How To make Country Beef Loaf

Guy Fieri Eats the Lentil Version of a Meat Loaf | Diners, Drive-Ins and Dives | Food Network

At Sweet Melissa Cafe in Laramie, Wyoming, Guy digs into this tender vegetarian dish that substitutes brown lentils and plenty of veggies in place of the ground meat!
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Guy Fieri Eats the Lentil Version of a Meat Loaf | Diners, Drive-Ins and Dives | Food Network

Mom's Best Meat Loaf

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Exceptional Meat Loaf -- Marie's Southern Country Recipe

Exceptional Meat Loaf -- Marie's Southern Country Recipe


Exceptional Meat Loaf

Ingredients:

1 lb. ground beef
1 egg
1 cup bread crumbs or saltines
1 medium onion chopped
2 small cans tomato sauce
salt to taste
black pepper to taste

Mix all ingredients well, work as little as possible. Shape the meat into a loaf or put in a square pan.

Sauce:
1 small can tomato sauce
2 Tbsp vinegar
2 Tbsp mustard
2 Tbsp brown sugar

Mix and pour sauce over top of meat loaf. Bake at 350 degrees for 1 1/2 hours. Cover the first hour.


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Delicious Meat Loaf

This is by far one of the delicious dishes my girl has made me and showed me how to make. This whole process takes about 2 hours and 30 minutes.

Enjoy!

Music made by: Me
Tools:
9in by 13in Baking Dish/Casserole
Cutting Board
Knife
Big Bowl to Mix

Ingredients:
Ground Beef
1/2 Red Bell Pepper
1/2 Green Bell Pepper
Garlic ( about 5 cloves)
1&1/2 White Onions
Salt & Pepper
Celery( about 4 stalks)
2 8oz Cans of Tomato Paste
1/2lbs of Mushrooms
6 Eggs
6 Slices of Bread

Best Meat Loaf Recipe - The Pioneer Woman

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Homemade Dutch Oven Bread

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Here is what you'll need!

Homemade Dutch Oven Bread
Makes 1 loaf

INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast


PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!


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