meatloaf porn
I had some ground meat left over from a cookout, so I decided to make some meatloaf on Sunday. Then I decided, since I was making that from scratch, I might as well make my sides from scratch as well. The whole meal ended up being delicious - bacon-topped meatloaf, mashed potatoes and string beans with roasted red peppers & red onions.
I guess I could have taken it out of the pan for a prettier presentation, but I was a bit too lazy for that. And hungry.
And here's how the plate looked. The meatloaf came out a bit too moist, but now it's perfect for sandwiches. I didn't need any sauce or other condiments as it was so flavorful - ingredients were onion, red pepper, parsley, bread crumbs, egg, ketchup and mustard. And the whole house smelled like bacon while it was cooking - YUM!
All recipes from foodtv with slight tinkering - if anyone is interested, i can post those too.
*edit* sorry for the lengthiness, but here are the recipes used:
Midwest Meatloaf (Cathy Lowe) Recipe was for 2 lbs of ground beef, so I adjusted amounts as I only had 1 ½ lbs. as listed below
1.5 pounds ground beef
1 small onion, finely chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
3/4 cup fresh bread crumbs
1 egg, lightly beaten
Salt
Pepper
1 teaspoon chili powder
1/2 cup ketchup or tomato sauce
1 tablespoon mustard
2 tablespoons chopped fresh parsley
3 slices bacon
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Gently mound the meat mixture into a metal 9x5 loaf pan. Top loaf with 4 strips of bacon. Bake for 1 hour and 10 to 20 minutes. Remove from oven and let sit for 15 minutes before slicing
French String Beans (Barefoot Contessa) I cut this in half since I only had ½ lb of beans. More complicated than I needed - next time will just blanch and sauté w/garlic and olive oil
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large- diced
1/2 red bell pepper, large diced
1/2 yellow bell pepper, large diced
Good olive oil
Freshly ground black pepper
Preheat the oven to 425 degrees F.
Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
Mashed Potatoes (Gourmet Magazine)
2 pounds Yukon Gold potatoes, washed and scrubbed
4-6 tablespoons butter, softened
1/2 cup warm milk
Salt and pepper, to taste
Place potatoes in a large pot and cover with salted cold water. Bring to a boil and reduce heat so that potatoes continue to simmer. Cook potatoes until tender about 20-30 minutes depending on size of potatoes.
Drain potatoes and return to hot pot and shake to dry off. Carefully peel potatoes and pass through a food mill or ricer. Stir warm milk and softened butter into potatoes until smoothy and creamy and a desirable consistency. Season with salt and pepper. Serve immediately.
To hold potatoes for service: reheat riced or pureed potatoes in microwave and add milk and butter right before serving.
I guess I could have taken it out of the pan for a prettier presentation, but I was a bit too lazy for that. And hungry.
And here's how the plate looked. The meatloaf came out a bit too moist, but now it's perfect for sandwiches. I didn't need any sauce or other condiments as it was so flavorful - ingredients were onion, red pepper, parsley, bread crumbs, egg, ketchup and mustard. And the whole house smelled like bacon while it was cooking - YUM!
All recipes from foodtv with slight tinkering - if anyone is interested, i can post those too.
*edit* sorry for the lengthiness, but here are the recipes used:
Midwest Meatloaf (Cathy Lowe) Recipe was for 2 lbs of ground beef, so I adjusted amounts as I only had 1 ½ lbs. as listed below
1.5 pounds ground beef
1 small onion, finely chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
3/4 cup fresh bread crumbs
1 egg, lightly beaten
Salt
Pepper
1 teaspoon chili powder
1/2 cup ketchup or tomato sauce
1 tablespoon mustard
2 tablespoons chopped fresh parsley
3 slices bacon
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Gently mound the meat mixture into a metal 9x5 loaf pan. Top loaf with 4 strips of bacon. Bake for 1 hour and 10 to 20 minutes. Remove from oven and let sit for 15 minutes before slicing
French String Beans (Barefoot Contessa) I cut this in half since I only had ½ lb of beans. More complicated than I needed - next time will just blanch and sauté w/garlic and olive oil
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large- diced
1/2 red bell pepper, large diced
1/2 yellow bell pepper, large diced
Good olive oil
Freshly ground black pepper
Preheat the oven to 425 degrees F.
Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
Mashed Potatoes (Gourmet Magazine)
2 pounds Yukon Gold potatoes, washed and scrubbed
4-6 tablespoons butter, softened
1/2 cup warm milk
Salt and pepper, to taste
Place potatoes in a large pot and cover with salted cold water. Bring to a boil and reduce heat so that potatoes continue to simmer. Cook potatoes until tender about 20-30 minutes depending on size of potatoes.
Drain potatoes and return to hot pot and shake to dry off. Carefully peel potatoes and pass through a food mill or ricer. Stir warm milk and softened butter into potatoes until smoothy and creamy and a desirable consistency. Season with salt and pepper. Serve immediately.
To hold potatoes for service: reheat riced or pureed potatoes in microwave and add milk and butter right before serving.