Stuffed Meatloaf Giada De Laurentiis Recipes

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EGGPLANT PARMESAN MEATLOAF



Eggplant Parmesan Meatloaf image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds ground beef
2/3 cup chopped fresh basil
2/3 cup finely grated Parmesan
2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
1/3 cup panko breadcrumbs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large cloves garlic, minced
2 large eggs, at room temperature
1 small onion, finely chopped
1/4 cup extra-virgin olive oil
1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
1/3 to 3/4 cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving
1/2 cup coarsely grated whole milk mozzarella

Steps:

  • Preheat the oven to 375 degrees F.
  • For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
  • For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
  • Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
  • Cut into 6 to 8 squares and serve with additional tomato-basil sauce.

TURKEY-STUFFED VEGETABLES



Turkey-Stuffed Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Vegetable oil cooking spray
Two 3/4-inch slices country style white bread, crusts removed, torn into 1/2-inch pieces
1/2 cup whole milk, at room temperature
3 large zucchini, trimmed, halved lengthwise
1 orange bell pepper, halved lengthwise and seeded
1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed and peeled
1 carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 large shallot, peeled and coarsely chopped
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup white wine, such as pinot grigio
1 pound ground turkey or ground beef
1 large egg, beaten, at room temperature
1 1/2 cups grated Parmesan

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray.
  • In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes.
  • For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper.
  • For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped.
  • In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool.
  • In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve.

VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE



Veronica's Veggie Meatloaf with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced

Steps:

  • For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
  • For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
  • In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
  • Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

STUFFED MEATLOAF - GIADA DE LAURENTIIS



Stuffed Meatloaf - Giada De Laurentiis image

Make and share this Stuffed Meatloaf - Giada De Laurentiis recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Veal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 28

1 small onion, grated
3 garlic cloves, minced
1/4 cup fresh Italian parsley, chopped
2 large eggs
1/4 cup ketchup
1 teaspoon salt
3/4 teaspoon ground black pepper
2/3 cup dried breadcrumbs
1 cup parmesan cheese, grated
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
1/2 cup marinara sauce
3/4 cup provolone cheese, grated
6 tablespoons butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery ribs, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7 1/2 ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley
1 lb day-old ciabatta, cut into 3/4-inch cubes
2/3 cup freshly grated parmesan cheese
1 cup canned low sodium chicken broth (or more)
salt & 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.
  • Ciabatta Stuffing with Chestnuts and Pancetta:.
  • 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.

Nutrition Facts : Calories 620.8, Fat 34.4, SaturatedFat 17.1, Cholesterol 206.1, Sodium 1139.5, Carbohydrate 43.2, Fiber 2.6, Sugar 7.1, Protein 34.1

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.

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