Pandoras Meatloaf 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:

• 1. Preheat oven to 350 degrees
• 2. In a large bowl combine the ground beef, ground pork, and ground chicken.
• 3. Add bread crumbs, egg, garlic powder and worcestershire sauce, mix well and place into a 9 by 5 inch loaf pan.
• 4. Bake in preheated oven for 30 to 50 minutes
• 5. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar, and pineapple preserves. Pour over the meat loaf about 20 minutes before removing from oven

Steps:

• Microwave the almond bark in a microwave-safe bowl until melted, 1 to 2 minutes. Place the puffcorn in a large mixing bowl or giant resealable bag (like a sweater storage bag). Pour the melted almond bark over the puffcorn and mix or shake to completely coat.
• Spread the mixture out onto parchment paper or in a single layer in the resealable bag to set, about 10 minutes. Store in an airtight container. If left uncovered for too long, the puffcorn will get soggy. Lasts about 5 minutes!

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.