Meat Recipes

• 1 5- to 6-pound roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons butter, melted
• 1 Spanish onion, thickly sliced
• 1 cup chicken stock
• 2 tablespoons all-purpose flour

Perfect Roast Chicken

Food & Cooking , main-dish , Ingredients , Meat & Poultry , Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Ina Garten

Time: 1h50m

Yield: 3 to 4 servings

Number Of Ingredients: 10

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
• Slice the chicken onto a platter and serve immediately with the warm gravy.

• 2 eggs
• ⅔ cup milk
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 3 slices bread, crumbled
• 1 ½ pounds ground beef
• 1 onion, chopped
• 1 cup shredded Cheddar cheese
• ½ cup shredded carrot
• ¼ cup brown sugar
• ¼ cup ketchup
• 1 tablespoon prepared yellow mustard

Best Ever Meat Loaf

Main Dish Recipes , Meatloaf Recipes , Beef Meatloaf Recipes

Author: Matt O

The Best Meat Loaf I Have Ever Found. Try It And You Will See.

Time: 1h20m

Yield: 6

Number Of Ingredients: 12

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
• Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Calories 409.5 calories, Carbohydrate 22.3 g, Cholesterol 155 mg, Fat 22.7 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1227.3 mg, Sugar 14.4 g

• 1 ½ pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• ⅓ cup ketchup

Easy Meatloaf

Main Dish Recipes , Meatloaf Recipes , Beef Meatloaf Recipes

Author: Janet Caldwell

This Is A Very Easy And No Fail Recipe For Meatloaf. It Won't Take Long To Make At All, And It's Quite Good!

Yield: 8

Number Of Ingredients: 9

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g

• 1 1/2 lbs ground beef
• 1 cup cracker crumb
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1 large egg, beaten
• 1 medium onion, chopped
• 1/2 cup tomato sauce
• 3/4 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 1 cup water
• 2 tablespoons mustard
• 2 tablespoons vinegar

Top Rated Classic Meatloaf

One Dish Meal

Author: Rosemary Chapman

My Family Enjoyed The Slightly Spicy Taste Of This Meatloaf. This Recipe, Submitted By A Local Dj, Was In Our Local Paper.

Time: 1h40m

Yield: 1 Meatloaf, 4-6 serving(s)

Number Of Ingredients: 12

• Preheat oven 325 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
• Mix lightly.
• Shape into a loaf and place in a baking dish.
• In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
• Brush the loaf with this mixture.
• Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

• 1 lb lean (at least 80%) ground beef
• 1/4 cup finely chopped onion
• 2 eggs, beaten
• 1 cup Progresso™ plain bread crumbs
• 1 teaspoon Italian seasoning
• 1/2 cup ketchup
• 1/2 cup milk
• 1/4 cup ketchup

Home-style Meatloaf

Entree

Author: By Betty Crocker Kitchens

When It's Comfort That You Seek, Nothing Satisfies Quite Like A Classic Meatloaf. And If You Don't Have A Go-to Recipe, We Offer You This One. It Skips Any Fussy Steps And Avoids Exotic Ingredients. This Is Pure And Simple, The Perfectly Seasoned, Down-home Version You Remember From Way Way Back. So Next Time You're Missing Mama's Cooking Or Need A Meal That'll Go Over Well With The Whole Fam, Turn To This Can't-miss Recipe.

Time: 1h20m

Yield: 6

Number Of Ingredients: 8

• Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
• Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Calories 270, Carbohydrate 23 g, Cholesterol 110 mg, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 9 g, TransFat 0 g

• 2 large eggs, lightly beaten
• 3/4 cup 2% milk
• 2/3 cup finely crushed saltines
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• Dash pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1 teaspoon Worcestershire sauce

Mom's Meat Loaf

Dinner

Author: Taste Of Home

Mom Made The Best Meatloaf, And Now I Do, Too. When I First Met My Husband, He Didn't Care For Homemade Meatloaf, But This Won Him Over. -michelle Beran, Claflin, Kansas

Time: 1h15m

Yield: 6 servings.

Number Of Ingredients: 11

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.

• 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
• 1 cup dried breadcrumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1 medium onion, grated
• 1 clove garlic, minced
• 1/2 cup ketchup
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 2 teaspoons light brown sugar

Classic Meatloaf

Food & Cooking , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Food Network Kitchen

Keep This Meatloaf Recipe Handy: It's The Only One You'll Need.

Time: 1h25m

Yield: 6

Number Of Ingredients: 10

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

• 2 ½ quarts water
• 6 cloves garlic, crushed
• ½ onion, chopped
• 2 bay leaves
• 1 teaspoon red pepper flakes
• 1 tablespoon Chinese five-spice powder
• 2 tablespoons kosher salt
• ½ cup rice vinegar
• 1 (2 pound) slab baby back ribs, cut into individual ribs
• 1 ½ tablespoons soy sauce
• 1 ½ tablespoons rice vinegar
• 1 ½ tablespoons sambal oelek chili paste
• 1 ½ tablespoons Dijon mustard
• 1 ½ tablespoons ketchup
• 1 ½ tablespoons honey
• 1 ½ tablespoons brown sugar
• ½ teaspoon Chinese five-spice powder

Boiled & Baked Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Chef John

These Aren't Meant To Replace, Or Even Compete With, A Traditionally Barbecued Version. This Is Simply A Fast And Tasty Alternative Method For Having A Nice Stack Of Ribs Appear On Your Snack Table.

Time: 2h10m

Yield: 4

Number Of Ingredients: 17

• Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
• Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
• Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
• Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
• Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
• Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

Calories 466.2 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 3592.1 mg, Sugar 15.2 g

• ½ cup ancho chile powder
• ¼ cup white sugar
• ¼ cup brown sugar
• ¼ cup salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon ground cayenne pepper
• ½ teaspoon ground dried chipotle pepper
• 1 rack baby back pork ribs
• 1 cup barbeque sauce

Baked Bbq Baby Back Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Chef John

If You're In The Mood For A Little Virtual Trip Into Summer, Give This Technique A Try. This Works With Literally Any Dry Rub And Barbecue Sauce Combo.

Time: 3h20m

Yield: 4

Number Of Ingredients: 11

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

• 2 pounds pork baby back ribs
• 1 (18 ounce) bottle barbecue sauce

Baby Back Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Kheffn

These Are Tender And The Meat Falls Right Off The Bone. Generally, People Think Of Baby Back Ribs As A Meal They Would Only Order When At A Restaurant, But They Are So Easy To Make At Home. This Recipe Could Not Be Any More Simple.

Time: 10h30m

Yield: 4

Number Of Ingredients: 2

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g