Farro and Mushroom Meat Loaf

Ingredients

1 cup "NeutralQue"
2 teaspoons mustard seeds
1 tablespoon orange marmalade
1 fresh pear, peeled and diced
1/2 teaspoon black pepper
1 tablespoon whole-grain mustard
1 tablespoon olive oil
1/2 cup grated yellow onion
6 ounces oyster mushrooms, minced
1 ounce pancetta, minced
4 garlic cloves, minced
1 pound ground turkey
1 pound ground sirloin
2 cups diced bread
1 cup cooked farro
1/2 cup low-sodium white beans, mashed to a paste
1/2 cup unsalted beef stock
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons Parmigiano-Reggiano cheese
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Zest from 1 lemon
1 egg white
Cooking spray

Preparation

Preheat the oven to 425°.

MAKE THE SAUCE

Combine the first 6 ingredients (through mustard) in a small saucepan.

Bring to a simmer over medium-high heat; reduce the heat to low and simmer 20 minutes.

Now increase the heat to medium and boil 18 minutes, or until the mixture thickens into a glaze.

Remove from the heat and set aside.

MAKE THE MEAT LOAF MIXTURE

Heat a skillet over medium heat. Add the olive oil and swirl to coat.

Add the onions, the mushrooms, the pancetta, and the garlic. Sauté for 5 minutes, stirring frequently.

Remove from heat and cool to room temperature.

Combine the remaining ingredients for the meat loaf (except the cooking spray) in a large mixing bowl.

Fold evenly, but gently, until just combined.

Add the cool mushroom mixture.

BAKE!

Coat a roasting pan with cooking spray. Form a meat loaf about 3 inches tall by 4 inches wide on the pan.

Bake the meat loaf at 425° for 25 minutes, or until the internal temperature reaches 140°.

During the final minutes of roasting, baste the meat loaf with about 1/4 cup of the sauce. Reserve the remaining sauce for service. Pour the glaze over the meat loaf.

Bake an additional 7 minutes or until the internal temperature reaches 155°.

Remove the lacquered meat loaf from the oven, and let it rest for 10 minutes.

Slice and serve.

Porcini Mushroom Meat Loaf with Mushroom Gravy

Ingredients

1 1/2 ounces dried porcini mushrooms (see Notes)
1 cup milk
1 1/2 cups small bread cubes (from 2 slices of hearty bread, crusts removed)
1 pound ground beef (see Notes)
1 pound veal (see Notes)
1 pound pork (see Notes)
1/3 cup chopped shallots
1/3 cup flat-leaf parsley
2 eggs
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 3/4 cups chicken stock
1 cup white wine
6 tablespoons butter

Preparation

1. Preheat oven to 350°. Put mushrooms in a small bowl and pour 2 cups simmering water over them. Stir and let mushrooms sit 15 minutes. In another small bowl, pour milk over bread cubes. Squeeze bread with your fingers to soften completely.

2. Break the meats into small chunks, then toss together in a large bowl. Add shallots, parsley, eggs, salt, and pepper.

3. Use a slotted spoon to remove mushrooms from water; reserve liquid. Chop mushrooms fine and add about three-quarters to meat mixture; set remaining mushrooms aside. Gently squeeze bread to remove excess milk and add it to meat mixture; discard milk. Using your hands, gently mix bread, meat, and seasonings until blended. Form mixture into a ball, transfer to a large, heavy-bottomed metal roasting pan, and pat into a rounded loaf.

4. Sprinkle carrot, celery, and remaining mushrooms in bottom of pan. Pour in 3/4 cup each of mushroom soaking liquid (strain out any sediment, if necessary) and chicken stock. Bake until outside of loaf is browned and interior measures 180° on a meat thermometer, about 90 minutes.

5. Transfer meat loaf to a platter. Set roasting pan over 2 stovetop burners on high heat. Pour in wine and use a wooden spoon to loosen vegetables and browned bits. Add remaining mushroom liquid and chicken stock and simmer until liquid is reduced by half. Reduce heat to medium and whisk in butter; sauce will thicken slightly. Transfer sauce (with vegetable bits) to a gravy boat and serve alongside meat loaf.

Quick Meat Loaf

Ingredients

1/3 cup chopped green onions
3 tablespoons dry breadcrumbs
2 teaspoons minced garlic
1/8 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 pound ground sirloin
1 large egg, lightly beaten
6 tablespoons ketchup, divided
Cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine first 9 ingredients in a large bowl; add 1/4 cup ketchup. Mix beef mixture with hands just until combined. Shape beef mixture into a 9 x 4–inch loaf on a broiler pan coated with cooking spray. Bake at 400° for 20 minutes. Brush top of meat loaf with remaining 2 tablespoons ketchup. Bake 7 additional minutes or until done. Slice loaf into 8 equal pieces.

Wine note: A value-priced cabernet or merlot, like Crane Lake Cabernet Sauvignon 2005 ($4), tends to be straightforward, lighter-bodied, and lower in tannins, ideal with the lean ground beef in this traditional baked meat loaf. --Jeffery Lindenmuth

All-American Meat Loaf

Ingredients

1 1/2 ounces French bread, torn into pieces
1/2 cup ketchup, divided
1 cup coarsely chopped onion
5 tablespoons chopped fresh flat-leaf parsley, divided
1/4 cup nonfat buttermilk
1 tablespoon minced fresh garlic (about 3 cloves)
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ounces sharp cheddar cheese, diced
2 large eggs, lightly beaten
1 pound ground sirloin
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350° for 6 minutes or until lightly toasted; cool. Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined.

3. Transfer the mixture to a 9 x 5–inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160°. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.

Southwestern Meat Loaf

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1/2 red bell pepper, stemmed, seeded and finely chopped
1 cup frozen corn
2 pounds ground beef (90 percent lean)
1 cup dry bread crumbs
1 large egg
1 cup plain yogurt (not nonfat)
1/2 cup finely chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons ketchup, optional

Preparation

1. Preheat oven to 375ºF. Line a baking sheet with heavy-duty foil.

2. Warm oil in a skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in corn; sauté 2 minutes. Transfer to a large bowl to let cool slightly.

3. Add beef, bread crumbs, egg, yogurt, cilantro, chili powder, cumin, salt and pepper to bowl. Mix gently until well combined; do not overmix. Transfer to baking sheet and shape into a 12-by-4-inch loaf.

4. Bake until an instant-read thermometer inserted into center registers 160ºF, about 1 hour. Spread with ketchup, if desired, and let stand 10 minutes before slicing and serving.

Barbecue Meat Loaf

Ingredients

1 1/2 pounds ground beef, extra lean (raw)
1/2 cup dry breadcrumbs
1/2 cup chopped onion
1/3 cup barbecue sauce, divided
1 tablespoon prepared mustard
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large egg whites
Cooking spray

Preparation

Preheat oven to 350°.

Combine the beef, breadcrumbs, and onion, 1 tablespoon barbecue sauce, and remaining ingredients except cooking spray in a large bowl.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining barbecue sauce over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Meat Loaf Bolognese

Ingredients

MEAT LOAF:
1 ounce French bread, torn
Cooking spray
2 ounces pancetta, chopped
1/2 cup finely chopped shallots
1/2 cup finely chopped carrot
1 tablespoon tomato paste
1/4 cup fruity red wine
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1/3 pound ground sirloin
1/3 pound lean ground pork
1/3 pound ground veal
MUSHROOM SAUCE:
1 tablespoon butter
4 ounces finely chopped cremini mushrooms
2 tablespoons minced shallots
4 teaspoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
2 tablespoons half-and-half
1/4 teaspoon black pepper
Dash of salt

Preparation

1. Preheat oven to 350°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Arrange breadcrumbs on a baking sheet; bake at 350° for 8 minutes.

3. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add pancetta; sauté for 2 minutes. Add 1/2 cup shallots and carrot; sauté 8 minutes, stirring occasionally. Add tomato paste; cook 1 minute. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Remove pan from heat; cool 5 minutes. Combine the breadcrumbs, pancetta mixture, milk, and next 6 ingredients (through veal) in a large bowl; gently mix until just combined.

4. Transfer mixture to a 9 x 5-inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 6 slices.

5. To prepare sauce, melt butter in a medium saucepan over medium-high heat. Add cremini mushrooms and 2 tablespoons shallots; sauté for 6 minutes, stirring occasionally. Add flour, and cook for 1 minute. Add 1 cup beef broth; cook for 2 minutes, stirring frequently. Stir in half-and-half, 1/4 teaspoon black pepper, and dash of salt. Cook for 30 seconds. Serve with meat loaf.

Lebanese Meat Loaf

Ingredients

1 cup bulgur wheat
2 cups coarsely chopped onions
1 pound ground lean (7% fat or less) beef or lamb
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
About 1 teaspoon salt
1/3 cup chopped parsley
Black peppercorns
1 cup plain nonfat yogurt

Preparation

1. Place bulgur in a fine strainer and rinse thoroughly with cool water.

2. In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.

3. Add bulgur and 1/4 cup parsley; whirl just to mix.

4. Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.

5. Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.

6. To serve, cut diamonds apart and accompany with yogurt.

Mom's Meat Loaf

Ingredients

2 to 3 pounds ground beef
1 egg
10 to 12 saltine crackers, crushed
3/4 cup catsup, divided
1/4 cup onion, diced

Preparation

Combine ground beef, egg, crackers, 1/4 cup catsup and onion together; pat into an ungreased 9"x5" loaf pan.

Spread remaining catsup on top; bake at 350 degrees for one hour or until center is no longer pink.

Classic Meat Loaf

Ingredients

Cooking spray
1/2 cup chopped onion
6 tablespoons ketchup, divided
1/2 cup panko (Japanese breadcrumbs)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon Worcestershire sauce
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
1 large egg white

Preparation

1. Preheat oven to 350°.

2. Heat a small skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 6 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. Combine onion, 3 tablespoons ketchup, and remaining ingredients in a bowl, and gently stir just until combined.

3. Place meat mixture on a baking sheet coated with cooking spray; shape into an 8 x 4-inch loaf. Brush top of loaf with remaining 3 tablespoons ketchup. Bake at 350° for 35 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 8 slices.