Meatloaf Recipe New York Times

Meatloaf That Conquers The Mundane

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By David Tanis

I was raised on Midwestern meatloaf. My mothers dependable recipe did not vary: Ground beef, grated onion and carrot and a little oatmeal were the main ingredients, along with a dash of seasoned salt. A ribbon of bottled chili sauce ran down a gully in the center.

Served hot, accompanied by Tater Tots, it was dinner. Served cold for lunch, it was always a sandwich on white bread, with potato chips on the side. It was usually moist and tasty but never remarkable, and there was no way you could call it anything but meatloaf.

Do I harbor a kind of nostalgia for it? Yes. But would I use that recipe now? I think not.

I have a friend from Brussels who loves to entertain. Of his dinner party repertoire, one dish is most requested and admired. It is pain de veau, served with a vermouth-splashed mushroom sauce. In French, it sounds elegant. Translated into English veal loaf it sounds dull.

The Italian word for meatloaf is polpettone. This substantial family-size meatball, whether ovoid or elongated, plain or fancy, served with tomato sauce or not, is beloved both in Italy and in Italian communities throughout the world. Aside from its melodic, polysyllabic name, polpettone is always well seasoned, prepared with care and served with gusto.

Bob Jamiesons Meat Loaf Recipe Nyt Cooking

Provided by: Marian Burros

Steps:

• Allow the beef, veal and pork to come to room temperature. Combine with Worcestershire sauce.
• Saute the onion in the butter until quite soft and golden. Add to the meat with eggs, mustard, ketchup, cracker crumbs and salt and pepper.
• Spoon into a 9-by-5-inch loaf pan and pat gently. Spread remaining ketchup on top and lay bacon slices across the loaf, if desired.
• Bake at 350 degrees for 60 minutes. Remove from oven remove bacon and drain off fat. Slice and serve.

Nutrition Facts:

@context http//schema.org, Calories 523, UnsaturatedFatContent 18 grams, CarbohydrateContent 16 grams, FatContent 37 grams, FiberContent 1 gram, ProteinContent 31 grams, SaturatedFatContent 14 grams, SodiumContent 583 milligrams, SugarContent 8 grams, TransFatContent 2 grams

Bill Blasss Meatloaf Recipe Nyt Cooking

Provided by: The New York Times

Total time: 1 hours 15 minutes

Yield: 6 to 8 servings

Ingredients:

Steps:

• Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
• When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.
• Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.

Nutrition Facts:

@context http//schema.org, Calories 557, UnsaturatedFatContent 18 grams, CarbohydrateContent 15 grams, FatContent 37 grams, FiberContent 4 grams, ProteinContent 37 grams, SaturatedFatContent 16 grams, SodiumContent 920 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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Meatloaf Recipe Nyt Cooking

Provided by: Kay Chun

Yield: 6 to 8 servings

Ingredients:

Steps:

Gails Family Meatloaf Recipe

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Merry Christmas, Frank Bruni! Heres my family meatloaf recipe, just in case you need a backup.

INGREDIENTS

1 slice white bread, broken into fine crumbs

¼ cup half-and-half

¼ cup grated Parmesan cheese, plus extra for topping if desired

¼ cup seasoned dry bread crumbs

1 large egg, lightly beaten

2 tablespoons chopped fresh parsley

1-2 cloves garlic, minced

DIRECTIONS

Spray loaf pan with cooking spray and preheat oven to 350 degrees.

Combine ground beef, bread, milk, Parmesan, dried bread crumbs, egg, parsley, garlic and oregano in bowl. Mix as little as possible until all ingredients are evenly distributed.

Shape beef mixture into loaf and put into prepared loaf pan.

Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the loaf.

Bake at 350 for 30 minutes. Remove the meatloaf from the oven and spoon the rest of the topping over it.

Continue baking for 30 minutes.

Cool for 10 minutes and serve.

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A Better Meatloaf Add Tomato Sauce And Cheese

This not-necessarily-authentic take on the classic takes its inspiration from an Italian-American red sauce restaurant.

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By David Tanis

Usually I go to the market or grocery store for inspiration, buy whatever looks most tantalizing and head home to make dinner. Other times, I have a more-or-less fixed idea of what I want, but havent fine-tuned it.

The other day, I wanted meatloaf, but not any old meatloaf. I didnt want an American-style version, bland yet comforting. I grew up on that: It was fine, cooked not in the oven, but on a rack in our trusty electric skillet, set on low and covered for an hour and a half. That meatloaf emerged moist, with its signature stripe of bottled chile sauce running end to end down the center. We ate it warm for dinner, or had it cold for lunch on white bread slathered with Miracle Whip.

What I longed for was an Italian-influenced meatloaf but not necessarily an authentic one. I considered making classic polpettone, but that seemed like too much of a project.

I had in a mind a meatloaf that conjured the feeling of an Italian-American red sauce restaurant. My fantasy was big, flavorful and not at all subtle: a kind of tasty meatball, but bigger, cheesy, drowned in sauce and baked.

Recipe: Meatloaf Parmesan

Millionaires Meatloaf Recipe Nyt Cooking

Provided by: Glenn Collins

Steps:

• For the meatloaf: Preheat oven to 375 degrees. Place a large skillet over medium heat, and add the olive oil, onions and garlic. Sauté until translucent and tender, 3 to 4 minutes. Remove from heat and set aside to cool.
• In a large mixing bowl, combine ground beef, eggs and milk. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic. Mix again, and add the parsley, salt, pepper and thyme. Mix well until thoroughly combined.
• Spread the croutons across a shallow 8-inch-square baking dish. Top with the meatloaf mix, patting the surface so it is level. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour. Toward the end of baking, prepare the chili shrimp.
• For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour. Dredge the shrimp in the mixture until well coated. Place a small skillet over medium heat, and add the chili oil. When it is hot, add the shrimp and cook for 2 minutes a side.
• To finish, cut the meatloaf into 4 slices. Place a slice on each of 4 plates, and top with a chili shrimp. If desired, serve with mashed potatoes.

Nutrition Facts:

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Bill Blasss Meatloaf Recipe

cooking.nytimes.com

Date Submitted: 12/04/2020 06:05 AM

Average star voting: 3

Summary: This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy Reagan and the upper echelons of New York society While he became hugely successful he reportedly sold his business for $50 million in 1999 his culinary tastes remained firmly Midwestern From his 2002 obituary in The Times: A man of robust but simple tastes who would go out of his way for a hamburger, Mr

Match with the search results: Meatloaf Recipes · Spicy, Garlicky Meatloaf · Bill Blasss Meatloaf · Choucroute Loaf · Polpettone With Spinach and Provolone · Filipino Embutido · Maple-Glazed . read more

Oliver Clarks Meat Loaf Recipe

cooking.nytimes.com

Date Submitted: 02/12/2020 05:23 PM

Average star voting: 3

Summary: This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times Dining Food.

Match with the search results: Ingredients · 1 cup chopped celery · 1 onion, chopped · 3 tablespoons butter · 2 pounds ground beef sirloin · ½ pound ground veal · ½ pound ground pork · ½ cup chopped

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When A Meatloaf Is A Work Of Art

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By Sam Sifton

I ate many great dishes when I was restaurant critic for The New York Times, and many awful ones too. The plates of the dreadful dumplings that tasted of soap, stuffed squid the texture of rubber, rancid chicken, frozen tomatoes I can hardly differentiate in my mind. They left me dismayed in the moment, occasionally angry, sometimes laughing right there at the table as I called for a check.

The great ones, though, could sear themselves into my memory, become lodestars of delight. I can call up some of their scents, their flavors and beauty and revisit my astonishment at their perfection even now, years after I stopped eating out six nights a week for money and started to cook instead.

Wed had some already that night, as well as a platter of snails served in the trenches of beef bones sawed in two, beneath pats of marrow. Wed had another of oysters with coffee sabayon and a third of Caesar salad made with smoked herring, beneath a snowdrift of grated Parmesan. It was already an astonishing meal.

The adaptations hardly matter, really. Make a good and juicy meatloaf with the best meat you can find, and cover it with mushrooms and cream. Youve got a meal to suggest magic, particularly this time of year.

Binding The Nation In Its Love Of Meatloaf

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By Kim Severson

WASHINGTON Speaker Paul D. Ryan, who loves bow hunting so much that he worries the scent from his security detail may scare off the deer, was more than happy to hand over his recipe for venison meatloaf.

He was much more interested in talking to me about meatloaf than he was the earned tax credit, said Jennifer Steinhauer, who covers Congress for The New York Times.

Senator Chuck Schumer was equally enthusiastic about his own recipe, a wide-ranging cooking project that centers on a meatloaf of beef, veal and pork surrounded by pieces of barbecued chicken.

Its so Chuck, said Frank Bruni, the Times Op-Ed columnist and former restaurant critic. He calls the recipe the Omnibus Loaf.

On the chilly evening before President Trump was inaugurated, Mr. Bruni and Ms. Steinhauer sat down in a loud bourbon bar not far from the Capitol to discuss meatloaf, a topic far from the political drama playing out on the big screen over their heads.

Then again, maybe not all that far. Its a quintessential American dish that can bind a nation! Mr. Bruni proclaimed.

At some point we thought, Isnt this a moment for meatloaf? Ms. Steinhauer said. Can we make meatloaf ecumenical?

Meatloaf, they write, is the Talented Mr. Ripley of food because it can impersonate anything.

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Recipe: Vegetarian Mushroom Wellington From New York Times Cooking

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for “Sunday Morning” viewers.

We are pleased to share Alexa Weibel’s Vegetarian Mushroom Wellington.

Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.

Vegetarian Mushroom Wellington

2 teaspoons whole black peppercorns1½ cups good-quality port1½ cups vegetable stock3 fresh thyme sprigsKosher salt and black pepper

Instructions:

Step 9: Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.