MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
IOWA MAID-RITES
I came up with my own version of Iowa MaidRites which also are called 'loose meat' sandwiches. Very versatile, leftover beef can be used for spaghetti or taco filling, or it can be frozen for later use.
Provided by Janet Stanislav Hein
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 2h30m
Yield 15
Number Of Ingredients 4
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
- To serve, spoon onto hamburger buns like a sloppy Joe.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 26.8 g, Cholesterol 74.7 mg, Fat 17 g, Fiber 1.6 g, Protein 25 g, SaturatedFat 6.3 g, Sodium 748.3 mg, Sugar 1.3 g
MARINATED IOWA BEEF
I grew up eating Iowa beef. This tasty, mouthwatering recipe was one of my favorites as a child, and I've been making it for years as an adult!-Shary Geidner, Clear Lake, Iowa
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Pierce meat generously with meat fork; turn meat and pierce again. In a large resealable plastic bag, combine the vinegar, oil, salad dressing mix and meat tenderizer if desired. Add roast; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning often. , Grill over medium heat for 6-9 minutes on each side or until meat reaches desired doneness.
Nutrition Facts :
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