Ingredients: Meatloaf (recipe makes approximately 4-6 hearts)
1 cup uncooked oats
1 cup butter cracker crumbs
2/3 cup milk
2 eggs, slightly beaten
2/3 lb ground chuck
2/3 lb ground pork
2/3 lb ground veal*
1/2 cup celery, diced
1/4 cup red pepper, diced
1 cup onion, diced
1/4 cup plus 2 T ketchup
2 T Worcestershire sauce
2 tsp yellow mustard
2/3 cup parsley, chopped
1 tsp fresh thyme
1/2 tsp dried majoram
1 tsp paprika
1/2 tsp seasoned salt
1/2 tsp coarse sea salt
1 tsp black pepper
*You may replace ground veal by increasing chuck and pork to 1 lb each.
The steps:
Preheat oven to 375°F.
In one bowl, combine onion, celery, peppers, condiments, herbs and seasonings. In a separate larger bowl, combine oats, milk, cracker crumbs and eggs with the meats. Add the vegetable mix to the meat mixture and mix well. Be careful not to over mix.
Mold raw meatloaf mixture into a cookie cutter that has been lightly treated with non-stick spray. Place cookie cutter with meatloaf onto the baking sheet (covered with parchment paper and non-stick spray). Gently remove the cookie cutter and repeat.
Bake the tray of meatloaf hearts for approximately 45-50 minutes or until internal temperature reaches 160°F.
Frost each meatloaf heart with your favorite warmed mashed potatoes. Decorate with chopped parsley, cherry tomatoes or anything else you want. Serve with a tasty demi-glace, ketchup or barbecue sauce.
What’s Cooking at Third Coast? Hearts of Meatloaf
Nothing says "I love you" more than a heart-shaped meatloaf. It's not too late to dash to the grocery and pick up a pre-made meatloaf mix (typically in the deli section), or grab these ingredients and make your own. Since time is of the essence, I also suggest buying those pre-made mashed potatoes that you simply zap in the microwave.
You'll need:
2 medium to large mixing bowls
heart-shaped cookie cutters
Sheet tray for baking
Parchment paper
Non-stick spray
Spatula for 'frosting' hearts
Ingredients: Meatloaf (recipe makes approximately 4-6 hearts)
1 cup uncooked oats
1 cup butter cracker crumbs
2/3 cup milk
2 eggs, slightly beaten
2/3 lb ground chuck
2/3 lb ground pork
2/3 lb ground veal*
1/2 cup celery, diced
1/4 cup red pepper, diced
1 cup onion, diced
1/4 cup plus 2 T ketchup
2 T Worcestershire sauce
2 tsp yellow mustard
2/3 cup parsley, chopped
1 tsp fresh thyme
1/2 tsp dried majoram
1 tsp paprika
1/2 tsp seasoned salt
1/2 tsp coarse sea salt
1 tsp black pepper
*You may replace ground veal by increasing chuck and pork to 1 lb each.
The steps:
Preheat oven to 375°F.
In one bowl, combine onion, celery, peppers, condiments, herbs and seasonings. In a separate larger bowl, combine oats, milk, cracker crumbs and eggs with the meats. Add the vegetable mix to the meat mixture and mix well. Be careful not to over mix.
Mold raw meatloaf mixture into a cookie cutter that has been lightly treated with non-stick spray. Place cookie cutter with meatloaf onto the baking sheet (covered with parchment paper and non-stick spray). Gently remove the cookie cutter and repeat.
Bake the tray of meatloaf hearts for approximately 45-50 minutes or until internal temperature reaches 160°F.
Frost each meatloaf heart with your favorite warmed mashed potatoes. Decorate with chopped parsley, cherry tomatoes or anything else you want. Serve with a tasty demi-glace, ketchup or barbecue sauce.
Ingredients: Meatloaf (recipe makes approximately 4-6 hearts)
1 cup uncooked oats
1 cup butter cracker crumbs
2/3 cup milk
2 eggs, slightly beaten
2/3 lb ground chuck
2/3 lb ground pork
2/3 lb ground veal*
1/2 cup celery, diced
1/4 cup red pepper, diced
1 cup onion, diced
1/4 cup plus 2 T ketchup
2 T Worcestershire sauce
2 tsp yellow mustard
2/3 cup parsley, chopped
1 tsp fresh thyme
1/2 tsp dried majoram
1 tsp paprika
1/2 tsp seasoned salt
1/2 tsp coarse sea salt
1 tsp black pepper
*You may replace ground veal by increasing chuck and pork to 1 lb each.
The steps:
Preheat oven to 375°F.
In one bowl, combine onion, celery, peppers, condiments, herbs and seasonings. In a separate larger bowl, combine oats, milk, cracker crumbs and eggs with the meats. Add the vegetable mix to the meat mixture and mix well. Be careful not to over mix.
Mold raw meatloaf mixture into a cookie cutter that has been lightly treated with non-stick spray. Place cookie cutter with meatloaf onto the baking sheet (covered with parchment paper and non-stick spray). Gently remove the cookie cutter and repeat.
Bake the tray of meatloaf hearts for approximately 45-50 minutes or until internal temperature reaches 160°F.
Frost each meatloaf heart with your favorite warmed mashed potatoes. Decorate with chopped parsley, cherry tomatoes or anything else you want. Serve with a tasty demi-glace, ketchup or barbecue sauce.