with the meatloaf mix, patting the surface so it is level. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour. Toward the end of baking, prepare the chili shrimp.
- For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour. Dredge the shrimp in the mixture until well coated. Place a small skillet over medium heat, and add the chili oil. When it is hot, add the shrimp and cook for 2 minutes a side.
- To finish, cut the meatloaf into 4 slices. Place a slice on each of 4 plates, and top with a chili shrimp. If desired, serve with mashed potatoes.
Nutrition Facts : @context http, Calories 966, UnsaturatedFat 31 grams, Carbohydrate 55 grams, Fat 59 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 20 grams, Sodium 1045 milligrams, Sugar 12 grams, TransFat 3 grams
TOFFEE MILLIONAIRES
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 square
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
- Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
- Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.
CLASSIC MEATLOAF
Good meatloaf is about as comforting as comfort food gets. Thankfully, meatloaf doesn't have to be complex to be good. It just needs to be tender (from breadcrumbs soaked in milk and gentle handling) and flavorful (from onion, garlic, and ketchup).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
- Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
- Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
- Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.
Nutrition Facts : Calories 464 g, Fat 33 g, Protein 29 g
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