Not So Basic Meatloaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch loaf pan with nonstick cooking spray.
• In food processor or blender, pulse stuffing mix to fine crumbs; place in large bowl. Stir in ground beef, ground pork, onion, green pepper, tomatoes, eggs, seasoned salt, seasoning blend, and pepper. Use your hands to mix very well; pat into prepared pan.
• Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Cool for 5 to 10 minutes before slicing.

Steps:

• Preheat the oven to 375 degrees.
• Place the bacon in a medium sauté pan over medium-low heat. Sauté the bacon for about 5 minutes, or until it has begun to crisp and most of the fat has rendered out. Add the garlic, onion, and carrot and continue to sauté for about 4 minutes, or until the vegetables are soft and the onions are translucent but have not taken on any color. Remove the pan from the heat and allow the vegetables to cool (see Note).
• Place the ground sirloin into a large mixing bowl. Add the eggs and milk and, using your hands, work the liquid into the meat. Add the bread crumbs and continue to work the liquid and crumbs into the meat. Add the cooled vegetables, mustard, barbecue sauce, and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme. Using your hands, gently work all of the ingredients into the meat until well combined.
• Place one-half of the croutons into a shallow baking dish at least 14 inches long.
• Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3 1/4 inches wide X 2 1/2 inches high X 12 inches long (or into a round, breadlike form, a letter of the alphabet, an oval, or into several small loaves). Press the remaining croutons into the loaf, making sure that they are partially pressed down into it.
• Gently press the unpeeled garlic cloves into the top of the meatloaf. Carefully lay the loaf on top of the croutons in the baking dish (you might need to use a couple of spatulas to facilitate this), reforming the shape with your hands, if necessary. Pierce the meatloaf with the bay leaves and thyme sprig. Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned.
• Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter. Remove the bay leaves and thyme sprig and sprinkle the remaining parsley over the top of the loaf and around the platter. Cut crosswise into 1-inch, or thicker, slices and serve.

Steps:

• Heat the oven to 350 degrees F.
• In large bowl, combine all ingredients together (except the topping) using your hands to mix and combine is the best way.
• Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan.
• Spoon topping choice onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
• Drain off the excess fat and allow the loaf to sit about 10 minutes before removing from loaf pan or slicing because it will fall apart.
• Slice loaf into serving sizes and serve on heated platter.
• POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot.
• SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve.

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 the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

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:

• Preheat oven to 350F; lightly grease a 9x5 loaf pan and set aside.
• In a large bowl, combine all ingredients except for optional barbecue sauce (it really is easiest to use your hands).
• Pack into prepared loaf pan, and spread barbecue sauce over top (ketchup can be substituted for barbecue sauce, or you can just omit it).
• Bake until cooked through, at least one hour (I like to do it for 1 hr 15 mins, and it can even go as long as 90 minutes).
• Drain off fat in pan, let rest for 5 minutes, then cut into slices and serve.

Steps:

• Preheat oven to 350 degrees.
• Mix the vegetables with the bread crumbs or other filler. Mix these ingredients thoroughly with the meat. Mix in the egg.
• Add the seasonings, taking care not to underseason the mixture. If you do not want to taste the mixture raw to check the seasonings, cook a spoonful of it in a nonstick pan for a few minutes until it loses its redness, allow it to cool slightly, then taste.
• Shape mixture into a loaf and place in shallow baking dish or pack ina four-cup loaf pan. Bake 90 minutes. Serve hot or cooled.

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.