ASIAN STYLE MEATLOAF
This is the most moist, fabulous tasting meatloaf--everyone loves it! The Hoisin sauce is available in the Oriental Food Section of the grocery store... it is like cross between soy and ketchup, and makes a wonderful glaze for this moist meatloaf. We love this dish. Very moist. Serve with rice and steamed broccoli. A wonderful dinner. Leftovers make great sandwiches.
Provided by Sherbg
Categories World Cuisine Recipes Asian
Time 1h22m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
- Bake in preheated oven for 40 minutes.
- Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.2 g, Cholesterol 139.9 mg, Fat 30.9 g, Fiber 1.1 g, Protein 22.5 g, SaturatedFat 12 g, Sodium 864.4 mg, Sugar 7.4 g
MANDARIN BEEF STIR-FRY
This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. "The crispy veggies contrast nicely with the tender beef and juicy oranges," she informs. "Even the most finicky eaters in our family can't resist it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts : Fat 7 g fat (1 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 982 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 2 g fiber, Protein 22 g protein.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
MANDARIN BEEF
Number Of Ingredients 15
Steps:
- Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut lengthwise into thin strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in medium bowl. Cover and refrigerate 30 minutes.Cut green onions diagonally into 2-inch pieces. Cut bell pepper into 1/8-inch strips. Heat wok until very hot. Add 1/4 cup vegetable oil tilt wok to coat side. Add beef, gingerroot and garlic stir-fry 3 minutes or until beef is brown. Add bell pepper, carrot and chili paste stir-fry 1 minute. Stir in green onions and 1 tablespoon dark soy sauce Stir-fry 30 seconds. 4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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