{"id":298,"date":"2018-09-28T07:52:53","date_gmt":"2018-09-28T12:52:53","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=298"},"modified":"2020-03-20T10:54:22","modified_gmt":"2020-03-20T15:54:22","slug":"chilly-nights-cozy-blankets-meatloaf","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2018\/09\/28\/chilly-nights-cozy-blankets-meatloaf\/","title":{"rendered":"Chilly Nights…Cozy Blankets…Meatloaf"},"content":{"rendered":"

\"\"<\/p>\n

I said it, meatloaf.<\/p>\n

Meatloaf.<\/p>\n

I said it again. You’re either smiling at the thought of a hot, savory and seasoned loaf of baked beef or you’re nose is so wrinkled, that you can no longer breathe through it.<\/p>\n

It is typically one of those two reactions when you tell someone your family ate meatloaf for dinner.<\/p>\n

Ya either like it, or ya don’t. That’s ok.<\/p>\n

I find it irresistibly simple, swift and savory that I cannot pass it up on a cold fall night. I have messed around in the kitchen with several forms of meatloaf. 100% beef, 50\/50 pork\/beef, 33\/33\/33 pork\/beef\/lamb, chicken, turkey, etc.<\/p>\n

It’s all in the binder and the herbs. That’s my two cents and I am keepin’ them.\u00a0 The binder has taken many forms in my kitchen as well to include 1 egg and either packaged breadcrumbs, panko, leftover butts of bread, crackers, pretzels, etc.\u00a0 I have found that fresh farm eggs, purchased from a local farmer are the best and I have stuck with my own breadcrumbs, which are using the butt ends of the weekly bread, seasoned with dried rosemary and Herbes de Provence. I put the bread in the oven at 400 degrees for 10 minutes and then cool (fully, or it becomes a dough when pulsed) and pulse in a food processor.<\/p>\n

My meat choice fluctuates depending on what I have on hand. Just add which meat you want. Double the beef if you don’t want lamb, use dried herbs instead of fresh, etc. You get the idea. Enjoy!<\/p>\n

“My love is meatloaf flavored. I just wish my meatloaf was also meatloaf flavored.” -Dora J. Arod<\/p>\n

Herbes de Provence Meatloaf<\/b><\/span><\/span><\/span><\/p>\n

Yield:<\/b> 6-8 Servings<\/span><\/span><\/p>\n

Ingredients<\/b><\/span><\/p>\n

2 tablespoons Olive Oil <\/span>
\n1 Onion, finely diced <\/span>
\n2 cloves Garlic, minced<\/span>
\n1 pound ground Beef <\/span>
\n1 pound ground Lamb <\/span>
\n1 tablespoon chopped fresh flat-leaf Parsley\u00a0<\/span>
\n1 tablespoon chopped fresh Thyme leaves\u00a0<\/span>
\n1 tablespoon Herbes de Provence <\/span>
\n(Order Here<\/a> from a local Minnesota store, one of my favorite!)<\/span>
\n2 large Eggs, lightly beaten <\/span>
\n1 tablespoon Kosher Salt <\/span>
\n1 tablespoon freshly ground Black Pepper <\/span>
\n1 cup dried Bread (2 butt ends set aside to dry for 24-48 hours, or toast just before use) (Panko or dried breadcrumbs work)<\/span>
\n1 tablespoon Herbes de Provence<\/span><\/p>\n

Cooking Spray (or oil)<\/p>\n

Method<\/b><\/span><\/p>\n

    \n
  1. Pre-heat oven to 375 degrees.<\/span><\/li>\n
  2. Heat oil in a saut\u00e9 pan over medium heat.<\/span><\/li>\n
  3. Add onion and garlic and cook for 5 minutes, stirring occasionally. Remove from pan and set aside.<\/span><\/li>\n
  4. In a large bowl mix beef, lamb, parsley, thyme, 1 tablespoon Herbes de Provence, eggs, salt and pepper. <\/span><\/li>\n
  5. Place the dried bread in a food processor along with the 1 tablespoon of Herbes de Provence until finely ground. <\/span>\n
      \n
    1. Do not process if bread is warm, it will clump and will not mix well into the meat.<\/span><\/span><\/li>\n<\/ol>\n<\/li>\n
    2. Add the onion and garlic mixture and toss the mixture gently with clean hands.<\/span><\/span><\/span><\/li>\n
    3. **Put parchment paper into a loaf pan and set the meat into the pan and form a nice rectangle down the middle of the pan.<\/span><\/span><\/span><\/li>\n
    4. Bake for 45 minutes or until a thermometer reads 150 degrees F.<\/span><\/span><\/span><\/li>\n
    5. Remove from the oven and cover with tinfoil and allow to rest for 10 minutes.<\/span><\/span><\/span><\/li>\n
    6. Remove foil, lift loaf out of the pan using the parchment and slice.<\/span><\/span><\/span><\/li>\n<\/ol>\n

      **If using muffin tins, spray with cooking spray or grease with oil. Divide the meatloaf into 12 pieces and put them in the muffin tin. Bake at 375 degrees for 20-25 minutes or until the thermometer reads 150 degrees F.<\/p>\n

      Enjoy! <\/span><\/span> <\/span><\/span><\/p>\n

       <\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      I said it, meatloaf. Meatloaf. I said it again. You’re either smiling at the thought of a hot, savory and seasoned loaf of baked beef or you’re nose is so wrinkled, that you can no longer breathe through it. It<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[209,211,219,207,210,188,213,208,216,205,30,212,215,214,218,206,217],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-blog_post_category","7":"tag-binder","8":"tag-breadcrumbs","9":"tag-culinary-educator","10":"tag-dinner-ideas","11":"tag-dried-rosemary","12":"tag-fall","13":"tag-herb-de-provence","14":"tag-herbs","15":"tag-jessica-tijerina","16":"tag-meatloaf","17":"tag-minnesota","18":"tag-panko","19":"tag-penzeys-spices","20":"tag-penzeys","21":"tag-personal-chef","22":"tag-savory","23":"tag-tijerina"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=298"}],"version-history":[{"count":6,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/298\/revisions"}],"predecessor-version":[{"id":1132,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/298\/revisions\/1132"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}