SUE'S TUESDAY MEATLOAF
Make and share this Sue's Tuesday Meatloaf recipe from Food.com.
Provided by PalatablePastime
Categories Meat
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix together beef, onion, garlic, egg substitute, and ketchup in a mixing bowl.
- Pinch bread into small pieces and add to meat mixture; add milk slowly, trying to achieve a sticky but firm loaf consistency.
- You may need slightly less milk, or a little more, depending on the water and texture of your beef.
- Spray a loaf baking pan with non-stick spray; shape meat into loaf and place in pan.
- Bake at 350 degrees for 1 hour.
- Serve with gravy, or top with bbq or marinara sauce before baking.
Nutrition Facts : Calories 258.6, Fat 8.4, SaturatedFat 3.6, Cholesterol 94.4, Sodium 298.3, Carbohydrate 7.6, Fiber 0.4, Sugar 4.2, Protein 36.2
CLASSIC MEATLOAF WITH TOMATO SAUCE
Make an easy meatloaf when you need to feed the family midweek. Serve slices with homemade tomato sauce and use any leftovers as sandwich filling
Provided by Lulu Grimes
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
- To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
- Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.
Nutrition Facts : Calories 463 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
HOME MADE SOUSE
Home made souse from scratch. Dad's variation of an old family favorite. Spiced just right.
Provided by JEANIE BEAN
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 14h30m
Yield 16
Number Of Ingredients 18
Steps:
- Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
- Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
- Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
- Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
- Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
- When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 12.7 g, Cholesterol 221.1 mg, Fat 40.9 g, Fiber 1.5 g, Protein 41.9 g, SaturatedFat 17 g, Sodium 1337.4 mg, Sugar 1.5 g
SUE'S SAUCEY MEATLOAF
This meatloaf is quite moist and flavorful. You can leave the sauce off and simply serve at the table. However it is delicious cooked on top.
Provided by Susan Ferguson
Categories Meatloafs
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Combine first 10 ingredients and shape into loaf.Bake at 350degrees one hour and 15 minutes.
- 2. Make sauce with remaining 4 ingredients. Pour over loaf during final 15 minutes.Save some sauce and serve with slices of meatloaf.
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