Lennys Meat Loaf Recipes

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:

• 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:

• 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:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Steps:

• Melt butter in a heavy skillet. Add onions, scallions, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the veggies has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least one hour.
• In a mixing bowl, beat together the eggs, ketchup, milk, cumin, nutmeg, cayenne, salt and pepper. Add the ground turkey, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.
• Form the mixture into a loaf, approximately 12 x 5 x 2 1/2 inches, on a baking sheet. Bake until cooked through (or 160 degrees F on a meat thermometer), about 1 hour. Let rest 20 minutres before slicing.
• serves 8 or more.

Steps:

• 1. Melt the butter in a heavy skillet, then add the onion, scallion, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least 1 hour. 2. In a mixing bowl, beat together the eggs, ketchup, half-and-half, cumin, nutmeg, cayenne, salt and pepper. Add the ground beef, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. 3. Preheat the oven to 350°F. 4. Form the mixture into a loaf, approximately 12x5x2½ inches, on a baking sheet. Bake until cooked through (or 160°F on a meat thermometer), about 1 hour. Let rest 20 minutes before slicing. Per serving: 360 calories, 10g carbohydrate, 32g protein, 21g fat, 185mg cholesterol.

Steps:

• Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
• Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
• Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
• Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 375 degrees.
• Heat a nonstick skillet, add onion and cook over low heat, stirring, about five minutes, until the onion starts to soften. Add garlic, stir, and cook over low heat 10 to 15 minutes longer, until onion and garlic start to brown. Remove from heat.
• While the onion and garlic are cooking, put the bread crumbs in a bowl, moisten with half a cup of water and allow to soak.
• Put the ground beef in a mixing bowl, the bowl of an electric mixer or a food processor. Add the egg white, cooked onion and garlic, thyme, sage, vinegar, tomato paste, salt and pepper. Squeeze out be bread crumbs and add them. Mix all the ingredients until they are very well blended by hand, with an electric beater or in a food processor.
• Pack the mixture into a loaf pan 8 by 4 by 2 inches. Put in the oven and bake an hour and 15 minutes.
• Remove from the oven and pour all the liquid in the pan into a bowl. Skim off all the fat. Use the remaining juices as a light sauce for the meat loaf or add them to the tomato sauce. Serve with tomato sauce if desired, or prepared ketchup.

Steps:

• Melt the butter in a heavy skillet, then add the onion, scallion, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least 1 hour. In a mixing bowl, beat together the eggs, ketchup, half and half, cumin, nutmeg, cayenne, salt and pepper. Add the ground beef, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. Preheat the oven to 350 degrees. Form the mixture into a loaf, approximately 12x5x2 1/2 inches, on a baking sheet. Bake until cooked through about 1 hour. Let rest 20 minutes before slicing.