Sun Dried Tomato Meatloaf With Red Currant Wine Sauce Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• Spray a 9 by 5-inch loaf pan with cooking spray.
• In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
• Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Steps:

• By Hand:.
• Combine the flour, baking powder,salt, and optional dried pasta sauce mix. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
• Bread Machine:.
• Combine flour, baking powder,optional dried pasta sauce mix, and salt in bread machine. Cut shortening into pieces about the size of olives, and drop inches.
• Start mix cycle and slowly add tap water. Let cycle run five or six minutes, then stop machine.
• Remove dough from bread machine, cover with a warm wet towel and let sit for 15 minutes, so dough can relax. (Do not skip this step or dough will be difficult to form into tortillas.).
• Pinch off egg-sized pieces of dough and roll into balls. Use a rolling pin to roll them into thin rounds.
• Heat a dry cast-iron skillet to medium. Transfer tortillas to skillet and cook until spots on the bottom are dark brown. Flip tortillas and cook on second side until spots are dark brown.
• Serve immediately. Keep warm in the folds of a kitchen towel if necessary.

Steps:

• Pour boiling water over sun-dried tomatoes.
• Cover and let stand 2-3 minutes or until softened.
• Drain and finely chop In a medium bowl, combine tomatoes with ground beef, couscous, egg, milk, bell pepper, green onions, salt, black pepper, and chili powder Form into a 7 X 6" oval.
• Place on a trivet in a small cooker.
• Cook on low 5-6 hours or until done.
• *Note:This same recipe for the meat loaf may be baked in an oven at 350F for about 1 1/2 hours.

Steps:

• Preheat oven to 350. Line a 13" by 5" loaf pan with foil and spray with oil cooking spray. Saute onions in butter and oil on medium heat for two minutes and then add the garlic and mushrooms and saute for another 3-5 minutes. Add the mushroom onion mixture to a larger mixing bowl. Add the herbs through the flax meal in the list and mix well. Then add the beef and breadcrumbs and mix well with your hands. Spoon meat mixture into loaf pan and smooth to even distribution. Bake for about 45 minutes or until the meat thermometer reads 165.
• While the meatloaf is cooking, make the balsamic glaze. In a non-stick pan heat vinegar, water and sugar on a medium low heat. Allow the sauce to thicken to syrup like consistency. Taste and add more vinegar or sugar to your liking. Add the finely chopped tomatoes and set aside. When the meatloaf reaches 165 degrees spread half of the glaze on top of the loaf and return it to the oven for about 8 minutes. Remove loaf and let it rest for about 5-10 minutes before slicing. Drizzle a little glaze on each serving and serve with a tossed salad.

Steps:

• Preheat oven to 375 degrees F.
• Grease a loaf pan, preferably glass.
• Heat oil in skillet over medium heat.
• Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
• Transfer to large bowl.
• Add all remiaining ingredients except ketchup to vegetables in bowl.
• Mix thoroughly.
• Transfer to prepared pan and press mixture down well, smoothing the top.
• Bake for 1 hour.
• Spread ketchup on taop and bake about 15 minutes longer.
• Let sit for 5 minutes.
• slice and serve.

Steps:

• Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
• Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.

Steps:

• Combine ingredients in medium saucepan.
• Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
• I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.