BEEF TENDERLOIN WITH RED WINE GLAZE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
- For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
- Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
- Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
- Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.
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
HOME-STYLE GLAZED MEAT LOAF
Grated carrots and cheese add a hint of color to this down-home classic. If there are leftovers, we use them in meat loaf sandwiches the next day! -Sandy Etelamaki, Ishpeming, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 50 minutes. , For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Spoon over meat loaf. , Bake 10-15 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing. If desired, top with minced fresh parsley.
Nutrition Facts : Calories 266 calories, Fat 12g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 494mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 20g protein.
MEAT LOAF WITH RED WINE GLAZE
The meat loaf brushed with the red wine glaze, caramelizes as it bakes. Making it delicious! The "maligned" meat loaf takes on beautiful glaze & the glaze makes it especially easy to pair with wine. The meat loaf isn't heavily seasoned so it can be paired with almost any fullbodied red. Try a firm Cabernet like the 2005 Chateau Ste Michelle Columbia Valley. Recipe by Shea Gallante; from: Promiscuous Food: "Recipes that Pair with Many Wines", 6 Pairing tips from Shea Gallante. Recipe appeared in F&W Magazine, April 2008.
Provided by Manami
Categories Veal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Preheat the oven to 350°F
- In a large bowl, combine the bread pieces with the milk and mash to a paste.
- Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth.
- Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
- In a medium skillet, melt the butter.
- Add the onion and cook over moderate heat until softened, about 7 minutes.
- Add the garlic and cook just until fragrant, 1 minute longer.
- Let cool, then transfer to the bowl.
- Add the lamb, pork and veal and knead until evenly combined.
- Brush a medium oval baking dish with oil or cooking spray
- Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf.
- Bake for about 50 minutes, or until firm but not quite cooked through.
- Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar.
- Boil until the glaze is thick and syrupy, about 15 minutes.
- Brush half of the glaze over the meat loaf.
- Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°F; brush once more with the remaining glaze during baking.
- Let the meat loaf rest for 15 minutes, then thickly slice and serve.
Nutrition Facts : Calories 622.5, Fat 37.6, SaturatedFat 17, Cholesterol 212.2, Sodium 1553.8, Carbohydrate 22.9, Fiber 1.1, Sugar 11.3, Protein 37.4
MEAT LOAF WITH RED WINE RECIPE - (4.6/5)
Provided by Claude
Number Of Ingredients 6
Steps:
- Heat oven to 350F In a bowel mix together: - meat - dry onion soup mix - bread crumbs - egg - Red Wine - tomato sauce (2 oz) Do not mix the meat to much it makes it tough. Put in loaf pan and form loaf with the meat. Pour the remaining tomato sauce (6 oz) on top of the meat. Put loaf pan in oven and bake 1 hour. Take out of oven and let stand 10 minutes before cutting. serve
MUSHROOM MEATLOAF WITH GLAZE
This is one of my favorite remakes on a traditional dish.
Provided by c1plus1equals10
Categories 100+ Everyday Cooking Recipes
Time 5h45m
Yield 6
Number Of Ingredients 11
Steps:
- Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
- Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
- Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
- Remove meatloaf to a cutting board and let rest 10 minutes before slicing.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 29 g, Cholesterol 135.6 mg, Fat 17.2 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 6.5 g, Sodium 960.1 mg, Sugar 17.7 g
FOOD & WINE'S NO-APOLOGIES MEATLOAF
Being a Midwesterner born and bred, I (Heather) have had more than my fair share of meatloaf. As a child, I ordered open-faced meatloaf sandwiches every single time I went to my grandparents' diner. My grandpa said it was going to come out of my ears! :-) This recipe from Food & Wine magazine (Feb 1989, p. 131-132)is by far my favorite. The flavors are well balanced, and the oats redeem this fat-laden dish with a whole grain.
Provided by Heather3271
Categories Meat
Time 1h35m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, melt the butter over moderate heat. Add the onion, green pepper, celery, and thyme. Reduce the heat to low; cook covered, stirring one or twice, until the vegetables are very soft (about 20 minutes). Remove from heat; cool to room temperature.
- Preheat oven to 350°F In a large bowl, combine cooked vegetables and beef. Add oats, 1/3 cup ketchup, eggs, salt, and pepper; mix well. Spoon the meat mixture into a large shallow baking dish. Form the meat into a flat loaf about 2 inches high and smooth the top with the back of a spoon. Spread the remaining 1/3 cup ketchup over the loaf; arrange the bacon strips on top.
- Bake the meatloaf for 1 hour or until it is just cooked through and shows no trace of pink. (A thermometer will register 145°F in the center of the loaf). Let the meatloaf stand for about 10 minutes before slicing and serving.
- NOTES: For my large family, I double the recipe and increase cooking time to approximately 1-1/2 hours. A dash of Worcestershire sauce or Pick-A-Pepa kicks up the flavor nicely. You can also substitute turkey bacon, or omit the bacon and add a dash of liquid smoke. Using tomato paste on top of the meatloaf instead of ketchup adds a tangy flavor.
Nutrition Facts : Calories 138.8, Fat 8.5, SaturatedFat 3.6, Cholesterol 57.5, Sodium 390.2, Carbohydrate 4.7, Fiber 0.5, Sugar 2.4, Protein 10.7
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