COUNTRY MEATLOAF WITH TOMATO RELISH
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the tomato relish, coat a skillet with olive oil and place over medium heat. Saute the garlic, bay leaves, and onion together until they caramelize. Add the red peppers and cook until soft. Add the tomatoes, parsley and Worcestershire sauce, cook for 10 minutes until the vegetables cook down. Stir in the ketchup and continue to cook until heated through, about 5 minutes. Remove from heat.
- In a large mixing bowl, combine the ground beef and pork together with your hands. Fold in 1/2 cup of the tomato relish. Add the eggs and thyme and mix with both hands just until blended. Do not over mix or the meat loaf will become dense and tough. Season with salt and pepper. Coat a 9 by 5-inch loaf pan with nonstick spray. Fill the loaf pan with the meat mixture, mounding it a bit on top. Generously spoon some tomato relish on the surface. When cooked, this will form a top crust. Place the loaf pan on a cookie sheet and bake in a preheated 350 degree F oven for 1 to 1 1/2 hours or until the meat loaf has pulled away from the sides of the pan. Remove from pan, allow to cool slightly before cutting into slices. Serve with remaining sauce on the side.
THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
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.
COUNTRY-STYLE MEAT LOAF
Provided by Food Network
Number Of Ingredients 15
Steps:
- Lightly steam onions, celery, and bell peppers and let cool. Place the cooled vegetables into a mixing bowl and add the pork, sirloin, ketchup, eggs, half and half and mix well. Mix in the oatmeal and spice mix. Place the meat into a loaf pan lined with bacon strips. Place in refrigerator overnight so that the meat loaf firms up. When ready for use, remove from the refrigerator; cover the top of the loaf pan with aluminum foil; place in a pre-heated 350 degree oven on top of a roasting pan. Do this to prevent the overspill from making a mess out of your oven and cook until the inside temperature (with a thermometer) reaches 165 degrees (about 1 1/2 hours). 15 minutes before it is done, remove the foil - this will allow the top to brown. Remove from the oven and pour out excess oil and let it sit for 20 minutes. Turn the loaf pan upside down to remove the meatloaf. Slice with a sharp knife.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
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.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
COUNTRY STYLE MEATLOAF
From Libbie's little black book; very old recipe; has sour cream and tomato juice in it. this has really good flavor in it . i didnt use horseradish
Provided by Dienia B.
Categories Meatloaf
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix hamburger, ground pork, salt, pepper, mustard, onion, egg, sour cream, tomato juice, 1 cup breadcrumbs, and horseradish if using, well.
- Sprinkle 1/8 cup breadcrumbs on top.
- Bake 45 minutes at 375 degrees Fahrenheit or until done.
Nutrition Facts : Calories 496.8, Fat 27.6, SaturatedFat 11.2, Cholesterol 158, Sodium 1627.6, Carbohydrate 25.5, Fiber 1.9, Sugar 4.5, Protein 35
COTTAGE MEATLOAF
Garnish with fresh herbs, if desired.
Provided by MELISSA H.
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with aluminum foil.
- In a large bowl, combine ground beef, ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion, and mustard for meatloaf until well mixed. Press meat mixture into the prepared pan.
- In a separate bowl, combine ketchup, mustard, and brown sugar for topping until smooth. Spread brown sugar mixture over meatloaf.
- Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 18.3 g, Cholesterol 110.3 mg, Fat 19.6 g, Fiber 0.8 g, Protein 18.7 g, SaturatedFat 7.6 g, Sodium 679.9 mg, Sugar 10.4 g
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- Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
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