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Gourmet à la carte Meatloaf with Creamy Swiss Chard https://www.metro.ca/userfiles/image/recipes/pain-viande-mijote-bettes-carde-parmesan-5655.jpg PT10M PT1H00M PT1H10M
Preheat oven to 350°F (180°C).Bake meatloaf for 1 hour or until a meat thermometer reads 160°F (71°C).Wash chard.Cut leaves into ribbons and ribs into 11/4-in. (3-cm) pieces.In a skillet, heat olive oil on medium-high. Add shallot and cook for 1 minute.Add chard, and cook, stirring frequently, for 3 minutes. Stir in cream and cook until smooth and thick. Stir in cheese and season with freshly ground pepper.Slice hot meatloaf and serve with creamy Swiss chard.
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1 1/3 lb (750 g) meatloaf 1 swiss chard 1 shallot, minced 1/3 cup (80 mL) country style cream 15% m.f. 3 Tbsp. (45 mL) grated parmesan or pecorino cheese 1 Tbsp. (15 mL) extra virgin olive oil Freshly ground pepper to taste
Gourmet à la carte Meatloaf with Creamy Swiss Chard

Gourmet à la carte Meatloaf with Creamy Swiss Chard

Rate this recipe
3 Votes
4
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/3 lb
    (750 g)
    meatloaf
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  • 1
    swiss chard
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    CAULIFLOWER OR ATTITUDE SALADS OR GREEN FRENCH BEANS

    CAULIFLOWER OR ATTITUDE SALADS OR GREEN FRENCH BEANS

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    PRODUCT OF CANADA, CANADA No. 1 GRADE or 128 - 142 g PRODUCT OF CANADA OR U.S.A., SELECTED VARIETIES or 400 g PRODUCT OF GUATEMALA


    CAULIFLOWER OR ATTITUDE SALADS OR GREEN FRENCH BEANS

    CAULIFLOWER OR ATTITUDE SALADS OR GREEN FRENCH BEANS

    $3.99 ea.

    PRODUCT OF CANADA, CANADA No. 1 GRADE or 128 - 142 g PRODUCT OF CANADA OR U.S.A., SELECTED VARIETIES or 400 g PRODUCT OF GUATEMALA


  • 1
    shallot, minced
  • 1/3 cup
    (80 mL)
    country style cream 15% m.f.
  • 3 Tbsp.
    (45 mL)
    grated parmesan or pecorino cheese
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

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    250 - 500 ml SELECTED VARIETIES


    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

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  • Freshly ground pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Bake meatloaf for 1 hour or until a meat thermometer reads 160°F (71°C).

Wash chard.

Cut leaves into ribbons and ribs into 11/4-in. (3-cm) pieces.

In a skillet, heat olive oil on medium-high. Add shallot and cook for 1 minute.

Add chard, and cook, stirring frequently, for 3 minutes. Stir in cream and cook until smooth and thick. Stir in cheese and season with freshly ground pepper.

Slice hot meatloaf and serve with creamy Swiss chard.

Source : Académie Culinaire

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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