Meat Loaf For A Mob Recipes

Steps:

• Preheat oven to 350°. In a very large bowl, combine eggs, V8 juice, onions, celery, bread crumbs, soup mix and pepper. Crumble beef over mixture and mix well, , Shape into four loaves; place each loaf in a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes., Meanwhile, combine ketchup, brown sugar and mustard. Spread over loaves. Bake 15 minutes longer until no pink remains and a thermometer reads 160°.

Steps:

• In avery large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, pepper and parsley.
• Crumble beef over mixture; mix well.
• Shape into four loaves; place each loaf in a greased 13x9-inch baking dish.
• Bake, uncovered, at 350*F.
• for 45 minutes.
• Meanwhile, combine the ketchup, brown sugar and mustard.
• Spread over loaves.
• Bake 15 minutes longer or until a meat thermometer reads 160*F.
• Yield: 4 meat loaves (8 servings each).

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 the oven to 350 degrees F (175 degrees C). Coat a large roasting pan with oil and set aside.
• In a large bowl, mix together the ground beef, 3 stalks of celery, grated carrots, apple, eggs, bread, oats, wheat germ and tomato paste using your hands. Divide the meat mixture into four equal parts and make loaf shapes. Place the loaves in the roasting pan. Surround them with the potatoes, remaining carrots and remaining celery. Cover the pan with a lid.
• Bake for 80 minutes in the preheated oven, or until the meat is cooked through. The internal temperature should be 175 degrees F (80 degrees C) when taken with a meat thermometer. Allow to cool.
• Portion the food into containers with one loaf and one quarter of the vegetables in each one. Refrigerate. To serve, give your dog 1/3 of a container with each portion of kibble.

Steps:

• Preheat an outdoor grill for medium heat.
• In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate.
• Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.

Steps:

• Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. , In a large bowl, combine eggs, onion, bread crumbs, milk, 1/4 cup barbecue sauce, Worcestershire sauce, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 10x4-in. loaf on a greased smoker rack. Combine rub ingredients; rub over meat loaf. Place in smoker; smoke until a thermometer reads s145°, about 1 hours. Brush generously with remaining 3/4 cup barbecue sauce. Smoke until a thermometer reads 160°, 10-15 minutes. Let stand 10 minutes before slicing.