SUN-DRIED TOMATO MEATLOAF WITH MOZZARELLA
Take your meatloaf to Italy with the addition of sun-dried tomatoes, mozzarella, parsley and oregano.
Provided by Food Network Kitchen
Time 1h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SUN DRIED TOMATO MEATLOAF
Make and share this Sun Dried Tomato Meatloaf recipe from Food.com.
Provided by Parrotlady24
Categories Meatloaf
Time 1h5m
Yield 1 meatloaf, 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 343.6, Fat 23.8, SaturatedFat 8.7, Cholesterol 113.2, Sodium 311.2, Carbohydrate 7.4, Fiber 1.7, Sugar 3.3, Protein 24
SUN-DRIED TOMATO MEAT LOAF
Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
MEATLOAF WITH SUN-DRIED TOMATOES
Does the world really need another meat loaf recipe? YES...this one! I have converted three meat loaf haters into meat loaf lovers with this recipe. It's now the only recipe I use, and I make it with turkey. If you are lucky enough to have leftovers, you will enjoy a really delicious meat loaf sandwich.
Provided by Geema
Categories Poultry
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 384.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1122.1, Carbohydrate 27.1, Fiber 3.1, Sugar 3.2, Protein 29.9
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