Tag: Weeknight Dinner

Classic Savory Meatloaf Recipe

It’s consistently beneficial to have a reliable, flavorful recipe in your back pocket that doesn’t require a lot of prep time and is always sure to satisfy. That recipe does exist, and it’s this classic, all-American meatloaf recipe from Martha Stewart’s recipe blog that’s guaranteed to delight your taste buds, budget, and kitchen.

Ingredients for Meatloaf Recipe

  • 3 slices of white sandwich bread
  • ⅓ cup of whole milk
  • 1 ½ pound of ground beef chuck
  • ½ pound of ground pork
  • ½ medium onion, grated
  • 2 cloves of garlic, minced
  • 1 large egg
  • ½ cup of ketchup
  • Coarse salt and ground pepper

Directions for Meatloaf Recipe

  1. You’ll want to start this recipe by preheating your oven to 400°F. Line an oven-safe baking sheet with aluminum foil or parchment paper, and set this aside. Take your pieces of bread, place them into a food processor, and pulse the bread pieces until fine crumbs form. Then you’ll transfer them into a small bowl and stir in milk. Set this all aside for about 10 minutes, stirring occasionally.
  2. While you’re letting the crumbs and milk rest, combine your 1 ½ pounds of ground beef chuck, ½ pound of ground pork, grated half of a medium onion, 2 minced garlic cloves, ½ cup of ketchup, 1 ½ teaspoon of salt, and ¼ teaspoon of pepper together in the mixing bowl. After it’s mixed, add in your bread-milk mixture and mix it very gently with a fork. At this point, be careful to not overmix it all.
  3. Take your set-aside baking sheet, and put your meat mixture on top of it. Using gloves or freshly-washed hands to form it into a loaf that’s about 9 inches long and 4 to 5 inches in width.
  4. Place the sheet pan into the oven by setting it on the middle rack. Bake it until the meatloaf reaches an internal temperature of 160°F using an instant-read thermometer. Twice during the baking process, you’’ want to brush the ¼ cup of ketchup on top of the meatloaf or the meatloaf glaze detailed below. The total baking process should take anywhere from 45 to 55 minutes. After the internal temperature reaches 160°F, let the meatloaf rest for 10 minutes before you slice & serve it.

Notes:

  • While many like to bake their meatloaf specifically in a loaf pan, the loaves are able to obtain a nice texture and crust when it’s shaped by hand “form free” and cooked in the oven on a baking sheet.
  • Vegetable mixture: Depending on your particular tastes and preferences, you may want to consider simmering some additional vegetables in a skillet to go along with the above recipe’s onion & garlic. This way you’ll add a heartier and more texture-rich flavor to your meatloaf.
    • Place 1 medium carrot, and one celery rib along with your onion in your fruit processor until they’re all finely chopped.
    • Turn on your stove and heat2 tablespoons of extra-virgin olive oil over  medium-high heat. Once it’sproperly heated, add your vegetables, 1 teaspoon of kosher salt, and 2 tablespoons of chopped fresh thyme to the skillet and cook it.
    • Stir in about 3 tablespoons of Worcestershire sauce, 1/4 cup of low-sodium chicken broth, and ¼ cup of ketchup.
    • Remove this all from the heat, and let it cool completely. You can later add this mixture to your meatloaf before shaping it.
  • Meatloaf Glaze: Instead of brushing your meatloaf twice in the oven with ¼ cup of ketchup, you may choose to prepare the following meatloaf glaze.
    • In a small bowl, combine 1 teaspoon of Worcestershire sauce with 3 tablespoons of ketchup and 1 tablespoon of light brown sugar.
    • Brush a layer over the top of the meatloaf prior to baking it so that it’s coated.
    • About halfway through the baking process, rotate the loaf, and place the remaining glaze on top.

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Crispy, Cheesy, and Meaty Lasagne

A well-structured casserole dish that’s filled with baked lasagne is a recipe that is thoroughly rewarding, and this particular one from Food 52  is as well because you are able to cook with slight supervision, feed a table full of people with a hefty portion size, and even reheat it later in the week with it being as delicious as ever.

Ingredients:

1 pound of ground beef (at least 90% fat)

2-3 tablespoons of extra-virgin olive oil

3 ounces of pancetta or freshly-sliced bacon, cut into ⅛ in. pieces

1 large stalk of celery, cut into ⅛ in. pieces

1 medium-sized yellow onion, cut into ⅛ in. pieces

1 large carrot, cut into ⅛ in. pieces

8 cloves of garlic, grated finely

2 bay leaves, dried

1 ½ teaspoons of dried oregano

½ teaspoons of red pepper flakes

⅛ teaspoons of freshly ground nutmeg

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ cup of tomato paste (double-concentrated)

1 cup of dry white wine

2 28-ounce cans of whole peeled tomatoes

3 large sprigs of basil leaves

1 large rind of parmesan cheese

1 pound of dried lasagna noodles

2 cups of whole-milk ricotta cheese

1 ¼ cups of grated parmesan cheese

8 ounces of whole-milk mozzarella cheese

Directions

  1. Begin by placing your ground beef into a large bowl and then shred it with forks, breaking up any clumps without compacting it. Set this aside for later.
  2. Next, heat your vegetable oil in a large heavy pot or Dutch oven over medium-high and cook the pancetta while stirring occasionally. Cook this until the fat has rendered and is golden brown on all sides; this should take about 5-7 minutes. Afterward, use a slotted spoon to transfer the pancetta to a large bowl while also leaving the fat in the pot.
  3. In the same pot, spread the beef out into an even layer, and cook it for about 3 minutes until it’s lightly browned. Then, toss it and continue to cook it, break up any clumps, and scrape any remaining brown bits and pieces from the pot. Continue this until the meat is lightly browned on both sides (about 5-6 minutes), and then transfer the meat into the pancetta bowl while you leave the fat in the pot.
  4. Next, reduce your heat to medium and cook your carrot, onion, celery, half of the garlic, bay leaves, oregano, red pepper flakes, and nutmeg along with 2 teaspoons salt and ¼  teaspoon of pepper, and stir the pot occasionally, cooking until it’s all tender but not fully browned (6-8 minutes). Afterward, add the tomato pasteand continue to cook it while stirring constantly until it’s fragrant and rustic red in coloration (approximately 2 minutes).
  5. Then, add the dry wine, stirring it to combine, and bring it all to a boil until it’s reduced, very thick and no smell of alcohol remains (about 6-8 minutes). Add your tomatoes and bring it back to a boil, reduce to low, and add in the basil and parmesan rind. Simmer while stirring occasionally until most has evaporated away and the mixture resembles a sloppy joe-like mixture. This can take about 2½ hours. While it’s cooking, there shouldn’t be any rapid bubbles; instead, the ragù should release the occasional small bubbles. Try to cook this on a small burner, if available, and if the ragù reduced too quickly, you can always add ½ cup of stock and continue cooking. Be sure to repeat this process if necessary.
  6. After your ragù has finished cooking, discard the bay leaf, basil, and parmesan rind from the pot, and use the back of a spoon to break up any remaining clumps of meat, making an even-textured sauce. Season it all with salt, and set it aside until it’s ready to assemble.
  7. Arrange a rack in the center of your oven, preheating it to 350°F. Cook your lasagne in a large pot of boiling salted water, stir them occasionally, and separate them so that they don’t stick to one another. Transfer the noodles to a large bowl of cold water, and set aside. Next, whisk together your ricotta, parmesan, the remaining garlic, and 2 teaspoons of salt in a medium-sized bowl until it’s thoroughly combined. Set this aside.
  8. Take a 9×13-inch glass or ceramic baking dish and lightly oil it. Then, spread about 1 cup of ragù on the bottom of the dish evenly, lay a single layer of lasagne atop the ragù, (5 short noodles or 3 long ones), spread 1 ⅓ cups of ragù over noodles, then add a dollop of the ⅓ cup ricotta mixture over the ragù, and spread it slightly with a small offset spatula. Sprinkle the top with about ½ cup of mozzarella.
  9. Repeat this ordered process with the remaining ragù, lasagne, ricotta mixture, and mozzarella, and create 4 layers of pasta (or 5, depending on the depth of your pan. It should end and come just above the top of the dish, but as it cooks it will sink slightly with the top layer of pasta getting super crunchy when baked. Top it off with the remaining ¼ cup of parmesan.
  10. Cover the dish with a lightly-oiled piece of aluminum foil and set it atop on a rimmed baking sheet (to catch any falling drips). Bake the lasagna until it’s bubbling gently around the edges (about 1 hour).
  11. Remove it from the oven and increase your oven’s temperature to 425°F, uncover the lasagne, and continue to bake until the top is browned and crisp around the edges (15-20 minutes).
  12. Let it sit for 10 minutes before slicing into the dish, serve, and enjoy!

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Instant Pot Pork Chop Recipe

A savory pork chop dinner is a reliable staple of any American dinner table, and thanks to this recipe from Food52  that prepares a mean pork chop meal with a sauce of mushrooms and Parmesan, it’s never been easier to cook an outstanding, traditional suppertime classic in an instant pot.

This recipe utilizes the invention that has truly revolutionized the kitchen industry and cooking landscape alike: the Instant Pot pressure cooker. As this appliance is able to sear, brown, sauté, and sear foods in practically no time at all thanks to its pressurized cooking system, you can cut half the guesswork out of cooking and focus on your ingredients, preparation, and playing instead.

Ingredients

2 lbs of two bone-in pork chops (approximately 1 ½ inch thick)

1 ½ teaspoons of kosher salt (divided)

¾ teaspoons of freshly ground black pepper (divided)

½ cup all-purpose flour

3 tablespoons of extra-virgin olive oil (divided)

8 ounces of cremini or baby Bella mushrooms (sliced)

2 cloves of garlic (minced)

½ cup of dry white wine

½ cup of low-sodium chicken stock

1 teaspoon of cornstarch

¼ cup of heavy cream

2 cups of baby spinach

¼ cup of freshly grated Parmesan cheese

1 teaspoon of freshly squeezed lemon juice

¼ teaspoon of red pepper flakes

Recipe:

  1. Begin preparing your pork chops by rubbing 1 tsp. kosher salt and ½ tsp black pepper onto the edges and both sides of each pork chop. Then, dredge (or thoroughly dip) each pork chop into your flour, ensuring that both sides are evenly coated. Afterward you may discard any unused flour.
  2. Turn on your Instant Pot’s Sauté setting, then set it to that and heat 1 tbsp of your vegetable oil in it. Once the oil is shimmering, be sure to add one pork chop at a time and cook it until it is golden brown on both sides. This should take approximately 3 minutes per side. Once cooked, transfer the seared pork chops to a plate, setting it aside.
  3. Add your remaining two tablespoons of olive oil to the Instant Pot, heating it before you add your mushrooms. You’ll want to cook the mushrooms until they are softened, which will take about 4 minutes. When this is achieved, add your garlic and cook the minced cloves until they are quite fragrant (about 30 seconds). Season the pot with your remaining ½ tsp kosher salt and ¼ teaspoon of black pepper. Add your white wine in order to deglaze the pot and use a wooden spoon to scrape up any browned bits found at the bottom of the pot. Stir in your chicken stock, thus combining all of your ingredients.
  4. If you’re using a newer model of Instant Pot such as an 8-quart capacity model, be sure to remove the inner pot at this stage and let it cool for 5 to 10 minutes prior to the pressure cooking step. This will help you to avoid potential burns during the cooking process.
  5. At this point you may return both pork chops and any accumulated juices to the Instant Pot. When placing your pork chops inside, position your two bones into the sauce in opposite directions so that they may each fit evenly inside.Lock your lid and set the pot to Manual (high pressure) for five minutes. After this time, open the valve completely to quickly release all remaining pressure.
  6. Remove your pork chops and place them on a serving platter. Create a slurry by combining your cornstarch and cream before adding it to the pot. Thicken the sauce by gently warming the Instant Pot’s contents as they cook on the Sauté setting. As your sauce warms, stir in your baby spinach, Parmesan, lemon juice, and red pepper flakes. Allow your spinach to wilt slightly and then spoon your sauce over your pork chops.
  7. Serve and enjoy!

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13 Untraditional Meatloaf Recipes

Meatloaf is a dish that graces almost every dinner table at least once. It’s a traditional German/Dutch meal that’s easy to make, delicious, and great for serving large parties.

But sometimes, traditional can mean boring. In an effort to defeat meatloaf boredom, Rachael Ray came up with a list of 13 deliciously untraditional meatloaf recipesthat you’ll want to make again and again!

1.  Cheeseburger Meatloaf & Mashed Potatoes

This recipe has all the tastings of a cheeseburger wrapped into one delicious loaf. In it, you’ll find ketchup, bread-and-butter pickle chips, potatoes, and, of course, perfectly melted cheese. Swap out the bun for mashed potatoes and you’ll be in meatloaf (and cheeseburger) heaven.

2.  Mashed Potato-Topped

For all of the potato lovers out there, this one’s for you. Fill up your plate with parsley and scallion filled slices, and find true joy in the heaping of equally tasty mashed potatoes on top. This recipe is so good, you’ll have seconds (and thirds!).

3.  Chipotle Beef & Chorizo

Turn up the heat with this meatloaf recipe! A spicy twist on the traditional recipe, it has fiery ingredients like chorizo, chipotle chile, adobo sauce, and cumin.

4.  Turkey Meatloaf Burgers

Think meatloaf turned turkey burgers. Take a bite of this dish and experience juicy ingredients like macintosh apple chunks, onions, and celery. Topped with a sourcream cranberry sauce, it’s like a Thanksgiving party in your mouth.

5.  The Classic

Sometimes you just have to go traditional. This classic meatloaf recipe has the standard meatloaf mix, bread crumbs, ketchup, and onion all baked into the perfect loaf. Bake some veggies for a well-rounded meal or opt for mashed potatoes for something filling.

6.  Lean, & Mean

Trying to stick to a healthier diet? The lean, mean meatloaf uses lean ground beef and eggs to make a low-fat, high-protein dinner. It’s the perfect comfort food recipe without compromising your health.

7.  Bacon-Wrapped

Is it even American if there isn’t bacon involved? This recipe is bound to make a meatloaf fan out of even the pickiest eaters. They’ll be running to the table the minute the smell of the bacon hits their nose!

8.  Turkey-Thyme Meatloaf Burgers with Mashed Sweet Potatoes

This elegant twist on a classic recipe will have your mother begging for the recipe! Thyme, parsley, and scallions combine to create a deliciously herb-y turkey burger, and the orange juice and brown sugar compliment perfectly as a citrus-flavored gravy. Serve over mashed sweet potatoes and you have an easy to make but elegant meal.

9.  Asian Turkey

Have Asia on the mind? In this dish, you’ll find all the hints of your favorite Asian recipe – soy sauce, scallions, and chili paste galore!

10.  Moroccan Chicken

I know what you’re thinking – a Moroccan chicken meatloaf? It’s a bit of a reach. Just trust us. Once you’ve tried this loaf that incorporated raisins, dried apricots, and turmeric you’ll be making it weekly!

11.   Crustless Tex-Mex Cheddar Pie

This cheesy Mexican meatloaf pie replaces a traditional crust with red peppers so you reduce your carbs without compromising on your favorite foods.12.

12.  Healthy Bison & Quinoa

This one’s for the health nuts out there! The bison meat is leaner than traditional beef and the quinoa offers more protein than the breadcrumbs.

13.  Grilled

Ready to fire up the grill? This recipe has you wrap the meatloaf in aluminum foil and stick it on the grill – perfect for those hot summer days!

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