rachel raye?

Question

I need a recipe for rachel raye's meatloaf

Answer 1

Meatball Loaves with Tomato Gravy and Smashed Potatoes
Rachael Ray
From Every Day with Rachael Ray
December-January 2007

FOUR SERVINGS
4 large russet potatoes, peeled and cubed
Salt
1/2 pound each ground pork, veal and beef
1 1/2 cups freshly grated Pecorino Romano cheese
1/2 to 3/4 cup Italian bread crumbs (a couple of generous handfuls)
1/3 cup plus a splash heavy cream
1 large egg, beaten
Flat-leaf parsley, chopped (a generous handful)
4 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce (eyeball it)
1/4 teaspoon ground allspice (eyeball it)
Freshly ground pepper
1/4 cup extra-virgin olive oil (EVOO)
1 carrot, finely chopped
1 onion, finely chopped
1 bay leaf
2 tablespoons chopped fresh rosemary
3 tablespoons tomato paste
2 1/2 cups beef broth

1. Preheat the oven to 425°. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain the potatoes and add them back to the pot.
2. While the potatoes are working, in a large bowl, combine the ground meats with 1/2 cup cheese, 1/2 cup bread crumbs, a splash of cream, the egg, parsley, half of the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1 tablespoon EVOO onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1 1/2 inches thick and place on the baking sheet. Drizzle with 1 tablespoon EVOO. Bake the loaves for 20 minutes.
3. While the meatloaves bake, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the remaining garlic, the carrot, onion and bay leaf and cook until tender, 7 to 8 minutes; season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute. Whisk in the broth and simmer until thickened. Discard the bay leaf.
4. Add the remaining 1/3 cup cream and 1 cup cheese to the potatoes and season with 1 teaspoon salt; smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meatloaves from the oven, turn in their sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the meatloaves.

Answer 2

If your asking about the cheeseburger meatloaf. Just add 2 cups of cheese to your regular meatloaf recipe and bake then add 1/2 cup of cheese 15 minutes before ready to serve. My family loves it.

Answer 3

Just log onto foodnetwork.com and scroll to 30 Minute Meals, and you can look the recipe up there.

Answer 4

amijmi I found this one but like said go to her website?
Meatloaf with Smothered Mushrooms and Cheesy Cauliflower Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Dinner Success Story



1 1/2 to 2 pounds ground beef, pork and veal mix (meatloaf mix) or ground sirloin – your choice
1 small onion, peeled and halved
4 sprigs fresh sage, finely chopped, about 2 tablespoons
1 egg, lightly beaten
2 handfuls bread crumbs
1 tablespoon Worcestershire sauce, eyeball it
1 rounded tablespoon Dijon mustard
Salt and pepper
1/4 cup extra-virgin olive oil, divided
1 cup chicken broth
1 large head cauliflower
1/3 cup, about 3 ounces, Boursin or other garlic and herb soft cheese
A handful grated Parmigiano-Reggiano or Romano
1/8 teaspoon grated nutmeg, eyeball it
3 tablespoons chives, chopped or snipped, about 12 blades
20 crimini or baby portobello mushrooms
1 rounded tablespoon all-purpose flour
A shot Scotch or dry sherry, optional
1 cup beef stock
1/4 cup half-and-half or cream, 1 turn of the pan

Place meat in a bowl. Grate onion using a box or handheld grater directly over the meat bowl. Add sage, egg, bread crumbs, Worcestershire and mustard, salt and pepper then mix meat to combine. Score meat into 4 sections and form 4 oval shaped loaves, 1 to 1/2 inches thick.
Preheat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat. Add the meatloaves and cook 6 to 7 minutes on each side. Remove to a platter and cover with foil to keep warm.

While meatloaf cooks, add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.
Once meatloaves are removed, place the skillet back over medium heat. Add extra-virgin olive oil, 1 turn of the pan, and the mushrooms. Cover the skillet with foil and nest the foil into pan with a second smaller skillet, smothering the mushrooms. Cook until deep brown and tender, 7 to 8 minutes. Remove the foil, add flour and cook a minute longer. Add in a shot of Scotch or sherry, if you have either on hand, then whisk in the beef stock. Stir in half-and-half or cream and bring to a bubble. Season the mushroom gravy with salt and pepper, to taste.

Place the meatloaves on dinner plates and douse with hot, smothered mushroom gravy, spoon the cauliflower alongside.

Answer 5

go to rachelray.com

Answer 6

call her