Diner Style Meat Loaf Recipes

Steps:

• Preheat the oven to 120 degrees C (about 250 degrees F).
• Heat a frying pan over medium heat and add oil. Saute carrots, shallots, mushrooms and garlic until they become soft around the edges, about 2 minutes, then add paprika, nutmeg and 4 grams salt. Cook for 30 seconds, then add BBQ sauce and Worcestershire. Remove from heat and let cool.
• Meanwhile, mix cream, eggs and remaining 14 grams salt in a bowl until they are a uniform color. Add the bread and allow to soak for around 15 minutes, then blend in a blender (it can still be a bit chunky, but not large pieces). Mix in the meats, then the veg until it looks uniform and is slightly tacky when touched. Line a loaf pan with parchment paper and put mixture into the pan. Bang it on the counter a couple times to ensure that it makes it to the corners. Bake until its internal temperature registers 70 degrees C (about 160 degrees F) on an instant-read thermometer, about 1 hour 30 minutes. Can be served immediately, but for best results allow to cool overnight, then slice and reheat slices in a pan with a little oil.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine beef, pork, beef broth, onion, 1-2 tablespoons Worcestershire sauce, bread crumbs, egg, garlic, olive oil, salt, pepper and oregano.
• Don't overmix, but combine it well (hands work the best).
• Transfer meat to a shallow baking pan and shape into a loaf about 5 inches wide.
• Bake for about 1 hour and 15 minutes.
• While meatloaf is baking, combine ketchup, brown sugar and 1 tablespoon Worcestershire sauce in a small saucepan.
• Bring to a boil, stirring occasionally. Pour or spoon over the meatloaf (after the 1 hour, 15 minute baking time). Bake for about 15 more minutes, until temperature reaches 160 degrees in the center of the meatloaf.
• Let meatloaf rest 5-10 minutes in baking pan, then remove to a serving platter.
• The drippings from the pan are obscene over mashed potatoes.
• I've made this with all the beef/pork combo, all beef and even buffalo and beef combined. It's always outrageous (we think). Also,it is better with the beef broth, rather than the milk.

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:

• Sauce: heat the butter and oil in a large skillet over med-high heat.
• Add the onions and thyme and sauté until the onions begin to soften, about 3 minutes.
• Add the mushrooms and sauté until they begin to color and the liquid in the pan evaporates.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
• Whisk the flour and ¼ cup broth together in a large bowl.
• Add the remaining broth and the soy sauce to the slurry and whisk until smooth.
• Pour the mixture into the cooker.
• Cover and cook on HIGH while you prepare the meat loaf.
• Meat Loaf: heat the oil in a small skillet over med-high heat.
• Add the onion, bell pepper, and sage and sauté until the vegetables are softened, about 3 minutes.
• Cool the mixture and transfer to a large mixing bowl.
• Add the remaining ingredients.
• With clean hands or a large wooden spoon, mix together until well combined, being careful not to compact the mixture.
• Pat the meat into a loaf shape 6 inches long, 3 inches wide, and 2-3 inches tall.
• Set the loaf on top of the sauce in the slow cooker and cook on HIGH for 1 hour.
• Decrease heat to LOW and cook for 4-6 hours, until an instant-read thermometer inserted in the center reads 165 degrees.
• Remove the loaf from the cooker using two long, wide spatulas.
• Cover with foil and let rest 15 minutes.
• Season the sauce with salt and pepper.
• Cut the loaf into ½ inch slices with a serrated knife and serve napped with some of the sauce.
• Serve any remaining sauce on the side.