"BETTER THAN BEEF" MEATLESS MEATLOAF
Thanks to caramelized brown onions, there's some real magic going on in this meatless meatloaf! Despite having no beef in it, it's super savory with a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist. Serve with mashed potatoes, green beans, and gravy.
Provided by Chef John
Categories Meatloaf
Time 2h25m
Yield 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
- Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
- Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
- Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
- Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
- Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
- Bake in the center of the preheated oven until firm to the touch, about 1 hour.
- Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
- While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
- Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
- Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
- Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 37 g, Cholesterol 73.7 mg, Fat 17.9 g, Fiber 6.2 g, Protein 18.4 g, SaturatedFat 4.6 g, Sodium 1547 mg
MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
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.
MEAT(LESS)LOAF
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Pulse the mushrooms and onions in a food processor until they are pea-sized pieces.
- Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes.
- Meanwhile, use the food processor to roughly chop the zucchini. Place it aside.
- Puree the chickpeas and add the paprika, cumin, salt, pepper and chile powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.)
- Form the mixture into a loaf in a loaf pan lined with parchment paper.
- Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes.
- Let rest 10 minutes before slicing or chill it if using later.
- Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sautéed seasonal vegetables.
- Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately.
COCA-COLA MEATLOAF
This is an old family recipe, my grandmother got it from her youngest sister Grace, I am not sure about the year... but it was before I was born. This is a moist meat loaf and has a great flavor. Grandma always served this with corn, peas or green beans and mashed potatoes with a tomato gravy or a brown gravy.
Provided by Colleen Sowa
Categories Meatloafs
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. In a large bowl: Put egg, pop, catsup, mustard and bread crumbs and mix together well. Add spices, fresh parsley and onion, mixing well. Add the ground beef and mix together well.
- 2. Put into a loaf pan (9x5 inches). Bake at 350 degrees for 55 to 75 minutes. Remove from oven and let rest on counter or stove top about 10 minutes before cutting.
- 3. Optional Topping: Halfway through cooking, quickly spread the tomato paste over the meatloaf with a knife. Pour stewed tomatoes over the top. Return to oven to finish baking.
MEATLESS MEATLOAF
Tomatoes, Parmesan cheese, and tofu combine with eggs and breadcrumbs to create this vegetarian version of meatloaf.
Provided by eileen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x4 inch loaf pan.
- Place the onion, celery, fresh tomato, garlic, carrots, and salt and pepper into a food processor. Process until the vegetables have been pureed. Add the egg, tofu, and Parmesan cheese; process. Finally, pour in the bread crumbs, and process until evenly incorporated and the mixture is firmer. Pack the mixture into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes, then top with the Cheddar cheese and canned crushed tomatoes. Continue baking until the cheese melts and the crushed tomatoes are hot, about 15 minutes more.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 37.1 g, Cholesterol 83.8 mg, Fat 19.8 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1215.7 mg, Sugar 6.3 g
BEST EVER MEAT LOAF
The best meat loaf I have ever found. Try it and you will see.
Provided by Matt O
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
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).
Nutrition Facts : Calories 409.5 calories, Carbohydrate 22.3 g, Cholesterol 155 mg, Fat 22.7 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1227.3 mg, Sugar 14.4 g
MATTHEW'S BEST EVER MEAT LOAF
This is comfort food at its best. Mushrooms, beef stock, tomato paste, Worcestershire and soy sauce help boost the meaty flavor of this classic diner staple. -Matthew Hass
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed. , Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until vegetables are tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly., Add next 7 ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf. , Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°, 15-25 minutes longer. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 341 calories, Fat 18g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 25g protein.
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