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RECIPES
Recipes
for your FoodSaver
®
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Main Street Meatloaf
This meatloaf is a fantastic All-American version of classic meatloaf! Any leftovers can be packaged in
a FoodSaver
®
Vacuum Storage Bag and frozen.
3 Tbsp. unsalted butter
¾ cup yellow onion, chopped
¾ cup celery, with leaves, chopped
½ cup carrots, peeled and finely chopped
¼ cup fresh parsley, chopped
4 cloves garlic, minced
2 eggs, lightly beaten
½ cup light cream
½ cup ketchup
½ tsp. ground nutmeg
½ tsp. dried thyme
½ tsp. dried marjoram
¼ tsp. salt
1 tsp. black pepper, freshly ground
2 lbs. lean ground beef
½ lb. ground veal
½ lb. ground pork
¾ cup plain bread crumbs
1 Tbsp. Worcestershire sauce
½ cup tomato sauce
3 thick slices bacon, uncooked
canola oil nonstick cooking spray
Preheat the oven to 375° F. Coat a large rectangular baking dish with cooking spray. In a heavy skillet over
medium heat, melt the butter and sauté the onion, celery, carrots, parsley and garlic until softened and
the moisture has evaporated, about 10 minutes. Remove from the heat and set aside to cool. In a large
bowl, whisk together the eggs, cream, ketchup, nutmeg, thyme, marjoram, salt and pepper. To the egg
mixture, add the meats, bread crumbs and cooled vegetables, mixing thoroughly with a wooden spoon or
your hands. Form the mixture into a large oval and place in the baking dish. Mix the Worcestershire sauce
into the tomato sauce and spoon over the top of the meatloaf. Place the bacon slices lengthwise over the
tomato sauce. Place the pan on the middle rack in the oven and bake for 45 minutes.
Remove from the oven, loosely cover and allow to rest for 15 minutes before slicing. Serve immediately
or seal and freeze as needed.
Serves 8 or makes 2 meals of 4 servings each.
Grilled Tarragon Mustard Chicken
Tender grilled chicken, marinated in the FoodSaver
®
Quick Marinating Canister, is a perfect foundation for
any meal!
3 lbs. boneless, skinless, chicken breast halves
(about 8 pieces)
1 cup Tarragon Mustard Marinade (below), divided
1 Tbsp. lowfat margarine
½ cup dry white wine
Prepare a charcoal or gas grill to medium high heat. Place the chicken breasts in the FoodSaver
®
Quick
Marinating Canister, cover with 1/2-cup marinade and vacuum seal. Marinate for 20 minutes. Remove
the chicken from the canister and discard the marinade. Lightly wipe the grill rack with cooking oil.
Place the chicken breasts on the grill and cook over medium-high heat until well browned, about
6 to 8 minutes. Turn the chicken and cook until the meat is no longer pink and the internal temperature
reaches 170° F on an instant read thermometer. When the chicken is pierced with a fork, the juices
should run clear. While the chicken is grilling, melt the margarine in a medium sauté pan over medium
heat. Add the remaining marinade and wine and bring to a boil. Cook the sauce at a high simmer,
stirring constantly until slightly thickened. Reduce the heat to low and simmer another 4 minutes.
To serve, place 4 grilled chicken pieces on a platter and ladle the sauce over each. Serve immediately.
Makes 4 servings.
Cool the remaining 4 grilled chicken breasts, separate into individual portion control sizes, vacuum
seal and freeze.
Tarragon Mustard Vinaigrette
3 Tbsp. champagne vinegar
1 Tbsp. Dijon mustard
1 tsp. lemon juice
1 tsp. dried tarragon
½ tsp. salt
½ tsp. black pepper, freshly ground
¾ cup extra-virgin olive oil
In a small bowl, whisk together the vinegar, mustard, lemon juice and spices, until blended. Drizzle
in the olive oil, whisking constantly, until thoroughly blended.
Makes 1 cup.
For additional delicious recipes using the
FoodSaver
®
system to prepare foods in advance,
check our website, www.foodsaver.com.
www.foodsaver.com 1-877-804-5383
EN-17
www.foodsaver.com 1-877-804-5383
EN-18