All American Meatloaf Recipes

Steps:

• Saute green pepper and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool to room temperature., Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary, salt and pepper to sauteed vegetables. Crumble beef and pork over mixture and mix well., Pat into 2 greased 9x5-in. loaf pans. Combine ketchup, brown sugar and vinegar in a small bowl. Spread over tops. , Bake, uncovered, 50-55 minutes or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Shape meat loaves in plastic wrap-lined loaf pans; top with ketchup mixture. Cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. Freeze up to 3 months. To use, partially thaw in refrigerator overnight. Preheat oven to 350°. Unwrap meat loaf and place in pan. Bake, uncovered, 1-1/4-1-1/2 hours, or until a thermometer reads 160°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan.
• Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
• Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.

Steps:

• Preheat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
• Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
• Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
• Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
• Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.

Steps:

• To make the meatloaf: Preheat the oven to 375 degrees F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely.
• Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove clumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just to combine. Coat a 9x13-inch baking dish with oil and form the meat mixture into a loaf.
• To make the glaze: In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meatloaf and bake until the internal temperature reaches 160 degrees F, about 1 hour 15 minutes, brushing three or four times with the glaze until you've used it all. Let meatloaf rest at least 15 minutes before slicing.

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
• In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.
• For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.
• For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
• In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
• For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
• Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.

Steps:

• Preheat oven to 400°F.
• Process or crumble the bread and combine with the minced vegetables in a large bowl.
• Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
• Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
• Form the meat mixture into and elongated loaf on the parchment paper.
• Mix the next 3 ingredients together and baste the loaf--set aside.
• Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

Steps:

• In a large mixing bowl, combine all ingredients, except the cheese and tomato paste.
• Shape half of the meat mixture into a loaf.
• Arrange 8 cheese strips on the meat, and top with the remaining meat, pressing the edges together to make a seal.
• Place in the Crock-Pot.
• Top with the tomato paste and the remaining cheese slices.
• Cover; cook on Low for 6 to 8 hours on Low or on High for 3 to 4 hours.

Steps:

• Preheat the oven to 400°F.
• Crush the crackers. I use the food processor to get finer crumbs.
• Mix the meat, soup, and egg together with the seasonings.
• Add cracker crumbs until the texture is firm but not dry.
• Press the meatloaf mixture into a loaf pan.
• Bake until almost done.
• Top with barbecue sauce and American cheese. Continue baking until sauce is heated, cheese is melted and meatloaf is done (160° on the meat thermometer).
• Muffin variation: Divide meatloaf mixture into 6 even portions.
• Press into large size muffin tin that has been sprayed with non-stick cooking spray.
• If adding a sauce, form a well in the top of each muffin.
• Check baking time carefully, as the smaller size allows the dish to bake more quickly. I have found that baking time is reduced to about 35 minutes in this form.

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine eggs, broth, worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, crushed red pepper, salt and black pepper. Add meat, green pepper and onion. Using hands, mix ingredients together well (do not overmix). Lightly pat meat mixture into 9x5x3-inch pan. With fingers, lightly pull loaf away from sides of pan.
• Bake, uncovered, for 1 1/4 hours. For topping, in a small bowl stir together ketchup, brown sugar and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160 degrees F.
• Remove from oven and let stand for 10 minutes. To remove, use two large spatulas inserted along short edges to life loaf from pan to a platter. Optional -- sprinkle with parsely, green onions and 1/2 teaspoons cracked black pepper.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
• Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
• Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
• Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
• Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees.
• Using a food processor, grind the croutons with the chili powder. Set aside. Process the onion, garlic, carrot, pepper, and parsley in the food processor until finely, finely diced.
• Mix the meat, ground croutons, and vegetables until well mixed. Season liberally with sea salt and pepper. Add the 3 eggs, mix without squeezing the meat too much.
• Mix the bottle of A1, ketchup, brown sugar, hot sauce, and dijon mustard in a bowl.
• I made mine freehanded, which in my opinion is more fun.
• When you form the loaf you want it to be pretty even to ensure its fully cooked when all is said and done. Mine was about 3 1/2 inches thick.
• Place strips of bacon horizontally over the loaf until it is fully covered. Bake in oven for 10 minutes. Take out of oven and add a heavy glaze of sauce. Bake for another 40 minutes. Add another layer of sauce. Cook until done, probably another 30-45 minutes. Using a meat thermometer, ensure that the thickest part of the loaf is 160 degrees. Add a final layer of sauce to the loaf and cover with foil until ready to serve. It stayed pretty hot for about an hour.