Gourmet Meatloaf Recipes

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.
• Chop 2 onions and and 1 lb of the bacon in a large pan and a little olive oil. Cook the bacon and onions until the bacon is crisp.
• Chop up the tomatoes and put to the side.
• Chop up the basil. I rolled and cut into small ribbons.
• Drain onions and bacon but save the liquid to use as gravy.
• With a spoon mix the meat, basil, tomatoes, eggs, cooked bacon, and cooked onion, and bread crumbs in a large bowl. Adding salt and pepper to taste.
• Fill a 9"x13" baking pan with the meatloaf mixture. Then I sprinkled some parmesan cheese and panko bread crumbs on top adnd bake for 35 minutes, until the meat is brown all the way through.
• Then take the other half onion and slice and fry with bacon until crispy.
• Remove from the pan, leaving the grease and adding the grease saved previously, should be about 1/4 cup.
• Gradually add the flour mixing together well.
• Add water gradually and then milk.
• Add salt and pepper to taste, cooking to desired thickness.
• I served a square of meatloaf with a scoop of mashed potatoes and then some of the fried onions and then some gravy.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine ground beef, beaten eggs, onion soup, herb stuffing mix, salt and pepper.
• Divide meat in half and shape into loaves.
• Place into meatloaf pan.
• Bake 1 hour to 1 1/2, until meat is well-browned.
• While meatloaf is baking, mix together ingredients for the sauce.
• Pour off fat before pouring sauce over meatloaf.
• Bake 30 minutes longer.
• This recipe can be cut in half or you can freeze the second meatloaf.

Steps:

• In a large bowl combine beef, stuffing, tomato sauce, egg, onion, green pepper, oregano, basil, garlic powder, salt and pepper.
• With hands blend mixture well and form into a firm loaf.
• Place in center of greased baking dish.
• Bake in preheated 350 degree oven for 30minutes.
• Meanwhile, combine BBQ sauce, brown sugar and nutmeg. Stir well.
• Pour mixture over top of meatloaf.
• Continue baking meatloaf for an additional 30 minutes.
• Remove from oven and let set for 5minutes before slicing and serving.

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.

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.

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

Steps:

• Preheat oven to 350 degrees.
• Combine the 1/2 cup ketchup, breadcrumbs, onion, basil, cheese, eggs, garlic, tomatoes, and ground beef and mix thoroughly with hands.
• Transfer meat mixture to a 9x5 inch metal loaf pan which has been sprayed with cooking spray.
• Spread 1/3 cup ketchup on the top of loaf.
• Bake @ 350 for 1 hour or until meat thermometer in center registers 160 degrees.
• Let stand for at least 10 minutes. This will allows meat juices to be retained and your meatloaf will then cut into beautiful slices that retain their shape. You can either slice it in the pan or remove entire loaf to a platter which is garnished with a few additional sprigs of basil for tableside presentation and slicing.

Steps:

• Preheat oven to 400°F.
• Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
• Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
• Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
• Let meatloaf stand 5 minutes before serving.

Steps:

• Preheat oven to 350°F with rack in middle.
• Soak bread crumbs in milk in a large bowl.
• Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
• Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
• Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
• Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 400°F
• Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes.
• Add carrot and cook, stirring, until softened, about 3 minutes.
• Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes.
• Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
• Stir together bread crumbs and milk in a small bowl and let stand 5 minutes.
• Stir in egg and egg white, then add to vegetables.
• Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
• Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup.
• Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
• Let meatloaf stand 10 minutes before serving.