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Posts Tagged ‘meatloaf’

by Caitlin Saniga

This meatloaf is delicious served with salsa and sour cream, too.

  • 1/4 cup chopped yellow onion
  • 1 tablespoon vegetable oil
  • 1 cup uncooked long grain rice
  • 1 tablespoon minced fresh garlic
  • 1 14.5-ounce can beef broth
  • 1 15-ounce can black beans, rinsed and drained
  • 2 pound uncooked ground turkey
  • 1 cup frozen corn, thawed
  • 1/2 cup picante sauce
  • 1/4 cup crushed popcorn
  • 1 teaspoon taco seasoning
  • shredded cheddar cheese, chopped tomato, sliced green onion, salsa and sour cream, for serving

In a saucepan, cook the onion in hot oil over medium heat 5 minutes or until tender. Stir in the rice and garlic. Cook and stir 5 minutes, until rice is brown. Add broth. Bring to a boil; reduce heat. Simmer, covered, 10 to 15 minutes or until rice is tender. Stir in beans; cool slightly, about 20 minutes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl, combine the turkey, corn, picante sauce, popcorn and seasoning. Stir the in the rice mixture. On the baking sheet, shape the turkey mixture into a 10″x5″ loaf. Bake for 1 1/4 hours to 1/12 hours, until an thermometer inserted near the center of the loaf registers 165 degrees. Let stand 10 minutes. Sprinkle with cheese, tomato and green onions, and serve with salsa and sour cream.

Makes 8 to 10 servings.

Recipe adapted from: Better Homes and Gardens

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by Caitlin Saniga

This recipe makes a dozen small meatloaves. If your dog can’t make it through that many in a week, it’s a good idea to store the extras in the freezer. When I served these to my dog, I’d pop a completely thawed pupcake in the microwave for about 20 seconds and then mash it up with a fork before serving it in his dish. That way he couldn’t gulp it down all at once.

In my family, a dog’s birthday is cause for celebration. Mom used to make our dog a bone-shaped meatloaf for his birthday every year, and us kids would stand around in awe as he would inhale his birthday snack in seconds.

  • 1 1/2 pounds lean ground beef
  • 4 stalks celery, chopped
  • 5 carrots, grated
  • 1 sweet potato, peeled and grated
  • 2 medium potatoes, peeled and grated
  • 2 eggs
  • 1 cup prepared brown rice
  • 1 cup regular rolled oats
  • 1 6-ounce can tomato paste

Preheat the oven to 350 degrees. Lightly oil the cups of a 12-slot muffin pan.

Knead together all of the ingredients in a large mixing bowl. Divide the meat mixture into 12 clumps, rolling each into a bowl and pressing each into a cup on the muffin pan. The clumps should fill the cups and be rounded on top, like cupcakes.

Cover the pan in foil and bake for 25-35 minutes, or until a thermometer inserted into the center of a the loaves registers 175 degrees.

Allow the loaves to cool before serving. These pupcakes can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.

Makes 12.

Recipe adapted from: AllRecipes.com

I recently marked one year since I adopted my dog, Sage. I’ll probably never know what his actual birthday is because the adoption agency where I found him had very limited records. If you ask me, I’ll say this was his second birthday. And it’s been one heck of a year since I brought him into my home. It’s been awesome to see him grow and mature from a skinny, skittish puppy into a happy, playful dog. For his birthday week, I made him a batch of pupcakes and handed out the extras to my friends who have dogs. There were no complaints! Even from the few friends who dared to try a bite themselves!

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by Sarah Steimer

I clearly haven't yet mastered the art of photographing meatloaf. Check out the NYTimes' photo if you'd like a more attractive idea of what you'll be making.

  • 1 cup fine-grain bulgur (in your grocer’s foreign foods aisle)
  • 1 pound lamb shoulder, ground fine (I used ground beef, sorry tradition)
  • 1/4 cup chopped onion
  • 1 teaspoon ground cumin
  • pinch cayenne pepper
  • salt and pepper
  • 3 tablespoons olive oil
  • 2 cups sliced onions, 1/4-inch thick
  • 1/2 cup pine nuts, lightly toasted

Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.

Put the drained bulgur, lamb (beef!), grated onion, cumin and cayenne in a large mixing bowl. Season with salt and pepper. Mix well with your hands. With a wooden spoon, beat in about 1/2 cup ice water until the mixture is smooth and soft.

Heat the olive oil in a skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften. Season with salt and pepper. Raise the heat and add 1/4 cup of the lamb (beef!) mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely. Stir in the pine nuts. Let cool to room temperature.

Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. I didn’t go all the way to the edges with mine, but I’m sure it doesn’t make a difference.

Bake uncovered at 350 degrees for 35 to 45 minutes, until the top is golden. Do not overcook! Split the loaf in the middle to check to make sure the meat is cooked, but do not leave in the oven too long – I could see this getting dry easily. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of Greek or plain yogurt. FYI: This is fantastic when you heat it up the next day.

Serves 4 to 6 (I bet it could serve a lot more, actually).

Recipe adapted from: The New York Times

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by Caitlin Saniga

I made this when my family came to visit. My sister made garlic mashed potatoes to serve alongside. Everyone loved the meatloaf.

Meatloaf:

  • 2 eggs
  • 1 medium onion, chopped
  • 3/4 cup dill pickle juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 slices bread, torn into small pieces
  • 1.5 pounds lean ground beef

Topping:

  • 1/4 cup chopped dill pickles
  • 1/4 cups ketchup
  • 3 tablespoons water
  • 1 tablespoon brown sugar
  • 3/4 teaspoon Worcestershire sauce

Preheat over to 350 degrees.

Beat eggs in a mixing bowl. Whisk in the onion, pickle juice, salt and pepper. Stir in the bread until soggy, then mix in the ground beef until evely combined. Form into two loaves and place on a baking sheet.

Stir together the chopped pickles, ketchup, water, sugar and Worcestershire sauce; pour over the meatloaves.

Bake in the oven until no longer pink in the center, about 55 minutes.

Makes 6 servings.

Recipe adapted from: AllRecipes

Photo: Caitlin Saniga

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