Ww Mighty Meatloaf Recipes

Steps:

• Position rack in center of oven and preheat the oven to 350 degrees F.
• Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.
• In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward.
• In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.
• Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again.
• To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes.
• Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve.
• Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon.
• Store in an airtight container for up to 3 months.
• Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002

Steps:

• Preheat oven to 350'.
• In large bowl mix together all the ingredients til well blended.
• Spray a loaf pan with pam Place mixture in pan and press around to flatten it out.
• Bake in oven for 1 hour, or until no longer pink inside loaf.

Steps:

• Combine everything except meat in large mixing bowl; mix to combine.
• Add meat; mix lightly until vegetables are evenly distributed.
• Spoon into lightly greased loaf pan; bake at 350 for 60-70 minute.
• Let stand five minutes before cutting.

Steps:

• Preheat oven to 350 degrees.
• Place fennel seeds in a small, non stick pan over medium high heat on your stove top to roast. Occasionally stir or shake seeds as they roast. Roast until seeds start to appear a bit golden in color instead of greenish, about 2 minutes. Be careful, they will go from toasted to burnt very quickly.
• Place the diced onion and olive oil in a non stick pan, sprinkle with salt and saute. To avoid burning, add the minced garlic to the onions after a few minutes. Saute onions and garlic until tender.
• In a large bowl, combine turkey, oats, whisked eggs, sauteed onion and garlic, fennel seed, Worcestershire sauce, Italian seasoning, garlic powder, salt, black pepper, and about 3 tablespoons of the canned tomato sauce, reserving the remaining sauce. Combine well using your hands or a large spoon.
• Spray the bottom of a 9x13 baking dish with cooking spray. Turn meat mixture out into the baking dish and form into a rectangular loaf that ends about an inch and a half from the sides of the pan. I like to flatten the top of the loaf and then form an indentation around the top to make a lip. This helps to keep the tomato sauce on top of the loaf.
• Pour the remaining tomato sauce on top of the loaf spooning some onto the sides of the loaf.
• Bake at 350 degrees for approximately 55 minutes.

Steps:

• Mix first 7 ingredients and place in loafpan.
• Combine next 5 ingredients and pour over top of loaf.
• bake at 350 for 1 hour and 15 minutes.
• let rest for 5 minutes before slicing.