Meatloaf Hey Virginia Mine Is Better Recipes

Steps:

• Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
• Smooth out top.
• Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
• Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
• ENJOY!
• *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
• **Recipe should be"plump" from the addition of the milk or Half & Half.
• It should NOT be runny.
• ***A second batch of sauce served hot is good to serve with the meatloaf.
• Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

Steps:

• Preheat oven to 325°.
• Mix all ingredients thoroughly in mixing bowl and pat into a 9" round pie plate and pat flat.
• Mix the "savory sauce" in a separate bowl and spoon over the meatloaf.
• Bake in preheated oven for 1 hour and 15 minutes (sauce should be bubbling).
• Enjoy!

Steps:

• To make the meatloaf: Preheat the oven to 350 degrees F.
• Place the bread in a small dish, cover with milk, and set aside to soak. Meanwhile, in large bowl, mix the beef, onion, celery, ketchup, egg, Worcestershire sauce, barbecue sauce, garlic, basil, mustard, salt, pepper, and crumbled bacon.
• Squeeze excess milk from the bread, then use your hands to squeeze the bread into the meat mixture until fully incorporated. Transfer the mixture to a ring mold pan and top with the sliced, uncooked bacon. Place the ring mold on a baking sheet and bake until meatloaf is cooked through, about 45 minutes.
• Meanwhile, to make the mashed potatoes, cook the potatoes, covered, in boiling salted water until tender, about 12 minutes. Drain and mash the potatoes or pass them through a ricer. Stir in the heavy cream, butter, sour cream, chives, and horseradish, if using. Season with salt and pepper, to taste. If desired, put 1 cup of the potatoes in a pastry bag fitted with a large star tip. Set aside.
• When the meatloaf is done, turn on the broiler. Remove and discard the bacon slices and carefully pour the pan juices into a saute pan. Invert the ring mold onto an ovenproof platter. Using a spatula, cover the meatloaf on all sides with mashed potatoes, as if frosting a cake. If using a pastry bag, add decorative swirls to the top. Place the platter under the broiler until potatoes are nicely browned, about 10 minutes.
• Meanwhile, to make the gravy, place the saute pan with drippings over medium heat and stir in the flour. Cook, stirring constantly, for 2 minutes. Stir in the broth, ketchup, mustard, Worcestershire sauce, and barbecue sauce.
• If desired, fill the center of the meatloaf with buttered carrots and peas. Slice the meatloaf, and spoon the gravy over the top. Serve immediately.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
• Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
• Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
• Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.