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The Exciting Array of Choices in Meatloaf Meals

Far from being limited to a single definitive recipe, meatloaf offers many possibilities for delicious combinations and tempting sauces. I hope you enjoy the exciting array of choices: Asian-style Meatloaf img_7899Ingredients: One large onion, finely chopped Vegetable oil or butter 500g (1,1 lb.) lean beef mince 3 eggs 6 dehydrated shiitake mushrooms One bunch fresh coriander, finely chopped One large red chili seeds removed and finely chopped Three cloves garlic, crushed under a knife and finely chopped 370g (13 oz.) steamed long grain rice, cooked well before use and allowed to cool Two teaspoons ground cumin One tablespoon ground turmeric One tablespoon ground ginger Four teaspoons cayenne pepper Four teaspoons freshly ground white pepper salt to taste For the sauce Five tablespoons sweet chili sauce Five tablespoons tomato ketchup One tablespoon dark soy sauce Directions: 1. Infuse the mushrooms for 15 minutes in boiling water, then drain and press them between kitchen paper. Finally, finely chop the mushrooms and set aside. 2. Preheat oven to 190 0C (375 0F) / Gas 5. Grease a large loaf tin with a small amount of vegetable oil or butter. 3. Mix all remaining meatloaf ingredients with the mushrooms in a large glass or ceramic bowl and mix thoroughly, making sure all ingredients are uniformly distributed. 4. Spoon mixture into the prepared tin, pressing down to remove any air pockets, and level the surface for even cooking. 5. Put in oven and bake for 40 minutes. Combine tomato chili sauce, tomato ketchup and soy sauce in a glass jug. 6. After 45 minutes of baking, pour the sauce mix over the surface of the meatloaf and return to the oven. 7. Bake for another 15 minutes or until the sauce has taken on a syrupy texture. 8.Transfer from the oven, wrap with aluminum foil and leave to rest for 10 minutes. Serve hot or cold with steamed or stir-fried vegetables or a green salad. Low carb meatloaf low-carb-meatloaf-730x1024Ingredients: 675g (1 ½ lb.) beef mince One onion, finely chopped Two cloves garlic, minced Three tablespoons Worcestershire sauce One tablespoon Cholula hot sauce Chopped fresh parsley, to taste Chopped fresh chives, to taste Two tablespoons chopped spring onion Two red peppers seeded and finely chopped One yellow pepper, seeded and finely chopped Salt and pepper, to taste One egg, lightly beaten Four tablespoons olive oil Three tablespoons low carb tomato ketchup One bay leaf Directions: 1. Preheat the oven to 180 0C (350 0F)/ Gas 4. 2. Combine all of the ingredients in a large mixing bowl, except the bay leaf, and mix well with hands until the mixture begins to take on the consistency of burger patties. 3. Transfer to the prepared loaf tin and pat down, gently pressing into the sides of the tin. 4. Coat the ketchup on the cover of the meatloaf then lay the bay leaf on top and press a little into the mixture. 5. Bake covered with tin foil in the preheated oven for 60 to 80 minutes until the beef is no longer pink. 6. Remove the foil for the last 15 minutes of cooking. Remove from the oven, slice and serve. Meatloaf with capers gluten-free-turkey-meatloaf-recipeIngredients: 1 egg 235ml milk One onion, roughly chopped Two cloves garlic, roughly chopped Two slices bread 250g (8 ½ oz.) pork mince 250g (8 ½ oz.) beef mince Salt and pepper, to taste 1/4 teaspoon caraway seeds Four tablespoons capers Directions: 1. Preheat oven to 200 0C (390 0F)/ Gas 6. Grease a 900g (2 lb) loaf tin. 2. In a food processor, mix the egg and milk and combine for a few seconds. Add the onion and garlic and crumble in the bread. Pulse for just a few seconds. 3. Place the pork and beef into a large mixing bowl then pour in the mixture from the food processor. 4. Combine the salt, pepper, caraway seeds and capers and blend well with the hands until everything is well incorporated. Spoon into the prepared loaf tin. 5. Bake for 40 to 45 minutes until no longer pink in the center. Remove from the oven and allow to rest for a few moments before slicing and serving. Turkey and spinach meatloaf exps14215_lt10158c15Ingredients: 6 garlic cloves Olive oil, as needed 50g (1 ¾ oz) fresh spinach 1 onion, minced Salt to taste 750g (1,65 lb.) turkey mince Ground black pepper to taste 1 pinch cayenne pepper 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme Directions: 1. Place the garlic in a small saucepan and pour over enough olive oil to cover. Simmer over low heat for about 20 minutes until garlic is soft. 2. Be careful not to brown the garlic. Strain some of the olive oil into a large frying pan, take out the garlic cloves, crush them and set aside. Reserve the rest of the garlic oil. 3. Preheat oven to 190 0C (375 0F) / Gas 5. 4. Heat the frying pan over a medium heat and cook and stir onion in garlic oil until soft. Add the spinach in batches and cook and stir until wilted. Take out of the pan, drain well and spread out on kitchen paper to dry and cool. 5. In a large bowl combine the turkey, spinach, crushed garlic cloves and spinach and knead until well mixed. Season with salt, pepper, cayenne and thyme. 6. Line a 900g (2 lb). loaf pan with aluminum foil, spoon the turkey mixture inside and pack down tightly. 7. Heat the rest of the garlic oil in a large frying pan and lift the meatloaf carefully out of the loaf tin using the foil to help you so as to brown the loaf on all sides. Discard the foil and carefully place back into the loaf pan. 8. Bake meatloaf for 50 to 60 minutes in preheated oven, until loaf is nicely browned on top. Pour off any liquids while baking. Remove from the oven and serve.   Mum's Best Meatloaf exps475_cs0706c1 Ingredients: For the meatloaf One teaspoon butter or margarine 1/4 onion, diced 100g (3 ½ oz) pork mince 500g (1,1 lb.) beef mince 220g (8 oz) dried breadcrumbs, or as needed Two tablespoons mixed herbs 1 egg Salt and freshly ground black pepper to taste One tablespoon tomato ketchup 1/4 teaspoon jarred chili Two tablespoons Worcestershire sauce For the glaze Three tablespoons soy sauce Three tablespoons BBQ Sauce Three tablespoons tomato ketchup Three tablespoons dark brown soft sugar Directions: 1. Put diced onion in a big microwaveable mixing container. Supplement butter and cook on high for 2 minutes until onion is translucent. Add mince, egg, herbs, ketchup, chili and Worcester sauce. 2. With clean hands mix the mixture together and slowly add the breadcrumbs. Keep adding them till the mixture is firm but still sticky/moist. 3. Coat mixture with cling film and put in a fridge for a minimum of 30 minutes - longer the better. 4. Mix all the sauce ingredients together in a jug or bowl. 5. Shift mixture to a gently smeared loaf tin and bake in oven at 200 0C (390 0F) / Gas 6 for approximately 1 hour. Monitor after 30 minutes and remove any fat that has come to the surface. 6. Ten minutes before finishing (at 50 minutes) turn the meatloaf out onto a baking tray, and pour the glaze and return to the oven for the final 10 minutes. 7. Allow to stand for 5 minutes before slicing and serving.

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