How To make Meatloaf Loaf with Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste 1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F. Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl. Stir very well and set aside. Melt the butter in a frying pan. Saute the onion 5 mins, until lightly browned. Add the tvp mince and continue to saute for 1-2 mins, then add tomato juice, stir and simmer for 10 mins. Stir the contents of the frying pan into the sausage mixture in a bowl. Place into greased and lined 2 lb loaf pan and bake 1 hour.
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Holiday Lentil Loaf - Collab with Belle Holiday-Rose - Starch Solution Staple Meals for Weight Loss
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Herb Garlic Bread | Sanjeev Kapoor Khazana
Freshly baked garlic flavoured bread loaded with dried herbs.
HERB GARLIC BREAD
Ingredients
2 cups + 2 teaspoons refined flour (maida)
2 teaspoons fresh yeast
2 teaspoons castor sugar
1 tablespoon chopped fresh mixed herbs
1½ tbsps finely chopped garlic
2 tablespoons butter + for brushing
1 tablespoon oil
Milk for brushing
Garlic powder for sprinkling
Dried mixed herbs for sprinkling
Method
1. Put yeast in a bowl. Add castor sugar and 2 tablespoons warm water, mix well and set aside to activate.
2. Sift flour in another bowl. Add garlic, fresh herbs and activated yeast and mix well.
3. Add some water and knead. Add butter and knead to a soft dough. Cover with a damp muslin cloth and set aside to prove for 20 minutes.
4. Preheat oven to 180°C.
5. Knock back the dough, add oil, knead, shape into a loaf and transfer on a baking tray. Cover with a damp muslin cloth and set aside to prove for 20 minutes.
6. Brush some milk, sprinkle garlic powder and dried herbs on top of the bread. Put the tray in the preheated oven and bake for 15-20 minutes.
7. Brush some butter on top and serve.
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VEGAN MEATLOAF – NUT LOAF- Gluten Free Option, No Bean Loaf | Vegan Richa Recipes
This Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/lentil loaf. Use nuts of choice. Vegan Recipe. Can be Glutenfree, soyfree.
FULL RECIPE:
Indian Kitchen Cookbook:
Everyday Kitchen Cookbook:
This Nut Loaf is rich and hearty, uses nuts and seeds, some butternut squash for the binding, mushrooms and herbs for umami. It comes together easily and is bean free and lentil free! You can add in some lentils for a lentil nut “meatloaf”. The simple glaze balances out the flavor so you get rich umami, texture, tangy, sweet, savory all in one bite! Serve it with my easy gravy or some cranberry sauce.
More Loafs from the blog
Try this Nut-free Chickpea Loaf:
Or this Nut-free Lentil Quinoa Meatloaf with spicy glaze:
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Lentil & Bean Loaf | Everyday Gourmet S11 Ep31
As seen on Everyday Gourmet.
How to Make Rosemary Parmesan Bread | Rosemary Bread | Copycat Macaroni Grill Bread
I'll show you how to make this tasty rosemary parmesan bread. Hot & fresh right out of the oven. Goes great with a pasta dish or even a meatloaf sandwich.
Print the recipe here:
RECIPE:
Ingredients
1 packet active dry yeast
2 tsp honey (I use a local organic brand)
1 1/2 cup all purpose flour (I use unbleached organic)
1 1/2 cup bread flour
¼ cup warm water to activate yeast (115 degrees or like bath)
¾ cup - 1 cup warm water for dough mixture
1 tsp salt
3 Tbsp fresh grated Parmesan cheese (plus more for baking)
2 Tbsp fresh chopped Rosemary
3 Tbsp Extra Virgin Olive Oil
2 Tbsp melted butter for brushing top of bread
Instructions:
In small dish combine yeast and honey.
Add ¼ cup warm water and set aside for 5 to 10 minutes to activate yeast.
In stand mixer or bowl combine all purpose flour & bread flour (3 cups total) (You may also use just all purpose flour for this recipe,) salt, 1 Tbsp EVOO, fresh grated (and chopped) Parmesan cheese and chopped Rosemary.
When yeast is bubbly and activated pour in bowl with ingredients.
Add 1/2 cup of the one cup warm water.
Stir on low speed with hook attachment attachment until well blended and mix on low speed until elastic and smooth. About 5 to 7 minutes.
In large ceramic or glass bowl add remaining 2 Tbsp of EVOO and place dough in bowl and coat well with EVOO. Cover with plastic wrap and place a clean towel over and let rise for 1 hour.
After dough has doubled in size, punch it down and divide into two equal parts.
Shape into oval or round loafs by working/pulling dough from top to bottom.
Place each bread on parchment paper. Cover with plastic wrap and let rise another hour.
Preheat oven & baking stone to 400° F during your final rise.
Slice top of dough with vertical slit.
Bake on middle rack at 400°. Place bread on hot stone and bake bread for 10 minutes.
After 10 minutes brush top with melted butter and sprinkle over extra fresh grated Parmesan cheese.
Bake for a remaining 15 to 20 minutes or until golden brown or internal temperature of bread reads 210° F.
Cool slightly before slicing.
Serve warm with your favorite meal or with flavor infused olive oil.
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Items & Utensils Used in this Video:
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Secrets bakeries don't tell! I only make bread like this!
INGREDIENTS:
• 1.5 cups of warm milk
• 3 tablespoons of sugar
• 1 tablespoon of biological yeast
• Wheat flour
• 1 tablespoon of olive oil
• Water
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