Meatloaf With Turkey Pork Ground Beef Recipe 35

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Set the ground turkey and ground pork out at room temperature to warm slightly.
• Heat the oil in a skillet over medium heat; cook the carrot, bell pepper, onion, garlic, and spinach in the heated oil until soft; set aside to cool.
• Mix together the turkey, pork, bread crumbs, wheat germ, eggs, 2 tablespoons ketchup, salt, and pepper in a large bowl. Add the vegetable mixture and continue to mix until evenly combined; shape into a loaf; lay on the prepared baking sheet.
• Whisk together the honey and 1 tablespoon ketchup in a small bowl; spread over the meatloaf.
• Bake in the preheated oven until no longer pink in the center, 60 to 70 minutes; remove to a serving platter and allow to rest 5 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch loaf pan with cooking spray.
• Combine ground turkey, ground beef, onion, milk, bread crumbs, egg, rosemary, salt, and pepper in a mixing bowl. Press into the prepared pan.
• Combine ketchup, brown sugar, and mustard in a separate bowl and whisk together. Pour mixture over meatloaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour. It's best to let rest for at least 5 minutes before serving.

Steps:

• Preheat the oven to 350°F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. Lightly coat the foil with cooking spray, then use a sharp knife to make a few slits in the foil (this will allow the fat from the meatloaf to drip down onto the baking sheet).
• In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.
• Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack. Flatten the top slightly and square off the ends. In a small bowl, whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.
• Bake for 1 hour to 1 hour 10 minutes, until the internal temperature reads 160°F on an instant-read thermometer, brushing with glaze every 20 minutes or so. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.
• Variation
• For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the panko and toast until golden brown, stirring often, 2 to 3 minutes. Continue with the rest of the recipe.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a 9x5-inch loaf pan.
• Place the onion and carrots into a saucepan, and pour in the beef broth. Bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. Set the veggies and broth aside.
• In a large bowl, beat the eggs, and stir in bread crumbs, basil, salt, and black pepper. Allow the mixture to stand for 5 minutes to moisten the crumbs, and lightly mix in the turkey, beef, and pork sausage. Mix in the cooked onions, carrots, and beef broth. Place the mixture into the prepared loaf pan. In a bowl, mix the tomato soup, balsamic vinegar, and Dijon mustard together, and spread the mixture over the meat loaf.
• Bake until the loaf is no longer pink in the center and an instant-read meat thermometer reads at least 160 degrees F (70 degrees C), about 1 1/2 hours.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
• Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
• Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
• Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
• Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

Steps:

• Preheat oven to 350°F. Heat oil in a small pan add onion and cook for 5 to 7 minutes until tender. Move to a large mixing bowl. Combine 1/4 cup of the ketchup and Worcestershire sauce in a small bowl and set aside. Add all meats, remaining ketchup, egg, seasoning salt, garlic powder, Dijon mustard, mushrooms and bread crumbs to the large mixing bowl with the cooked onions. Mix until just incorporated. Mound the meat mixture into a 9x5-inch loaf pan. Bake for 45 minutes. pour off the excess grease and top with the ketchup and Worcestershire sauce mix. Bake for an additional 30 minutes. Let stand for 10 to 15 minutes before serving.

Steps:

• Preheat oven to 325 degrees F.
• In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
• Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

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:

• In a large bowl, combine egg whites and 1/3 cup ketchup. Stir in the potato, green pepper, onion, garlic, salt, thyme and pepper. Crumble beef and turkey over mixture and mix well. Shape into a 10x4-in. loaf. , Line a 15x10x1-in. baking pan with heavy-duty foil and coat the foil with cooking spray. Place loaf in pan. Bake, uncovered, at 375° for 45 minutes; drain. Brush with remaining ketchup. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 165°. Let stand for 10 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf dish with cooking spray.
• Mix ground beef, ground turkey, eggs, Cheddar cheese, Worcestershire, Italian seasoning, chili powder, garlic powder, onion powder, salt, and pepper thoroughly in a large mixing bowl. Place in the prepared pan. Cover.
• 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).