Kates Hearty Meatloaf Recipes

Steps:

• Preheat oven to 400 degrees.
• Process or crumble the bread and combine with the minced vegetables in a large bowl.
• Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
• Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
• Form the meat mixture into and elongated loaf on the parchment paper.
• Mix the next 2 ingredients together and baste the loaf--set aside.
• Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

Steps:

• Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
• Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
• Let cool.
• Mix the vegetables and meat into the bread mixture with your hands.
• Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
• Form into a free-form 9" x 5" loaf.
• Drape with the bacon and place on a greased rack in a broiler pan.
• Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
• Lift off the rack and keep warm while making the gravy.
• Pour 1/4 cup of the pan drippings into a small saucepan.
• Stir flour into the drippings until smooth.
• Cook, stirring, over medium heat 3 minutes.
• Gradually stir in the stock and bring to a boil.
• Reduce the heat and cook until thickened.
• Stir in the sour cream; heat through but do not boil.
• Season with salt and pepper.
• Transfer to a heated sauce boat and sprinkle with parsley.

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:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans. , Bake at 350° for 15-20 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes., Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat. , Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes., Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border.