Birthday Dinner Meatloaf Recipes

Steps:

• Heat the oven to 350°F. In a large bowl, break up the beef into small pieces, using a fork or spoon.
• Peel and finely chop the garlic. Peel the onion, and chop enough of the onion into small pieces to measure 3 tablespoons. Wrap remaining piece of onion, and refrigerate for another use. Add the garlic and onion to the beef.
• Tear the bread into small pieces and add to beef mixture.
• Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with a fork, large spoon or your hands until the ingredients are well mixed.
• Place the beef mixture in an ungreased baking pan. Shape the mixture into an 8x4-inch loaf in the pan, then spread the ketchup over the top.
• Bake uncovered 50 to 60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center of the loaf reads 160°F and center of loaf is no longer pink*. Let the loaf stand 5 minutes so it will be easier to remove from the pan. Remove loaf from pan and cut into slices.

Steps:

• Preheat oven to 350 degrees. Coat two 9-by-2-inch round cake pans with cooking spray; set aside. Melt butter in a medium skillet over medium heat. Add onion, garlic, and celery; cook until softened, about 7 minutes. Transfer to a large bowl; let cool.
• Add beef, carrot, tomato sauce, Worcestershire sauce, egg, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands.
• Gently press into prepared pans. Bake until instant-read thermometer registers 160 degrees. about 25 minutes. Let stand 5 minutes; carefully remove with a spatula, and transfer to wire rack set over rimmed baking sheet. Tent with foil.
• Bring 2 cups water to boil in small pan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.
• Place 1 meatloaf on platter; spread 1 cup warm mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meatloaf. Frost top and sides with 3 cups mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip (such as Ateco #825) with remaining mashed potatoes. Pipe borders around cake. Using tip of a 1/4-inch plain round tip (such as Ateco #10), punch out circles from carrot peels. Decorate cake with carrot circles and remaining peas. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Put the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.
• In a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.
• Divide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.
• Increase the oven temperature to 425 degrees F.
• Brush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.