Meatloaf Supreme 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 oven to 350 degrees F (175 degrees C).
• Mix ground beef, onion, bell pepper, and garlic together in a large bowl; add bread crumbs, egg, cayenne pepper, salt, and black pepper and mix.
• Stir mustard and Worcestershire sauce together in a small bowl; add to meat mixture and mix. Shape the meat mixture into an 8x4-inch loaf and place on a rimmed baking sheet. Spread olive oil over the top and sides of the loaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatloaf to a platter and cut into 8 slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• 1. Preheat oven to 350 degrees F. Crumble the ground beef and ground pork into a large mixing bowl. Add all ingredients and mix well with your hands. (Disposable kitchen gloves come in handy and help keep your manicure nice for this step but aren't a necessity.)
• 2. Shape into two large loaves. Bake side by side in a 13x9 inch pan, leaving at least a couple inches between the loaves. (I always use a glass pan but metal works as well) for 1-1/2 to 2 hrs.
• 3. Let stand for ten minutes after removing from oven.
• 4. This recipe makes two good sized loaves. It is our tradition that the day after a meatloaf dinner, the leftovers are sliced and fried in a cast iron skillet for sandwiches (on white bread with ketchup), and in order to have leftovers I had to increase the size of the recipe to what you see here.

Steps:

• 1. Mix all ingredients together, keeping mixture light and chunky, don't over mix!
• 2. Place mixture in loaf pan sprayed with Pam, dent top of loaf and drizzle Heinz Ketchup into dent, and over top of loaf.
• 3. This recipe should make two loafs, place in loaf pans at 375 F for 1 hour and 15 minutes.
• 4. Let loafs rest for 10 minutes before removing to serving plate and slicing. Drain loaf pans of excess oil and juices before serving.
• 5. Garnish with parsley and green onion tops.
• 6. Enjoy!

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Steps:

• Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
• Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
• Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.

Steps:

• Beat eggs lightly, add milk, salt, pepper and bread.
• Mix until bread is disintergrated.
• Add onion, carrot, cheese and beef. Mix well.
• Put into a 9x5" loaf pan.
• Combine brown sugar, ketchup and mustard. Spread over loaf.
• Bake at 350oF for 1 hour.
• Note: I sometimes don't put in as much cheese or use low-fat. Also, I use dry mustard rather than the prepared mustard.

Steps:

• Preheat oven to 350°F. In large bowl, combine all ingredients. In 13x9-inch baking or roasting pan, shape into a loaf. For best results, line pan with aluminum foil and use a non-stick cooking spray before adding meatloaf to the pan. Bake 1 hour or until cooked through. Let stand 10 minutes, then serve.

Steps:

• MEATLOAF:.
• Mix all the ingredients together.
• Shape into a loaf in a large greased baking dish.
• Bake 400 degree oven for 1 hour, basing occasionally with pan juices.
• SAUCE:.
• In a saucepan, on the stove, mix the ingredients for the sauce.
• Bring to a medium boil and simmer for about 3-5 minutes.
• Serve warm at the table.