MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
BEST MEAT LOAF
If you're like my husband, you enjoy a hearty meat loaf. Everyone who's ever tried it agrees it lives up to its name. This delicious dish doesn't last long!-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture; mix well. Combine the milk, eggs and Worcestershire sauce; mix into the beef mixture. Add crumbs., Grease a large sheet of foil. Place bacon on foil. Mold meat mixture into a loaf and place over bacon. Seal foil tightly around loaf. Refrigerate for 2 hours or overnight. , Place wrapped loaf on a baking sheet. Bake at 350° for 1 hour. Open foil; drain juices. Combine sauce ingredients and spoon over loaf. Bake, uncovered, 30 minutes longer or until no pink remains and a thermometer reads 160°.
Nutrition Facts : Calories 394 calories, Fat 23g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 1094mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.
GOOD EATS MEATLOAF
For an easy weeknight standby, try Alton Brown's Good Eats Meatloaf recipe from Food Network, made complete with a tangy ketchup glaze.
Provided by Alton Brown
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 325 degrees F.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
- Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
- Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
- Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
- Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
"WHAT YOU GOT" MEATLOAF ON THE GRILL
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
- For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
- Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
- In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
- Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
- Serve with potatoes or a side salad or use on a sandwich.
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
- When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.
THE BEST MEATLOAF
I have used this recipe for 30 years. My husband loves it and he is picky.
Provided by DENELLE
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
- Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
- In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
- Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
- Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 10.1 g, Cholesterol 100.6 mg, Fat 17.9 g, Fiber 1 g, Protein 20.9 g, SaturatedFat 7 g, Sodium 867 mg, Sugar 2.5 g
TEX-MEX MEATLOAF
Chilies and cumin punch up the flavor in a comforting low-fat meatloaf. Grab leftovers for tomorrow's lunch sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix all ingredients except salsa. Spoon mixture into 11x7-inch (2-quart) glass baking dish; pat into 9x5-inch loaf.
- Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160°F. Drain any liquid before slicing. Serve with salsa.
Nutrition Facts : Calories 200, Carbohydrate 6 g, Cholesterol 65 mg, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g
TOP RATED CLASSIC MEATLOAF
My family enjoyed the slightly spicy taste of this meatloaf. This recipe, submitted by a local DJ, was in our local paper.
Provided by Rosemary Chapman
Categories One Dish Meal
Time 1h40m
Yield 1 Meatloaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 325 degrees Fahrenheit.
- In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
- Mix lightly.
- Shape into a loaf and place in a baking dish.
- In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
- Brush the loaf with this mixture.
- Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.
VERY BEST MEATLOAF
Make and share this Very Best Meatloaf recipe from Food.com.
Provided by ma_young
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil and cook onion until soft, about 5 minutes. Add garlic and thyme and cook 1 minute more; set aside.
- Combine milk, egg, and ketchup. Stir in bread crumbs, salt, and pepper. Crumble in meats and add onion mixture. Stir until well combined.
- Freeze meat into loaves, using foil and plastic wrap method.
- On serving day, thaw loaf and place in baking dish.
- Bake at 350 degrees for 1 1/2 hours.
- If desired poor 1/2 cup ketchup mixed with brown sugar over meatloaf during the last half hour of baking.
BEST DARN MEAT-BRICK / MEATLOAF IN TEXAS!
Well, I can't call it Meat Loaf, as I HATE meatloaf. Everyone that I have met that hates meatloaf, loves my meat brick! It isn't your mother's/grandmother's meatloaf! It really is easy to make too.
Provided by QZ Sioux
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- I NEVER make a 2 pound meat-brick. I am giving the majority of these directions as if I was though. You will have to adjust some of them to the amount you are making.
- In the coffee mug of sugar, pour in enough BBQ sauce to make a glaze. You can mix it together in a separate bowl. This will be used at the end of the cooking.
- In a very large bowl, combine everything but the BBQ sauce, eggs,and sugar.
- Next measure in the 1/4 cup of sugar (you may need to add a little more if you are using more than 2 pounds of beef), 1 eggs per pound of ground beef, and 1/4 cup of BBQ sauce per 2 pounds of beef. Mix. To know when you have this at the right consistancy, shape the mixture into a ball in the bowl. If you can.
- pick it up, but it oozes over your hands, it is right. If it stays in a ball and seems "stiff", you need to add another egg first and then more BBQ sauce. You want to add the egg first as it will help the brick to hold together. You may also add more spices as needed here.
- When the meat-brick is to your consistancy (and it is VERY important that it be kinda "runny") put it in a baking dish (NOT a bread loaf pan) large enough to streach it out. If you are making a very large one, you may need to use 2 pans. Place the "blob" in the pan. Streach it out like a "loaf". Be careful not to make it too narrow, or too wide. If it is too narrow, it will dry out, if it is too wide, it be medium-rare in the middle. I don't mind it medium-rare, but my family won't eat it that way.
- Bake at 350 degrees for 1 hour. Check on it once in a while, and make sure that it isn't drying out. When the hour is up, take your glaze, and pour it over the meat-brick. Cook an additional 5 minutes, or until the glaze is bubbly.
- I normally serve this with mashed potatoes and green beans.
- If you hate meatloaf, I can almost bet you will love this!
Nutrition Facts : Calories 1079.4, Fat 40.8, SaturatedFat 14.8, Cholesterol 260, Sodium 1349.8, Carbohydrate 128.2, Fiber 2.6, Sugar 101, Protein 49.5
TENNESSEE MEATLOAF
My Grandmother 'Nanaw' Rowan made the most delicious meatloaf in the state. When she passed away, she didn't leave me her recipe, but she left me the desire to recreate it. I think this is it, in flavor and texture. Don't let the number of ingredients discourage you. It's part of the magic in creating a masterpiece!
Provided by Leigh Ann Rowan Kiraly
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h55m
Yield 10
Number Of Ingredients 19
Steps:
- Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note).
- Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
- In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
- Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.
- Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 15.9 g, Cholesterol 92 mg, Fat 11.2 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 4.2 g, Sodium 324.1 mg, Sugar 10 g
MEATLOAF TEXAS STYLE!
A flavorful meatloaf that combines Rotel and cheese all rolled into a zesty combination! (You may divide this recipe in half for smaller serving size.) Baking time will be less also, but we feed our family of four, then have meatloaf sandwiches for lunch the next day.
Provided by Misty Bryant
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine meat with all ingredients except cheese.
- On a sheet of wax paper, flatten the meat mixture to 1/4 inch thick.
- Shape into a flat rectangle.
- Place cheese slices on top of meat, leaving about 1/2inch space on outside edges.
- Lift up one end of wax paper and begin rolling the meat mixture like a jellyroll onto cheese.
- When all cheese is rolled into meat mixture, pinch sides to keep cheese from melting out.
- Spray a loaf pan with cooking spray.
- Use wax paper to help lift meat loaf into pan.
- Bake for 1 hour 15 minutes. Let rest for 20 minutes after removing from oven.
Nutrition Facts : Calories 416, Fat 24.6, SaturatedFat 10.6, Cholesterol 143.8, Sodium 902.8, Carbohydrate 17.5, Fiber 1, Sugar 1.8, Protein 29.8
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
WORLD'S BEST MEATLOAF RECIPE
This recipe was my great grandmother's and to this day everybody who tries it just loves it. The secret is the sauce: it is just the right balance of sweetness. Mmm it's just so yummy.
Provided by Katalina
Categories Meat
Time 1h15m
Yield 1 Loaf, 5-7 serving(s)
Number Of Ingredients 14
Steps:
- MEATLOAF:.
- Combine all meatloaf ingredients except the milk in a large bowl (I find this is easiest to do with hands).
- Add the milk until the mixture is very moist
- Form the mixture into a loaf shape and place in a baking/casserole dish big enough for the loaf to fit with additional room.
- Place into 180º pre-heated oven for 30 minutes. Then pour sauce over meatloaf ensuring the entire surface gets a coating of sauce and replace in oven for another 30 minutes.
- Remove from oven and serve.
- SAUCE:.
- Combine all ingredients in a saucepan on a medium heat until it just begins to come to the boil.
- Pour over meatloaf.
BEST-EVER MEAT LOAF
The combination of onion, carrots, parsley and cheese-plus the tomato-mustard topping-makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. It's the best meatloaf ever! -Anna Baker, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. , Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. , Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
Nutrition Facts : Calories 398 calories, Fat 17g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 771mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 30g protein.
BARBARA'S BEST MEATLOAF
This is one of those dishes that anytime I make it, I get a request for the recipe. It's an old family favorite.
Provided by hokiegirl
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour milk over breadcrumbs in a large bowl; soak until crumbs are softened, at least 5 minutes.
- Mix ground beef, egg, onion, salt, and black pepper with the bread crumbs and milk. Shape the beef mixture into a loaf and transfer to a baking dish.
- Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until smooth; spread over the loaf.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.7 g, Cholesterol 130.7 mg, Fat 32.7 g, Fiber 0.8 g, Protein 23.3 g, SaturatedFat 13.2 g, Sodium 694.6 mg, Sugar 11.9 g
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