Monster Meatloaf Recipes

Steps:

• Mix salsa, eggs, onion, 1/4 cup barbeque sauce, 1/4 cup mustard, 1/4 cup ketchup, Parmesan cheese, sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl. Stir beef and sausage into salsa mixture until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
• Line a container with plastic wrap. Pack meatloaf mixture into the container. Chill until set, 3 to 4 hours.
• Preheat smoker to 250 degrees F (121 degrees C) according to manufacturer's directions.
• Line a wire rack with aluminum foil. Position in a cake pan lined with aluminum foil. Use plastic wrap to lift meatloaf onto the prepared wire rack.
• Smoke meatloaf until no longer pink in the center, about 3 hours.
• Combine barbeque glaze, 2 tablespoons barbeque sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl. Baste meatloaf with topping.
• Continue smoking until an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), 1 to 2 hours more.

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.

Steps:

• Preheat oven to 350 (you can easily wait to do this until after the ingredients are mixed together, as it takes awhile to make the rolls).
• Spread a thin layer of spaghetti sauce over the bottom of two 10"x10"x3" pans. Corning or other glass wear works best, as metal tends to burn the bottom. Don't use too much sauce, you'll need it for later.
• Mix the vegetables, ground beef, garlic, eggs, and breadcrumbs in a very large bowl. Using your hands to do this is messy, but prevents the meat from breaking up too much while still getting it blended. Having a helper nearby to hand you stuff or pour stuff into the bowl for you makes for a much less messy kitchen in the end.
• Lay out a sheet of wax paper, roughly two feet long. Take half of the mixture and spread it out into a 9" by 18" rectangle. Try to keep the mixture fairly evenly spread out.
• Lay out half of the cheese in a layer on top of the mixture. Repeat with half of the meat slices. If you can manage to hold back four slices of the cheese, do so, but don't worry too much about it if you can't.
• Use the wax paper to roll up the meat until you have a 9" long loaf. Lift this into your pan by picking up the wax paper and rolling the loaf into a pan so that the seam is on the bottom. Fold the meat on the ends to seal off the loaf.
• Pour half of the remaining spaghetti sauce over the top and ends of the loaf. Make sure you cover the whole thing.
• Repeat this process for the other half of the mixture. You should have two rolls when you are done.
• Put a layer of foil down on the oven rack (these things do drip) and place both pans in if they'll fit. Cookie sheets work too, but generally aren't long enough.
• Bake at 300 degrees for 1.5 hours.
• If you have cheese slices left, lay them over the top in the last 10 minutes of baking.
• Allow to cool for as long as you can hold out, and then cut 1" slices and serve.
• Serves: In theory? About 16 people. In reality? You're lucky if 4 people don't demolish a single loaf by themselves.
• Some notes:.
• I use Italian or garlic and herb bread crumbs and spaghetti sauce. It adds flavor and allows you to cut back on the amount of salt, pepper, or Tony's you use. You can also chop herbs and include them in the mix.
• Sometimes the rolls will not cook all the way down. Cut down the middle and check the bottom layer. If it's still pink, cook the rolls for another 30 minutes.
• You can prevent the top from drying by scooping the juices over the top every 20 minutes or so. Or you can be a lazy bum like me and just scoop them over your slice when you serve up.
• Spatulas are your friend in getting the slice out of the pan. And while perfect slices look pretty on the plate, you're just going to tear it up anyways, so don't get all worked up over it.
• Yes, this creates two very large, very meaty rolls. Yes, it's possible (in theory) to cut the recipie in half. Make two anyways. Trust me, you're going to want it, and it tastes better on the second day anyways. If you're not sure you can eat it all, invite a couple of friends over.
• If you insist on a side dish, do a salad or green veggies. This is a meal in a slice, and you'll feel it when you're done. Side dishes are for when you actually want to be able to serve 16 people and not have them pout over the lack of seconds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf.
• Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).