Annacias Use It Up Meat Loaf 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:

• 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:

• Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.Transfer to a large bowl and let cool until warm.
• In a shallow dish that holds it in a single layer, soak the bread piece's in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop, or break into small pieces, and add to the bowl with the onion mixture.
• Place a rack in the center of the oven and heat the oven to 375 degrees F.
• Add the beef, sausage and eggs to the onion mixture. Scatter the lemon zest, basil, thyme, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoons pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
• Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
• Bake 40 to 55 minutes.
• Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes, but watch it carefully. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4 - to 1-inch-thick slices.

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.

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.

Steps:

• In large bowl, combine macaroni, bread crumbs, cheese and pimiento.
• In separate bowl, beat eggs.
• Add half-n-half, butter, onion, salt and pepper.
• Beat until well combined.
• Combine egg mixture with macaroni mixture, mixing lightly but thoroughly.
• Turn into a greast 9 x 5 inch loaf pan, smoothing top.
• Set pan in shallow pan with water.
• Bake at 350 for 1 hour or until set.
• Meanwhile, prepare meat sauce by sauteeing meat and onion in skillet until browned.
• Drain off fat.
• Add all remaining ingredients.
• Stir until well blended and heat through.
• Thin with more milk, if desired.
• Remove macaroni loaf from pan onto serving platter.
• Cut into slices.
• Serve with meat sauce.