COOKING MEATLOAF RECIPES

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KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE) - NYT C…



Kalpudding (Meatloaf With Caramelized Cabbage) - NYT C… image

This Swedish version of a dish with roots in the Ottoman Empire 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

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 14

2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons molasses
Kosher salt and freshly ground pepper, to taste
3/4 pound ground beef
3/4 pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
1/3 cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)
1/3 cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste

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//schema.org, Calories 947, UnsaturatedFatContent 28 grams, CarbohydrateContent 53 grams, FatContent 67 grams, FiberContent 7 grams, ProteinContent 35 grams, SaturatedFatContent 33 grams, SodiumContent 1331 milligrams, SugarContent 35 grams, TransFatContent 1 gram

MEATLOAF | BEEF RECIPES | JAMIE OLIVER RECIPES



Meatloaf | Beef recipes | Jamie Oliver recipes image

There’s nothing more comforting than a gorgeous meatloaf made with top-quality meat, lightened up with festive flavours. It’s a delicious, easy way to feed a big group of people. And when it comes out in a big tray it looks amazing, too.

Total Time 2 hours

Yield 12

Number Of Ingredients 16

4 medium bulbs of fennel
olive oil
2 onions
2 carrots
½ a bunch of fresh sage (15g)
½ a bunch of fresh rosemary (15g)
1 x 125 g ball of mozzarella cheese
200 g sourdough breadcrumbs
1 kg higher-welfare minced pork
1 kg minced beef
2 teaspoons wholegrain mustard
2 large free-range eggs
12 rashers of higher-welfare smoked streaky bacon
500 ml organic chicken stock
2 tablespoons quality blackcurrant jam
1 tablespoon sun-dried tomato purée

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
    3. Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
    4. Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
    5. Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
    6. Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
    7. Roast for 30 minutes, then remove from the oven and discard the foil.
    8. Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
    9. If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they’re the consistency of your liking, skimming away any fat from the surface, if needed.
    10. Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

Nutrition Facts : Calories 448 calories, FatContent 22.1 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 44.1 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 1.8 g salt, FiberContent 1.8 g fibre

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