Garlic Meatloaf Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
• Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
• Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
• Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
• Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
• Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Heat olive oil in a large skillet over medium-high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until soft and translucent, about 5 minutes. Add garlic to vegetable mixture; saute until fragrant, about 1 minute more. Season with salt and black pepper; remove from heat to cool.
• Mix turkey, beef, quinoa, milk, eggs, 2 tablespoons Worcestershire sauce, sweet chili sauce, and ground ginger together in a bowl until well-combined. Add sauteed vegetable mixture; stir until completely incorporated. Gradually add bread crumbs to meat mixture until mixture is moist and holds together. Form into 6 mini loves and place loaves on prepared baking sheet.
• Whisk brown sugar, ketchup, and 1 tablespoon Worcestershire sauce together in a bowl until sugar is dissolved and glaze is smooth.
• Bake meat loaves in the preheated oven for 30 minutes. Spread glaze over each loaf and continue baking until no loaves are longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
• Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.

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.

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk eggs, garlic, scallions, jalapeño, sage, salt and black pepper.
• In a separate bowl, stir together bread crumbs and stock, cream or milk. Let stand five minutes.
• Add pork, beef and soaked bread crumbs to egg mixture. Knead ingredients together until just combined. Press mixture evenly into an 8- or 9-inch loaf pan. Bake for 55 minutes.
• Meanwhile, whisk together the tomato paste and olive oil. After meatloaf has finished baking, brush top with glaze; sprinkle with pine nuts, if using. Bake 15 minutes more (glaze will be thick and a meat thermometer should read 160 degrees). Let meatloaf rest for 10 minutes before slicing and serving.

Steps:

• Preheat oven to 350 degrees. Grease an 8x10 glass baking dish; set aside.
• In a bowl, combine all ingredients then transfer to bakind dish.
• Top with desired amount of ketchup.
• Bake at 350 for 1.25 hours.
• Let stand for 3-5 minutes before serving.

Steps:

• Preheat your oven to 350.
• In your food processor, pulse the onion, carrots, garlic, and horseradish until fine. Add to ground beef.
• Pulse the dry ingredients: croutons, chili powder, salt, & peppers, and add them to bowl with meat and veggies and mix.
• Mold into a loaf shape with your hands in a pan that has a lip and place in oven.
• Mix together remaining ingredients ( ketchup, honey, cumin, Worcestershire, and Louisiana hot sauce).
• After 15 mins, start basting loaf with mixture.
• The meatloaf is done when the temperature reaches 160 about 40 min.

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in heavy skillet. Add green onions, celery, garlic, carrot, onion and peppers and saute until sweated, about 5 minutes. Do not overcook. Set aside to cool. Combine salt, black and white peppers, cayenne, cumin, garlic powder, paprika, thyme, sugar and eggs in a large bowl and beat well. Add half-and-half and ketchup and blend thoroughly. Add meats, breadcrumbs, cilantro and cooled vegetables to egg mixture and blend thoroughly with hands for about 5 minutes. With damp hands, form the mixture into an oval resembling a long loaf of bread. Place on a cookie sheet that has been lined with foil and sprayed with cooking spray. Cover with foil. Bake 45 minutes, then uncover and bake 15 minutes more. Let rest for 20 minutes before slicing and serving.

Steps:

• Combine eggs, milk, and Worcestershire.
• Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
• Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
• Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
• Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine the ground beef, bread crumbs, egg and steak sauce. Mix thoroughly. Blend in soup mix, green pepper, onion, cilantro and garlic.
• On a large piece of aluminum foil, pat the beef mixture into a thin, flat rectangle. Layer about 1/2 the ham on top of the beef from end to end. Layer ham with the Cheddar cheese. Layer cheese with remaining ham, then the broccoli.
• Using the foil, roll the meatloaf while pinching the ends. Keep aluminum foil around the meat loaf and place on a medium baking sheet.
• Bake in the preheated oven for 1 hour.

Steps:

• Preheat oven to 375.
• mix all ingredients together.
• If the mix is too dry add the extra egg.
• Place in a 9X13 baking dish.
• Bake until internal temp is 165 about 45 min to 1 hour.
• Top with a ketchup glaze if you wish.

Steps:

• Preheat oven to 350°F and grease a large loaf pan.
• Mix 1/2 cup bread crumbs, cheese, parsley, garlic, salt and pepper, reserving the remaining bread crumbs to use as necessary.
• Add the meat and use a fork to mix the ingredients uniformly.
• Add the eggs and knead it with your hands until a "dough" ball forms, it should hold its shape and not be too dry and crumbly (add some water) or too sticky sloppy (add more bread crumbs).
• Mold the meat mixture into the loaf pan and top with a layer of ketchup as desired.
• Bake for 70 minutes. Slices best when cooled and tastes even better reheated as leftovers!
• For OAMC: Slice cooled loaf and flash freeze slices on a cookie sheet. Once frozen, store in a freezer bag or container. To reheat: remove as many slices as necessary and reheat in microwave.