These mini meatloaves prove that comfort food and nutritious eating can go hand in hand. Swapping traditional breadcrumbs for almond flour keeps the recipe low-carb and gluten-free, while sautéed onion, bell pepper, and grated zucchini add moisture, flavor, and a boost of vegetables to every bite. A topping of marinara sauce and melted mozzarella makes these as satisfying as they are nourishing. Pair with whipped cauliflower mash to round out a cozy, weeknight-friendly dinner.
Active time: 15 mi
These mini meatloaves prove that comfort food and nutritious eating can go hand in hand. Swapping traditional breadcrumbs for almond flour keeps the recipe low-carb and gluten-free, while sautéed onion, bell pepper, and grated zucchini add moisture, flavor, and a boost of vegetables to every bite. A topping of marinara sauce and melted mozzarella makes these as satisfying as they are nourishing. Pair with whipped cauliflower mash to round out a cozy, weeknight-friendly dinner.
Active time: 15 minutes | Total time: 45 minutes
Mini Meatloaves
Ingredients
1 tbsp olive oil
1 small onion, finely chopped or grated
1 medium red bell pepper, finely chopped
1 lb 95% lean grass-fed ground beef
1 small zucchini, grated and patted dry with a paper towel
1/2 cup (45g) almond flour
1 large egg
1 tbsp balsamic vinegar
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 cup (237ml) low-sodium jarred marinara sauce, divided
1/2 cup (28g) grated part-skim mozzarella cheese
Directions
Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or foil. Heat the olive oil in a small saute pan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Transfer the mixture to a large bowl and let cool for 10 minutes.
Add the ground beef, zucchini, almond flour, egg, balsamic vinegar, Italian seasoning, garlic powder, salt, and black pepper to the bowl. Stir with a wooden spoon or clean hands until well blended. Divide the mixture into 4 portions. Form each portion into a small meatloaf about 4 1/2 inches (11cm) long on the prepared baking sheet. Press down the length of each meatloaf with the side of your hand to create a 1/2-inch deep divot in the center so it cooks evenly and catches the sauce and cheese. Spread the top of each meatloaf with 1/4 cup (59ml) marinara sauce and sprinkle with the mozzarella cheese.
Bake for 30 minutes, or until an instant-read thermometer inserted into the center of a meatloaf registers 160°F.
Even television’s most in-demand multi-hyphenates can’t go it alone. In fact, as the creators behind some of Netflix’s flashiest series attest, the secret to success often lies in leaning on the expertise of those around them. That was a major theme during a conversation at Netflix & Deadline Present: The Visionaries featuring Stranger Things’ Matt […]
Even television’s most in-demand multi-hyphenates can’t go it alone. In fact, as the creators behind some of Netflix’s flashiest series attest, the secret to success often lies in leaning on the expertise of those around them. That was a major theme during a conversation at Netflix & Deadline Present: The Visionaries featuring Stranger Things’ Matt […]
This brisket recipe uses an Instant Pot to make a fork-tender roast with minimal fuss. The braising liquid of beer, smoked paprika and smoky chipotle peppers gives the dish a zesty, Southwestern flavor. Serve with mashed sweet potatoes and an avocado salad. You’ll have extra sauce; save it to use later as a base for the best chili ever.
Active time: 20 minutes | Total time: 2 hours, 15 minutes
Pressure Cooker Beer Braised Beef Brisket
Ingredients
3 lb (1,362g) flat-cut beef brisket, fat trimmed
This brisket recipe uses an Instant Pot to make a fork-tender roast with minimal fuss. The braising liquid of beer, smoked paprika and smoky chipotle peppers gives the dish a zesty, Southwestern flavor. Serve with mashed sweet potatoes and an avocado salad. You’ll have extra sauce; save it to use later as a base for the best chili ever.
Active time: 20 minutes | Total time: 2 hours, 15 minutes
Rub the brisket all over with the paprika, salt, and pepper. Heat the oil in an electric Instant Pot on the sauté function over medium heat until hot. Add the brisket and cook until browned, about 3 minutes per side. Remove from the pot. Add the beer and simmer, scraping up the browned bits from the bottom of the pot. Press cancel.
Add 3/4 cup of the broth, onion, rosemary, and chipotle peppers to the pot. Return the brisket to the pot and place the whole carrots on top of the roast. Lock the lid, select high pressure, and set for 1 1/2 hours. Let the pressure naturally release, about 30 minutes, to ensure the roast is tender and easy to slice.
Carefully transfer the carrots and brisket to a platter and cover with foil. Select the sauté function, adjust the heat to high, and bring the sauce to a simmer. Skim off any clear liquid fat that collects on the surface and discard.
Place the flour in a small bowl. Gradually whisk the remaining 1/4 cup (60g) broth into the flour until smooth. Add the flour mixture and honey to the sauce and simmer until thickened, about 5 minutes. Thinly slice the brisket against the grain and cut the carrots into bite-sized pieces. Serve with 1/4 cup (60ml) sauce per serving. Reserve the remaining sauce for another use.
Serves: 6 | Serving Size: 4 oz. sliced meat, 1/2 cup carrots, 1/4 cup sauce
Lee Sung Jin, the creator, executive producer and director of “Beef,” and Jason Bateman, who executive produced, directed and starred in “Black Rabbit,” sat down with Variety’s Clayton Davis to discuss their directing techniques and stylistic choices. Variety moderated this conversation in partnership with Netflix. Lee – who directed one episode in “Beef” Season 1 […]
Lee Sung Jin, the creator, executive producer and director of “Beef,” and Jason Bateman, who executive produced, directed and starred in “Black Rabbit,” sat down with Variety’s Clayton Davis to discuss their directing techniques and stylistic choices. Variety moderated this conversation in partnership with Netflix. Lee – who directed one episode in “Beef” Season 1 […]
Variety Awards Circuit section is the home for all awards news and related content throughout the year, featuring the following: the official predictions for the upcoming Oscars, Emmys, Grammys and Tony Awards ceremonies, curated by Variety chief awards editor Clayton Davis. The prediction pages reflect the current standings in the race and do not reflect personal preferences for any individual […]
Variety Awards Circuit section is the home for all awards news and related content throughout the year, featuring the following: the official predictions for the upcoming Oscars, Emmys, Grammys and Tony Awards ceremonies, curated by Variety chief awards editor Clayton Davis. The prediction pages reflect the current standings in the race and do not reflect personal preferences for any individual […]
Though the 1949 series Fireside Theater and others are often credited with being the first successful anthology series, the format began to gain popularity with shows like The Twilight Zoneand The Outer Limits. These series feature separate standalone stories and characters that may be thematically connected and are typically based on the horror or sci-fi genres. Anthology shows are equally appealing to viewers who may not feel the need to commit to watching an entire series from beginning to en
Though the 1949 series Fireside Theater and others are often credited with being the first successful anthology series, the format began to gain popularity with shows like The Twilight Zoneand The Outer Limits. These series feature separate standalone stories and characters that may be thematically connected and are typically based on the horror or sci-fi genres. Anthology shows are equally appealing to viewers who may not feel the need to commit to watching an entire series from beginning to end.
Ordinarily cheap Matsuya opens a high-priced Matsuya inside another upscale Matsuya.
Japanese department stores have food departments on their basement levels, and naturally the fancier department stores offer fancier foods. So it might surprise some shoppers at the Matsuya department store in Tokyo’s upscale Ginza neighborhood to find that one of Japan’s cheapest restaurant chains now has a presence in the store’s food section.
June 10 was the grand opening of Matsuya Premium Ginza, the new d
Ordinarily cheap Matsuya opens a high-priced Matsuya inside another upscale Matsuya.
Japanese department stores have food departments on their basement levels, and naturally the fancier department stores offer fancier foods. So it might surprise some shoppers at the Matsuya department store in Tokyo’s upscale Ginza neighborhood to find that one of Japan’s cheapest restaurant chains now has a presence in the store’s food section.
June 10 was the grand opening of Matsuya Premium Ginza, the new department store spinoff of the Matsuya gyudon/beef bowl restaurant chain (which is a separate company from the Matsuya department store). As the name implies, Matsuya Premium is positioning itself as a more luxurious, upgraded version of the Matsuya restaurant chain, offering takeout meals exclusive to Matsuya Premium, such as beef bowls made with Kobe beef.
Obviously, Matsuya Premium’s prices are higher too. At a normal Matsuya, for example, the standard beef bowl is just 460 yen (US$3), but Matsuya Premium’s Kobe beef version will cost you 1,390 yen. There’s a gap in price between the price for regular Matsuya’s tomato sauce hamburger steak set (1,180 yen) and Matsuya Premum’s Kuroge Wagyu Hamburger Steak Bento (1,681 yen).
Here’s the thing though. Regular Matsuya’s food isn’t just cheap, it’s also really tasty. Sure, the restaurant chain is friendly to your wallet, but it’s just as kind to your taste buds, which raises a question.
If regular, cheap Matsuya is already so good, is there any point in paying extra for Matsuya Premium?
To investigate, our Japanese-language reporter Seiji Nakazawa sprang into action, first stopping by Matsuya Premium to pick up a Kobe beef gyudon and Kuroge Wagyu Hamburger Steak, then swinging by a regular Matsuya to procure their more plebian counterparts as well.
▼ Matsuya Premium on the left, basic Matsuya on the right
The Matsuya Premium items do come in more elegant-looking containers, but visually there isn’t much difference to be seen with the food itself.
But beef is always beautiful, and we’re paying extra for what’s supposed to be the special flavor of the Premium items, not enhanced aesthetics. So now it was time for Seiji to taste-test the different versions back-to-back.
He started with the beef bowl, and right away he could taste that the Kobe beef version has something the regular Matsuya beef bowl doesn’t. The marbled quality of the Kobe beef gives it a much heavier dose of umami flavor, which melts in your mouth and merges with the flavors of the stock that the beef is simmered in. That combination danced across his taste buds and fired up his taste buds with a greater intensity than the regular Matsuya gyudon, in which the meaty flavor of the beef is less pronounced and the stock plays a more prominent role.
Moving on to the hamburger steaks, the most striking difference here was the texture of the meat. The Matsuya Premium version is tenderer, and it’s juicier too. Switching to the regular Matsuya hamburger steak after trying a bite of the Premium, Seiji couldn’t help but feel a that the cheaper version is drier and tougher, and, with such a closely-timed comparison, had a twinge of frozen-food feeling to it, he says.
So Seiji is happy to report that Matsuya Premium isn’t just charging more because of its location, and that it genuinely does deliver a more refined eating experience than what you can find at a regular Matsuya. The new venture might not quite match the value-for-money that standard Matsuya is known for, but Matsuya Premium delivers on giving you the quality you’re paying for.
Shop information
Matsuya Premium Ginza / 店名 松屋PREMIUM銀座店
Address: Tokyo-to, Chuo-ku, Ginza 3-6-1, Matsuya Ginza basement level 1
住所 東京都中央区銀座3-6-1松屋銀座 地下1階
Open 11 a.m.-8 p.m. (11 a.m.-7:30 p.m. Sundays and final day of consecutive holidays)
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