Meat Loaf With Dijon Mustard Tomatoes Cheese Recipes

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MEAT LOAF WITH DIJON MUSTARD, TOMATOES & CHEESE

Nice and tangy with the addition of the dijon mustard. Recipe from one of my old cookbooks, Fast and Fancy.

Provided by Daily Inspiration S

Categories     Meatloafs

Time 1h15m

Number Of Ingredients 13



Meat Loaf with Dijon Mustard, Tomatoes & Cheese image

Steps:

  • 1. In a bowl, combine first 9 ingredients and mix until blended. Pack mixture into a 9 x 5 inch loaf pan. Spread mustard on top of loaf, cover with tomato sauce and sprinkle with grated parmesan cheese.
  • 2. Bake in a 350 degree oven for 1 hour or until meat is cooked through. Remove fat and place meat loaf on a platter - brush top with the sauce that has collected.

1 1/2 lb lean ground beef
1 c fresh bread crumbs
2 eggs
2 Tbsp parmesan cheese, grated
1 small onion, grated
1/3 c tomato sauce
1 Tbsp dijon mustard
1 tsp sweet basil flakes
salt and pepper to taste
FOR SAUCE:
1 Tbsp dijon mustard
2/3 c tomato sauce
1 Tbsp parmesan cheese, grated

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



Classic Meatloaf image

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

1 carrot, coarsely chopped
1 rib celery, coarsely chopped
½ onion, coarsely chopped
½ red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ pounds ground chuck
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste

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