THE UNITED STATES OF MEATLOAF
"Lorenzo loves meatloaf -- he calls it a giant meatball!" says Jeff's wife, Sarah Mauro.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Make the meatloaf: Heat a medium skillet over medium heat. Add the olive oil, then the onion and sauté until translucent, 3 to 5 minutes. Season with salt, add the garlic and sauté for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
- In a large bowl, whisk the milk, mustard, Worcestershire sauce, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined.
- Place the meat mixture on the prepared baking sheet and use your hands to gently form it into a rustic loaf shape, about 9 by 5 inches.
- Make the glaze: In a small bowl, combine the barbecue sauce, brown sugar, vinegar and Sriracha. Slather the glaze all over the meatloaf and bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour 10 minutes. Let rest 20 minutes before serving.
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.
JEFF AND GEOFFREY'S ULTIMATE MEATLOAF
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.
- Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough.
- Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes.
- Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side.
- Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain.
- Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary.
- Store the tzatziki in an airtight container for up to 3 days.
ALL-AMERICAN DOWN-HOME PATRIOTIC MEATLOAF SANDWICH
The key to my meatloaf, and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 sandwiches, plus lots of extra meatloaf
Number Of Ingredients 22
Steps:
- For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
- In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.
- For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.
- For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.
UNITED STATES OF MEATLOAF
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
- In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
- For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
- Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.
MINI MEATLOAF TV DINNER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the meatloaf: Preheat the oven to 350 degrees F.
- Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and cool.
- In a large bowl, whisk together the milk, gelatin, mustard, Worcestershire, hot sauce and eggs and season with salt and pepper. Let it sit for 5 minutes so the gelatin can bloom.
- Add the meat along with the crackers, parsley and cooked onion and garlic; mix with your hands until evenly combined. Place the meat mixture on a parchment-lined sheet tray. Using your hands, and without overworking the meat, form into 6 football-shaped free-form loaves.
- For the glaze: In a small bowl, combine the BBQ sauce, brown sugar and apple cider vinegar.
- Slather the glaze over the meatloaves and bake, basting again halfway through, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes.
- For the roasted russet potatoes with garlic and rosemary: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes cut-side down and cook, without moving, until golden, 6 to 7 minutes.
- Flip the potatoes using a fish spatula and lower the heat to medium low. Cover and cook until the potatoes are knife-tender, 7 to 8 more minutes.
- Toss the potatoes with salt and pepper. Add the rosemary and garlic, cover again, take off the heat and let infuse for an additional 45 seconds using the residual heat left in the skillet. Taste, adjust the seasoning if necessary and serve.
- For the green beans: Bring a pot of water to a boil. Set up an ice bath. Blanch the green beans in the boiling water until bright green and tender, a few minutes. Remove from the water and immediately plunge into the ice bath.
- Meanwhile, heat a saute pan with olive oil over medium-high heat. Toss the green beans in the pan with the lemon zest and juice and salt and pepper to taste until warmed through, 2 to 3 minutes.
BECCA'S MEATLOAF SUPREME
This recipe has evolved over decades of cooking and really is wonderful. Every component adds something - the grated zucchini, carrot and potato add nutrition, flavour and moistness, and the diced bell pepper just finishes it all off. The vegetables 'melt' into the meat mixture as it cooks, and if you didn't tell someone they...
Provided by Becca Balk
Categories Meatloafs
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. Crumble the ground beef and ground pork into a large mixing bowl. Add all ingredients and mix well with your hands. (Disposable kitchen gloves come in handy and help keep your manicure nice for this step but aren't a necessity.)
- 2. Shape into two large loaves. Bake side by side in a 13x9 inch pan, leaving at least a couple inches between the loaves. (I always use a glass pan but metal works as well) for 1-1/2 to 2 hrs.
- 3. Let stand for ten minutes after removing from oven.
- 4. This recipe makes two good sized loaves. It is our tradition that the day after a meatloaf dinner, the leftovers are sliced and fried in a cast iron skillet for sandwiches (on white bread with ketchup), and in order to have leftovers I had to increase the size of the recipe to what you see here.
MEATLOAF SUPREME
This is another meatloaf--everyone makes them. I think it should be proclaimed the national food of the USA. But, this recipe is very good--simple but good. It must be the combination of all that is in it. I like things that are easy. The sauce that goes over this adds to the flavor. I have one other meatloaf that I have listed and both are great. This makes a huge one. If you don't want it as big as it is, see my recipe for Italian Stuffed Pepper (made out of Meatloaf Recipe #102545) and you can use part of this mixture in that recipe which is out of this world.
Provided by Mimi in Maine
Categories Meat
Time 1h30m
Yield 4 lb. meatloaf
Number Of Ingredients 14
Steps:
- MEATLOAF:.
- Mix all the ingredients together.
- Shape into a loaf in a large greased baking dish.
- Bake 400 degree oven for 1 hour, basing occasionally with pan juices.
- SAUCE:.
- In a saucepan, on the stove, mix the ingredients for the sauce.
- Bring to a medium boil and simmer for about 3-5 minutes.
- Serve warm at the table.
Nutrition Facts : Calories 1129.2, Fat 59, SaturatedFat 22.6, Cholesterol 511.4, Sodium 2511.3, Carbohydrate 42.9, Fiber 3.8, Sugar 21.2, Protein 102.3
JEFF'S MEAT LOAF SUPREME
Meat Loaf recipes are endless online, not mentioning the endless cookbooks in my kitchen cabinet. Through the years, I was always looking for a "Different" Meat Loaf recipe, and I found it. I reviewed multiple recipes and combined some different ingredients. This was such a hit with my family. Accompany this Meat Loaf with Mac-n-Cheese and sweet corn as sides.
Provided by Jeff G. Burgner
Categories Poultry
Time 1h15m
Yield 2 loafs, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Mix all ingredients together, keeping mixture light and chunky, don't over mix!
- 2. Place mixture in loaf pan sprayed with Pam, dent top of loaf and drizzle Heinz Ketchup into dent, and over top of loaf.
- 3. This recipe should make two loafs, place in loaf pans at 375 F for 1 hour and 15 minutes.
- 4. Let loafs rest for 10 minutes before removing to serving plate and slicing. Drain loaf pans of excess oil and juices before serving.
- 5. Garnish with parsley and green onion tops.
- 6. Enjoy!
Nutrition Facts : Calories 513.6, Fat 24.1, SaturatedFat 8.4, Cholesterol 271.6, Sodium 1585.1, Carbohydrate 25.5, Fiber 0.8, Sugar 20.9, Protein 48.5
YANINA'S MEATLOAF SUPREME
This is a meatloaf recipe that I got from a friend who I used to work with. It is an awesome recipe and gets your protein and veggies in at the same time. I haven't found a receipe for meatloaf yet that is better than this one.
Provided by Chef burnt toast
Categories Meat
Time 1h15m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs lightly, add milk, salt, pepper and bread.
- Mix until bread is disintergrated.
- Add onion, carrot, cheese and beef. Mix well.
- Put into a 9x5" loaf pan.
- Combine brown sugar, ketchup and mustard. Spread over loaf.
- Bake at 350oF for 1 hour.
- Note: I sometimes don't put in as much cheese or use low-fat. Also, I use dry mustard rather than the prepared mustard.
Nutrition Facts : Calories 513.4, Fat 25.5, SaturatedFat 12.4, Cholesterol 214.8, Sodium 1822, Carbohydrate 33.8, Fiber 1.5, Sugar 19.8, Protein 36.5
MEATLOAF SUPREME #SP5
Official Contest Entry: Simply Potatoes 5Fix. A delicious meatloaf made with Simply Potatoes Hash Browns, Spinach and sharp cheddar cheese. I created it myself as a dish I could prepare in advance for freezing for those busy days that leave me with very little time for food prepping.
Provided by Anna S.
Categories Potato
Time 1h15m
Yield 1 meatloaf, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix ground beef, egg, onion, garlic, salt and pepper together. Spread mixture onto wax paper and flatten to about 1/2 inch thick. Spread spinach, cheese and Simply Potatoes Hash Browns on top. Gently roll it into a log form using the wax paper. Pinch the ends and gently pressed down on the long seam to seal it. Bake at 350 degrees for 45 minutes. Baste with hickory flavored BBQ sauce and bake for 10 minutes more or until desired browning is achieved of the sauce.
Nutrition Facts : Calories 558.6, Fat 33.4, SaturatedFat 15.6, Cholesterol 223.6, Sodium 1002.2, Carbohydrate 6.8, Fiber 0.9, Sugar 3.4, Protein 54.8
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