Meatstuffedfrenchloaves Recipes

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CLASSIC MEATLOAF



Classic Meatloaf image

Keep this meatloaf recipe handy: It's the only one you'll need.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 10

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

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

STUFFED MEATLOAF



Stuffed Meatloaf image

Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 29

1 small onion, grated
3 garlic cloves, minced
1/4 cup chopped fresh Italian parsley leaves
2 large eggs
1/4 cup ketchup
1 teaspoon salt
3/4 teaspoon ground black pepper
2/3 cup dried bread crumbs
1 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
2 cups (packed) Ciabatta Stuffing with Chestnuts and Pancetta, recipe follows, or your favorite stuffing
1/2 cup marinara sauce
3/4 cup grated provolone
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
  • Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
  • Preheat oven to 350 degrees F.
  • Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
  • Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

MEAT STUFFED FRENCH LOAVES



Meat Stuffed French Loaves image

These fun sandwiches are great to make ahead and keep in the freezer for a fast meal, or to make hors d'oeuvres for an impromptu get together.

Provided by Geema

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 loaf fat long French bread
4 ounces Italian sausage, skin removed
4 ounces ground turkey or 4 ounces ground beef
1 small onion
1 egg
1/2 teaspoon Dijon mustard
1/4 cup chopped parsley
1/4 teaspoon fennel seed
1/4 teaspoon dried basil
salt and pepper
1/2 cup grated mozzarella cheese
2 tablespoons butter
1 clove garlic, crushed

Steps:

  • Preheat oven to 400 degrees F.
  • Cut off the ends of the bread, and carefully hollow out the center portion.
  • In a food processor, make soft crumbs out of the bread that was removed from the middle of the loaf.
  • Brown the sausage and ground meat in a skillet over medium heat.
  • Add onion, and continue to cook until soft.
  • In a bowl, combine the cooked meat and onion, the bread crumbs, grated cheese, the egg, mustard, parsley, fennel, basil, salt and pepper and pepper to taste.
  • With a long handled wooden spoon, stuff the hollowed out French bread with the stuffing mixture.
  • Place the ends of the bread back in place and secure with small skewers.
  • Melt the butter and stir in the garlic, let cook over low heat for about 1 minute.
  • Brush the loaf with the butter/garlic mixture and wrap in a piece of aluminium foil, leaving it open at the top, slightly so the top browns.
  • Bake until heated through, 15 to 20 minutes.
  • Cut into 1 inch slices for hors d'oeuvres, or into 4 larger pieces for main course servings.

Nutrition Facts : Calories 572.5, Fat 23.7, SaturatedFat 10, Cholesterol 117.8, Sodium 1215.5, Carbohydrate 62.9, Fiber 3.9, Sugar 1.6, Protein 25.5

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