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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.
4
2 3 5 1
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
  • 1
    swiss chard
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    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.

    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.77 ea.

    3 PK PRODUCT OF U.S.A.

  • 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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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  •
    Freshly ground pepper to taste
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.

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

Legal Notice

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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