Maison Rustique
06-26-2007, 06:30 PM
(http://www.otwa.com/community/showthread.php?t=19691)
maison rustique Oct-16-04 10:33 AM
Meat Loaf
My little sis recommended the following recipe a few weeks ago. I made it last night but cut down the size a bit and made some ingredient changes to make it a bit more diet-friendly. (I'll put in my substitutions/changes in brackets since parentheses are already used.) It is absolutely delicious!!!
BEEF AND SAUSAGE MEAT LOAF WITH MOZZARELLA
Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business.
"The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home."
This Italian-inspired version is filled with sausage, mozzarella cheese, and basil.
2 pounds lean ground beef (15 percent fat) [used leaner and only 1 1/4 lb.]
1 pound coarsely grated whole-milk mozzarella cheese [used part-skim with sun-dried tomates and basil--a new Sargento thing from Costco]
1 pound sweet Italian sausages, casings removed, meat crumbled [used turkey italian sausage and about 1 1/4 lbs.]
2 cups chopped fresh basil [used about 1/2 c. dried]
2 cups fresh breadcrumbs made from crustless French bread [used about 3/4 c. ground almonds and 3/4 c. parmesan]
1 medium onion, chopped
1 cup chopped drained oil-packed sun-dried tomatoes
5 garlic cloves, minced
1 1/2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
1 cup tomato sauce, divided [used 2 small cans--about 1/2 cup in the meat and all the rest over the outside]
3 large eggs, beaten to blend [used 1 egg and 2 egg substitute]
1/2 cup dry red wine
Preheat oven to 375°F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.
Makes 8 servings.
Bon Appétit
September 2004
Armandino Batali
Too Busy to Cook?
Salumi, Seattle, WA
Epicurious.com © CondeNet, Inc. All rights reserved.
Cassie Oct-16-04 03:17 PM
That sounds fantastic! I make my meatballs with half beef and half sausage. It's a wonderful flavor!
Also, when I make meatloaf, I always stuff it with cheese. For American meatloaf, I put a thick layer of american cheese in the middle and top with ketchup and when making Itallian meatloaf, I stuff it with Mozzarella and top it with pizza sauce. My guys love both!
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maison rustique Oct-16-04 10:33 AM
Meat Loaf
My little sis recommended the following recipe a few weeks ago. I made it last night but cut down the size a bit and made some ingredient changes to make it a bit more diet-friendly. (I'll put in my substitutions/changes in brackets since parentheses are already used.) It is absolutely delicious!!!
BEEF AND SAUSAGE MEAT LOAF WITH MOZZARELLA
Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business.
"The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home."
This Italian-inspired version is filled with sausage, mozzarella cheese, and basil.
2 pounds lean ground beef (15 percent fat) [used leaner and only 1 1/4 lb.]
1 pound coarsely grated whole-milk mozzarella cheese [used part-skim with sun-dried tomates and basil--a new Sargento thing from Costco]
1 pound sweet Italian sausages, casings removed, meat crumbled [used turkey italian sausage and about 1 1/4 lbs.]
2 cups chopped fresh basil [used about 1/2 c. dried]
2 cups fresh breadcrumbs made from crustless French bread [used about 3/4 c. ground almonds and 3/4 c. parmesan]
1 medium onion, chopped
1 cup chopped drained oil-packed sun-dried tomatoes
5 garlic cloves, minced
1 1/2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
1 cup tomato sauce, divided [used 2 small cans--about 1/2 cup in the meat and all the rest over the outside]
3 large eggs, beaten to blend [used 1 egg and 2 egg substitute]
1/2 cup dry red wine
Preheat oven to 375°F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.
Makes 8 servings.
Bon Appétit
September 2004
Armandino Batali
Too Busy to Cook?
Salumi, Seattle, WA
Epicurious.com © CondeNet, Inc. All rights reserved.
Cassie Oct-16-04 03:17 PM
That sounds fantastic! I make my meatballs with half beef and half sausage. It's a wonderful flavor!
Also, when I make meatloaf, I always stuff it with cheese. For American meatloaf, I put a thick layer of american cheese in the middle and top with ketchup and when making Itallian meatloaf, I stuff it with Mozzarella and top it with pizza sauce. My guys love both!
All times are GMT -7. The time now is 05:29 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.