MEATLOAF WITH MIXED VEGETABLES RECIPE RECIPES

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THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES



The best meatloaf recipe | Jamie Oliver mince recipes image

A good meatloaf with freshly made tomato sauce is great comfort food. It’s made along similar lines to meatballs and burgers, and trust me – anyone who tries it will love this just as much.

Total Time 1 hours 10 minutes

Yield 4 to 6

Number Of Ingredients 21

1 onion
olive oil
1 teaspoon ground cumin
1 heaped teaspoon ground coriander
12 Jacob’s cream crackers
2 teaspoons dried oregano
2 heaped teaspoons Dijon mustard
500 g quality minced beef
1 large free-range egg
2 sprigs of fresh rosemary
12 slices of higher-welfare smoked bacon or pancetta
1 lemon
1 onion
2 cloves of garlic
½-1 fresh red chilli
olive oil
1 tesapoon smoked paprika
1 x 400 g tin of chickpeas
2 tablespoons Worcestershire sauce
2 x 400 g tins of quality plum tomatoes
2 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to full whack.
    2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
    3. Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
    4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
    5. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
    6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
    7. You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
    8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
    9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
    10. Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
    11. Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
    12. Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
    13. Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
    14. To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
    15. Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
    16. Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 837 calories, FatContent 49.2 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 48 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

POTATO-TOPPED MEATLOAF CASSEROLE RECIPE - BETTYCROC…



Potato-Topped Meatloaf Casserole Recipe - BettyCroc… image

Fluffy mashed potatoes with broccoli tastefully top homemade meatloaf.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 14

1 lb extra-lean (at least 90%) ground beef
3 tablespoons Progresso™ plain bread crumbs
3 tablespoons steak sauce
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes
1 1/2 cups frozen chopped broccoli, thawed
1/2 cup shredded sharp Cheddar cheese (2 oz)

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
  • In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
  • Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

Nutrition Facts : Calories 230 , CarbohydrateContent 6 g, CholesterolContent 105 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 3 g, TransFatContent 1/2 g

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