MEATLOAF COOKING PAN RECIPES

Name: Meatloaf
Total time: 2 h
Yield: 6 to 8 servings (2 loaves)
Cuisine: american
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for greasing; 1 large yellow onion, finely chopped (about 2 cups); 5 large garlic cloves, minced (about 2 tablespoons); 2 tablespoons tomato paste; 3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces; 2/3 cup whole milk; 3 large eggs; 1/4 cup coarsely chopped fresh flat-leaf or curly parsley; 2 tablespoons kosher salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 pound ground chuck beef; 1 pound ground pork; 1 pound ground veal; 1/2 cup ketchup; 1 tablespoon Worcestershire sauce

MEATLOAF RECIPE - NYT COOKING

Meatloaf Recipe - NYT Cooking image

Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.

Provided by Kay Chun

Total Time 2 hours

Yield 6 to 8 servings (2 loaves)

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 pound ground chuck beef
1 pound ground pork
1 pound ground veal
1/2 cup ketchup
1 tablespoon Worcestershire sauce

Steps:

Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

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

Ingredients

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

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