Ground Beef Meatloaf Recipe
source (google.com.pk)There are different ingredients you can add to ground beef and you may find your self using different methods for different recipes. Stretching ground meat that is going into sauces such as spaghetti sauce, or tacos, may be different than ways to stretch it for hamburger patties, meatloaf, etc.
You may be thinking your family will never go for it. But I assure you, they either won't notice at all in most cases, or will adjust very easily in others. The ingredients here, usually take on the taste and even the texture of the ground beef, chicken, turkey or pork, so they blend in or complement your ground meat well.
How much you add to your ground meat is up to you. If you are just starting out then, just substitute 1/2 or a 1/4 of my suggestions and see what you think. I bet you'll find yourself quickly increasing your filler as you find it doubling your ground meat in a lot of recipes.
To stretch your ground meat BEFORE cooking:
Patties, meatloaf, meatballs...
I like to use about one cup of one of the following ingredients to each pound of hamburger. If I'm making meatballs, meatloaf or hamburgers I will sometimes need to add an egg or water to the dry ingredients.
Hand mix them right into the raw hamburger before cooking. Can use for any recipe from patties, to crumbled hamburger.
cooked rice (great for using left overs) (Like your grandmothers porcupine meatball recipe!)
cooked quick cooking barley
uncooked oatmeal
crumbled bran cereal
bread crumbs
cracker crumbs
*grated vegies: zuchinni, carrots, squash, (may want to add a bit of dry ingredients above to help absorb water)
To stretch cooked, crumbled ground meat:
for italian sauces, casseroles, taco's etc...
The following ingredients will blend right in to your recipes and be barely noticeable, and even boost the nutrition also. In a sauce like spaghetti sauce your family won't really even notice, In the case of Mexican, like taco night, over time my family got very used to pinto beans, tvp, or corn (or all three) being mixed right into the meat.
Add one of the following to your ground meat:
Cooked beans: pintos or black bleans
Cooked lentils* ( I prefer red over the green 'cause they blend in better color wise)
TVP*: (textured vegetable/soy protein) they are dehydrated crumbles. that look and taste like ground meat.
1 cup tvp = approx. 1 lb. hamburger.
Meatloaf Ingredients:
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
1/2 onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 1/2 pounds ground chuck
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
Glaze Ingredients:
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste
Directions
Preheat the oven to 325 degrees F.
Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches long.
Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 35 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C).
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Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
Ground Beef Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos
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