Uncle Marks Meatloaf Recipes
MARK'S SURPRISE MEATLOAF
Not your grandma's meatloaf! I asked my husband to make a meatloaf for dinner using my Tex Mex recipe basics. I came home to the best meatloaf I ever tasted! He took my recipe and added extra ingredients to get an incredible flavor. We ate for dinner and had pan-fried meatloaf sandwiches the next day. Awesome!
Provided by CoastalOne
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 13.2 g, Cholesterol 76.5 mg, Fat 15 g, Fiber 1 g, Protein 17.2 g, SaturatedFat 4.9 g, Sodium 729.1 mg, Sugar 2 g
THE UNITED STATES OF MEATLOAF
"Lorenzo loves meatloaf -- he calls it a giant meatball!" says Jeff's wife, Sarah Mauro.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Make the meatloaf: Heat a medium skillet over medium heat. Add the olive oil, then the onion and sauté until translucent, 3 to 5 minutes. Season with salt, add the garlic and sauté for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
- In a large bowl, whisk the milk, mustard, Worcestershire sauce, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined.
- Place the meat mixture on the prepared baking sheet and use your hands to gently form it into a rustic loaf shape, about 9 by 5 inches.
- Make the glaze: In a small bowl, combine the barbecue sauce, brown sugar, vinegar and Sriracha. Slather the glaze all over the meatloaf and bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour 10 minutes. Let rest 20 minutes before serving.
ED'S MOTHER'S MEATLOAF
I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.
Provided by Nigella Lawson : Food Network
Time 2h5m
Yield 7-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
- Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
- Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
- Add the remaining raw egg and mix again before finally adding the breadcrumbs.
- Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
- Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
- Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
- Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
STUFFING-MIX MEATLOAF
Make and share this Stuffing-Mix Meatloaf recipe from Food.com.
Provided by Fluffy
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine contents of crumb pouch and milk.
- Add egg Worcestershire sauce and contents of seasoning pouch; mix well.
- Add ground beef and mix until combined.
- Press into loaf pan.
- Blend ketchup brown sugar and mustard.
- Brush sauce over meatloaf.
- Bake at 350°F for 45 minutes.
Nutrition Facts : Calories 598.2, Fat 29.4, SaturatedFat 11.4, Cholesterol 166.9, Sodium 953.5, Carbohydrate 41.7, Fiber 1.4, Sugar 10.6, Protein 39.2
OUR FAVORITE MEATLOAF
This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.
Provided by Rhoda Boone
Categories Frankenrecipe Meatloaf Beef Ground Beef Pork Breadcrumbs Milk/Cream Garlic Egg Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
- Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
- Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
- Do Ahead
- Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
OLD FASHIONED OZARKS MEATLOAF
This is the best meatloaf of them all! This is made with love and lots of Ozarks flair! Use fresh-ground meat, fresh eggs and homemade breadcrumbs for the best flavor.
Provided by km
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan. Spread 2 tablespoons ketchup over the top.
- Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum. Enjoy!
Nutrition Facts : Calories 524.8 calories, Carbohydrate 9.2 g, Cholesterol 176.4 mg, Fat 41.4 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 15.3 g, Sodium 740.7 mg, Sugar 5.5 g
MARE'S MOST DELICIOUS MEATLOAF
this meat loaf is sooooooo delicious...very moist, and with delicious gravy...It got raves in the Southern U S Cuisine..I promise it will be the only one you will ever make.. ok...just wait till you taste this..
Provided by mare5345
Categories Meat
Time 1h50m
Yield 1 nice sized loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- put meat, bread (broken up in large pieces), both eggs beaten with the milk, onion, garlic powder, salt, and pepper.
- in a large bowl.
- then mix about 1/2 the can of soup into meat mixture (if you are using 2 small cans mix 1 can into meat mixture).
- mix thoroughly with VERY clean hands.
- shape into a loaf (it will be soft, very mushy to be exact, a friend told me to say it is the consistancy of"tuna salad" or canned cat food") don't worry, it is a sort of flatter than most meat loafs.
- Mix about 1 cup of water with remaining soup (if you are using the large can) and pour over loaf (or mix 1 cup water with the other small can and pour over loaf).
- Bake at 375 degrees about 1 hour and 30 minutes (adding water periodically).
- if the gravy looks too light -- cook for another 30 minutes -- it will never be too dry -- but the gravy will have a little more flavor -- keep scrapping down the sides.
- It will be golden brown on top and you will have delicious gravy to use over rice or potatoes.
- It is the best meat loaf you will ever eat (it is VERY moist and so delicious).
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