Lubys 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 350ºF.
• Lightly grease a large, shallow meatloaf pan, or a large shallow baking pan.
• In a large bowl, combine all of the ingredients, mixing well.
• Firmly shape the meat into a 7 x 3 1/2 x 3 1/2- inch loaf and place in the pan.
• Cover loosely with foil.
• Bake the meat loaf for 1 hour.
• Remove foil and continue baking for 5 minutes.
• *NOTE:For easy slicing, let the meat loaf stand at room temperature for 10 minutes.

Steps:

• In large bowl, sprinkle meat with flour and toss to coat evenly.
• Add onions, salt, and pepper and toss to coat evenly.
• Heat oil in large saucepan or Dutch oven over medium-low heat.
• Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown.
• Add broth and bring to a boil.
• Reduce heat, cover, and simmer 20 minutes.
• Add carrots and continue simmering 5 minutes.
• Add potatoes and continue simmering 10 minutes.
• Add onions and continue simmering 10 minutes.
• In small bowl, whisk together flour and water until flour is completely dissolved and mixture is smooth.
• Gradually add to stew, stirring constantly.
• Continue cooking uncovered 5 minutes or until meat is tender.
• Stir in browning sauce.

Steps:

• Soak liver in cold salted water for 15 to 20 minutes.
• In 10-inch skillet, melt butter over medium heat.
• Add onion and cook, stirring occasionally, until tender and lightly browned.
• Sprinkle with salt.
• Keep warm.
• In a shallow bowl, whisk together milk and eggs until well blended.
• Place bread crumbs in separate shallow bowl.
• Rinse liver under cool running water.
• Pat dry with paper towels.
• Dip into milk mixture, then into bread crumbs, coating evenly.
• Heat oil in large skillet over medium heat.
• Add liver and cook 2 to 3 minutes on each side or until cooked through.
• Top with onions.