Recipe: Loaf Pan Recipes (6)

9-23-99 Loaf Pan Recipes

Kelly,WA (08:28:55) :

Posted by: Joel---NYC on Wednesday September 9th 1998 05:30:24 PM
Posted to: www.recipelink.com

You all had me laughing as I read through all of your messages... Its SOOO good to know that I'm not alone in my love for reading cookbooks!!!! I even find myself re-reading them too... I guess its because when I grew up... my best memories were usually centered around the dinner table... and in my family... if we weren't eating.... we were talking about eating!!!

But I will tell you that I have gotten some of the strangest stares from intrigued people who can't fathom why anyone in the world would love to read cook books... more or less ENJOY cooking!!! I usually laugh... cause I can't think of anything more enjoyable... especially theses days... when everything is sooo controversial... its so nice to find some rays of sunshine in my day where... the "reading" doesn't have to be politically correct and the food doesn't care what kind of day I've had... or how I look!!!

Oh well... Here it goes... Now do me one favor folks... when you make this recipe follow it to a tee the first time through... The only reason I ask this is because I know how much we like to change everything here and there... but you just gotta try it how it is... trust me on this one!!! ( I baked this free form... with the bacon wrapped... and used quick oatmeal as the filler...)

Perfect Meat Loaf Serves: 6-8
From The Perfect Recipe by Pam Anderson

If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze before baking, and the other half during the last 15 minutes of baking time.

Brown Sugar-Ketchup Glaze:
1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meat Loaf:
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)

1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion and garlic, and saut until softened, about 5 minutes; set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf
approximately 9x5 inches.
5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.
6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.
7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.

Kelly,WA (03:58:39) : SPINACH LOAF CASSEROLE
(I have not tried this recipe yet)

10 oz Spinach, chopped (frozen or fresh)
2 tbsp Butter (or margarine)
1 small Onion, chopped
Yogurt, plain (between 1-2 cups)
2 tbsp Flour
Cheddar or parmesan cheese (between 1-2 cups), grated
Salt
Pepper

Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occasionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate.) Transfer to small bowl.

In a skillet, melt the butter (or margarine). Add the onion and cook until soft. Add the flour and stir for 1 minute over medium heat. Season the mixture to taste with salt and pepper, and then gradually whisk in the yogurt.

Add the spinach and turn to coat the leaves. Remove from heat and blend in the cheese. Pour into a greased 8x4-inch loaf pan, and bake for 20 minutes at 350 degrees F.

Kelly,WA (03:56:56) : Awesome Turkey Loaf

1 medium carrot -- finely chopped
1 medium onion -- finely chopped
1 rib celery -- finely chopped
2 1/2 lb lean ground turkey
1 large egg white -- lightly beaten
1 cup herb stuffing mix -- crushed
1 tbsp prepared horseradish -- undrained
1 (10 oz.) box frozen chopped spinach, defrosted and squeezed almost dry
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup plus 2 tablespoons ketchup

Preheat the oven to 350 degrees. Spray a 9x5x2 3/4-inch loaf pan with no-stick cooking spray.
In a large mixing bowl, thoroughly mix all the ingredients, except for 2 tablespoons ketchup. Place in loaf pan.
Bake in the center of the oven for 50 to 60 minutes or until the temperature of the loaf reaches 160 degrees. Let cool in the pan for 10 minutes, then transfer to a serving platter. Let cool another 5 minutes before slicing.

Kelly,WA (03:56:29) : Sausage Loaf Bake

6 slices white bread, cubed
1 cup cheddar, grated
1 pound sausage links
4 eggs
2 cup half and half (light cream)
1/4 tsp Worcestershire sauce
1/4 tsp dry mustard

Sauce:
1 can cream of mushroom soup - undiluted
4 oz can sliced mushrooms
1 small jar chopped pimentos

Brown sausage, drain, and cut each link into 5 or 6 pieces. In a greased loaf pan, layer 1/2 of the bread cubes, cheese, and sausage. Repeat layers. Combine eggs, cream, Worcestershire sauce, and mustard. Pour over sausage-bread-cheese mixture.
Bake at 325 degrees for 50 minutes. Spoon onto plates and top with sauce.
For sauce, combine ingredients and heat carefully.

Kelly,WA (03:42:46) : SALMON LOAF

2 cans (7 1/2 ounces each) pink salmon
1 medium onion, finely chopped
1 large stalk celery, chopped
1 tablespoon non-diet tub-style margarine or butter
1/2 cup quick-cooking rolled oats
1/4 cup fat-free egg substitute
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dry mustard
1/8 teaspoon ground celery seeds
1/8 teaspoon ground black pepper
1/4 teaspoon salt (optional)

Drain the salmon, reserving 3 tablespoons of the liquid and placing the liquid in a medium bowl.

Remove and discard the skin from the salmon. Transfer the salmon to the bowl with the liquid. Use a fork to flake the salmon and crush the bones.

In a 2-cup glass measure, stir together the onions, celery and margarine or butter. Cover with wax paper. Microwave on high power for 2 minutes.

Add the onion mixture to the salmon. Stir in the oats, eggs, thyme, basil, mustard, celery seeds, pepper and salt (if using). Mix well.

Lightly spray an 8-inch x 4-inch glass loaf pan with no-stick spray. Transfer the salmon mixture to the dish. Lightly pat evenly in the dish. Bake at 350 F for 35 minutes.

Place the pan on a wire rack and let stand for 5 minutes. Cut the loaf into 1-inch slices and use a wide-blade spatula to remove the slices from the dish. Serves 4.

sara,ga (08:29:41) : CHOCOLATE TRUFFLE LOAF

2 cups heavy cream
3 egg yolks, lightly beaten
2 (8 oz.) pkgs. Baker's semi-sweet chocolate
1/2 cup corn syrup
1/2 cup margarine or butter
1/4 cup powdered sugar
1 tsp. Vanilla

--RASPBERRY SAUCE:--
1 (10 oz.) pkg. frozen raspberries in light syrup, thawed
1/3 cup corn syrup
1/4 cup orange liqueur (optional)

Line an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup of the cream with egg yolks. Heat chocolate, corn syrup, and margarine in heavy 2 quart saucepan over medium heat until chocolate is melted, stirring constantly. Add egg mixture; cook 3 minutes or until thickened, stirring constantly. Cool to room temperature. Beat remaining 1 1/2 cups of cream, the sugar and vanilla until stiff peaks form. Gently stir in chocolate mixture until no streaks remain. Pour into prepared pan. Refrigerate overnight or freeze 3 hours. Invert onto serving plate. Remove pan and peel off plastic wrap. Serve with raspberry sauce.

Makes 12 servings.
Preparation Time; 30 minutes.
Freezing Time: 3 hours. Reserve a few raspberries for garnish, if desired. Puree the remaining raspberries; strain to remove seeds. Stir in corn syrup and liqueur. Makes about 1 1/4 cups. Preparation Time: 10 minutes.