MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)
This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel's version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you'd use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. "Cabbage smells in a very special way when it almost burns," he said. "It gets savory, almost like a beef stock. It tastes almost brown and umami yummy." You'll want to eat it right away, but the leftovers make for a fine sandwich in coming days.
Provided by Sam Sifton
Categories roasts, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
- While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
- When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
- While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 28 grams, Carbohydrate 53 grams, Fat 67 grams, Fiber 7 grams, Protein 35 grams, SaturatedFat 33 grams, Sodium 1331 milligrams, Sugar 35 grams, TransFat 1 gram
SWEDISH MEATLOAF
This recipe, in response to a request, is from a 1916 Campbell's Cookbook. It is one of our favorites - I usually double the sour cream and add a can of button mushrooms to the sauce, but i posted the recipe as it is printed in the cookbook. Enjoy!
Provided by Kaysma
Categories Meat
Time 1h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- in a large bowl, combine and mix thouroughly 1/2 cup of the soup (reserve rest), beef, breadcrumbs, egg, onion, salt and nutmeg.
- shape mixture firmly into an 8x4 inch loaf and place in a shallow baking pan.
- (i use a meatloaf pan) bake at 375 F for 1 hr and 15 min in small saucepan, combine remaining soup and sour cream.
- heat until warmed through.
- serve over meatloaf (as gravy).
SWEDISH MUSHROOM MEATLOAF
For ZWT 6. This recipe comes from the World Hearth Circle of International Cooking. I can't wait to try this. It sounds delicious.
Provided by Pesto lover
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute scallions and mushroom in butter. Remove from heat and mix in sour cream.
- In a separate bowl, mix all other ingredients except parsley.
- Place 1/2 of the meat mixture into a loaf pan.
- Make an indentation down the loaf, lengthwise, and spoon mushroom mixture into indentation.
- Put the other half of the meat mixture on top and make sure that mushroom mixture is completely covered.
- Bake at 350F for one hour.
- Garnish with parsley to serve.
SWEDISH MEATLOAF IN PASTRY
Make and share this Swedish Meatloaf in Pastry recipe from Food.com.
Provided by Chef PotPie
Categories Savory Pies
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
- Pastry:.
- It is easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal.
- With processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.
- Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.
- Filling:.
- Heat oven to 375°F Melt butter in a large skillet. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.
- Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese and milk; mix well.
- Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg-milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg-milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.
- Serve with sour cream on the side.
Nutrition Facts : Calories 806.8, Fat 57.1, SaturatedFat 29.4, Cholesterol 248.8, Sodium 501.8, Carbohydrate 29.7, Fiber 1.2, Sugar 1, Protein 41.9
SWEDISH MEATBALLS (OR MEATLOAF)
The men in my house beg for these at least once a week. I also use the exact same recipe to make meatloaf, minus the noodles and soups.
Provided by Silka Clark
Categories Meatloafs
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. For Swedish Meatballs: 1. In a large bowl mix eggs, 2 TBSP milk, worcestershire, garlic powder, onion powder, parsley, seasoning salt, and pepper until well blended. 2. Add ground beef and mix gently to coat all of the meat. 3. Add bread crumbs and mix gently again to incorporate. (I hand mix) 4. Form into 2" balls and place in an electric skillet heated to 250-300. They should brown easily when dropped in. 5. Using a soft spatula, turn the meatballs until browned on all sides, about 10 minutes. 6. In a separate bowl, mix all four soups, plus 1 C milk until blended. 7. Pour over meatballs, using soft spatula to mix the browned bits from the bottom of the skillet into the sauce. 8. Turn heat to low, cover skillet and simmer for 20 minutes to an hour. 9. Boil egg noodles according to package instructions. 10. Serve meatballs over noodles with plenty of buttered french bread for dipping.
- 2. Meatloaf: 1. Same as steps 1-3 above. 2. Place meat mixture into a medium sized loaf pan. 3. Bake at 350 for about 45 minutes. 4. If desired, top with zesty ketchup sauce: - Mix 3 Tbsp Brown Sugar, 1/4 C ketchup, 2 TBSP mustard, and 1/4 tsp nutmeg. Spread over the top of the meatlof for the last 10 minutes of baking.
SWEDISH MEATLOAF
Not a fan of ketchup on top of meatloaf, I prefer this recipe. Don't leave out the nutmeg. It provides a perfect seasoning for the meat. DH's favorite meatloaf. . . leftovers also make great cold sandwiches.
Provided by PugGrannie
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly mix beef, egg, stuffing, 1/4 teaspoon nutmeg, and 1/3 cup of soup. (Use more stuffing if the mixture seems too wet.).
- Shape firmly into a loaf.
- Place in shallow pan which has been sprayed with nonstick cooking spray.
- Bake at 350 degrees for 1 hour.
- Blend remaining soup and sour cream; heat and serve over meatloaf.
- If desired, sprinkle with nutmeg and garnish with cucumber slices. (I usually skip this step).
Nutrition Facts : Calories 509.6, Fat 37.2, SaturatedFat 15.2, Cholesterol 181.2, Sodium 625.4, Carbohydrate 6.4, Sugar 1.3, Protein 35.3
SWEDISH MEAT LOAF
Make and share this Swedish Meat Loaf recipe from Food.com.
Provided by Douglas Poe
Categories Meatloaf
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix thoroughly ground beef, egg, onion, bread crumbs, salt nutmeg and 1/2 can cream of mushroom.
- Shape into loaf.
- Bake at 350 degrees Fahrenheit for 1 hour.
- Blend the remaining 1/2 can of cream of mushroom soup and sour cream; heat and serve over loaf.
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