Elegant Layered Meatloaf Recipes

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:

• Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
• Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
• Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
• Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
• Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
• Heat the oil in a medium pan over medium heat. Add the celery, onion, and carrot and sauté until translucent, about 10 minutes. Set aside to cool.
• In a large bowl, combine the ground beef, Dijon mustard, paprika, Worcestershire sauce, tomato paste, eggs, panko, milk, and salt (if using). Stir to combine, add the cooled sautéed veggies, and mix until homogeneous.
• Divide the meatloaf between the prepared pans and spread the mixture evenly.
• Bake for 20-25 minutes, until golden brown. Let cool for 30 minutes.
• Add 1 meatloaf layer to a serving plate. Spread a thin layer of tomato paste over the top. Add 2 cups (500 g) of mashed potatoes to the center and spread evenly. Top with the other meatloaf layer and spread with a layer of tomato paste and 2 cups (500 g) mashed potatoes. Use an offset spatula to cover the sides of the "cake" and spread the potatoes over the whole cake in an even layer.
• Add another cup (250 g) of mashed potatoes to the top of the cake and spread evenly over the whole cake.
• Add the remaining mashed potatoes to a piping bag fitted with a star tip. Pipe rosettes around the base and top of the cake.
• Slice and serve.
• Enjoy!

Steps:

• Line a rimmed baking sheet with foil.
• Mix together first eight ingredients. Divide mixture into thirds.
• Shape each portion into a 9x5x1 inch rectangle. Lift one portion onto middle of baking sheet; top with roasted peppers.
• Cover with another portion of meat; top with spinach.
• Add remaining meat mixture; spread with tomato pesto.
• Bake 1 hour. (meat thermometer should read 160 degrees).
• Let stand 10 minutes. Remove to a serving platter.

Steps:

• Heat oven to 325 degrees F.
• In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
• Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
• Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with tinfoil. Lightly coat bottom and sides of a loaf pan with nonstick spray.
• In a large mixing bowl, combine ground beef, ground pork, salsa, pumpernickel, onion, egg, bell pepper, brown sugar, malt vinegar, Worcestershire, dry mustard, seasoned salt and cracked pepper. Mix well.
• Pack the meat mixture into the loaf pan firmly, then unmould it onto the perpared baking sheet. Remove loaf pan, and mould the meat on the baking sheet into a domed brick shape with your hands. Bake 50-60 minutes.
• Brush with glaze (use all of it) return to oven for an additional 15 minutes until crust is lightly caramelized.

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°F with rack in middle.
• Soak bread crumbs in milk in a large bowl.
• Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
• Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
• Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
• Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

Steps:

• Heat oven to 375°F.
• Mix stuffing mix with half each of the pasta sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.
• Mix vegetables and remaining pasta sauce and oregano. Spoon over meat mixture; cover.
• Bake 25 min. Top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160°F).