Bonnies Killer Meatloaf Recipes

Steps:

• Heat oil in a medium skillet.
• Cook onions& garlic until tender; reserve.
• Combine eggs with milk& bread crumbs.
• Add onion mixture& remaining ingredients and mix well.
• Press into a 9" x 5" loaf pan& cover with foil.
• Bake in a preheated 375F oven for an hour.
• Combine glaze ingredients in a small bowl.
• Drain off any fat from meatloaf& brush glaze on top.
• Bake for an additional 30 minutes, uncovered.

Steps:

• In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
• Preheat the oven to 350 degrees F.
• When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
• In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
• Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.

Steps:

• 1. In a large mixing bowl, combine eggs, tomato paste, kitchen bouquet.
• 2. Add all the seasonings and spices.
• 3. Stir in peppers, onions and celery.
• 4. Add the ground meat and sage sausage. Mix well. Best mixed with your hands.
• 5. Stir in the croutons and mix well.
• 6. Form the loaf and place in a meatloaf pan.
• 7. "Frost" the top of the meatloaf with the leftover tomato paste as depicted in the photo.
• 8. Tent the meatloaf loosely. Bake meatloaf in a 350 degree, pre-heated oven for 1 1/2 hours or until it reaches an internal temperature of 175 degrees. (I use a meat thermometer.) Remove tin foil the last 15 minutes. Let meatloaf stand covered loosely for 15 minutes. Spritz with a couple of sprays of butter flavored kitchen spray to give it a glossy appearance, and this is how it looks.
• 9. Place the meatloaf on a platter and slice it to serve. You can serve it without gravy because it is so moist. That is the way I like it. The guys, of course, have to have their gravy! Enjoy!

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:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

Steps:

• 1. Mix together ground chuck, tomato sauce, egg, onion, and oatmeal. Form into a loaf in center of 9x12 pan, leaving space on either side of meatloaf. Bake at 350 for 45 minutes.
• 2. For glaze: Mix together ketchup, BBQ sauce and water. Pour over cooked meatloaf and return to oven. Bake for additional 20 minutes.