Julia Child's Meat Loaf

2 cups minced onions
2 tablespoons butter
1 cup pressed-down homemade bread crumbs
2 pounds ground beef chuck
1 pound raw ground turkey
1 cup cooked rice (see note)
2 large eggs
1/2 cup beef or chicken bouillon (homemade works great here)
2/3 cup grated Cheddar cheese
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon oregano
3 bay leaves

Heat oven to 350 degrees F.

Saute the onions in the butter or oil 5 minutes or so, until tender and translucent; raise heat and saute a few minutes longer, until lightly browned. Scrape into a large mixing bowl. 

Combine all ingredients except the bay leaves in the bowl and mix together thoroughly, using first a wooden spoon and then your hands. 

Shape the mass into a free-form loaf on a buttered cookie sheet or into a buttered 8-cup loaf pan. Arrange the bay leaves on top. Bake in the lower middle of the oven for about 1-1/2 hours at 350 degrees F.

The meat loaf is done when the juices run almost clear with a pale pink tinge. A meat thermometer should read 155 degrees F. Let cool for 30 minutes and pour off the fat and juices before serving.

Notes: This meatloaf also can be made with a pound of ground pork shoulder or sausage instead of ground turkey. In that case, eliminate the cup of cooked rice.

allingoodfood.com

Serves 8-10

Roasted Vegetable Meatloaf with Balsamic Glaze

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

foodnetwork.com

Recipe courtesy Bobby Flay

Garlic Dill Meatballs

1 pound ground chicken
1/2 pound ground pork
1 small onion, finely chopped
1/2 cup ground pork rinds (optional)
1 egg
2 garlic cloves, pushed through a press
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil'


Heat oven to 375F. Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 1 1/2 meatballs.Heat oil in a large ovenproof skillet over medium-high heat until hot very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes. Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.

Serves 4
Atkins.com