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Meatloaf - Page 2

post #31 of 35

Happy2 @kaneohegirlinaz !, it's been a wip for a couple of years, if you use it for business would appreciate a "by line"

 

I make @ least 6lbs @ a X for home and freeze 1/2 loafs, have served as apps on garlic bread bruschetta, thin cut, goes over real good.

 

EDG Chicken/Turkey Parm Meatloaf

 

Ground chicken breast and ground chicken or turkey

 

(breast has almost no fat, "regular"  ground chicken had 30 or 40% fat used 50/50 for a lean/ fat of 80/20 )

 

½ C Italian bread crumbs / lb

1 egg / lb

½ c marinara / lb

1 med onion diced / lb

2 cloves garlic or 3T roasted garlic / lb

 

Cook ½ onion and minced garlic in 1T butter and evo with a dash of Marsala cook on low 20-30 mins to roast

add rest fresh onions to the mix

½ C  Provel  cubes / lb (have also used Manchego, Asiago or Provolone)

½- C grated Romano /lb

¼ C Ricotta / lb

Italian Parsley 1/2C /lb

 Fresh Basil to taste

Seasoned pepper and salt

Dash white Worcestershire

 

 

I mix everything except the meat together first then add the meat and adjust if necessary

The poultry will seem wet, don't fret! it's meant to be moist and will come together nicely during cooking

Put into loaf pans coated lightly with evo

Brush top with evo cover with foil for 45 minutes @ 375

Remove foil top with marinara cook for additional 30 minutes

Check temperature top with Italian 6 cheese blend return to brown cheese.

Cook to internal temperature of 155-160

Let rest for 20-30 minutes before cutting

 

Serve with fresh pasta and roasted veggies top with marinara

 

 

Makes great meatballs too bake@ 400

 

 

 

alt topping

= parts panko and finely grated Parmesan cheese olive oil to moisten

 

Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured 1T olive oil in a small bowl until evenly moistened

Sprinkle the panko-Parmesan mixture evenly over the tops of the meatloaf and gently press to adhere.

 

 

Hope you like it, let me know how it turns out for you!

 

 

Cheers!,

 

EDG


Edited by EverydayGourmet - 12/15/14 at 8:52am

"Ars Est Celare Artem"

 

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

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post #32 of 35

Chicken Parm

 

 

chicken parm let-us picnic snacks

 

4 u @kaneohegirlinaz

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #33 of 35

Jiminy crickets @EverydayGourmet Chicken Parm Meatloaf, YEAH!

I-MUST-TRY!

post #34 of 35

Indeed! Might make one myself this weekend. My wife loves my chicken parm, the meatloaf should have similar flavor.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #35 of 35

Okay, so I found the Italian 6 Cheese blend, now I just need to collect the remaining ingredients.

I'm thinkin' of making this (the turkey parm, she won't eat chicken pork or beef)

for Mr. & Mrs. DF next week.

We're going to spend New Year's weekend with them in Northern AZ

and she doesn't have a operational oven, so I like to make up at least

one meal to take-n-share.

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