Not My Mothers Meatloaf Or Meatloaf For An Expat In Morroco Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the celery, carrots and onions in a food processor until finely chopped. Add the oil to a saute pan over medium-low heat, then add the chopped veggies and cook, covered, until translucent. Transfer the veggies to a plate and cool in the refrigerator.
• Meanwhile, mix together the panko, buttermilk, ketchup, Worcestershire and eggs in a bowl. Add the parsley, salt, black pepper and cayenne and mix well. Once the veggies are cool, add them to the mixture and incorporate. Next add the ground beef and pork and mix thoroughly with your hands.
• Line two loaf pans with parchment paper and divide the meatloaf mixture between them. Cover with foil and bake until the meatloaves reach an internal temperature of 165 degrees F, about 1 hour. Slice and serve immediately, or cool, slice and reheat. Serve with Herb Aioli and Spicy Hollandaise.
• Add the mayonnaise, olive oil, sage, green onions, rosemary, thyme, salt, pepper and egg yolks to a blender or food processor and blend until smooth and well incorporated.
• Melt the butter in small saucepan over medium heat. Blend the yolks, hot sauce, wine, salt and pepper in a blender, then drizzle in the melted butter while blending, until the sauce is smooth.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Steps:

• Heat oven to 325.
• Place bread in food processor and pulse until crumbs.
• Place vegetables in food processor pulse until fine.
• Add beef/ meatloaf mixture mix well with a large wooden spoon or using your hands.
• Add egg, 1/2 c ketchup, 2 t dry mustard, salt and pepper combine throughly.
• Place in loaf pan.
• Combine 1/2 c kethcup and remaining dry mustard and brown sugar, brush over meatloaf.
• Cook until thermometer reads 160 about 90 minutes.

Steps:

• Preheat oven to 350*.
• In large bowl mix beef, chopped onions, bread and half of the milk with hands.
• Slowly add the remainder of the milk if needed - too much will make the mixture to runny and it won't form the loaf.
• Shape into loaf and place in a glass 8x8 or 9x13 baking dish, I add just a little water to the bottom of the pan.
• Bake at 350* for 45 min, cover the top of the loaf with the glaze and finish baking for 15-20 min longer.
• Let the loaf sit 10-15 min before slicing.

Steps:

• Mush together ingredients.
• Add V8 in phases, you don't want the loaf to be too mushy.
• Reserve some V8 for topping.
• Shape into a loaf& place into a greased pan.
• Mix sauce ingredients, pour on top of meatloaf.
• Cover pan with aluminum foil, bake at 375 for 45 minutes.