A1 Bold Spicy Meatloaf Recipes

Steps:

• Heat oven to 350°F.
• Reserve half the tomato sauce. Mix remaining tomato sauce with remaining ingredients just until blended.
• Press meat mixture into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until done (160ºF), draining fat and topping meatloaf with reserved sauce after 50 min.

Steps:

• Heat oven to 350°F.
• Reserve 2 Tbsp. A.1. Sauce for later use. Mix remaining A.1. Sauce with remaining ingredients just until blended.
• Press into 8x4-inch loaf pan sprayed with cooking spray; drizzle with reserved A.1. Sauce.
• Bake 40 to 45 min. or until done (160ºF). Let stand 10 min. before slicing to serve.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Saute the green peppers, red peppers and onions until very soft and browned, 10 to 12 minutes. Transfer to a plate or baking sheet and refrigerate until cold. (This can be done a day ahead.)
• Preheat the oven to 350 degrees F.
• Mix the breadcrumbs, milk and roasted garlic in a bowl; it should have an oatmeal-like consistency. Set aside.
• In another bowl, mix the ketchup, steak sauce, sriracha, maple syrup and steak seasoning. If the sauce is too spicy for you, add a little more ketchup to mellow the heat. Set aside.
• In a bowl, combine the ground beef, sausage, parsley, eggs, pepper-onion mixture and two-thirds of the meatloaf sauce. Mix well, but don't overwork. Take a small ball of the mixture and make a bite-size patty. Saute the patty in a pan until cooked through, then taste. Add salt and pepper to the meatloaf mix as needed.
• When you are happy with the flavor, place the meatloaf mixture in a greased loaf pan, or form it into a log and place it on a parchment-lined baking sheet. Bake until the internal temperature reaches 155 degrees F, 1 to 1 1/2 hours. Remove from the oven; adjust the oven to a low broil. Brush the top of the loaf with half of the remaining sauce, then return to the oven to caramelize the sauce, 2 to 3 minutes. Let rest for 20 minutes before slicing. Serve with mashed potatoes and a drizzle of the remaining sauce.

Steps:

• Heat oven to 375°F.
• Mix meat, bread crumbs, 1/2 cup steak sauce, eggs and half each of the peppers and olives until blended. Shape into loaf in foil-lined 13x9-inch pan.
• Bake 1 hour and 10 min. or until done (160°F). Let stand 10 min.
• Meanwhile, mix corn, onions and remaining steak sauce, peppers and olives until blended. Serve spooned over meatloaf.

Steps:

• Heat oven to 350°F.
• Mix 1/2 cup tomato sauce and all remaining ingredients until blended.
• Press into 9x5-inch loaf pan.
• Bake 50 min.; drain. Top with remaining tomato sauce; bake 10 min. or until meatloaf is done (160ºF).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
• Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
• 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).

Steps:

• Heat oven to 375°F.
• Reserve half the tomato sauce; mix remaining tomato sauce with remaining ingredients just until blended.
• Shape into loaf in 13x9-inch baking dish; top with reserved tomato sauce.
• Bake 1 hour or until done (160ºF).

Steps:

• Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
• Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.
• To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
• To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.

Steps:

• Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
• Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
• Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
• Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
• Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
• Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
• If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.

Steps:

• Pre-heat oven to 350 degrees. Mix all ingredient in a med bowl. Place in an ungreased 13X9 baking dish. Cover and place in oven for 1 hour (internal temp 155-160 degrees).
• Topping
• Mix ketchup and A1 in small mixing bowl. Spoon on top of hot meatloaf and place back in oven for 15 minutes. Let meatloaf rest atleast 10 minutes before serving.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, salsa and bread crumbs. Crumble beef and sausage over mixture and mix well. Press into an ungreased 9x5-in. loaf pan. , Bake, uncovered, 1 hour or until no pink remains and a thermometer reads 160°; drain. Top with additional salsa if desired.