TARRAGON MEATLOAF
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
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.
INA GARTEN'S MEATLOAF RECIPE
Ina Garten's meatloaf with a twist has a secret ingredient that makes this dish especially tasty.
Provided by Stephanie Rapone,Mashed Staff
Categories dinner, lunch
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees Fahrenheit.
- Heat 1 tablespoon of olive oil in a medium sauté pan, then add the chopped onions, 1 teaspoon of dried thyme, 2 teaspoons of salt, and 1 teaspoon of freshly ground black pepper and cook over medium-low heat, stirring occasionally, for eight to ten minutes, until the onions are translucent but not brown.
- Remove from the heat, add 3 tablespoons of Worcestershire sauce, 1/3 cup of chicken stock, and 1 tablespoon of tomato paste, and allow to cool slightly while you prepare the other ingredients.
- Place 2 cups of pork rinds in a plastic bag, then crush to the coarseness of breadcrumbs. Measure ½ cup of the crushed pork rinds for the recipe.
- Beat 2 eggs with a fork in a small bowl.
- In a large bowl, combine 2 1/2 pounds of ground chuck, the onion mixture, crushed pork rinds, and eggs, and mix lightly with your hands. Don't overwork the meat.
- Line a rimmed baking sheet with parchment paper or aluminum foil (if you use foil, spray with non-stick spray).
- Shape the mixture into a rectangular loaf, measuring about the height and width of a loaf of bread (4 or 5 inches wide and about 3 inches high) on sheet pan.
- Spread the ketchup evenly on top of meatloaf.
- Bake for 1 hour to an hour and 15 minutes, until the internal temperature is 160 degrees Fahrenheit and the meatloaf is cooked through.
- Rest ten minutes before slicing and serving.
Nutrition Facts : Calories 331 calories, Carbohydrate 12 g carbohydrates, Cholesterol 157 mg cholesterol, Fat 14 g fat, Fiber 1 g fiber, Protein 40 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 660 mg, Sugar 7 g, TransFat 0 g
TARRAGON CHICKEN LINGUINE
This quick and easy recipe features chicken, broccoli and pasta all topped in a light sauce. It's a complete healthy meal in just 25 minutes.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Pasta Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Cook pasta according to directions, adding broccoli in the last 4 minutes. Drain; keep warm.
- Combine broth, cornstarch and seasoning; set aside. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 36.1 g, Cholesterol 49.3 mg, Fat 4.1 g, Fiber 2.2 g, Protein 26.6 g, SaturatedFat 0.7 g, Sodium 153.2 mg, Sugar 1.6 g
FRENCH TARRAGON BURGERS
These hamburgers are an innovative twist on a traditional burger that will have you licking your lips. The delightful sauce and crunchy French bread are delicious.-Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate., Meanwhile, cut bread into six 4-in. lengths (save remaining bread for another use). Cut bread pieces in half horizontally; set aside., Crumble beef into a large bowl; sprinkle with salt, pepper and remaining shallot. Shape into six patties. Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear., Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops.
Nutrition Facts : Calories 861 calories, Fat 51g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1414mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.
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