f o o d
MEAT LOAF
r ec ipes
A LL-A M ER IC A N C LA S S IC
M EAT LO AF
This lo a f has ground m ea t fro m tw o cuts o f
b e e f-sirlo in fo r its beefy fla vo r an d chuck
fo r m oistn ess an d tender texture.
PREP: 20 MIN. BAKE 1V2 HR. OVEN: 350° F
2
eggs, lig h tly beaten
2/3
cup b e ef b ro th o r d ry red w ine
1
Tbsp. W orce ste rsh ire sauce
3
slices sourdough bread, cubed
(a b o u t
2
cups)
/
cup grated Parmesan o r Romano cheese
2
Tbsp. ye llo w m ustard
4
cloves garlic, m inced
/
tsp. crushed red pepper
1
lb. g ro u n d b e ef sirloin
1
lb. g ro u n d b e ef chuck
1
m edium green sweet pepper, chopped
/2
a m edium o n io n, chopped
/2
cup ketchup
2
Tbsp. packed brow n sugar
2
tsp. c id e r vinegar
C hopped fre sh parsley, sliced green
onions, and black pepper (o p tio n a l)
1
. P reheat oven to 350°F. In large b o w l
c o m b in e eggs, b ro th , and W orce stersh ire
sauce; s tir in bre a d cubes. L e t stand 15
m inutes. W ith fo rk , m ash b read cubes in to
sm a ll pieces. S tir in P arm esan cheese,
m u stard , g a rlic,
1
tsp.
salt,
1 2
3
/2
tsp.
black pepper,
and cru shed re d pepper. A d d m eat, sw eet
pepper, and on io n. U sing hands, m ix
in g re d ie n ts to g e th e r w e ll (do n o t o ve rm ix.)
L ig h tly p a t m e a t m ix tu re in to 9 x 5 x 3 -in c h lo a f
pan.* W ith fingers, lig h tly p u ll lo a f aw ay fro m
sides o f pan (see “ Shape and Bake,”
right).
2
. Bake, un covered, fo r 1V4 hours. F o r
to p p in g , in s m a ll b o w l s tir to g e th e r
k e tc h u p , b ro w n sugar, a n d vin e g a r. S poon
o n lo a f. B ake 15 m in u te s m o re o r u n til an
in s ta n t-re a d th e rm o m e te r in s e rte d in to
c e n te r o f lo a f re ads 160°F.
3
. L e t stand 10 m in u te s. T o rem ove, use tw o
large spatulas in s e rte d alon g s h o rt edges to
lif t lo a f fro m th e pa n to a pla tte r. S p rin k le
w ith parsley, green onions, and b la c k pepper.
MAKES
8
TO 10 SERVINGS.
* O r shape th e m e a t m ix tu re in a 9 -in c h lo a f
in a b a k in g d is h . B ake as d ire c te d .
EACH SERVING
312 cal, 15 g fa t, 113 m g chol,
778 m g sodium , 16 g carbo, 1 g fiber, 28 g p ro .
R O LLE D T U R K E Y LO A F
Italian sausage spices up m ild, lean ground
turkey. The fillin g has bold fla vo r fro m dried
tom atoes a n d p a n c e tta -a cured m ea t sim ilar
to bacon. See “R oll in Flavor,"
rig h t.
PREP: 30 MIN. BAKE: 1 HR. STAND: 10 MIN.
OVEN: 350°F
4
oz. pancetta, chopped
2
cups chopped po rtob ella m ushroom s
2
cups fre sh m ozzarella cheese, cubed
( 8
° z)
V
2
cup oil-packed drie d tom atoe s,
drained and chopped
2
eggs, lig h tly beaten
/2
cup chicken b ro th
2
cups s o ft bread cru m bs
V2
cup Rom ano cheese, fin e ly
shredded
(2
oz.)
2
cloves garlic, m inced
1
tsp. Italian seasoning, crushed
1
lb. uncooked g ro u n d tu rk e y
8
oz. bu lk Italian sausage
Fresh oregano
1
recipe Sauteed Green Beans and
O nions,
below
1
. P re h e a t o v e n to 350°F. In la rg e s k ille t
c o o k p a n c e tta u n til c ris p ; re m o v e fro m
s k ille t w ith s lo tte d sp o o n a n d d ra in on
p a p e r to w e ls . D ra in a ll b u t
1 Tbsp.
d rip p in g s fro m s k ille t. C o o k m u s h ro o m s in
d rip p in g s u n til te n d e r an d a ll liq u id has
e va p o ra te d ; co o l.
2
. F o r fillin g , in m e d iu m b o w l c o m b in e
p a n c e tta , m u s h ro o m s , m o z z a re lla , and
d rie d to m a to e s ; set aside.
3
. In la rg e b o w l c o m b in e eggs an d c h ic k e n
b ro th . S tir in b re a d c ru m b s , R o m a n o
cheese, g a rlic , Ita lia n seasoning, and
1/2
tsp.
salt.
S tir in tu rk e y a n d sausage.
4
. O n h e a v y -d u ty fo il o r p a rc h m e n t, p a t
m e a t m ix tu re in a 9 x 1 2 -in c h re cta n g le .
E v e n ly s p rin k le fillin g o n m e a t m ix tu re .
F ro m o n e lo n g e n d o f fo il o r p a rc h m e n t,
b e g in ro llin g th e m e a t m ix tu re je lly - r o ll-
style. T ra n s fe r th e ro ll, seam side d o w n ,
to a 1 5 x10x1-inch b a k in g p a n (See “ R o ll in
F la vo r,”
right).
5
. B ake, u n c o v e re d , fo r 1 h o u r o r u n til an
in s ta n t-re a d th e rm o m e te r in s e rte d in to
th e c e n te r o f th e lo a f reads 160°F. L e t sta n d
10 m in u te s b e fo re s lic in g . T o p w ith
oregan o. S erve w ith S auteed G re e n B eans
a n d O nio ns. MAKES
8
SERVINGS.
SAUTEED GREEN BEANS AND ONIONS In a
D u tc h o ve n b r in g 2 q u a rts salted w a te r to
b o ilin g . A d d 2 lb. trim m e d fre sh green beans.
S im m er, covered, fo r 4 to 5 m inutes. D ra in ,
th e n plu n g e in to ice w a te r to h a lt cooking.
D ra in and p a t d ry w ith pa per tow els. (Beans
m a y be covered and re frig e ra te d up to 24
ho urs.) In 12-inch large s k ille t he at 1 Tbsp.
o liv e o il and 1 Tbsp. b u tte r o ve r m e d iu m -
h ig h heat. A d d 1 sm a ll th in ly slice d re d o n io n
a n d c o o k u n til softened and b e g in n in g to
b ro w n . A d d green beans to skille t. C o o k and
s tir fo r 5 m in u te s o r u n til heated th ro u g h .
Season to taste w ith salt and pepper.
EACH SERVING
482 cal, 32 g fa t, 161 m g chol,
1,100 m g sodium , 19 g carbo, 5 g fiber, 29 gp ro.
s h a p e a n d b a k e
W hen shaping m eat loaf, as in
All-Am erican Classic M eat
Loaf,
left,
in a
9
x
5
x
3
-inch pan,
use a light touch. Packing it
tig h tly w ill make th e loaf
dense and tough. For even
brow ning and to prevent
drippings fro m pooling on the loaf, use yo u r
fingers to round the to p w hile pushing the
sides away fro m the edges o f th e pan.
r o ll in f la v o r
For extra flavor, cheese and
veggies are rolled into
Rolled Turkey Loaf,
left.
To
shape, place the tu rke y
m ixture on parchm ent o r
heavy-duty foil. Pat to a
9
x i
2
-inch rectangle, then
evenly sprinkle w ith the
filling. Beginning at one
long side, roll up jelly-roll
style, using the parchm ent
to lift and roll. Once rolled,
lift using the parchm ent
and tra nsfer to a foil-lined,
rim m ed baking pan. Use y o u r hands to adjust
th e loaf seam-side down.
1 9 8 MARCH 2010 BETTER HOMES AND GARDENS
