NEAPOLITAN MEATLOAF
This looks like an interesting and different way to make meatloaf. Its really pretty when sliced too! From Woman's Day
Provided by jovigirl
Categories Spinach
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, red pepper and garlic, and cook 4-5 minutes, stirring often, until lightly browned and soft.
- Remove from heat.
- While onion and pepper cook, whisk eggs in large bowl.
- Tear bread into small pieces and stir into egg.
- Heat oven to 350°F Coat a 9x5 loaf pan with cooking spray.
- Put a strip of foil or plastic wrap on countertop.
- Add beef, salt, pepper and onion mixture to bowl.
- Mix gently with hands.
- Place on foil or plastic and press into a 17x8 rectangle. Top with a layer of spinach, then cheese, then overlaping slices of salami.
- Roll up meat (but not the foil or plastic) from one short end; lift into loaf pan.
- Bake 1 hour 10 minutes, or until cooked through.
- Let stand before removing from pan for 10 minutes and slice to serve.
Nutrition Facts : Calories 468.5, Fat 31.3, SaturatedFat 12.2, Cholesterol 173.1, Sodium 951.5, Carbohydrate 11.6, Fiber 2.2, Sugar 2.2, Protein 34.3
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.
MAKE-AHEAD SHEET-PAN MEATBALLS
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.
Provided by Anna Stockwell
Categories Meatball Bread Milk/Cream Ground Beef Sausage Egg Parmesan Small Plates Sunday Stash Freezer Food Freeze/Chill Dinner Kid-Friendly Back to School Sheet Pan
Yield Makes about 75
Number Of Ingredients 8
Steps:
- Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
- Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
- To serve immediately:
- Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
- Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
- To freeze to serve later:
- Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
- To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.
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