Alton Brown Meatloaf Recipe

There’s just no competing with the Alton Brown Meatloaf recipe. Fill your kitchen with magic with this best, scientifically engineered recipe by Mr. Brown

Ingredients
6 Ounces Garlic Flavored Croutons
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Chili Powder
1 Teaspoon Dried Thyme
1/2 Large Yellow Onion Roughly Chopped
1 Carrot Peeled and Cut Into 1 Inch Pieces
3 Cloves Garlic Peeled
1/2 Red Bell Pepper
18 Ounces Ground Chuck
18 Ounces Ground Sirloin
1 1/2 Teaspoon Salt
1 Large Egg

Topping:
1/2 Cup Ketchup
1 Teaspoon Dried Cumin
Dash Hot Sauce
1 Tablespoon Honey

Directions: 

Adjust oven rack to center position. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

Set aside. Combine the croutons, black pepper, cayenne pepper, chili powder and thyme in the bowl of food processor. Pulse until the mixture is a fine crumb. Pour crumb mixture into a mixing bowl. Add onion, carrot, garlic and red pepper to food processor and pulse until the vegetables are finely chopped (Don't over-pulse-since we don't want to go as far aspuree). Add the chopped vegetables, chuck, sirloin and salt to the breadcrumbs and combine. Mix in the egg and combine thoroughly, but don't squeeze the meat.

Press the mixture into a 10-inch loaf pan to shape the meatloaf. Turn the meatloaf out onto prepared baking sheet. Bake for 10 minutes in preheated oven.

Meanwhile, make the topping by combining ingredients in a small mixing bowl. After meatloaf has baked 10 minutes, remove it from oven and brush the ketchup mixture over top and sides. Place back in oven and bake until cooked through, about 55-65 minutes, or internal temperature reaches 155 degrees. Cool for 10 minutes before serving.

Meatloaf

Alton Brown's Meatloaf

Ingredients:

6 Ounces Garlic Flavored Croutons

1/2 Teaspoon Black Pepper

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Chili Powder

1 Teaspoon Dried Thyme

1/2 Large Yellow Onion Roughly Chopped

1 Carrot Peeled and Cut Into 1 Inch Pieces

3 Cloves Garlic Peeled

1/2 Red Bell Pepper

18 Ounces Ground Chuck

18 Ounces Ground Sirloin

1 1/2 Teaspoon Salt

1 Large Egg

Topping:
1/2 Cup Ketchup
1 Teaspoon Dried Cumin

Dash of Hot Sauce

1 Tablespoon Honey

Directions:

Adjust oven rack to center position. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Set aside.

Combine the croutons, black pepper, cayenne pepper, chili powder and thyme in the bowl of food processor. Pulse until the mixture is a fine crumb. Pour crumb mixture into a mixing bowl. Add onion, carrot, garlic and red pepper to food processor and pulse until the vegetables are finely chopped (Don't over-pulse-since we don't want to go as far as puree). Add the chopped vegetables, chuck, sirloin and salt to the breadcrumbs and combine. Mix in the egg and combine thoroughly, but don't squeeze the meat.

Meanwhile, make the topping by combining ingredients in a small mixing bowl. After meatloaf has baked 10 minutes, remove it from oven and brush the ketchup mixture over top and sides. Place back in oven and bake until cooked through, about 55-65 minutes, or internal temperature reaches 155 degrees. Cool for 10 minutes before serving.

Bill Blass Meatloaf

Ingredients:
1 cup chopped celery
1 onion, chopped
3 tablespoons butter
2 pounds ground beef sirloin
½ pound ground veal
½ pound ground pork
½ cup chopped fresh parsley
⅓ cup sour cream
½ cup soft bread crumbs
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
Kosher salt 

Freshly ground black pepper, to taste
1 egg
1 tablespoon Worcestershire sauce
1 ½ cups Heinz chili sauce
3 slices bacon

Directions:
Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.
Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.

Lasagna

Lasagna

I must confess that the very best Lasagna I have eater was made by my son-in-law's mother Lugina.  She makes the pasta which is heavenly and the filling is fresh tomato, peas, meat and cheese.   It is a traditional gastronomy.  I could eat it for days and never tire.

This recipe is from the New York Times.   Maybe a close second and I say maybe.

INGREDIENTS:
FOR THE SAUCE:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

FOR THE LASAGNA:1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

Directions:
For the sauce, 

Heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. 

Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.