BEEF, PORK VEAL MIX RECIPES RECIPES

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EASY BEEF AND PORK MEATLOAF RECIPE - IREALLYLIKEFOOD.COM



Easy Beef and Pork Meatloaf Recipe - ireallylikefood.com image

This classic meatloaf recipe is a tried and tested favorite. Let us know more about it. This recipe demands 20 minutes of preparation time and 70 minutes to cook. It yields 5 to 6 servings. Let us look at the recipe now. 

Provided by Pauline

Number Of Ingredients 13

1 pound Ground beef
1 pound ground pork
½ cup Chopped onions
Dried Bread Crumbs
1 spoon  Worcestershire sauce
2 Eggs
½ tsp Garlic Powder
1 tsp salt
1 tsp Pepper
½ tsp Chilli powder
½ cup ketchup
¼ Light brown sugar
1 ½ Cider vinegar

Steps:

  • In a large bowl, add lean ground beef and pork. Now, introduce onions, bread crumbs, egg, ketchup, garlic powder, Worcestershire sauce, salt, and pepper. Mix all the ingredients well.
  • Prepare the loaf pan by spraying it with cooking spray. Put the mixture into a loaf pan and spread evenly. In case you’re wondering, the recommended pan size is 5×9″. For those without a loaf pan or those who don’t want to use one. There’s no reason to worry. Likewise, we will take care of your needs as well. Line a baking sheet with aluminum foil. Create a loaf-like shape from the meatloaf mixture. That’s all. It’s that simple.  
  • Now it is time for my favorite part- the sauce. Whisk cider vinegar, light brown sugar, and ketchup. Whisk, whisk until all the ingredients have fully combined. Pour this in the loaf pan over the loaf. 
  • Time to send the pan into the oven! Bake the meatloaf uncovered at 350 degrees for about an hour. Now, check with a meat thermometer poked right into the center of the meatloaf. It should read about 150 degrees F. If it does, you are good to go. 
  • Let it sit for ten minutes before you begin slicing. Eh, hardest ten minutes ever. Isn’t it? Plate it and enjoy your very delicious home-cooked meatloaf. 

SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES



Simple meatball recipe | Jamie Oliver beef recipes image

These smashing beef and pork meatballs are easy to make and healthy, too.

Total Time 1 hours 50 minutes

Yield 4

Number Of Ingredients 15

1 small onion
1 fresh red chilli
olive oil
2 x 400 g tins of quality plum tomatoes
2 slices of stale bread
250 g lean minced beef or higher-welfare veal
250 g lean minced higher-welfare pork
½ teaspoon ground nutmeg
1 lemon
1 large free-range egg yolk
1 sprig of fresh sage
1 sprig of fresh rosemary
1 large handful of garden peas
pecorino cheese
a few sprigs of fresh marjoram optional

Steps:

    1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
    2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
    3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
    4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
    5. Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
    6. Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
    7. Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).

Nutrition Facts : Calories 306 calories, FatContent 9.6 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 37.5 g protein, CarbohydrateContent 19.1 g carbohydrate, SugarContent 7.9 g sugar, SodiumContent 1.48 g salt, FiberContent 3.1 g fibre

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    1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
    2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
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