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Would You Eat This Meat Hand?

YumSugar — Thu, 29 Oct 2009 16:15:06 -0700

We've shared snippets of our own Halloween-themed edible body parts, but Not Martha has us eating out of her hand with her latest creation. She's just fashioned a meat hand, made of meatloaf, smothered in ketchup, topped with cheese, and finished off with nails and wrist bone made of onion. It's served on a bed of brain matter. In my opinion, the result is eerie, yet not too gruesome to eat.

Food Section Sampler - May 6, 2009

YumSugar — Wed, 06 May 2009 12:50:47 -0700

Does snapping asparagus truly yield the most tender results? - New York Times
A behind-the-scenes look at the sustainable farm featured in The Omnivore's Dilemma. - Washington Post
Experts spill their secrets for making the best-ever meatloaf. - Chicago Tribune
Now more than ever, restaurants are taking note of food allergies. - Boston Globe
One Japanese contemporary is bringing the traditional tea ceremony into the 21st century. - Wall Street Journal
Is decanting your wine really all that important? - Los Angeles Times
Taste-tested: store-bought strawberry frozen yogurt. - San Francisco Chronicle

Fast & Easy Dinner: Mini Meat Loaves With Green Beans

partysugar — Wed, 18 Mar 2009 06:50:30 -0700

I'm a sucker for minis and always look for recipes that shrink a dish to individual portions. This recipe for mini meat loaves does just that! Instead of making one large loaf and slicing it into pieces, give each member of your family a mini meat loaf patty.

With help from a premade tomato sauce, these meat loaves come together quickly and simply. Tender crisp green beans round out the menu for this comforting classic meal. For the recipe, read more.

Mini Meat Loaves With Green Beans
From Better Homes and Gardens

Ingredients

1 egg, lightly beaten
1 cup purchased pasta sauce
1/2 cup fine dry bread crumbs
1/4 cup fresh basil leaves, coarsely chopped if large
1 lb. lean ground beef
1 cup shredded mozzarella cheese (4 oz.)
12-oz. fresh green beans, trimmed
1 Tbsp. olive oil
Crushed red pepper (optional)

Directions

Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling.
In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt.
Add beef and 1/2 cup of the cheese; mix well.
Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval.
Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.
Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper.
Serve with meat loaves. Sprinkle all with remaining basil leaves.

Serves 4.

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Turkey Meatloaf Two Ways - Beginner and Expert

YumSugar — Wed, 14 Jan 2009 03:00:02 -0800

All I've craved since the holidays are my favorite childhood comfort foods, but I'm trying to eat healthy, nutritious, wholesome foods. That's why turkey meatloaf is perfect for this month - it's the best of both worlds. Although meatloaf made with ground beef isn't horrible for you, these recipes, which call for lean, ground, all-breast turkey meat, are even better.

The first recipe, a low-maintenance standby, is perfect for the casual cook. If you want to take your American comfort food to another level, however, opt for the second recipe. It elevates meatloaf with a roasted red pepper sauce, as well as vegetables that are sautéed before they're mixed in for extra tenderness. See both versions when you read more.

Beginner Turkey Meatloaf
From Ellie Krieger

Ingredients

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350ºF.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions.
Bake for about 1 hour or until an instant-read thermometer registers 160ºF.
Remove from the oven and let rest for 10 to 15 minutes before slicing.

Makes 8 1-inch thick slices.

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Expert Turkey Meatloaf
From Gourmet

Ingredients

Meatloaf:
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)
Special equipment: a meat thermometer or an instant-read thermometer
Roasted Red Pepper Sauce:
1 small head garlic (2 inches in diameter)
1/2 lb plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 lb)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

Directions

Make roasted red pepper tomato sauce (can be made up to 1 day ahead): Preheat oven to 375°F. Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth. Makes 3/4 cup.
Make meatloaf: Preheat oven to 400°F. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes. Let meatloaf stand 5 minutes before serving.

Serves 6.

Nutritional Information: 1 serving meatloaf: 230 calories and 9 grams fat. Sauce: Each 2-tablespoon serving contains about 30 calories and 1 gram fat.

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Adventures in Expensive Sandwiches: Turkey Meatloaf

YumSugar — Wed, 17 Dec 2008 14:00:28 -0800

It's unusually chilly in San Francisco this week and downright frigid in other parts of the country, which has me craving comfort food: sandwiches, soup, lasagna, turkey, meatloaf, turkey meatloaf . . . So although I dismissed the Sentinel's shoddy construction on my last adventure in expensive sandwiches, I was lured once again to the nearby shop by the thought of turkey meatloaf, snuggled in a hot, buttery roll and slathered with cranberry sauce.This sandwich was both lip-smacking and something of a letdown. To hear what I thought and to get the recipe, read more.

On the one hand, the spicy flavor of the chipotle mayo against the more Midwestern meatloaf was delectable, and I'm always a fan of cran with my turkey. Like before, the Sentinel really excels with its fresh-baked bread, which tastes like a buttery dinner roll.But the meatloaf wasn't what I was expecting. I wanted a very traditional taste, albeit with turkey instead of beef, but instead I got what was essentially a juicy turkey burger. A good turkey burger, but not the best ever, and not enough like meatloaf for my taste. Also, as you can see from the photos, the mound of turkey was enormous - really too much in proportion to the bread. When I make it at home, I'll opt for a more traditional meatloaf and slice it about an inch thick. Check out my version of the sandwich below.

Turkey Meatloaf Sandwich
Inspired by The Sentinel

Ingredients

1 white or sourdough sandwich roll
1 slice of turkey meatloaf, about 1 to 2 inches thick
2 tablespoons canned whole-berry cranberry sauce
2 tablespoons chipotle mayonnaise
2 leaves of butter lettuce

Directions

Preheat oven to 350°F.
Slice the sandwich roll in half horizontally. On each half, spread 1 tablespoon of chipotle mayo.
Lay the sliced meatloaf on the bottom half of bread, then place both halves of bread in the oven for 5 minutes or until bread is lightly toasted.
Cover the meatloaf with a generous dollop of cranberry sauce and spread evenly across the meat.
Cover the cranberry sauce with leaves of butter lettuce, place the other half of the roll on top, cut in half, and serve immediately.

Makes 1 sandwich.

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Would You Eat These Meatloaf Cupcakes?

YumSugar — Mon, 09 Jun 2008 15:00:48 -0700

This is a rare Would You Eat This wherein I first heard about meatloaf cupcakes, I thought they sounded gross. Then later, after finding this photo I decided they looked delicious!

The "icing" is made of mashed potatoes, and the pink coloring comes from beetroot. Are you loving these as much as I am?

Source

Monday's Leftovers: Basil-Tomato Meatloaf Sandwich

partysugar — Mon, 21 Jan 2008 08:13:33 -0800

One of the reasons I love making meatloaf is for the scrumptious leftovers. A meatloaf sandwich with all the fillings is just as tasty as the original meatloaf! For extra flavor, jazz up store bought mayonnaise with chopped basil. Although the recipe doesn't call for it, I would definitely add some shaved Parmesan to this sandwich. It's delicious served cold for lunch and divine when warmed up for dinner. To get the recipe please read more.

Basil-Tomato Meatloaf Sandwich
From Southern Living magazine

1/2 cup mayonnaise
1 tablespoon chopped fresh basil
8 hearty white bread slices
8 (1/2-inch-thick) cold meatloaf slices
1 cup shredded iceberg lettuce
2 plum tomatoes, sliced
Salt and pepper to taste

Stir together 1/2 cup mayonnaise and 1 Tbsp. chopped fresh basil.
Spread 1 Tbsp. mayonnaise mixture on 1 side of each bread slice.
Top 4 bread slices, mayonnaise sides up, evenly with meatloaf slices, shredded lettuce, and tomato slices; sprinkle with salt and pepper to taste.
Top with remaining bread slices, mayonnaise sides down.

Makes 4 sandwiches.

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Sunday Dinner: Classic Meatloaf

partysugar — Sun, 20 Jan 2008 01:38:31 -0800

Thanks to the high-end comfort food trend, meatloaf is suddenly seriously scrumptious. A nostalgic dish, meatloaf is a super-flavorful, filling meal. Several types of meat add a great complexity, finely chopped vegetables and herbs act as seasonings, and a tomato sauce keeps the meat moist and succulent. To get the recipe for this soothing Sunday night supper, read more.

Meatloaf
From Emeril Lagasse

2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup heavy cream
2/3 cup breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

In a large skillet heat the butter over medium-high heat until melted.
Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes.
Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes.
Remove from the heat and allow to cool. Preheat the oven to 350 degrees F.
When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined.
Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix.
Transfer meat mixture to a 9-by-5-by-3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf.
Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.
Slice and serve.

Serves 4-6.

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Bento of the Week: Mexican Meatloaf

YumSugar — Tue, 16 Oct 2007 09:57:19 -0700

This week's bento box comes from Bento Yum. It has super cute accouterments, but I love it because it shows that a bento box doesn't have to be an Asian meal. This time it's a Mexican meatloaf and a baked potato. I know I'd love to open my lunch box up to that!

Don't Forget the Sides: Caramelized Onion Cranberry Sauce

YumSugar — Mon, 09 Nov 2009 16:40:14 -0800

When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.

The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich. If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.