Meat loaf

[Mugwump]

...the meat loaf was outstanding.....MMMmmmm....and leftovers for sandwiches too....

[LizStreithorst]

I was going to make chicken fricassee over the weekend but I'm kinda tired of chicken.  I'm thinking instead  of Alton Brown's Chili or Bavarian pot roast.

[Mugwump]

I was going to make chicken fricassee over the weekend but I'm kinda tired of chicken.  I'm thinking instead  of Alton Brown's Chili or Bavarian pot roast.

This might be my next pot roast project...??.....German sauerbraten...MMMMmmmmm



serves 8-10
Ingredients
1 (5-lb.) beef eye of round
2 cups red wine
1 1⁄2 cups red wine vinegar
3 large onions, thinly sliced
1 large carrot, thinly sliced
1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
4 tbsp. unsalted butter
4 slices bacon, finely chopped
3 tbsp. flour
2 tbsp. sugar
1⁄2 cup golden raisins
6 gingersnaps, crumbled
Juice of 1⁄2 lemon
2 tbsp. chopped parsley
Kosher salt, to taste
Instructions
Season beef liberally with salt in large bowl. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. saucepan; pour over beef. Cover and refrigerate, turning once or twice a day, for 5 days. Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.) Heat 2 tbsp. butter and bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes. Transfer bacon to a plate; set aside. Add beef; cook, turning, until browned all over, about 25 minutes. Transfer to a plate; set aside.
Heat oven to 325?. Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes. Return beef to pot with reserved marinade and sachet; boil. Cover; bake until beef is very tender, about 2 1⁄2 hours. Transfer beef to a platter; pour sauce through a fine strainer into a bowl.
Return pot to medium-high heat; add remaining butter. Add flour and sugar; cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps, and juice; return beef to sauce. Bring to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.

[BillT]

The Best Meatloaf:

[Mugwump]

The Best Meatloaf:

Sorry Bill.....really never cared for his music....I don't hate it....but eating a good meat loaf is way better than listening to him ....LOL

[wsantia1]

I was going to make chicken fricassee over the weekend but I'm kinda tired of chicken.  I'm thinking instead  of Alton Brown's Chili or Bavarian pot roast.

This might be my next pot roast project...??.....German sauerbraten...MMMMmmmmm



serves 8-10
Ingredients
1 (5-lb.) beef eye of round
2 cups red wine
1 1⁄2 cups red wine vinegar
3 large onions, thinly sliced
1 large carrot, thinly sliced
1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
4 tbsp. unsalted butter
4 slices bacon, finely chopped
3 tbsp. flour
2 tbsp. sugar
1⁄2 cup golden raisins
6 gingersnaps, crumbled
Juice of 1⁄2 lemon
2 tbsp. chopped parsley
Kosher salt, to taste
Instructions
Season beef liberally with salt in large bowl. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. saucepan; pour over beef. Cover and refrigerate, turning once or twice a day, for 5 days. Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.) Heat 2 tbsp. butter and bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes. Transfer bacon to a plate; set aside. Add beef; cook, turning, until browned all over, about 25 minutes. Transfer to a plate; set aside.
Heat oven to 325?. Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes. Return beef to pot with reserved marinade and sachet; boil. Cover; bake until beef is very tender, about 2 1⁄2 hours. Transfer beef to a platter; pour sauce through a fine strainer into a bowl.
Return pot to medium-high heat; add remaining butter. Add flour and sugar; cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps, and juice; return beef to sauce. Bring to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.

That looks really good. May have to try it myself.

[PaulineMi]

I made a meatloaf yesterday. Doug just finished a meatloaf sandwich. 

[LizStreithorst]

I was going to make chicken fricassee over the weekend but I'm kinda tired of chicken.  I'm thinking instead  of Alton Brown's Chili or Bavarian pot roast.

This might be my next pot roast project...??.....German sauerbraten...MMMMmmmmm



serves 8-10
Ingredients
1 (5-lb.) beef eye of round
2 cups red wine
1 1⁄2 cups red wine vinegar
3 large onions, thinly sliced
1 large carrot, thinly sliced
1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
4 tbsp. unsalted butter
4 slices bacon, finely chopped
3 tbsp. flour
2 tbsp. sugar
1⁄2 cup golden raisins
6 gingersnaps, crumbled
Juice of 1⁄2 lemon
2 tbsp. chopped parsley
Kosher salt, to taste
Instructions
Season beef liberally with salt in large bowl. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. saucepan; pour over beef. Cover and refrigerate, turning once or twice a day, for 5 days. Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.) Heat 2 tbsp. butter and bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes. Transfer bacon to a plate; set aside. Add beef; cook, turning, until browned all over, about 25 minutes. Transfer to a plate; set aside.
Heat oven to 325?. Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes. Return beef to pot with reserved marinade and sachet; boil. Cover; bake until beef is very tender, about 2 1⁄2 hours. Transfer beef to a platter; pour sauce through a fine strainer into a bowl.
Return pot to medium-high heat; add remaining butter. Add flour and sugar; cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps, and juice; return beef to sauce. Bring to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.

I thought about sauerbraten but takes too much marinating time.  This looks just as tasty and I can do it in one day.  I'll have it with mashed taters and http://www.tasteofhome.com/recipes/red-cabbage-with-apple.  I plan on doing the roast in the crock pot.  http://www.tasteofhome.com/recipes/bavarian-pot-roast?pmcode=IPKDV07T&_cmp=RecipeOfTheDay&_ebid=RecipeOfTheDay9/29/2015&_mid=65273&ehid=c5887a92067ae76155d791343cb6f95aa5795225

[GraphicGr8s]

The Best Meatloaf:

Was just thinking that Bill. 

I was typing like a bat out of hell but couldn't get the third name but alas two out of three ain't bad.

I was all revved up with no place to go but for crying out loud you took the words right out of my mouth.

[BillT]

Nice punning.

[GraphicGr8s]

Nice punning.

Well it does have Shades of Gray but I am a Day dream Believer. But I'm not your stepping stone and while it might be a pleasant valley Sunday I've got to catch the last train to Clarksville looking for the good times. I Never Thought It Peculiar, I'm A Believer and I Wanna Be Free

[Mugwump]

[John Patakos]

thinking of making chili tonight.meatloaf is one of my favorite meals..it truly is "comfort food".
    i was just thinking of picking up a big ole hunk of beef and making a pot roast.have not had it in awhile..

[Mugwump]

thinking of making chili tonight.meatloaf is one of my favorite meals..it truly is "comfort food".
    i was just thinking of picking up a big ole hunk of beef and making a pot roast.have not had it in awhile..

...during the cooler months of fall/winter we have a pot roast about every Sunday.....made a different way each time...