Hubbys Meatloaf Recipes

Steps:

• Mix all well.
• Place in 9X13 pan.
• We prefer flat and square but can also do it as a large loaf.
• Spread catsup on top of meatloaf.
• Bake at 375 degrees for approx 1 1/2 hours.
• (until desired doneness).

Steps:

• For the sauce: Combine the ketchup, vinegar, sriracha and pepper in a small pot. Simmer, stirring occasionally, until reduced slightly, 10 to 15 minutes. Remove and refrigerate.
• For the patties: Add the olive oil to a small pan on medium-high heat, then add the onion, oregano, thyme, salt, pepper and 1 tablespoon water. Stir to coat everything and cook until the onions are translucent but not browned, 3 to 5 minutes.
• Meanwhile, combine the bread, egg, pesto, Worsterschire sauce, Parmesan and garlic in a medium bowl. Add the sauteed onions to the breadcrumb mixture and stir to completely combine. Break up the beef in a large bowl with your hands or a wooden spatula. Add the breadcrumb mixture and gently mix together.
• Preheat the grill for cooking with direct and indirect heat at 350 degrees F or heat a pan over medium-high heat.
• Evenly divide the mixture into 3 or 4 balls and form into patties. Place on the direct heat of the grill or into the pan. Cook on one side until the patties release, 5 to 6 minutes, then flip, transferring to the indirect heat of the grill. If using a pan, simply lower the heat and cover the patties with a lid or upside-down metal bowl. Cook until the internal temperature reaches 160 degrees F, 5 to 6 minutes more. Remove from the heat and let rest, covered, for 5 minutes.
• For the burgers: Add a patty to each bun bottom, then top with the sauce and a pile of potato chips. Top with the bun tops. Enjoy!

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:

• TO MAKE MINI-MEATLOAF MUFFINS: Preheat oven to 375°. Combine stuffing and milk to let the stuffing moisten. Once the stuffing is moist, combine the ground beef, sausage, eggs, minced onion, and stuffing until mixed through.
• Spray your muffin tins with cooking spray.
• Fill muffins tins to the top and press in evenly.
• Make a small indentation in the middle of each "muffin" with the back of a spoon.
• Bake at 375° for 18-20 minutes.
• Meanwhile, mix the ketchup glaze according to directions.
• Fill the indentation with the ketchup mixture and spread it around a little. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.
• Let stand 10 minutes before removing from the baking pan.
• TO FREEZE MINI-MEATLOAF MUFFINS: Remove meatloaf muffins from baking pan and let cool. Open freeze "muffins" on a cookie sheet until firm.
• Once they are frozen, transfer to labeled freezer bags. Seal and freeze for up to 3 months.
• TO USE FROZEN MINI-MEATLOAF MUFFINS: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on High for 1 minute or until heated through.

Steps:

• Preheat oven 375°F. Add all ingredients together except for ketchup and black peper. Mix together with hands.
• Smash mixture evenly in an 8x8 square baking pan. Take black pepper and sprinkle lightly over top. Then spread ketchup evenly.
• Bake for 25 to 30 minutes or until cooked through.

Steps:

• To prepare sauce, saute onion in vegetable oil. Once it's softened, add garlic. Add the rest of the ingredients for the sauce except for salt and pepper and cook, uncovered, on medium-low heat for 15 to 20 minutes, or until your flavors come together. Season with salt and pepper.
• Preheat oven to 375 degrees F.
• Soften vegeatable in small amount of oil. Set aside.
• In a large bowl, mix up the rest of the ingredients and stir in 1/4 cup of the sauce mixture. Add your cooked vegetables and lightly mix everything up with your hands.
• Gently form into an oval loaf in a shallow baking dish. Spread the top with the rest of the sauce. Bake for about 1 hour.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Mix together all ingredients except chili sauce using your hands. Transfer mixture to a 13- by 9-inch glass baking dish and mound into a 10- by 5-inch oval loaf. Spread chili sauce over meatloaf and bake 1 hour.

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.

Steps:

• Heat a 10 inch skillet with the olive oil and saute the onions and bell peppers until softened.
• Allow the mixture to cool while you assemble the rest of the ingredients.
• In a large bowl add the meat, tomato sauce, seasonings, eggs and crackers.
• Mix the ingredients together using a large fork so you don't over compact the meat.
• Next mix in the cooled vegetables.
• Form the meat into a loaf shape on a shallow rimmed backing sheet.
• Top with the ketchup.
• Bake in a 350 degree oven 1 hour.

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.