Cap City Diner Meatloaf Recipes

Steps:

• Heat oven to 325 degrees.
• In skillet, saute mushrooms and onions in olive oil until tender. Set aside.
• In large bowl, combine meats, egg, bread crumbs, herbs, garlic, and cream. Mix well.
• Add mushroom and onions. Add 2 TB of barbecue sauce. Add remaining ingredients; mix thoroughly.
• Place mixture in a loaf pan, pushing down firmly to pack meat into place. Cover with foil. Bake for 50-60 minutes.
• (Optional) Remove foil; cover meatloaf with desired amount of barbecue sauce. Cook uncovered for an additional 10-15 minutes. Serve with barbecue sauce.

Steps:

• Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray., Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°. , In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.

Steps:

• Heat the oven to 350°F. In a large bowl, break up the beef into small pieces, using a fork or spoon.
• Peel and finely chop the garlic. Peel the onion, and chop enough of the onion into small pieces to measure 3 tablespoons. Wrap remaining piece of onion, and refrigerate for another use. Add the garlic and onion to the beef.
• Tear the bread into small pieces and add to beef mixture.
• Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with a fork, large spoon or your hands until the ingredients are well mixed.
• Place the beef mixture in an ungreased baking pan. Shape the mixture into an 8x4-inch loaf in the pan, then spread the ketchup over the top.
• Bake uncovered 50 to 60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center of the loaf reads 160°F and center of loaf is no longer pink*. Let the loaf stand 5 minutes so it will be easier to remove from the pan. Remove loaf from pan and cut into slices.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine beef, pork, beef broth, onion, 1-2 tablespoons Worcestershire sauce, bread crumbs, egg, garlic, olive oil, salt, pepper and oregano.
• Don't overmix, but combine it well (hands work the best).
• Transfer meat to a shallow baking pan and shape into a loaf about 5 inches wide.
• Bake for about 1 hour and 15 minutes.
• While meatloaf is baking, combine ketchup, brown sugar and 1 tablespoon Worcestershire sauce in a small saucepan.
• Bring to a boil, stirring occasionally. Pour or spoon over the meatloaf (after the 1 hour, 15 minute baking time). Bake for about 15 more minutes, until temperature reaches 160 degrees in the center of the meatloaf.
• Let meatloaf rest 5-10 minutes in baking pan, then remove to a serving platter.
• The drippings from the pan are obscene over mashed potatoes.
• I've made this with all the beef/pork combo, all beef and even buffalo and beef combined. It's always outrageous (we think). Also,it is better with the beef broth, rather than the milk.