Classic Meatloaf Classics

Meatloaf.  
Classic fare.  Uptown or down home.
Trendy and chic or just plain ol’ comfort food.
The Menu Shoppe has it covered…
great “finds”.  Great presentations.
Think Wire Basket Collection for creative meatloaf sandwiches.
Leftovers?
Rustic loaf, baguette, open faced, en croute…
The best meatball sandwich creation…served in our Wire Basket Collection. Bread and Sandwich Baskets
Smokey Apple Cinnamon Meatloaf
courtesy of Paula Deen
1 1/2 lb lean ground beef
1/2 lb ground pork
1/2 cup vidalia onion, finely chopped
1 large egg
3/4 cup applesauce
1 cup plain bread crumbs
1 t salt
1/4 t black pepper
3 slices of uncooked bacon
Add more of the sauce to drizzle on top
Coat a 9x5x3-inch loaf pan with non-stick cooking spray and set aside.
In a large bowl, combine the ground beef, ground pork, onion, egg, applesauce, bread crumbs, 3 T of Paula Deen Smokey Apple Cinnamon Sauce, salt and pepper. Mix well. Form the meat loaf mixture into a loaf shape and press into the prepared pan. Brush the top of the meat loaf with half of the remaining Smokey Apple Cinnamon Sauce and top with 3 slices of bacon. Back for 1 1/2 to 2 hours. In the last 10 minutes of baking, brush the remaining Smokey Apple Cinnamon Sauce over the top of the bacon and return to the oven. Remove from oven and let cool 10 minutes. Slice and serve alongside your favorite mashed new red potatoes with the skins left on and a little Smokey Apple Cinnamon Sauce drizzled on top!
Horseradish Meatloaf
3 lbs. ground chuck
1–2 tbsp. horseradish
3 tbsp. olive oil
2 large onions, finely chopped
2 cloves garlic, peeled and minced
1⁄4 cup cream
5 tbsp. ketchup
1 large egg
1 cup fresh bread crumbs
Salt and freshly ground black pepper to taste
Heat olive oil in a medium sauté pan over low heat. Add onions and garlic and cook until translucent, about 15 minutes. Let cool. Preheat oven to 350°. In a large bowl, combine chuck, horseradish, cream, 2 tbsp. of the ketchup, egg, bread crumbs, salt and pepper to taste, and half the onion–garlic mixture, and stir just enough to mix. Place meat in a 3″ × 7″ loaf pan and round the top with your hands to form a crown. Top with remaining onion–garlic mixture and drizzle with remaining 3 tbsp. ketchup. Bake for 45 minutes. Remove meat loaf from oven and let set about 10 minutes, for easier slicing.
For savory small plate offering…or simple snacks…
Meatloaf Muffins
1 1/2 pounds ground beef, extra lean
2 large eggs
1 cup finely crushed fat-free saltine crackers (about 20)
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 teaspoon Worcestershire sauce
2 tablespoons prepared mustard
1  teaspoon olive oil
1/4 teaspoon freshly ground black pepper
cooking spray
Preheat oven to 350°F.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350°F for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
from COOKING LIGHT
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
Advertisements
This entry was posted in bistros, deli, entree, leftovers, sandwiches, small plates and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s