James Beards Old Fashioned Meat Loaf Recipes

JAMES BEARD'S OLD-FASHIONED MEAT LOAF

Steps:

• In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
• Add in the eggs, milk, bread crumbs, and mix well.
• Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
• Place strips of bacon atop loaf in an attractive criss-cross pattern.
• Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.

OLD-FASHIONED MEATLOAF II

Steps:

• In a nonstick skillet, melt butter over medium heat.
• Add in celery and onion; stir/saute 7 minutes or just until tender.
• In a large mixing bowl, stir together the celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients.
• Shape mixture into a 10x5 inch loaf and place on a lightly greased broiler rack; place the rack on a foil-lined broiler pan.
• Bake in a 350° oven for 45 minutes.
• Stir together 1 tablespoon Worcestershire sauce, tomato sauce, and ketchup until well blended.
• Pour sauce evenly over meatloaf; bake 10-15 minutes or until no longer pink in center; let stand 10 minutes before serving.
• Garnish with chopped parsley, if desired.

OLD-FASHIONED MEATLOAF

Steps:

• Combine all ingredients; mix thoroughly.
• Shape firmly into loaf (8 x 4 x 2 1/2");
• Place in shallow baking pan (thorough mixing and firm shaping will produce a moist, easy-to-slice loaf).
• Bake at 375°F for 1 hour 15 minutes.
• Variation: After loaf has baked 1 hour, garnish top with 4 tomato slices and 1/2 cup shredded mild cheese; bake 15 minutes more.
• Let rest for 10 minutes before slicing.

JAMES BEARD'S

Steps:

• Preheat oven to 400°F.
• Rub lamb with salt and pepper and place on a rack in a roasting pan.
• Surround with the bones, onions,carrots and 4 to 5 garlic cloves.
• Pour the olive oil over the bones and vegetables.
• Roast at 400°F for 30 minutes.
• Reduce heat to 350°F and roast for 30 minutes.
• Reduce heat to 200°F.
• Transfer lamb to baking pan or casserole dish.
• Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
• Rinse roasting pan with the red wine and pour wine over lamb.
• Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours.
• Transfer lamb to a platter and remove the strings.
• Discard bones and bay leaf.
• Remove the cloves from the onions and puree or blend all the vegetables.
• Combine with the pan juices.
• Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.

OLD-FASHIONED MEAT LOAF III

Steps:

• Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
• Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
• Do not squeeze the moisture out of the bread.
• Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
• Form the mixture into a loaf about 6 inches long and e inches wide and tall.
• Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
• Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
• Spoon some of the sauce over the top of the meat loaf to coat it.
• Cook the meat loaf on HIGH for 1 hour.
• Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
• Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
• Season the sauce with salt and pepper.
• Cut the meat loaf into ½ inch thick slices with a serrated knife.
• Serve with some of the sauce.