How To make Meatloaf Vicki
2 lb Ground beef
1/2 c Onion
chopped
1/2 c Italian bread crumbs
2 Eggs :
beaten
1/4 c Ketchup
1/4 c Worcestershire sauce
1 tb Parsley flakes
Salt and black pepper to ta 1 Lipton onion soup mix :
unpre
Recipe by: Vicki Schlining -- Ellicott City, Maryland
onion, bread crumbs, beaten eggs, ketchup, Worcestershire sauce, soup mix and seasonings. Press mixture into a 9x5" lo pan or 9" pie plate. Cover tightly with tin foil and bake at 350 F for abo an hour, uncovering during the last 20 minutes of baking time. Let meat loa stand for 10 minutes before serving.
How To make Meatloaf Vicki's Videos
Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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Love Me Some Cookin' with Vicki ~ Meat Loaf
Juicy meat loaf with onion and green peppers chopped small, so that the loaf keeps it's shape. Topped with a homemade tangy sauce and cheese...you can't beat it! Later in the week, you can make Vicki's chicken-fried meatloaf sandwiches for a quick dinner.
Pastel de Carne
Pastel de Carne. Pastel de Carne de Jauja Cocina Mexicana™. Pastel de carnes de res y puerco molidas jugoso, suavecito y sazonado a la perfección con verduras picadas y glaseado. Receta completa, ingredientes, y técnicas paso-a-paso de cómo hacer Pastel de Carne. Fácil de preparar, y una tradición sabrosísima para el almuerzo o merienda, y para las #FiestasdeFindeAño con la familia. Buen provecho, y mil gracias por suscribirse
#pastel #pasteldecarne #meatloaf #fiestas
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Easy Homemade Meatloaf Recipe
#meatloafrecipe
BETTER THAN YOUR MAMAS Homemade Meatloaf Recipe. Today I’ll be showing you how to make this easy meatloaf recipe. It’s super moist and juicy and easy to follow with the right amount of seasoning to make it perfect.
2 lb ground beef
1 tsp Lawrys
1 1/2 tsp Cajun seasoning
1 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
1-2 tsp crushed red pepper
2 tsp complete seasoning
Scallion
2 sage leaves
1/4 cup parsley
1/2 bell pepper
4 sprigs of fresh thyme
1 tbsp Worcestershire sauce
2 tbsp tomato basil marinara sauce
3 slices white bread
1 cup milk
2 eggs
Glaze
1/2 cup ketchup
1/3 cup bbq sauce
1 tbsp honey mustard
1 tbsp brown sugar
Bake covered at 350 for 50 then add additional glaze and bake uncovered at 420 for 8 minutes.
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PASTEL DE CARNE | Vicky Receta Facil
Delicioso pastel de carne (meatloaf) ideal para las reuniones familiares de todo el año, Navidad, Año nuevo, etc. :D Rinde de 8 a 12 porciones. El molde mide 34 x 23 cms. Incluye links de más recetas navideñas al final del video!! :) NUEVAS RECETAS CADA SEMANA, ¡SUSCRÍBETE, ES GRATIS! :D Aprende a preparar las más ricas recetas a mi estilo. Sígueme en las redes sociales! :)
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Cajun Meatloaf with Cajun Gravy | Meatloaf Recipe
Cajun Meatloaf with Cajun Gravy | Meatloaf Recipe
Cajun Meatloaf Recipe
1 1/2 pounds lean ground beef
1/2 pound quality ground pork
1 ½ tbsp Cajun Seasoning
½ tsp ground Cumin
¼ tsp ground Nutmeg
1 tsp dried Thyme
½ tsp dried Oregano
1 pinch Cayenne Pepper
Kosher salt, to taste
Black Pepper, to taste
1 tbsp Butter
½ cup minced or chopped Celery
½ cup minced or chopped Red Bell Pepper (sometimes I use green and yellow too)
¼ cup minced or chopped Onions
¼ cup minced or chopped Carrots (optional)
2 tbsp minced Garlic
1 tbsp Worcestershire sauce (W Sauce)
1/4 cup Evaporated Milk
2 eggs
1 cup seasoned Breadcrumbs
Spicy ketchup for glaze
Cajun Gravy Ingredients
Making the Roux
3 tbsp All Purpose Flour
3 tbsp Vegetable Oil
Gravy Ingredients
9 tbsp All Purpose Flour
4 cups Chicken Broth
1/2 tsp White Pepper
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
1/2 tsp Salt
Gravy Instructions
1) Make the roux by cooking the oil and 3 tbsp of flour in a large skillet over a medium flame. You'll want to whisk constantly until your roux becomes dark brown. Should take about 10 - 15 minutes.
2) After your roux has browned to you desired color, whisk in the remaining ingredients and bring it to a boil.
3 Keep whisking for about 10 minutes or until your gravy thickens to your liking.
Enjoy!!
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