Uncle Bills Meat Loaf With Chickpeas Food

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UNCLE BILL'S MEAT LOAF WITH CHICKPEAS



Uncle Bill's Meat Loaf With Chickpeas image

The chickpeas add another great texture to the meat loaf. I find that using both types of ground beef adds moisture to the meat loaf.

Provided by William Uncle Bill

Categories     Meatloaf

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 19

1 large onion, chopped
4 large garlic cloves, chopped
1/2 lb lean ground beef
1/2 lb ground beef
2 cups canned chick-peas, drained and finely chopped
3/4 cup dried regular breadcrumbs
1 large egg, beaten
1/2 cup chili sauce
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot red pepper sauce or 1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped parsley (fresh)
1/4 cup diced green pepper
1/4 cup diced sweet red pepper
2 tablespoons chili sauce
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 350°F.
  • In a food processor, puree' onion and garlic.
  • In a large bowl, combine onion/garlic puree', both ground beef, chickpeas, breadcrumbs, beaten egg, chili sauce, Dijon mustard, Worcestershire sauce, hot pepper sauce, cumin, salt, pepper and parsley; mix well to blend.
  • Transfer mixture to a lightly oiled 9" x 5" loaf pan, press mixture firmly down and smooth the top.
  • Cover with aluminum foil and bake in preheated 350 F oven for 45 minutes or until tested with a thermometer inserted into the center of the loaf; shoud read at least 160 - 165°F.
  • In the meantime, prepare the topping in a small bowl, combine chili sauce and Dijon mustard.
  • Remove loaf from oven and drain any fat that may have accumulated.
  • Spread the chili sauce/Dijon mixture over the loaf.
  • Immediately return meat loaf to oven and bake uncovered for another 30 minutes at 350°F.
  • Remove from oven and let rest for about 15 minutes before slicing.
  • This meat loaf is excellent eaten cold in a sandwich.

UNCLE BILL'S BEEF ROAST IN A SLOW COOKER



Uncle Bill's Beef Roast in a Slow Cooker image

I made this recipe just 2 days ago using several of my original recipes. Made various modifications and additions to have this turn out so tasty.

Provided by William Uncle Bill

Categories     Stew

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 1/2 lbs outside round roast
2 tablespoons extra virgin olive oil
4 large garlic cloves, peeled and quartered
2 slices bacon, cut into 1 inch pieces
1/2 cup water
1 (10 ounce) can mushrooms, bits and pieces include liquid
1 (10 ounce) can cream of mushroom soup
1 (2 ounce) envelope onion soup mix
1 teaspoon seasoning salt
1/2 teaspoon black pepper
18 white pearl onions (silver skin onions)
12 baby carrots
6 medium yukon gold potatoes, scrubbed
6 medium fresh mushrooms, cut in half
1 cup dry red wine
2 large celery ribs, cut into chunks

Steps:

  • Heat olive oil on medium-high heat in a heavy bottom frying pan.
  • Sear and brown roast on all sides.
  • Let roast cook for a few minutes.
  • Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
  • Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
  • Place roast in a slow cooker set on low heat.
  • Add water, bits and pieces mushrooms including liquid, and mushroom soup.
  • Sprinkle onion soup mix over the roast.
  • Now add salt, pepper.
  • Remove the outer skin from the onions and add to the crock pot.
  • Add baby carrots, whole potatoes, fresh mushrooms and red wine.
  • Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
  • At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
  • Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
  • A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.

Nutrition Facts : Calories 767, Fat 27.7, SaturatedFat 9.2, Cholesterol 165.9, Sodium 1309.2, Carbohydrate 58.8, Fiber 7.6, Sugar 12.3, Protein 62.9

BILL'S FAVORITE MEATLOAF



Bill's Favorite Meatloaf image

Am recording this recipe because my husband loves this variation (and I may forget what I added the next time I make it)! It is a very simple meatloaf, but gets rave reviews from my husband and guests (including picky eaters). I use a loaf pan to shape the meatloaf, and unmold it onto a broiler pan to reduce fat.

Provided by Maureen in MA

Categories     Meatloaf

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef, low fat
2 slices whole grain bread
breadcrumbs, if needed
1 large egg, slightly beaten
1/2 cup milk or 1/2 cup cream
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1/2 cup minced fresh onions or 3 tablespoons dried minced onions
1/4 teaspoon garlic powder
1 1/2 teaspoons McCormick's Montreal Brand steak seasoning (low sodium)

Steps:

  • In large bowl, beat egg and milk/cream together.
  • Add Worcestershire sauce, Ketchup, and seasonings.
  • Note: If using dried minced onion, stir in at this point.
  • Soak bread in the egg/milk/seasonings mixture, until all moisture is absorbed. Add breadcrumbs to soak up extra liquid, if needed.
  • Stir in onions and ground beef. Mix well.
  • Turn out into an 8 x 4" or 9 x 5" loaf pan, that is lined with plastic wrap, packing mixture well.
  • Invert and unmold loaf pan onto a broiler pan, removing plastic wrap.
  • Bake at 400 degrees for 45-60 minutes or until done in the center.
  • Serve with brown gravy, if desired.

Nutrition Facts : Calories 456.9, Fat 28.3, SaturatedFat 11.2, Cholesterol 166.4, Sodium 337.2, Carbohydrate 12, Fiber 1.3, Sugar 3.8, Protein 36.4

PORK MEAT LOAF WITH CHICKPEAS



Pork Meat Loaf With Chickpeas image

Make and share this Pork Meat Loaf With Chickpeas recipe from Food.com.

Provided by Pinay0618

Categories     Meatloaf

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

four 1-inch-thick slices Italian bread, crusts removed
1 cup milk
4 ounces sliced bacon
4 ounces sliced prosciutto
1 medium onion, thinly sliced
2 garlic cloves, very finely chopped
4 sun-dried tomatoes packed in oil
1 roasted red pepper from a jar
2 large eggs
2 tablespoons chopped flat leaf parsley
1 teaspoon chopped thyme
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
kosher salt & freshly ground black pepper
2 1/2 lbs ground lean pork
1 tablespoon extra-virgin olive oil, plus more for brushing
1 cup tomato puree
1 cup chicken stock or 1 cup low-sodium broth
1/2 cup prepared plain hummus

Steps:

  • Preheat the oven to 350°. Soak the bread slices in the milk until well saturated. Remove from milk and squeeze dry. In a food processor, pulse the bread, bacon and prosciutto. Add the onion, garlic, sun-dried tomatoes, roasted pepper and eggs; process to a paste. Pulse in the parsley, thyme, crushed red pepper, oregano and 1 teaspoon each of salt and pepper. Transfer to a bowl and knead in the pork.
  • Preheat the broiler. Pat the mixture into two 8-inch-long loaves. In a large nonstick roasting pan, heat the 1 tablespoon of oil. Transfer the loaves to the pan and cook over moderate heat until the bottoms are browned, 6 minutes. Brush the tops with oil and broil until slightly browned, 8 minutes. Lower the oven to 350°.
  • In a cup, combine the tomato puree, stock and hummus. Pour the mixture into the roasting pan and cook for 30 minutes, or until an instant-read thermometer inserted into the center of one of the loaves registers 180°. Light the broiler.
  • Spoon some of the sauce over the loaves and broil for 5 minutes, until browned. Transfer to a platter and serve with the gravy.

Nutrition Facts : Calories 549.6, Fat 42.6, SaturatedFat 15, Cholesterol 163.6, Sodium 345.5, Carbohydrate 9.7, Fiber 1.9, Sugar 2.7, Protein 31

BILL BLASS'S MEATLOAF



Bill Blass's Meatloaf image

From my celebrity recipe collection. I can't imagine Bill Blass kicking back with meatloaf at a dinner party, but I guess he does! He recommends this be served with baked potatoes, red pepper jelly and corn pudding.

Provided by Lennie

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup chopped celery
1 onion, chopped
3 tablespoons butter
2 lbs ground sirloin
1/2 lb ground veal
1/2 lb ground pork
1/2 cup chopped fresh parsley
1/3 cup sour cream
1/2 cup soft breadcrumbs
1 pinch dried thyme
1 pinch dried marjoram
salt and pepper
1 egg
1 tablespoon Worcestershire sauce
1 1/2 cups Heinz Chili Sauce
3 slices bacon

Steps:

  • Preheat oven to 350F degrees; oil a 8x4 loaf pan and set aside.
  • In a large, heavy skillet over medium heat, saute the celery and onion in the butter until soft; remove from heat and set aside to cool for 5 minutes.
  • Add the meats, parsley, sour cream, bread crumbs and spices to the skillet.
  • Whisk the egg with the worcestershire sauce and add to mixture.
  • Using a wooden spoon or your hands, combine the mixture and mold into a loaf shape.
  • Place the meat loaf in the prepared pan; top with the chili sauce, then the bacon slices.
  • Place on a cookie sheet-- to catch any drips-- and bake until cooked through and browned, at least 1 hour.

Nutrition Facts : Calories 538.1, Fat 37.7, SaturatedFat 16.1, Cholesterol 170.8, Sodium 566.2, Carbohydrate 11.3, Fiber 1.9, Sugar 2.1, Protein 36.7

BILL BLASS'S MEATLOAF



Bill Blass's Meatloaf image

This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy Reagan and the upper echelons of New York society. While he became hugely successful - he reportedly sold his business for $50 million in 1999 - his culinary tastes remained firmly Midwestern. From his 2002 obituary in The Times: "A man of robust but simple tastes who would go out of his way for a hamburger, Mr. Blass would serve guests his own meatloaf recipe, followed perhaps by lemon meringue pie. He always maintained, only partly in jest, 'My claim to immortality will be my meatloaf.'" This is his recipe.

Provided by The New York Times

Categories     dinner, easy, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup chopped celery
1 onion, chopped
3 tablespoons butter
2 pounds ground beef sirloin
1/2 pound ground veal
1/2 pound ground pork
1/2 cup chopped fresh parsley
1/3 cup sour cream
1/2 cup soft bread crumbs
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
Kosher salt and freshly ground black pepper to taste
1 egg
1 tablespoon Worcestershire sauce
1 1/2 cups Heinz chili sauce
3 slices bacon

Steps:

  • Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
  • When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.
  • Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 37 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 920 milligrams, Sugar 7 grams, TransFat 0 grams

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