MOIST MEATLOAF RECIPE WITHOUT BREAD CRUMBS RECIPES
HOW TO MAKE A MEATLOAF WITHOUT ... - THE KITCHEN COMMUNITY
Gluten-free: No Dairy-free: No Suitable for nut allergies: Yes
Provided by Cassie Marshall
Categories Main Course
Prep Time 25 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 20
Steps:
- To begin with, preheat your oven to 360 degrees Fahrenheit.
- Grease your 11-inch meatloaf pan with a thin layer of butter or oil.
- Peel and chop the garlic, onion, green chili and any other vegetables.
- Now you can finely chop the cilantro, parsley and pepper ground.
- Get a large mixing bowl and add the ground beef, chopped herbs and vegetables, oregano, mustard, ketchup, salt and pepper. Mix all of the ingredients together until fully combined.
- In another bowl, mix together the cornstarch and wheat flour. When combined, pour this mixture over the meat.
- Add the egg yolk to the mixture and begin combining the meat mixture with your hands. Remember to wash your hands afterwards.
- Add the mixture into your greased meatloaf pan and push it down until it is laying flat in the tray.
- To make the sauce, mix all of the ingredients together and place 3 to 4 tablespoons onto the surface of your meatloaf.
- Use aluminum foil to cover your meatloaf pan and cook in the oven for 30 minutes. Remove from the oven and add the remainder of the sauce on top of your meatloaf. Then place back into the oven for 15 minutes.
- Remove from the oven and allow to cool for a minimum of 20 minutes before tucking in.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
RESTAURANT-STYLE MEATLOAF (NO BREAD CRUMBS) RECIPE - FOOD.COM
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
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
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