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Combine turkey, bread crumbs, Pasta Sauce, eggs and salt in large bowl; shape into 12 balls. Into each ball, press in cheese cube, sealing meat around cube. Arrange in prepared pan.
Form the remaining turkey into a ball, then flatten it into a disc. Place the disc on top of the mozzarella and pat it so it covers the bottom round of meat. Pour the barbecue sauce on top ...
No matter the recipe you use, there are a few things you can do to ensure a deliciously moist meatloaf every time you make it. Using lower-fat meat can lead to a dry loaf.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf.
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This one's pretty standard: You'll combine a pound of ground beef (or turkey, if that's what you prefer) with bread crumbs, onion, bell pepper, egg, and ketchup for a tender, weeknight meatloaf ...
Meatloaf is a traditional German, Czech, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine.. North American meatloaf [2] [better source needed] has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times. [2]
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.