Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy

Thursday, 23 October 2014

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

Eggless Meatloaf Recipe

source (google.com.pk)

IngredientsUS METRIC
1 lb ground pork
1 lb ground beef
1 lb liver
2 stalks celery
1 carrots (medium)
1 yellow onion (medium)
3 tbsps tallow (or you could use extra virgin coconut oil)
4 cloves garlic (crushed)
1/4 cup fresh parsley
3 tbsps fresh basil
3 tbsps fresh oregano (or use about 1½ Tbsp Dried Oregano)
1 tbsp fresh thyme (or use about ½ Tbsp Dried Whole Leaf Thyme)
1 tbsp fresh chives
2 tsps paprika (optional, leave out if you don’t eat nightshades)
1 tsp fennel seeds
1/4 tsp cayenne pepper (optional, leave out if you don’t eat nightshades)
1/2 tsp pepper
1 tbsp blackstrap molasses
2 tbsps coconut aminos
3 tbsps apple cider vinegar
1 tbsp fish sauce
1/4 cup flax seed meal (or 2 eggs, for a denser loaf)

Directions:
1. Chop onion, celery and carrot as finely as you have the patience for. Heat tallow (or coconut oil) in a frying pan over medium high heat. Add the onion, celery and carrot and sauté until soft and starting to brown, about 8-10 minutes.
2. Finely chop parsley, basil, oregano, thyme, and chives. Crush garlic. Grind fennel seeds in an herb grinder, coffee grinder or mortar and pestle (I use my Magic Bullet).
3. Grind liver in a Magic Bullet, Food Processor or Meat Grinder (you can also always ask your butcher to grind it or you can chop it into very small pieces manually). Liver has alot of liquid in it, so don’t be surprised if you end up with something that is more like a puree than a grind.
4. Combine all of the ingredients in a large bowl. Mix together very thoroughly (I find it easiest to just get my hands in there). Cover and refrigerate for 4-6 hours and up to overnight to let the flavors combine.
5. Preheat oven to 350F.
6. Press meat mixture into a large Loaf Pan. If you’re worried about juices spilling over, place the loaf pan on a cookie sheet or in a larger baking pan before placing in the oven.
7. Bake for 1 hour 40 minutes, or until internal temperature reaches 160F.
8. Let it sit for 5-10 minutes before serving (the juices are really yummy with some mashed cauliflower!). Enjoy!

Nutrition Facts

Amount Per Serving
Calories 430 Calories from Fat 240
% Daily Value *
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 0.5g
Cholesterol 270mg 90%
Sodium 340mg 14%
Potassium 780mg 22%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 37g
Vitamin A 40%
Vitamin C 15%
Calcium 8%
Iron 35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs

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

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

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

Low Fat Meatloaf Recipe

source (google.com.pk)

Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
2 stalk(s) celery, finely chopped
1 small onion, finely chopped
1 clove(s) garlic, crushed with press
2 pound(s) lean ground turkey
3/4 cup(s) (from 1 1/2 slices bread) fresh whole wheat bread crumbs
1/3 cup(s) fat-free milk
1 tablespoon(s) Worcestershire sauce
2 large egg whites
1/2 cup(s) ketchup
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) Dijon mustard
Directions

Preheat oven to 350 degrees F. In 12-inch nonstick skillet, in oil, cook celery and onion on medium 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Transfer vegetables to large bowl; cool slightly.
To bowl with vegetables, add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 cup ketchup, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; mix with hands until well combined but not overmixed. In cup, mix Dijon and remaining 1/4 cup ketchup.
In 13" by 9" metal baking pan, shape meat mixture into 9" by 5" loaf. Spread ketchup mixture over top of loaf.
Bake meatloaf 55 to 60 minutes or until meat thermometer inserted in center reaches 160 degrees F. (Temperature will rise to 165 degrees F upon standing.)
Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

Nutritional Information
(per serving)

Calories 230
Total Fat 11g
Saturated Fat 3g
Cholesterol 80mg
Sodium 500mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars --
Protein 25g
Calcium

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

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

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

Meatloaf Gravy Recipe

source (google.com.pk)

1 1/2 pounds ground lamb or chicken
Salt and freshly ground black pepper
1 small onion, peeled
4 cloves garlic, finely chopped
2/3 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg, beaten
2 lemons, zested and juiced
1/4 cup pitted, finely chopped green olives
1 tablespoon ground cumin, a scant palmful
1 teaspoon turmeric, 1/3 palmful (for chicken only)
2 pinches ground cinnamon
A handful flat-leaf parsley, finely chopped
2 handfuls fresh mint leaves, finely chopped
4 tablespoons butter
1/2 pound firm zucchini, chopped into small dice
2 1/2 cups chicken stock
1 cup couscous
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/4 cup honey
Preheat the oven to 325 degrees F.
In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy.
Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.
Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.
Making meatloaf is as subjective as building burgers. Some people insist on using breadcrumbs; to others, it's sacrilege. Some people like to mix ground beef, pork, and veal, others swear by 100% ground beef. But today, let's put all that aside and talk turkey.
Turkey makes for a leaner and healthier version of classic meatloaf, with just as much comfort and taste as the original. There are endless versions of glazes and fillings, but this one is a basic, no-fail turkey meatloaf recipe that delivers an easy weeknight dinner in no time

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

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

Wednesday, 22 October 2014

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

Meatloaf Recipes With Oatmeal

source (google.com.pk)

After writing my post about Leftover Oddments Soup and mentioning the best leftovers possible – meatloaf sandwiches – all of a sudden I just had to make meatloaf. Imagining that sandwich with soft white bread, mayonnaise and a thick slab of meatloaf had me rushing to the market to buy the ingredients. In fact, I have had such a sandwich for the last two days, first with lightly toasted sourdough and today with plain soft egg bread. Today was definitely the winner. So satisfying. Such a trip down comfort food memory lane.
My Mom used to make meatloaf in the 1950’s, but it was a simple recipe with hamburger, chopped onions, an egg, a squirt of ketchup and mustard, and crushed saltine crackers. We usually had it with baked potatoes and canned spinach (which I loved). She probably learned to make this during WWII when cooks were stretching their meat with a number of additives, such as bread, rice, oatmeal and vegetables.
Cooked mixtures of minced meat go back to Roman times, but the meat had to be chopped laboriously by hand. Meatloaf in its modern form didn’t appear in cookbooks until the invention of the meat grinder in the late 1800s. Early recipes called for veal, which was cheaper than beef and meatloaf was the mainstay of American cuisine during the Great Depression. Variations of meatloaf appear in many countries, many with hard-boiled eggs tucked inside. One theory is that American meatloaf had its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times.
The little cousin of meatloaf is the meatball. I actually kept out enough meat mixture to make two big meatballs, which I’m planning on using with a pasta recipe. A meatball is just a small meatloaf, really, isn’t it? While I was surfing the net for meatloaf info, I ran into a couple of websites about the world record for the biggest meatball on the planet. I figured maybe the size of a basketball? Oh no, these babies were 200 pounds, 222.5 pounds and 400 pounds. And, in my opinion, they look like big meatloafs to me.1 small or ½ of medium onion
1 small celery stalk
1 small carrot
½ cup ketchup
¼ cup milk
1 egg
2 tablespoons grated parmesan
1 large garlic clove, pressed
2 teaspoon parsley, minced
1 teaspoon basil, minced
½ teaspoon fresh oregano, minced

1 pound ground beef
½ pound ground pork
2 slices bread, crusts removed, chopped small or processed

Sauce
½ cup ketchup
3 tablespoons dark brown sugar, packed
1 teaspoon Worcestershire sauce

1. Preheat oven to 350 degrees F.

2. In a food processor, whiz the onion, celery and carrot until finely minced. Or finely mince or grate by hand. I started with my large processor and then transferred to my mini-chopper.

3. Place the first 11 ingredients in a large bowl and mix thoroughly.

4. Add the beef and pork to the bowl. With your hands, incorporate the vegetable mixture into the ground meats just until homogenous. Add the chopped bread and mix in.

5. Place the meat mixture in a loaf pan and round the top and sides.

6. In small bowl, mix together the ketchup, brown sugar and Worcestershire sauce. Spoon over meatloaf top and sides, smoothing evenly to desired thickness. I like lots. You may have ketchup mixture left over.

7. Bake in a 350 degree oven for 1 hour and 15 minutes, until a meat thermometer reads 165 degrees.

8. Remove from oven and carefully decant the juices surrounding the meatloaf into a small bowl. Secure the meatloaf in the pan when pouring so it doesn’t fall out. I used a skewer. Skim fat from reserved pan juices in bowl.

9. Place meatloaf on serving platter and slice to desired thickness. Serve with mashed potatoes. Drizzle pan juices over sliced meatloaf on plate.

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

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

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

Healthy Turkey Meatloaf Recipe

source (google.com.pk)

Most of us are trying to cut back on calories and eat healthy to keep off those extra pounds, but don’t want to give up foods we love. I have the perfect solution.

How about a great tasting, lower calorie meatloaf that the whole family will enjoy? I recreated my mom’s meatloaf, using ground turkey, chicken and even some zucchini. The picky pint size eaters in your home won’t even know that they are eating their veggies too.
Ingredients:

Meatloaf

3 tablespoons olive oil
1 small zucchini, finely chopped
1/2 of a small onion, finely chopped
4 cloves garlic, finely chopped
2 eggs, beaten
1 pound ground chicken
1 pound ground turkey
1 1/2 cups Progresso PANKO Italian Style Crispy Bread Crumbs
1/4 cup grated Parmesan cheese
1/4 cup ketchup
Salt and freshly ground black pepper
Glaze

1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
Directions:

Heat oven to 350°F.

Heat olive oil in a sauté pan over medium high heat. Add the zucchini, onions, and garlic. Sprinkle with salt and pepper. Sauté for about 5 minutes or until onions are softened.
Set the mixture aside to cool.

In a bowl combine all the meatloaf ingredients including the cooled vegetable mixture with a good sprinkle of salt and pepper.
Mold into a loaf in a 9×13 sprayed or greased glass, baking dish.
In a small bowl, whisk together the ketchup, Worcestershire sauce and brown sugar.

Brush the mixture all over the loaf.

Bake the meatloaf in the center of the oven uncovered for 50-60 minutes. You’ll know it is done when an instant thermometer inserted in the center of the loaf reaches 165°F.

Cooking Tips:

The temperature will rise slightly after meatloaf is removed from the oven so don’t over cook it.

Let meatloaf rest for about 10-15 minutes before slicing and serving.

CookingwithSugar originally developed this recipe for BettyCrocker.com. If you like this recipe, please share it with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

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

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