Recipe Paprika Dijon Meatloaf

TodayInTheKitchen

Blitzinator
Joined
30 Jan 2019
Local time
1:09 AM
Messages
467
Location
Detroit USA
Website
todayinthekitchen.com
Paprika Dijon Meatloaf


Background
When learning how to cook 25 years ago, I started with simple recipes like meatloaf. Over the years, I have made hundreds of meat loafs and tried many different combinations. Paprika Dijon Meatloaf is proving to be one of my favorite meatloaf recipes.

:chef: Ingredients
1 lbs pork sausage
1-1/2 lbs ground beef
2 tbsp Smoked Paprika
1 tbsp Dijon mustard
2 tbsp worcester sauce
3/4 cup Italian breadcrumbs
1/4 cup almond milk

1 tbsp Dijon mustard
1 tbsp A1 Steak sauce
1 tbsp Smoked Paprika

Crushed Peppers to taste

:chef: Method
Mix pork and ground beef in large mixing bowl.
Add worcester, 1 tbsp Dijon, 2 tbsp Smoked Paprika to meat mixture. Mix until combined.
Form a bowl like depression in the meat mixture.
Add breadcrumbs and milk. Stir until milk and bread are mushy.
Fold every thing together until well combined.
Put meat mixture into a special meatloaf pan. Pack it well.
With your fingers, form the meat into the shape of a bread loaf.
Put in oven for 30 minutes at 350 F (175 C).
In a small bowl, combine steak sauce, dijon mustard and 1 tbsp Paprika.
After 30 minutes remove from oven and coat the top of meat with Dijon mixture.
Sprinkle on crushed red peppers for a spicier taste. (optional)
Place back in the oven for 10 - 15 minutes.
Remove from oven and allow to cool for 5 minutes.
Remove meatloaf from pan and place the loaf on a cutting board.
Slice meatloaf into servings. Thickness is up to you.
Serve on plate with mushroom gravy and potatoes.
( I used whole Baby Yukon Gold potatoes for this recipe )


:bookworm: Notes about Paprika
I must admit that I often forget Paprika when working on a new recipe. So when @detroitdad chose Paprika, I was given the opportunity to exercise this spice. To be completely honest, I will most likely fall back into my standard "spice" habits after the challenge is over, but for now I am enjoying exploring the world of Paprika.

 

rascal

Veteran
Joined
18 Mar 2018
Local time
7:09 PM
Messages
5,769
Location
Christchurch New Zealand
Paprika Dijon Meatloaf


Background
When learning how to cook 25 years ago, I started with simple recipes like meatloaf. Over the years, I have made hundreds of meat loafs and tried many different combinations. Paprika Dijon Meatloaf is proving to be one of my favorite meatloaf recipes.

:chef: Ingredients
1 lbs pork sausage
1-1/2 lbs ground beef
2 tbsp Smoked Paprika
1 tbsp Dijon mustard
2 tbsp worcester sauce
3/4 cup Italian breadcrumbs
1/4 cup almond milk

1 tbsp Dijon mustard
1 tbsp A1 Steak sauce
1 tbsp Smoked Paprika

Crushed Peppers to taste

:chef: Method
Mix pork and ground beef in large mixing bowl.
Add worcester, 1 tbsp Dijon, 2 tbsp Smoked Paprika to meat mixture. Mix until combined.
Form a bowl like depression in the meat mixture.
Add breadcrumbs and milk. Stir until milk and bread are mushy.
Fold every thing together until well combined.
Put meat mixture into a special meatloaf pan. Pack it well.
With your fingers, form the meat into the shape of a bread loaf.
Put in oven for 30 minutes at 350 F (175 C).
In a small bowl, combine steak sauce, dijon mustard and 1 tbsp Paprika.
After 30 minutes remove from oven and coat the top of meat with Dijon mixture.
Sprinkle on crushed red peppers for a spicier taste. (optional)
Place back in the oven for 10 - 15 minutes.
Remove from oven and allow to cool for 5 minutes.
Remove meatloaf from pan and place the loaf on a cutting board.
Slice meatloaf into servings. Thickness is up to you.
Serve on plate with mushroom gravy and potatoes.
( I used whole Baby Yukon Gold potatoes for this recipe )


:bookworm: Notes about Paprika
I must admit that I often forget Paprika when working on a new recipe. So when @detroitdad chose Paprika, I was given the opportunity to exercise this spice. To be completely honest, I will most likely fall back into my standard "spice" habits after the challenge is over, but for now I am enjoying exploring the world of Paprika.

Beautiful plate, I'd be all over that.!!

Russ
 

detroitdad

Senior Member
Joined
1 Feb 2018
Local time
1:09 AM
Messages
1,618
Location
Ypsilanti, MI.
Paprika Dijon Meatloaf


Background
When learning how to cook 25 years ago, I started with simple recipes like meatloaf. Over the years, I have made hundreds of meat loafs and tried many different combinations. Paprika Dijon Meatloaf is proving to be one of my favorite meatloaf recipes.

:chef: Ingredients
1 lbs pork sausage
1-1/2 lbs ground beef
2 tbsp Smoked Paprika
1 tbsp Dijon mustard
2 tbsp worcester sauce
3/4 cup Italian breadcrumbs
1/4 cup almond milk

1 tbsp Dijon mustard
1 tbsp A1 Steak sauce
1 tbsp Smoked Paprika

Crushed Peppers to taste

:chef: Method
Mix pork and ground beef in large mixing bowl.
Add worcester, 1 tbsp Dijon, 2 tbsp Smoked Paprika to meat mixture. Mix until combined.
Form a bowl like depression in the meat mixture.
Add breadcrumbs and milk. Stir until milk and bread are mushy.
Fold every thing together until well combined.
Put meat mixture into a special meatloaf pan. Pack it well.
With your fingers, form the meat into the shape of a bread loaf.
Put in oven for 30 minutes at 350 F (175 C).
In a small bowl, combine steak sauce, dijon mustard and 1 tbsp Paprika.
After 30 minutes remove from oven and coat the top of meat with Dijon mixture.
Sprinkle on crushed red peppers for a spicier taste. (optional)
Place back in the oven for 10 - 15 minutes.
Remove from oven and allow to cool for 5 minutes.
Remove meatloaf from pan and place the loaf on a cutting board.
Slice meatloaf into servings. Thickness is up to you.
Serve on plate with mushroom gravy and potatoes.
( I used whole Baby Yukon Gold potatoes for this recipe )


:bookworm: Notes about Paprika
I must admit that I often forget Paprika when working on a new recipe. So when @detroitdad chose Paprika, I was given the opportunity to exercise this spice. To be completely honest, I will most likely fall back into my standard "spice" habits after the challenge is over, but for now I am enjoying exploring the world of Paprika.

Im personally not a meatloaf fan. It's a top three dish of my wife's. This sounds delicious.

What if you don't have a meat loaf pan?
 
Joined
30 Mar 2017
Local time
1:09 AM
Messages
3,123
Location
Detroit, USA
Website
absolute0cooking.com
Dag, that looks DELISH!! :wink:
I was about to say basically the same thing!

Free form it! Better yet, a bacon lattice!
I like this idea. I've always used my bread pan for meatloaf (though I'm sure it doesn't come out of the pan as neatly as it would with the specialty pan):

81x7zwKcYmL._SX425_.jpg
 

morning glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
6:09 AM
Messages
31,547
Location
Maidstone, Kent, UK
I was about to say basically the same thing!


I like this idea. I've always used my bread pan for meatloaf (though I'm sure it doesn't come out of the pan as neatly as it would with the specialty pan):

View attachment 30266
Dunno - what would be the difference between a bread tin and a meatloaf tin?
 
Joined
30 Mar 2017
Local time
1:09 AM
Messages
3,123
Location
Detroit, USA
Website
absolute0cooking.com
Dunno - what would be the difference between a bread tin and a meatloaf tin?
The one @TodayInTheKitchen linked in the Method section has a removable inner section that allows you to lift the entire meatloaf out of the pan effortlessly. Using a bread tin would mean cutting around the edges, and some of it being stuck to the bottom of the tin (not a problem for me: it's on the bottom of the plate, so you can't see it).
 

morning glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
6:09 AM
Messages
31,547
Location
Maidstone, Kent, UK
The one @TodayInTheKitchen linked in the Method section has a removable inner section that allows you to lift the entire meatloaf out of the pan effortlessly. Using a bread tin would mean cutting around the edges, and some of it being stuck to the bottom of the tin (not a problem for me: it's on the bottom of the plate, so you can't see it).
Oh, I see. I just use a piece of non-stick baking paper across the bottom and up the sides with a bit overhanging each end - just like the removable inner section in the linked image. But if you have a good non-stick bread tin this may not be necessary. I find that the meat tends to shrink away from the sides as it cooks so it generally comes out quite easily.
 

TodayInTheKitchen

Blitzinator
Joined
30 Jan 2019
Local time
1:09 AM
Messages
467
Location
Detroit USA
Website
todayinthekitchen.com

TodayInTheKitchen

Blitzinator
Joined
30 Jan 2019
Local time
1:09 AM
Messages
467
Location
Detroit USA
Website
todayinthekitchen.com
I love the idea of it smothered in mushroom gravy. Do you have a recipe for that too?
Sorta a recipe...
  1. Use the juices left on the bottom of the meatloaf pan.
  2. Combine with beef broth and water in sauce pan.
  3. Heat on Medium until it bubbles.
  4. Turn down to simmer and add sliced mushrooms.
  5. Then it becomes a "waiting game". Taste and adjust.
    Add ingredients like miso, worcester sauce, steak sauce, or any number of spices.
    It is ALL about taste at that point.
 

CraigC

Über Member
Joined
1 Dec 2017
Local time
1:09 AM
Messages
2,749
Location
SE Florida
Sorta a recipe...
  1. Use the juices left on the bottom of the meatloaf pan.
  2. Combine with beef broth and water in sauce pan.
  3. Heat on Medium until it bubbles.
  4. Turn down to simmer and add sliced mushrooms.
  5. Then it becomes a "waiting game". Taste and adjust.
    Add ingredients like miso, worcester sauce, steak sauce, or any number of spices.
    It is ALL about taste at that point.
If you grind up some dried porcinis, you will have a great powder that when added to mushroom sauce or gravy will give that umami kick to them.
 

morning glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
6:09 AM
Messages
31,547
Location
Maidstone, Kent, UK
If you grind up some dried porcinis, you will have a great powder that when added to mushroom sauce or gravy will give that umami kick to them.
Yeah - I have a jar of dried mushrooms (which I ground up in a spice grinder) for this sort of purpose. I sprinkle the 'dust' over eggs sometimes too.
 
Top Bottom