Tavern On The Greens Meatloaf Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
• Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
• Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
• Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
• Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

Steps:

• In a large bowl, beat together the eggs and milk.
• Add the torn bread and let it absorb the liquid for about 15 minutes.
• Meanwhile, cook bacon (very crispy but not burnt) until most but not all of the fat is rendered. Drain and set aside to cool.
• Stir the bread mixture with a fork to blend.
• Add the remaining meatloaf ingredients, including the drained bacon, but not the beef, and mix thoroughly.
• Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat.
• Cover bowl and refrigerate overnight.
• When ready to cook, preheat oven to 375 degrees.
• Remove bowl from the refrigerator and shape meat into a loaf approximately 5 inches long and 3 inches high.
• Place in the middle of a low-sided baking pan and bake for 35 minutes.
• In a small bowl, whisk glaze ingredients together.
• Brush meatloaf with glaze and bake for another 20 minutes.
• Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.

Steps:

• Mix white pepper, a few shakes or grinds of black pepper and the garlic powder in a sealed container and shake until well mixed.
• Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Make sure to pound the chicken so that the thick parts are roughly the same as the thinnest parts of the chicken in order to get even cooking.
• Put each piece of chicken into the container with the flower and shake well to dredge, shake off excess.
• Heat margarine in saute skillet over medium-high heat.
• Place chicken in pan and saute until cooked halfway through, about three minutes if your chicken is about half an inch thick. Expect about 4 minutes if it is much thicker. After time is up, reduce heat to medium.
• Turn chicken over and cook for an additional 3 minutes.
• Remove chicken to a plate on the side, then add minced shallots and garlic.
• Cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Mix the two tablespoons of cold water with Wondra, then add to the deglaze sauce base.
• Season with No-Salt and pepper.
• Add mustard powder and seeds and stir into sauce.
• Let sauce cook for two minutes to reduce, and then add sour cream.
• Mix all ingredients with a whisk in the pan until sauce has consistent texture and thicken.
• Put chicken back into sauce and let cook for another two minutes to bring all ingredients to the same temperature before serving.
• Serve with rice or pasta, and share sauce over all!