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Make it on Monday – Four-Meat Meatloaf

I’ve tried lots of meatloaf recipes over the years, some with good success and results and others that I would not be so likely to try again. every time I come across a new meatloaf recipe I always check it out to see if it is worth giving a try. Here on my blog, the meatloaf recipes I have posted before are among the most visited on my site, so I am obviously not alone in my love for meatloaf. That is why when I cam across Pat La Frieda’s recipe for a four-meat meatloaf recipe I was more than a little intrigued. Pat LaFrieda is a well-known chef, known particularly for his work with beef and has some great food places all around and even does the hamburgers and offerings available at Citi Field where my beloved Mets play (Michelle swears by his cheesesteak sandwich and the meatball sliders offered by him at Citi Field). All of that was more than enough to get me to try the recipe out, though I did some tweaking of it on my own. his recipe puts mozzarella and Pecorino-Romano cheese in it. Personally, I don’t like cheese in my meatloaf so I left it out myself, but I will include them as optional in the recipe listed here if you want to make use of them yourself.

Pat LaFrieda’s Four-Meat Meatloaf

2 tablespoons extra-virgin olive oil

2 cups finely chopped onion (about 2 medium onions)

4 cloves garlic, minced

1 1/2 cups shredded mozzarella cheese (about 6 ounces), optional

1 cup grated Pecorino-Romano cheese (about 4 ounces)

2 tablespoons finely chopped fresh flat-leaf parsley leaves

1 pound ground beef

1 pound ground pork

1 pound ground lamb

1 pound ground veal

1/2 cup Italian-style breadcrumbs (store-bought is fine)

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

4 eggs

2 teaspoons paprika

3/4 cup tomato sauce

Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium heat until the oil slides easily in the pan, about 2 minutes. Add the onion and garlic and cook until the onion is tender and light golden brown, about 15 minutes. Remove the skillet from the heat and set it aside to cool the onions to room temperature.

If you are using the mozzarella and Pecorino-Romano cheese, combine them in a medium bowl with the parsley. If you are not using the cheese separate out the parsley into 4 even piles.

Put each meat – the beef, pork, lamb and veal – in a separate bowl. To each bowl add 2 tablespoons of the breadcrumbs, 1 teaspoon of the kosher salt, 1/2 teaspoon of the pepper, a pile of the parsley and 1 egg. Divide the cooled onion mixture evenly among the bowls. Add 1 teaspoon of the paprika each to the bowl with the beef and with the lamb. Use your hands to gently combine each meat with its ingredients, working it just enough to combine everything.

Put the beef into a loaf pan and pat it down with a rubber spatula to create a flat, even surface. Sprinkle 1/3 of the cheese mixture, if using, over the beef. Put the pork on top of the beef. Smooth it out the same way you did with the beef layer and top it with another 1/3 of the cheese mixture, if using. Repeat the process again with the lamb, topping it off with the remaining cheese mixture, if using, and finish with a layer of the veal. Put the loaf pan on a baking sheet and bake the meat loaf for 1 hour. Remove the meatloaf from the oven and spoon the tomato sauce over the top, spreading it over the surface of the meatloaf. Return the meatloaf to the oven and bake it until a meat thermometer inserted into the center registers 145 degrees, about 25 to 30 minutes.

Take the meatloaf out of the oven. Hold the pan while wearing oven mitts and gently tilt the pan to drain off the excess fat from the pan. Let the meatloaf rest in the pan for at least 15 minutes. Slice the meatloaf in the pan and serve the meatloaf on a platter.

This recipe does take a bit of prep work and a little bit longer to cook than traditional meatloaf recipes, but it is denser because of all of the meat. The flavors from the meatloaf are fantastic and I loved adding lamb into the mix to get that extra layer of flavor. If you do use the cheese I am sure you get a really nice looking layered effect when you slice the meat, so if that is what you want and you like the cheese in there, go for it. I really enjoyed it without the cheese myself and it makes a pretty good-sized meatloaf so you can feed four or six people easily with this one.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on January 19, 2015 in Beef, Cooking, Dinner, Lamb, Pork

 

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My Oh My – An Amazing Maple-Glazed Meatloaf

By now I think everyone knows my love for meatloaf. I have lots of different recipes on the blog here that you can try – Alton Brown, America’s Test Kitchen, Cook’s Country and many others – but I am always on the lookout for new and exciting ways to serve meatloaf. Lately I have been getting a lot of recipes from New York Times Cooking, which is a great site that has thousands of fantastic recipes on from basic to more complex. I came across this great meatloaf recipe on there about a week ago for meatloaf with a wonderful maple glaze on it and it sounded like the perfect fall meatloaf to give a try. I was not disappointed in the results.

Maple Glazed Meatloaf

3/4 pound sliced bacon

1 cup finely chopped onion

3 cloves garlic, peeled and chopped

1/4 cup milk

1/4 cup sour cream or plain yogurt

2 eggs

1 tablespoon dry mustard

2 teaspoons kosher salt

3/4 teaspoon dried thyme

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

Dash of hot pepper sauce

1 pound ground beef

1 pound ground pork

1 pound ground veal

1/2 cup crushed saltines

1/2 cup finely chopped parsley

1/4 cup maple syrup

2 tablespoons Dijon mustard

Chop 1/4 pound of the bacon; saute the chopped bacon in a large skillet set over medium-high heat until the bacon is browned but not crisp, about 8 minutes. Transfer the cooked bacon to paper towels so it can drain. Add the onion and garlic to the skillet. Cover the skillet and cook the vegetables over low heat, stirring occasionally, until the onions have softened, about 10 minutes. Remove the skillet from the heat and set it aside.

Heat the oven to 375 degrees. In a medium bowl, whisk together the milk, sour cream or yogurt, eggs, dry mustard, salt, dried thyme, Worcestershire sauce, ground black pepper and the hot pepper sauce until it is blended.

In a separate large bowl, combine the ground beef, ground pork and ground veal, the cooked bacon pieces, the cooked onion mixture and the milk mixture. Using your hands, toss the ingredients lightly to mix them together. Add the crushed saltines and the parsley and toss the mixture lightly again until everything is thoroughly combined. Line a rimmed baking sheet with aluminum foil. On the lined baking sheet for the meet into a loaf of about 5 inches by 12 inches. Drape the remaining strips of bacon lengthwise over the loaf to completely cover the loaf.

In a small bowl, combine the maple syrup and the Dijon mustard. Paint a thick coating over the bacon on the meatloaf. Bake the meatloaf, uncovered, until a thermometer inserted into the center of the loaf reads 165 degrees, about 1 1/4 to 1 1/2 hours. If you desire, baste the loaf occasionally with the remaining maple syrup mixture. Let the meatloaf rest for about 10 minutes before slicing it and serving it.

This meatloaf was delicious. I used meatloaf mix or beef, pork and veal that I get at the store and I didn’t use as much bacon in or on the meatloaf itself as the recipe indicates only because Michelle has some trouble with bacon, but the overall flavors for this meatloaf were fantastic. I loved the crust you get on the top from the maple glaze on the bacon and this meatloaf held together really well and was easy to slice. I think the combination of the saltines, milk and sour cream really helped bind everything, along with the eggs. The flavor in the meatloaf was great too, thanks to the bacon, onions and garlic with just a hint of spice and heat. This was great with the homemade tater tots I made that night, but I think it would be perfect with mashed potatoes or even better with sweet potatoes that have a little brown sugar and maple syrup on them as well. Of course, it was awesome for meatloaf sandwiches the next day as well and I think it would be great for an open-faced meatloaf sandwich with a little gravy. Yum! I will definitely add this one to my meatloaf arsenal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 6, 2014 in Beef, Cooking, Dinner

 

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Take a Try at Turkey Meatloaf

I have been using a lot of ground turkey lately for different things. The price has been right for it at the supermarket or at BJ’s where I can buy large packages of it and try different things. I have used it before in chili, turkey burgers, meatballs and even on nachos but I realized that I hadn’t given a turkey meatloaf a try. I am something of a meatloaf nut and love different meatloaf recipes so I was happy to take a look and see what I c ould find for turkey meatloaf, but to be honest I wasn’t bowled over by any one recipe that I saw anywhere. I then decided I would just do it on my own and see how it would come as far as flavor. To me ground turkey is one of those meats that needs seasoning and moisture, so I ended up putting a few things together and came up with this particular recipe of my own.

Turkey Meatloaf

1 shallot, minced

1 garlic clove, minced

1 tablespoon vegetable oil

1 cup fresh bread crumbs (about 2 pieces of white bread, crusts removed)

1/3 cup milk

1 egg

1 1/2 pounds ground turkey

2 teaspoons Worcestershire sauce

1/4 cup plus 1 tablespoon ketchup

Salt and freshly ground black pepper

1 teaspoon tomato paste

Preheat the oven to 400 degrees. In a medium saucepan set over medium heat, add the vegetable oil and heat the oil until it is shimmering. Add the shallot and garlic and cook, stirring often, until the shallot has softened and is fragrant, about 2 minutes. Take the pan off the heat and allow the mixture to cool.

In a large bowl, add the bread crumbs and the milk and allow it to sit for about 5 minutes. Add the cooled vegetables, the egg, the ground turkey, the Worcestershire sauce, the 1/4 cup of ketchup, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix the ingredients together by hand until they are just blended. Form the mixture into a loaf and place the loaf in a baking pan or on a baking sheet. Mix the remaining ketchup and tomato paste together in a small bowl and spread over the top of the meatloaf to coat it well. Bake the meatloaf in the oven for 45 minutes to 1 hour, or until a thermometer inserted into the meatloaf registers 170 degrees. Remove the meatloaf from the pan to a platter and allow it to rest for 5 to 10 minutes before slicing and serving.

As is the case with any meatloaf, you can always add different ingredients that you like to give it some extra flavor. If you are going for something leaner, you could certainly add different vegetables, like grated carrots and onions. If you want a different flavor, try topping it with bacon or putting crumbled up cooked bacon into the meatloaf. You could also add a cup of mushrooms you have processed in the food processor to give the meatloaf another layer of flavor. There are a lot of things you can do, but this one was pretty basic and came out with really good flavor. We even made a little gravy out of some  chicken stock and had it with the turkey and mashed potatoes. Of course, the turkey meatloaf is great for meatloaf sandwiches for lunch or dinner in the following days.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on October 16, 2014 in Cooking, Dinner, Poultry, Turkey

 

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Some Comfort Food Midst All This Snow – Hoisin Glazed Meatloaf

Okay, I don’t know about you, but I am pretty sick of all of the snow around here. I am not much of a fan of winter in the first place – it’s too cold and ever since I was sick it’s harder to breather in the cold and walk in the snow, and my feet hurt in the cold weather too. perhaps it’s time to think about relocating to a warmer climate! In the meantime, weather like this makes us all yearn for  comfort food, and in my mind there is not much more comforting than a meatloaf. If you follow the blog, you know I love it and I have tried various recipes all of the time, so when I came across this idea from Bon Appetit awhile back I was just waiting for the right moment to spring it out. I modified the original recipe a bit since they were really making it with the intent of sandwiches and I had a dinner, and I also added a couple of things on the inside of the meatloaf as well to round out the flavor and texture.

Hoisin Glazed Meatloaf

For the Glaze:

3/4 cup hoisin sauce

1/2 cup rice vinegar

1 1-inch piece ginger, peeled and minced

1 garlic clove, minced

For the Meatloaf:

Nonstick vegetable oil spray

2 cups 1/2-inch cubes day-old crustless white bread (from 2 slices)

1/2 cup chicken broth

1 carrot, peeled and diced

1 celery stalk, peeled and diced

4 slices bacon, minced

1 1/3 cups thinly sliced scallions (dark green parts separated)

1 4-inch piece ginger, peeled, minced

4 garlic cloves, minced

1 pound ground beef

1 pound ground pork

2 eggs, beaten to blend

1 teaspoon Chinese five-spice powder

For the glaze, add the hoisin sauce, rice vinegar, ginger and garlic to a medium saucepan and bring the mixture to a boil. Reduce the heat to low and cook, stirring often, until the sauce thickens to a glaze, about 8 to 10 minutes. Set aside.

For the meatloaf, preheat the oven to 375 degrees. Using the vegetable spray, spray a cooling rack with spray and insert it into the bottom of a rimmed baking sheet and set it aside. In a large bowl, soak the bread cubes in the chicken broth, stirring frequently, until all of the liquid has been absorbed and the bread is beginning to fall apart, about 4 to 5 minutes. in a large skillet over medium heat, add the carrots, celery and bacon until the vegetables are tender and starting to brown and the bacon has rendered its fat and begin to crisp, about 5 to 6 minutes. Add the scallions (the white and light green parts only), ginger and garlic and cook, stirring often until the vegetables begin to soften, about 3 to 4 minutes. Allow the mixture to cool in the pan for 5 minutes.

Combine the scallion mixture with the bread mixture in a large bowl. Add 2 tablespoons of the warmed and thickened hoisin glaze, the remaining scallion parts, the beef, the pork, the eggs and the Chinese five spice. Using your hands, work all the ingredients together until everything is very well incorporated and the mixture is beginning to get sticky. Form the mixture into a loaf shape and place it on the cooling rack inside the rimmed baking sheet. Cover the meat loaf with foil.

Bake the meatloaf in the foil for 30 minutes. Uncover the meatloaf and 2 to 3 tablespoons of the hoisin glaze over the top of the meatloaf. Place the meatloaf back in the oven, uncovered, and continue baking until an instant-read thermometer registers 165 degrees when inserted into the center of the meatloaf, about 1 hour longer.

Remove the meatloaf from the oven and allow it to rest for ten minutes before slicing and serving.

The flavors that you get from the unique mix of spices and the glaze for this meatloaf are very good. Everyone loved it and commented on liking the filling in the meatloaf with the carrots, celery scallions and bacon (Sean especially loved the bacon, of course) The original recipe does not call for the carrots and celery like this but I think they added a nice touch to the meat. We have had the leftovers for a couple of lunches as sandwiches and I have to admit it all tastes pretty darn good as a sandwich too. I’ll definitely keep this one in mind for a meatloaf recipe.

That’s all I have for today. Check back next time for another recipe. I have a lot to choose from to post, so I am not sure which one I will go with yet next, so you’ll have to wait and see. Until then, enjoy the rest of your day, stay dry, warm and safe and enjoy your meal!

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Posted by on February 5, 2014 in Beef, Cooking, Dinner

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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