Palmens Meatloaf Recipes

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.

Steps:

• Put veal and pork in a large mixing bowl. Add salt, black pepper, red pepper, fennel seed and nutmeg. Knead mixture with hands to incorporate.
• Add soaked bread with milk, eggs, parsley, oregano, broccoli rabe, olives, Parmesan and provolone. Mix again with hands and knead to make sure all ingredients are distributed evenly. Pat mixture into a free-form loaf and place in a 9-by-13-inch baking dish. Press bay leaves on top. You may complete this step several hours, or a day in advance, of baking.
• Make tomato sauce: Put olive oil in a nonreactive pan over medium heat. Add onions, garlic clove and a little salt, then cook, stirring, until translucent, about 8 to 10 minutes. Add tomato purée, crushed tomatoes, red-pepper flakes and basil sprig. Simmer for 10 minutes. Taste and adjust seasoning. Sauce may be made in advance, if desired.
• Heat oven to 400 degrees. Spoon sauce over meatloaf, letting it spill over into the baking dish to surround loaf. Sprinkle top of loaf with grated pecorino and provolone, then sprinkle with bread crumbs.
• Bake at 400 degrees for 30 minutes, then cover, reduce heat to 350 and cook for 30 to 45 minutes more, until internal temperature is 150 degrees. Let rest at least 10 minutes before slicing. Top each serving with a good spoonful of sauce and garnish with basil leaves, if using.

Steps:

• Preheat the oven to 375 degrees F.
• For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
• For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
• Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
• Cut into 6 to 8 squares and serve with additional tomato-basil sauce.

Steps:

• Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes.
• Lemonade: To a blender, add the Simple Syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping. Add ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the "lemonade" into the glass.
• Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely.

Steps:

• It is best to grind your own meat if possible. PREHEAT oven to 350.
• Mix the meat together (do not over mix or it becomes too dense).
• Add in the onion and seasonings including the Worcestershire sauce.
• Drain all the water out of the spinach and fold it evenly throughout the ground meat.
• Fold in the oats.
• Mix in the egg.
• Grease a ceramic or clay pie pan with your favorite oil - I use lard, because I make it myself.
• Lightly press the meat mixture into pie pan into a slight dome shape.
• Make a 1/4 inch well in a cross shape on top of the meat and fill with ketchup (American Sauce).
• Place pan on the middle rack and bake for 1 hour. After 1 hour, turn the oven up to 375 and bake for another 20 minutes.
• Pull out of the oven and let stand (tented with aluminum foil) for 10 minutes.
• Slice like a pie and serve with potatoes and enjoy.

Steps:

• For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out.
• The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside.
• For the potato base: Preheat the oven to 350 degrees F.
• Dunk each piece of potato in the butter and pat dry a little. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top. Fill the empty cups with water. Bake until the potatoes are golden, about 25 minutes. Set aside.
• For the chicken meatloaf: Raise the oven temperature to 375 degrees F.
• In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy. Add the Parmesan, onion, Worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper. Stir until it forms a loose paste. Add the chicken and tomatoes and fold with your hands until everything is combined. This should be sticky!
• Press some of the chicken mixture into each potato-lined muffin cup. Press a sprig of thyme on top of each. Refill each empty cup with water. Bake until the meatloaf edges are golden brown, about 15 minutes. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife. Serve with Meatloaf Gravy if desired.
• In a small pot on medium heat, add the butter and flour. Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color. Add the Worcestershire and garlic and whisk to combine. Add the thyme, then whisk while slowly pouring in the stock and lemonade. Whisk until reduced and thickened to gravy consistency, about 5 minutes. Remove and discard the thyme. Season with salt and pepper.

Steps:

• Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.