THREE-MEAT MEATLOAF
Yummy combination of beef, pork, and sausage topped with caramelized tomato soup. My favorite meatloaf recipe by far. Worth every ingredient!
Provided by Nathalie Coleman
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9x5-inch loaf pan.
- Place the onion and carrots into a saucepan, and pour in the beef broth. Bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. Set the veggies and broth aside.
- In a large bowl, beat the eggs, and stir in bread crumbs, basil, salt, and black pepper. Allow the mixture to stand for 5 minutes to moisten the crumbs, and lightly mix in the turkey, beef, and pork sausage. Mix in the cooked onions, carrots, and beef broth. Place the mixture into the prepared loaf pan. In a bowl, mix the tomato soup, balsamic vinegar, and Dijon mustard together, and spread the mixture over the meat loaf.
- Bake until the loaf is no longer pink in the center and an instant-read meat thermometer reads at least 160 degrees F (70 degrees C), about 1 1/2 hours.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 11.2 g, Cholesterol 130.4 mg, Fat 17.3 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 5.7 g, Sodium 728.2 mg, Sugar 3.5 g
MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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
HOME-STYLE MEATLOAF
When it's comfort that you seek, nothing satisfies quite like a classic meatloaf. And if you don't have a go-to recipe, we offer you this one. It skips any fussy steps and avoids exotic ingredients. This is pure and simple, the perfectly seasoned, down-home version you remember from way way back. So next time you're missing mama's cooking or need a meal that'll go over well with the whole fam, turn to this can't-miss recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
- Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 110 mg, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 9 g, TransFat 0 g
MIXED MEAT MEATLOAF
This is something I make for a large group, my family! It sounds like alot of meat, but it goes fast at my house! Good sandwiches if you have leftovers! Who doesn't like Meatloaf?
Provided by KissaMew
Categories Pork
Time 1h45m
Yield 1 meatloaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix the ground beef, eggs,and Jimmy Dean Sage Sausage in a large bowl by kneading the meats together with your hands.
- Add spices (You CAN adjust to taste!) and Worcestersire Sauce and knead the meats again.
- Knead into the meat mixture the Minute Rice. This will be rough, but take your time so it is easier on your hands. The rice is a replacement for breadcrumbs in most recipes, so it will help absorb fat and serve as a filler.
- In a large baking pan or Pyrex baking dish, set the meat mixture in and mold it to fill the dish, leaving at least a 1/2 to 1 inch gap between the meat and the sides of the dish. I use a very large Pyrex baking dish.
- Lay the bacon slices over the top of the meatloaf, evenly spaced. Use what you prefer, just so it adds to the flavor of the meat.
- Bake in a preheated oven at 375 degrees for at least 90 minutes. This is a heavy weight meatloaf and you want it to cook through. You can check like I do by slicing about halfway through the thickness to be sure the meat is no longer pink. Remember you are also using pork in this.
- Let the meatloaf cool for about 5 minutes after you take it out of the oven. Set it on a large meat plate (remember it is HEAVY) and slice to desired thicknesses and serve with side dishes such as mashed potatoes and vegetables for a more traditional meal.
- NOT a diet food, so if you are looking for pure traditional comfort, enjoy!
Nutrition Facts : Calories 570.8, Fat 31.1, SaturatedFat 11.9, Cholesterol 236.4, Sodium 338.6, Carbohydrate 17.7, Fiber 0.7, Sugar 1.1, Protein 51.1
MIXED MEAT MEATLOAF
You can swap around the type of meat used, without much issue. I have exchanged the 1 pound of pork for buffalo or the lamb for veal without any issue. The meat listed is my own personal preference, but I will swap it up with what is available when I go to make it. I usually make one loaf pan and 4 - 5 mini meatloafs on a sheet pan (because my husband likes to slice it for sandwiches and I like lots of crust on an individual loaf). So it leaves a lot of options, but likely it would be either 2 loaf pans or 2 sheet pans. For the sauce, you can use ketchup instead of the tomato paste. The tomato paste makes it a little thicker of a glaze. Sometimes I will "thin" it with ketchup, as mood fits.
Provided by Issrie
Categories Meatloaf
Time 1h20m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Saute onions in the oil until soft and translucent, on a low heat. When onions are cooked, add the garlic and cook until the garlic is soft. Set aside to cool.
- Crush the Crispix and Cheez-Its.
- Mix together the meat, eggs, Cheez-Its, Crispix, hoisin sauce, pepper, salt, and sauteed onions and garlic. Best way is to mix it with your hands and not pack it too tightly. You want to get it mixed well but not squeeze it together too much.
- Form a loaf in either a loaf pan or in a mound on a cookie sheet. You can make meatloaf muffins in a muffin pan, if preferred, or just small meatloaves on a cookie sheet. Do not tightly pack the extra down. If there's extra after filling a loaf pan, make small meatloaves on a cookie sheet. (Can either make 2 loaf pans, 2 cookie sheets of individual meatloaves, or a mix of the two.).
- For the glaze, mix together the can of tomato paste, honey, Worcestershire sauce, and remaining seasonings. Adjust cayenne for preferred heat level. Generously glaze meatloaf. You may not use it all up.
- Bake at 350 for 45 - 60 minutes. If making individual loaves with a loaf pan, it is recommended that you put the loaf pan into the oven first for 15 minutes then add the cookie sheet with the smaller loaves in for the remaining 45 minutes.
Nutrition Facts : Calories 731.7, Fat 47, SaturatedFat 18, Cholesterol 229.9, Sodium 940.5, Carbohydrate 31.3, Fiber 2.3, Sugar 20.8, Protein 45
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