French Meat Loaf Or GÂteau De Viande Recipes

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FRENCH ONION MEATLOAF



French Onion Meatloaf image

Moist and delicious French onion meatloaf. Meatloaf meets chopped steak with gravy. Still quite good without the sauce on top.

Provided by coyote

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

2 pounds lean ground beef
1 (10.5 ounce) can condensed French onion soup
½ cup fine dry bread crumbs
½ cup rolled oats
1 egg, lightly beaten
1 tablespoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 11.7 g, Cholesterol 103.7 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.3 g, SaturatedFat 5.9 g, Sodium 522.4 mg, Sugar 2 g

DAD'S MEATLOAF



Dad's Meatloaf image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

1 1/2 pounds ground beef
1 1/2 pounds ground pork
3/4 cup grated carrots
1/2 cup chopped shallots
1/2 cup grated pecorino cheese
2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough
2 tablespoons fresh thyme leaves
2 large eggs
1/2 cup whole milk
2 teaspoons kosher salt
6 to 8 twists of a pepper grinder
1/2 cup packed light brown sugar
3/4 cup ketchup
1 tablespoon Dijon mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
  • For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
  • Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.

MEAT PATE (GATEAU DE VIANDE)



Meat Pate (Gateau de viande) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, appetizer

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

1 pound skinless, boneless chicken breast, cut into one-inch cubes
3/4 pound chicken livers
1 tablespoon butter, plus butter for greasing the pan
1 1/2 cups finely chopped onion
1 teaspoon finely minced garlic
1/4 teaspoon finely minced fresh or dried thyme
1 1/4 cups finely diced, sweet green or red peppers
1/2 pound spinach, trimmed and cleaned, about six cups loosely packed
1 cup, plus 2 tablespoons, fine fresh bread crumbs
1 1/2 pounds ground veal
1 egg, lightly beaten
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Preheat oven to 400 degrees.
  • Put the chicken breast into the container of a food processor and blend it to a coarse grind. Or put it through a medium blade of a meat grinder. Set aside.
  • Put the chicken livers into the container of a food processor or electric blender and process to a fine puree. Set aside.
  • Heat the tablespoon of butter in a heavy skillet and add the onion, garlic, thyme and diced pepper. Cook, stirring often, until the mixture is wilted.
  • Chop the spinach coarsely and add it. Cook, stirring, until it is wilted. Spoon and scrape the mixture into a mixing bowl. Let cool briefly.
  • Add the liver puree, chicken, one cup of bread crumbs, veal, egg and nutmeg. Add salt and pepper to taste. Blend thoroughly.
  • Lightly butter a loaf pan measuring nine by five by two and three-quarter inches. Spoon in the mixture and smooth it over on top. Sprinkle with remaining bread crumbs.
  • Cover the loaf pan closely with aluminum foil. Place the loaf pan in a larger pan and pour an inch or so of water around it. Bring the water to the boil on top of the stove. Place the pans in the oven and bake one hour and 15 minutes. Remove from oven and let cool. Chill thoroughly before unmolding.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 2 grams, TransFat 1 gram

RUSTIC FRENCH MEATLOAF



Rustic French Meatloaf image

Provided by Paul Grimes

Categories     Blender     Pork     Bake     Quick & Easy     Dinner     Prune     Veal     Pistachio     Candy Thermometer     Breadcrumbs     Gourmet

Number Of Ingredients 14

1 cup fine fresh bread crumbs (preferably from a rustic loaf)
1/2 cup whole milk
3/4 cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
1/2 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 pound ground pork
3/4 pound ground veal
1/4 cup chopped prunes
1/4 cup shelled pistachios
2 teaspoons thyme leaves
2 large eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
Accompaniment: Dijon mustard

Steps:

  • Preheat oven to 475°F with rack in middle.
  • Soak bread crumbs in milk in a small bowl.
  • Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
  • Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
  • Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
  • Serve with:
  • buttered boiled potatoes

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