Tarragon Cheese Loaf Recipes

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TARRAGON MEATLOAF



Tarragon Meatloaf image

Everyone has a different idea of how meatloaf should taste. I am always looking for ways to revise and improve my recipe. The sour cream imparts extra moisture, even if you overcook it a little. The herbs add a fresh taste. If you have time, grind your own beef, using brisket and chuck cuts, and your own pork, using shoulder cuts.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound ground beef
3/4 pound ground pork
1 teaspoon hot paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 small yellow onions, peeled and minced (should equal roughly 1 cup)
2 cloves garlic, peeled and minced
1 cup bread crumbs
2/3 cup ketchup
1 cup sour cream
1 small bunch flat-leaf parsley, stemmed, washed, dried and chopped, 1/4 cup total
1 small bunch tarragon, stemmed, washed, dried and chopped, 1/4 cup total
3 eggs, lightly beaten
1 teaspoon vegetable oil
Additional ketchup for brushing, if desired

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, mix the beef and pork and gently knead them together with your hands. Add the paprika, salt and pepper. Add the rest of the ingredients. Mix to blend.
  • The taste test: Heat a small saucepan and add the vegetable oil. When the oil begins to smoke, lower the heat and add a small piece of the mixture. Cook 1 to 2 minutes on each side. Remove from the pan and taste. Check seasoning. If too moist, add more bread crumbs. If too dry, add an extra egg.
  • Mold the meat into a loaf and place it in the center of a baking sheet lined with parchment paper. Using a pan without high edges will yield a meatloaf with a crust. Cook, undisturbed, for 15 minutes. Brush it with additional ketchup and lower the oven temperature to 350 degrees F.
  • Bake until the meat is firm when touched or when it has an internal temperature of 150 degrees F, about 45 additional minutes. Remove from the oven, pour off any excess grease and allow it to "rest" for 10 to 15 minutes before serving. Brush again with ketchup, if desired.

TARRAGON CHEESE LOAF



Tarragon Cheese Loaf image

The distinctive taste of tarragon seasons this savory layered bread from Sheryl Hurd-House of Fenton, Michigan. "I like to use a round loaf of sourdough," she notes. Warm wedges are especially good with spaghetti or lasagna.

Provided by Taste of Home

Time 35m

Yield 8-10 servings.

Number Of Ingredients 5

1 unsliced round bread (1 pound)
1/4 cup butter, softened
2 tablespoons minced fresh tarragon
1 cup shredded Monterey Jack cheese
2 cups shredded Parmesan cheese

Steps:

  • Slice bread horizontally into thirds; remove top section and set aside. Spread butter over the bottom and middle sections; sprinkle with tarragon and cheeses. , Reassemble loaf; tightly wrap in foil. Bake at 350° for 25 minutes or until cheese begins to melt. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 270 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 622mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

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