Tag: Cooking

Paula Deen’s Basic Meatloaf | 101 Cooking For Two by Gordon Ramsay


Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Everybody needs easy dinner recipes. Just follow these step by step photo instructions.
close up image of a large serving of meatloaf with ketchup on a white plate

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Introduction and My Rating

My heart can’t take reading most Paula Deen recipes. The doctor in my just can’t take it. But I enjoy watching her cook and her personality.

So I wanted meatloaf and a Food Network email arrive, and there were Paula Deen and her basic meatloaf, and it looked like I would live through it. But realize there were two dangers to my health. First was cardiac from the usual multiple sticks of butter in a Deen recipe. The second was from head trauma when my wife finds out I made meatloaf with a different recipe. I lived through both.

The original recipe was for 1 pound. Never will I make a 1 pound meatloaf. We always cook for leftovers. I made this as a double recipe, so the few photos are for a double size, but the discussion is for a one-pound meatloaf.

My Rating
My rating system of a 4 out of 5 so very nice.


A medium 4. Ours is better. We like our Classic Meatloaf better. My wife described this as eating stuffed peppers (she does like stuffed peppers). So make your choice. Both are good and quick.

♨️What is Meatloaf?

Traditionally, meatloaf was a way to stretch the more expensive meat into a large family meal. But I like to think of it as an enhancement of the meat to make something relatively boring into a tasty treat.

There is a bread and usually milk of some type to help moisture. There is the egg to hold it together. Seasonings, including salt, pepper, and onion, are almost always used. Ketchup or a tomato product of some type. And in this recipe and many others some green bell pepper.

Number of ingredients

Meatloaf should be quick and easy, and this one qualifies. Many published recipes have up to 16 ingredients. Unbelievable.

This one has 8 plus 3 for the topping. Mine has 8 total, but I only top with ketchup. So not much difference.

✔️Tips

The exact cooking time will vary by your pan and oven, some but mostly by thickness. Please check the temperature. This is a ground meat recipe, so for safety, you need a minimum internal temperature of 165°.

I made the green pepper optional since it seemed to dominate the flavor too much for our taste.

I never make a one-pound meatloaf. It is just too good for leftovers. Double or triple, please.

For years I “drained” the meatloaf with a turkey baster. It never worked very well, so today’s helpful hint is to use an 8-inch spatula and just lift it out to a plate.

Good refrigerated for 3-4 days and frozen for 3-4 months.

Classic Meatloaf

Baked Meatloaf Burgers

Old Fashion Salisbury Steak with Onion Gravy

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🔪Instructions

NOTE: All discussion and the recipe card are set to a one-pound meatloaf. All images are for a two-pound meatloaf, which is the smallest I make since leftovers are essential.

two eggs in white bowl

Preheat oven to 350° convection or 375° conventional. Mix all ingredients in a large mixing bowl and transfer to a baking dish. Like all meatloaf, do not over mix.

topping ingredients in bowl

Mix topping.

meatloaf with topping in oven

Spread the topping over the meatloaf then bake for approx 1 hour until an internal temp of 165°.

cooked meatloaf in dish

Drain or remove from pan for serving.

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📖 Recipe

Paula Deen’s Basic Meatloaf

Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Everybody needs easy dinner recipes. Just follow these step by step photo instructions.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 1 pound ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped onionone small or i/2 medium
  • 1/2 cup green pepperabout 1/2 of a medium pepper
  • 1 eggwhipped
  • 1/2 cup Quick oats
  • 1 cup diced tomatoes

Topping

  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard

Instructions

  • Preheat oven to 350° convection or 375° conventional.

  • Mix all ingredients in a large mixing bowl and transfer to baking dish. Like all meatloaf, do not over mix.

  • Mix topping and spread over meatloaf then bake for approx 1 hour. Until an internal temp of 165°.

  • Drain or remove from pan for serving.

Recipe Notes

Pro Tips

  1. This is written as a one-pound meatloaf. I always make a 2 or 3 pound version for leftovers. Adjust by changing the serving size in this recipe card above.
  2. Mix well but don’t “over mix”.
  3. Since it is ground meat, it must reach 165° to be safe. Please use a thermometer.
  4. Using a long spatula to lift out of the pan.
  5. Good refrigerated for 3-4 days and will freeze will for 3-4 months.

Course Main Course

Cuisine American

Keyword Meatloaf, Paula Deen Meatloaf

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Paula Deen’s Basic Meatloaf

Amount Per Serving

Calories 367 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g35%

Cholesterol 118mg39%

Sodium 905mg38%

Potassium 623mg18%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 13g14%

Protein 25g50%

Vitamin A 301IU6%

Vitamin C 23mg28%

Calcium 59mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Image of Jake dog looking for droppings from the table

Cumin-flavoured Beef Wonton Soup by Gordon Ramsay

Cumin-flavoured Beef Wonton Soup



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

The wonton, also spelled wantan, wanton, or wuntun, is a type of Chinese dumpling. They are made with a thin wrapper filled with tender, juicy seasoned ground meat or seafood and are available in steamed, deep-fried or in soup with or without noodles.

  1. For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
  2. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
  3. Bring some water to a boil. Drop 20 wontons one at a time. Simmerangiesrecipes, uncovered about 3-5 minutes until the wonton float. Freeze the rest of uncooked in airtight containers. Boil directly from frozen for 6 to 8 minutes.
  4. At the same time, bring the broth, salt and carrot julienne to boiling in a saucepan. Place some wonton in the bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Olive Chia Seed Sandwich Loaf by Gordon Ramsay

Olive Chia Seed Sandwich Loaf



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

A very aromatic, soft and easy to make sandwich loaf flecked with chopped black olives and chia seeds. This bread will be a hit if you love olive and it’s perfect for sandwiches, canapés and as a great addition to your bread basket on the dinner table.

  • 400 g All purpose flour
  • 10 g Dried yeast
  • 1 tsp Coconut sugar
  • 3/4 tsp Black salt
  • 120 g Warm milk
  • 2 Egg yolks
  • 1 Egg white
  • 60 g Butter, melted
  • 4 tsp Chia seeds
  • 100 g Black olives, chopped
  • 1 Egg white
  • 1 tbsp Chopped nuts for the topping, optional
  1. Lightly grease a 9cm-deep, 11 x 22cm loaf pan with olive oil and line with baking paper.
  2. Combine flour, yeast and coconut sugar in the bowl of your stand mixer. Stir in salt. Make a well in the centre. Add in milk, egg yolks, egg white and melted butter. Mix on the slow speed until the ingredients roughly come together. Increase the speed and knead for 5-8 minutes or until the dough is smooth and elastic.
  3. Turn out the dough and shape into a ball. Brush the mixing bowl with a little bit of olive oil to grease. Return the dough to the mixing bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 – 60 minutes or until the dough has almost doubled in size.
  4. Punch down the centre of the dough with your fist. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
  5. Roll out the dough into a square. Sprinkle with the chia seeds and chopped olives. Fold the dough in half to enclose the seeds and olives and knead until well combined.
  6. Divide the dough into 3 even pieces and round up. Cover and set aside for 10 minutes. Roll out each dough to about 15 x 25 cm rectangle with a rolling pin. Fold the dough towards the centre from left and right. Rotate the dough 90 degrees and roll it up. Place the seam side down into the prepared loaf pan. Repeat with the other two dough balls.
  7. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
  8. Brush the top of the loaf with egg white and sprinkle with the chopped nuts. Bake for 25-30 minutes or until golden and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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