Until I discovered that I was reheating it wrong!
One day we were having dinner out at a restaurant where meatloaf was on the menu. Personally, I have never ordered meatloaf while dining out, simply because it is something I make at home. But plate after plate of meatloaf was being carried past me to folks waiting to enjoy their dinner. Since we had not ordered yet, I took a look at the menu and took notice of the meatloaf. The secret?
The cook took thick slices of meatloaf and sauteed them in butter before serving them to the guests. Why I had never thought of that was a mystery to me, because what is not improved with a quick saute in butter? I did not order the meatloaf (they might have been out, so much had already been carried past me!) but I came home with a great kitchen tip. And it is true, leaf over meatloaf is wonderful this way...
This Stovetop Braised Meatloaf is so good, it does not need catsup...(but use some if you like!). It requires a little bit of hands-on preparation, but after that, it braises without much attention. It goes great with garlic mashed potatoes or even macaroni and cheese. But I would like to offer this additional suggestion, Rustic 3 Veg Mash with Sauteed Green Onions...
Add a green vegetable, and a lovely fruit dessert, and dinner is done! This is not your standard meatloaf, more delicious than you can imagine, I hope you give it a try!
Stovetop Braised Meatloaf
adapted from: Olla Podrida
1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesan cheese
2 T finely chopped, ham or salami or prosciutto or mortadella
1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored
1 T olive oil
1T butter
1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)
Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however, do not use more. Let cool.
Combine the cooled bread mixture and the remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn the meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.
In a shallow bowl, add dry breadcrumbs. For ease, I cut the log in half to make the process of coating and browning easier. Coat the meat mixture in bread crumbs, taking care to maintain the meatloaf shape.
Heat butter and oil in a large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown on all sides. Take care to not break the loaf apart.
This Stovetop Braised Meatloaf is so good, it does not need catsup...(but use some if you like!). It requires a little bit of hands-on preparation, but after that, it braises without much attention. It goes great with garlic mashed potatoes or even macaroni and cheese. But I would like to offer this additional suggestion, Rustic 3 Veg Mash with Sauteed Green Onions...
Add a green vegetable, and a lovely fruit dessert, and dinner is done! This is not your standard meatloaf, more delicious than you can imagine, I hope you give it a try!
Ingredients needed for this recipe:
- ground beef
- bread
- milk
- egg
- onion
- catsup, our recipe found here.
- garlic salt
- fresh ground pepper
- dry bread crumbs
- Parmesan Cheese
- ham or salami or prosciutto or mortadella
- olive oil
- butter
You will also need the following:
- small skillet
- mixing bowl
- chopping board
- baking pan
- measuring spoons
- measuring cups
- paring knife
- liquid measuring cup
 |
adapted from: Olla Podrida
1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesan cheese
2 T finely chopped, ham or salami or prosciutto or mortadella
1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored
1 T olive oil
1T butter
1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)
Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however, do not use more. Let cool.
Combine the cooled bread mixture and the remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn the meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.
 |
| How to assemble Stovetop Braised Meatloaf. |
In a shallow bowl, add dry breadcrumbs. For ease, I cut the log in half to make the process of coating and browning easier. Coat the meat mixture in bread crumbs, taking care to maintain the meatloaf shape.
Heat butter and oil in a large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown on all sides. Take care to not break the loaf apart.
Add wine, stock, and diced tomato, carrot, and onion if using braise covered on low/simmer for 1 hour. Remove from pan, set aside.
Sieve pan drippings to remove skin and seeds from tomato and any other solids that you do not want in your reduced pan sauce. Skim fat, return to the pan and boil down to concentrate and thicken. Serve the reduced pan sauce over the meatloaf or over some mashed potatoes.
Storage options for Stovetop Braised Meatloaf. Store covered in the refrigerator for up to three days. To freeze, slice, and wrap each piece in wax paper, then stack in a plastic freezer bag or storage container. Remove only the number you need. let thaw in the refrigerator. To reheat, saute in a skillet with a small amount of butter, you will thank me later...
UPDATE:
For your convenience, a "copy and paste" version of Stovetop Braised Meatloaf has
been included below.
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Printable "copy and paste" version:
Stovetop Braised Meatloaf
adapted from: Olla Podrida
1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesan cheese
2 T finely chopped, ham or salami or prosciutto or mortadella
1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored
1 T olive oil
1T butter
1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)
Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however, do not use more. Let cool.
Combine the cooled bread mixture and the remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn the meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.
adapted from: Olla Podrida
1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesan cheese
2 T finely chopped, ham or salami or prosciutto or mortadella
1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored
1 T olive oil
1T butter
1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)
Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however, do not use more. Let cool.
Combine the cooled bread mixture and the remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn the meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.
In a shallow bowl, add dry breadcrumbs. For ease, I cut the log in half to make the process of coating and browning easier. Coat the meat mixture in bread crumbs, taking care to maintain the meatloaf shape.
Heat butter and oil in a large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown on all sides. Take care to not break the loaf apart.
Heat butter and oil in a large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown on all sides. Take care to not break the loaf apart.
Add wine, stock, and diced tomato, carrot, and onion if using braise covered on low/simmer for 1 hour. Remove from pan, set aside.
Sieve pan drippings to remove skin and seeds from tomato and any other solids that you do not want in your reduced pan sauce. Skim fat, return to the pan and boil down to concentrate and thicken. Serve the reduced pan sauce over the meatloaf or over some mashed potatoes.
Storage options for Stovetop Braised Meatloaf. Store covered in the refrigerator for up to three days. To freeze, slice, and wrap each piece in wax paper, then stack in a plastic freezer bag or storage container. Remove only the number you need. let thaw in the refrigerator. To reheat, saute in a skillet with a small amount of butter, you will thank me later...
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ReplyDeleteThank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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