Longhorn Meat Loaf with Tasty Sauce
This is a delicious meatloaf recipe that works well for lean beef; it can also be made dairy-free and/or gluten-free.
The sauce is tasty and makes the whole dish!
• 2 lbs. of ground longhorn beef
• 1 cup of uncooked quinoa (may sub crushed Ritz Crackers)
• 1 cup of milk (may sub with Almond milk)
• 1 egg, beaten
• ½ cup ketchup
• 1/3 cup onion, finely chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ¾ cup ketchup
• ¼ cup brown sugar
• ¼ cup apricot preserves
• 1 tablespoon good quality Balsamic Vinegar
• OR 1 tablespoon Worcestershire sauce
• Preheat oven to 350 degrees.
• Coat a 5 ½ x 10 ½ -inch loaf pan with butter or cooking spray and set aside.
• In a glass measuring cup or bowl, combine milk and quinoa and cook in microwave for 1 min. Stir. This step is not necessary if using Ritz Crackers.
• In a large bowl, combine ground beef, egg, milk, quinoa or crackers, ½ cup ketchup, onion, salt and pepper. Mix well with hands until thoroughly combined.
• Put mixture into the prepared pan, smooth with a slight rise in the center (like a loaf of bread). Put on a baking sheet and bake in preheated oven for 1 ½ hours.
• In a small bowl, combine ¾ cup of ketchup, brown sugar, apricot preserves and good quality Balsamic vinegar OR Worcestershire sauce. If your Balsamic Vinegar is too tangy, you can add an additional tablespoon of brown sugar or honey. Mix well.
• Spread half the mixture on the loaf evenly halfway through baking; save the rest for dipping or when serving. Let meatloaf sit for 15 minutes before slicing. Cut into approximately 10 slices, serve and enjoy.
1 T olive oil
1.5 cups chopped onion
1/2 tsp minced garlic
2 lbs ground longhorn beef
3/4 tsp salt
1/2 tsp pepper
14.5 oz can diced tomatoes
6 oz tomato paste
1/4 cup chopped green onion
1 tsp Tony Chachere seasoning
1/2 ts cayenne pepper
1/2 tsp cumin powder
1/2 tsp garlic salt
Put olive oil in a large saucepan over medium hear, add onions, garlic and beef. Cook until meat is browned. Add salt and pepper. Stir in tomatoes, tomato paste, green onions. Add remaining seasonings. Stir and simmer for at least 20 minutes. Serve with warm tortillas and guacamole or avocado slices.
Our friend Chris Hight, chef/owner of Aventino's Italian Restaurant in Fort Worth, Texas shared his osso buco recipe with us. Enjoy!
4-2 inch osso buco shanks
4 medium carrots cut in half-inch pieces
4 celery stalks cut in half-inch pieces
1 large red onion cut in half-inch pieces
12 garlic cloves cleaning and smashed
1 cup of your favorite brown gravy mix
1 quart chicken broth
3 Roma tomatoes quartered
1 red bell pepper cut in half-inch pieces
1 green bell pepper cut in half-inch pieces
3 cups red wine or two beers
1 bay leaf
2 sprigs of rosemary
2 sprigs of thyme
1 orange juiced
1/2 teaspoon orange zest
Cut four pieces of butcher's twine 16 inches long. Tie a noose knot in each string larger than the osso buco is around. Tie each shank securing the meat around the bone. Salt and pepper the shank on both sides. Dredge shank in flour.
In a large frying pan preheat 3 cups of clear frying oil. Place all four shanks in frying oil until each side is light brown. Transfer Shanks to a large Dutch oven pot.
In a bowl mix the wine, chicken broth and brown gravy mix with a whisk In a large heated frying pan add vegetables bay leaf and brown gravy mixture. Heat this mixture until it comes to simmering boil.
Pour hot mixture on top of shanks in Dutch oven pot. Place tomatoes and fresh herbs on top of mixture.
Cover Dutch oven pot tightly with foil top with lid and place in a pre-heated 325-degree oven 4 hours.
Remove when shank meat starts to fall off the bone. Let stand for
20 minutes. Strain the juice from the stewed meat and vegetables for a delicious a jus sauce. Don’t forget to remove the strings!