Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy: Wegmans Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos

Tuesday, 21 October 2014

Wegmans Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos

Wegmans Meatloaf Recipe

source (google.com.pk)

INGREDIENTS
1 large onion, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
2 large stalks celery, cut into 2-inch pieces
1 tablespoon extra-virgin olive oil or canola oil
5 tablespoons ketchup, divided
2 tablespoons Worcestershire sauce
1 tablespoon whole-grain mustard
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
3/4 cup dry whole-wheat breadcrumbs (see Tip)
2 pounds lean (90% or leaner) ground beef
PREPARATION
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
Pulse onion, bell pepper and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons ketchup on top.
Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.
NUTRITION
Per serving: 205 calories; 9 g fat (3 g sat, 4 g mono); 74 mg cholesterol; 10 g carbohydrates; 1 g added sugars; 19 g protein; 2 g fiber; 328 mg sodium; 355 mg potassium.

Nutrition Bonus: Zinc (30% daily value), Vitamin C (27% dv), Iron (15% dv)

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch; 1/2 vegetable; 2 1/2 medium-fat meat; 1/2 fat

Wegmans Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos

Wegmans Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos