Belgian Meatloaf Recipes
BELGIAN MEATLOAF
I believe this recipe comes from Everybody Eats Well in Belgium -- It makes for an interesting loaf!
Provided by Sydney Mike
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F, & brush a meatloaf pan with 1 teaspoon melted butter.
- Soak bread crumbs in 3/4 cup milk.
- In medium skillet, melt the 3 tablespoons of unsalted butter, then add onion & saute 2 minutes.
- Add mushrooms & saute 5 minutes.
- Add garlic & saute 1 minute.
- In a mixing bowl, add ground beef & egg, then squeeze bread crumbs dry & add to bowl.
- Add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port & cognac, & mix well.
- Place meat mixture in prepared pan, & top with rosemary, then bake 30 minutes.
- Reduce heat to 400 degrees F & bake another 15 minutes.
- Remove from oven & let rest 10 minutes before serving.
Nutrition Facts : Calories 447.2, Fat 24.4, SaturatedFat 11.3, Cholesterol 149.3, Sodium 648.7, Carbohydrate 18.8, Fiber 1.8, Sugar 4.5, Protein 35.9
MY MOTHER'S BELGIAN MEATLOAF
From Ruth van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.
Provided by Belgophile
Categories Veal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F.
- Soak the break in the milk.
- Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.
- In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked break and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
- Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.
- Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.
- Bake 30 minutes. Reduce heat to 400°F and bake until the meat loaf is cooked through (an instant-read thermometer will register 150 to 160°F), about 15 minutes more. Remove from the oven and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 493.4, Fat 28.1, SaturatedFat 13.9, Cholesterol 270.7, Sodium 813.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.6, Protein 48.5
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