Sharing two Meatloaf Recipes

B

beth6395

Cathlete
First I wanted to say Thanks to all of you for posting receipes tricks tips on here I think it is great to have someplace to help me.

So I will share 2 receipes that you can easily make changes they are yummy and I always get so many compliments when I make them.

SWEET AND SALSY MEATLOAF

1 1/2 lbs lean ground beef
3/4 cup progresso plain bread crumbs
1 egg
1 cup Old El Paso Thick n chunky salsa
1 can (4.5 oz.) Chopped Green Chiles
2 tbs brown sugar
1 tbs each chopped fresh Cilantro & parsley
1 tsp unsweetened cocoa
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp chili powder
1 tsp lemon juice

Heat oven to 350 degrees.

Lg Bowl mix meat, bread crumbs and egg mix well set aside

Seperate bowl combine all remaining ingredients mix well

Add 3/4 cup of the salsa mix to meat mixture mix well

Ungreased 1 1/2 or 2 qt casserole shape into loaf

Bake for 50 minutes, remove from oven spoon remaining salsa mixture over loaf return to oven for another 30 minutes.



MEATLOAF MUFFINS WITH BBQ SAUCE
(I am making tonight)

1 2/3 to 1 3/4 ground sirloin
1 medium onion cut into chunks
1 green pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tbs grill seasoning (I use Montreal Steak Seasoning)
1 cup smoky BBQ sauce
1/2 cup tomato salsa
1 tbs Worcestershire Sauce

Preheat oven to 450 degrees

In a bowl put in your meat, in a food processor put in your onion green pepperpulse to finely chop add to the meat throw in your egg beaten with milk, bread crumbs and steak seasoning mix all-together.

In a seperate bowl mix bbq sauce, salsa, worcestershire sauce.

Pour 1/2 of the sauce mixture into the meat mixture mix together.

Brush 12 muffin tin with Extra Virgin Olive Oil, use ice cream scoop to fill each tin top each one with a scoop of sauce mixture bake about 20 minutes cut open to test if middle is done (I think I usually cook for about 40 minutes on 350 though)

Both recipes come out moist and juicy so Good luck and let me know if anyone tries it.

beth6395

"Double Knot your laces and let's move on"
-Cathe Friedrich

http://www.picturetrail.com/juicyfruities2002
 
Oh, Beth! They look yummo!!! I love meatloaf, and I love changing what kind of ground meat I use...sometimes beef, sometimes turkey, sometimes chicken!

Mind if I add to yours??????:

Meatloaf Muffins
6 oz dry stuffing mix (like Stove Top)
1 C hot water
1 lb 93% lean ground beef
1 medium onion, chopped
1 tsp garlic powder
2 egg whites

· In a small bowl, mix stuffing mix and water. Let sit a few minutes.
· Meanwhile, in another bowl, combine meat, onion, garlic powder, and egg whites. Mix in the stuffing mixture. Mix well.
· Put into 12 sprayed muffin tins.
· Bake at 350 for 30-35 minutes.

Serving size = 3 meatloaves
Nutritional Info per serving: 259.4 calories, 7.6g total fat, 14.4g carbs, 27.8g protein, 65.6mg cholesterol, 287mg sodium, 1.1g fiber

If serving size is 2 meatloaves, then the numbers are: : 172.9 calories, 5.1g total fat, 9.6g carbs, 18.6g protein, 43.7mg cholesterol, 191.4mg sodium, .8g fiber


Original Source: KathyG from Cathe boards



Cabbage Meatloaf

1 lb. 93% lean ground beef or ground turkey
2 C shredded cabbage
1 medium green pepper, finely chopped
1 tsp salt
1/4 tsp garlic powder
1/4 tsp celery seed
1 T dried minced onion (I use 1/2 cup chopped fresh onion)
1 egg, beaten

***In a large bowl, combine all ingredients.

***The original recipe puts this meatloaf into a crockpot with these directions:

***Make foil handles by folding a 30" long piece of foil in half lengthwise. Place in the bottom of a slow cooker with both ends hanging over the top edge of the cooker. The foil strip will make it much easier to remove the meatloaf when it's done.

***I've baked this in a loaf pan, at 350 for about 30-40 minutes and it turned out fine!

***I like this recipe because it keeps the carbs down, which then means I can add a helping of baked sweet potato or another separate carb to the meal!

Original Source: www.about.com (southern food)

Nutritional Information:
For 4 servings Calories: 203.2, Total fat: 8.5g, Carbs: 5.7g, Protein: 26.6g, Fiber: 1.5g
For 6 servings Calories: 135.5, Total fat: 5.6g, Carbs: 3.8g, Protein: 17.7g, Fiber: 1g

Gayle
 
>Oh, Beth! They look yummo!!! I love meatloaf, and I love
>changing what kind of ground meat I use...sometimes beef,
>sometimes turkey, sometimes chicken!
>
>Mind if I add to yours??????:
>
NOT AT ALL! The more the merrier!
 
Here's my .02 worth; Hope you don't mind Beth.

Homemade Seitan
Dry Ingredients:
1 3/4 c. instant gluten flour (vital wheat gluten)
1/3 c. nutritional yeast flakes only
½ t. garlic granules
½ t. onion granules

Liquid Ingredients:
½ c. water
½ c. tomato juice
3 T. soy sauce
1 T. olive oil (optional)

Simmering Broth:
8 c. water
½ soy sauce

1. Place the gluten flour, nutritional yeast flakes, garlic granules and onion granules in a medium mixing bowl, and stir them together.

2. Measure out the liquid ingredients and place them in a small mixing bowl. Stir them together, and pour this liquid into the dry ingredients. Mix well. If there is still flour around the deges, add a small amount of additional water (1 to 2 T. only). You should now have a large, firm, spongy mass in the bowl. This is called gluten.

3. Knead the gluten directly in the mixing bowl for about a minute, just to blend. (Do not add any more flour). Then slice the gluten into 3 relatively equal pieces, and set aside.

4. Place the ingredients for the simmering broth in a 4 ½ quart saucepan or Dutch oven, add the gluten pieces and bring to a gentle boil. Reduce the heat to medium-low, and simmer the gluten partially covered for 1 hour. Maintain the heat so that the liquid barely simmers, and turn the gluten over several times during cooking.

5. Remove the saucepan from the heat, and let the seitan cool in the broth uncovered. (After gluten is cooked it is called seitan).

6. Transfer the seitan to storage containers, and add enough of the broth to the containers to keep the seitan immersed. Cover each container tightly with a lid, and store the seitan in the refrigerator for up to ten days, or in the freezer for up to six months. To extend the life of fresh or defrosted seitan indefinitely, boil it in its soy sauce broth for ten minutes two times a week.

Calories 173 . Fat 1 gm . Carbs. 8 gm . Protein 33 gm





Not Your Mama’s Meatloaf
(6-8 servings)

Have Ready:
1 recipe (4 c.) ground Seitan

2 t. olive oil
1 large yellow onion, chopped
2 cloves garlic, minced or pressed
1 medium carrots, shredded
1 c. mushrooms, shredded

½ t. ground black pepper t. dried thyme leaves, crumbled
¼ c. minced, fresh parsley, or 2 T. dried parsley flakes
1 c. fresh, whole grain bread crumbs, firmly packed
½ c. quick-cooking rolled oats (not instant)

1/3 c. smooth peanut butter or other nut butter of your choice
1 ½ T. Worcestershire sauce
½ c. tomato sauce

1/3 c. ketchup

Place the oil in a 10-inch skillet, and heat it over med.-high. When the oil is hot, add the onion and saute’, stirring occasionally, until the onion is translucent, about 6-8 min. Add the garlic and saute’ for 1 min. longer. Add the carrots and mushrooms and continue to cook until the liquid is almost gone. Remove the skillet from the heat, and set it aside to allow the vegetables to cool.

Preheat the oven to 350 degrees F. Mist an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray, and set it aside.

Place the ground seitan, black pepper, parsley, bread crumbs, and rolled oats, and cooled vegetable mixture in a large mixing bowl, and toss them together until they are thoroughly combined.

Whisk together peanut butter, Worcestershire sauce and tomato sauce until smooth. Add this to the large bowl and again mix until thoroughly combined.

Pat down the mixture firmly into the prepared loaf pan. Spread the ketchup evenly over the top.

Bake for 1 ¼ hours. Remove the pan and place it on a cooling rack. Let the loaf cool for at least 15 to 20 minutes.

Calories 266 . Fat 7 gm . Carbs. 19 gm . Protein 31 gm

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The idea is to die young as late as possible.
 
Gayle, Thanks sooo much for the meatloaf muffin recipe! My husband and I absolutely love them. I batch them into individual servings and put them in the freezer, then we just grab & go to work. They're also great reheated in 1/2 of a red bell pepper (or whatever color you prefer).

We think they're so good in fact, that we were just bantering today about how we'll need some clearly defined rules as to how they're allocated. I think whoever cooks them should get more. :9

I'm with you though on loving meatloaf...now I need to try ALL of the recipes!

Ginny
 
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