MEATLOAF RECIPE NO BREAD RECIPES

Name: Restaurant-Style Meatloaf (No Bread Crumbs)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons butter; 2 finely chopped green onions; 1 cup finely chopped onion; 1/2 cup finely chopped green pepper; 1/3 cup finely chopped celery; 1 tablespoon minced garlic; 1 1/2 teaspoons salt; 1 teaspoon cumin; 1 teaspoon fresh ground pepper; 1/4 teaspoon ground red pepper; 1/8 teaspoon nutmeg; 2 bay leaves; 1/2 cup ketchup; 1/2 cup half-and-half; 2 lbs ground beef (or mix with part veal or pork or beef); 2 large eggs; 2 teaspoons Worcestershire sauce; 1 1/2 teaspoons red pepper sauce

RESTAURANT-STYLE MEATLOAF (NO BREAD CRUMBS) RECIPE - FOOD.COM

Restaurant-Style Meatloaf (No Bread Crumbs) Recipe - Food.com image

This meatloaf is from the Chez Melange Restaurant in Redondo Beach, CA., and is definitely worth the extra steps. It has a wonderful mellow blend of flavors that makes it really taste like it came from a restaurant. It's unusual in that in doesn't use bread crumbs as a filler and this was done for the texture, years before the "low carb craze." I've frozen it both cooked and uncooked, and texture does not suffer.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 finely chopped green onions
1 cup finely chopped onion
1/2 cup finely chopped green pepper
1/3 cup finely chopped celery
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon fresh ground pepper
1/4 teaspoon ground red pepper
1/8 teaspoon nutmeg
2 bay leaves
1/2 cup ketchup
1/2 cup half-and-half
2 lbs ground beef (or mix with part veal or pork or beef)
2 large eggs
2 teaspoons Worcestershire sauce
1 1/2 teaspoons red pepper sauce

Steps:

Melt the butter in medium skillet over medium heat.
Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened.
Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
Stir in ketchup and half and half and simmer 2 minutes.
Cool and remove bay leaves.
Heat oven to 350 degrees.
Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl.
Stir vegeable mixture into meat mixture unil well blended.
Spoon mixture evenly into a 9 x 5 pan or freeform the mixture (I use the 9 x 5 pan as my mold and place on rimmed cookie sheet).
Bake 70 minutes or until temperature of meat registers 160 degrees.
Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.

Nutrition Facts : Calories 450.6, FatContent 30.7, SaturatedFatContent 13.3, CholesterolContent 182.4, SodiumContent 1026.9, CarbohydrateContent 10.9, FiberContent 1.1, SugarContent 6.5, ProteinContent 31.9

VERY GOOD MEATLOAF WITH NO FILLERS, EGGS OR BREAD CRUMBS ...

Very Good Meatloaf With No Fillers, Eggs or Bread Crumbs ... image

We have always made this meatloaf as long as I can remember. When I tell people that we don't use fillers they always ask if it falls apart. It does not. You have to let it rest for 5 to 10 minutes before cutting. Sometimes I put in cheddar cheese.

Total Time 17 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 -1 1/2 lb ground chuck
1 onion, diced (I used large)
1 green pepper, diced
1 red pepper, diced
1 (28 ounce) can diced tomatoes, drained, divided
1/2 shredded cheddar cheese (optional)
1 tablespoon Lawry's Seasoned Salt
pepper

Steps:

Mix ground chuck, onion, green pepper, red pepper, 1/2 of drained tomatoes, cheese if using and salts.
form into a loaf or
put in a loaf pan,.
spoon rest of diced tomatoes on top of meatloaf.
cover with aluminum foil
bake in oven at 350 degrees for
1 1/2 to 2 hours.
uncover aluminum foil last 15 minutes of baking.
let rest 10 minutes before cutting.

Nutrition Facts : Calories 213.6, FatContent 13.3, SaturatedFatContent 5.2, CholesterolContent 52.2, SodiumContent 51.8, CarbohydrateContent 9, FiberContent 2.6, SugarContent 5.6, ProteinContent 14.9

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