Pain De Viande Meatloaf Recipes

PAIN DE VIANDE (MEATLOAF)

Steps:

• 1. Soak the breadcrumbs in the milk for about 20 minutes.
• 2. Add remaining meat preparation and then mix well.
• 3. Pour the result into a buttered bread mold.
• 4. Cover with the sauce and bake 350 ° F for ¾ to 1 hour.

PAIN A LA VIANDE

Steps:

• Melt butter in pan, add onions to soften.
• Add in ground beef and brown.
• Add the rest of ingredients and cook 15 to 20 minutes till heated through and thickened.
• Serve over toasted hot dog buns.

OUR FAVORITE MEATLOAF

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.