Not Your Cafeteria Meatloaf Recipe On Food52

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the celery, carrots and onions in a food processor until finely chopped. Add the oil to a saute pan over medium-low heat, then add the chopped veggies and cook, covered, until translucent. Transfer the veggies to a plate and cool in the refrigerator.
• Meanwhile, mix together the panko, buttermilk, ketchup, Worcestershire and eggs in a bowl. Add the parsley, salt, black pepper and cayenne and mix well. Once the veggies are cool, add them to the mixture and incorporate. Next add the ground beef and pork and mix thoroughly with your hands.
• Line two loaf pans with parchment paper and divide the meatloaf mixture between them. Cover with foil and bake until the meatloaves reach an internal temperature of 165 degrees F, about 1 hour. Slice and serve immediately, or cool, slice and reheat. Serve with Herb Aioli and Spicy Hollandaise.
• Add the mayonnaise, olive oil, sage, green onions, rosemary, thyme, salt, pepper and egg yolks to a blender or food processor and blend until smooth and well incorporated.
• Melt the butter in small saucepan over medium heat. Blend the yolks, hot sauce, wine, salt and pepper in a blender, then drizzle in the melted butter while blending, until the sauce is smooth.

Steps:

• Preheat the oven to 400 degrees. Combine all the ingredients, mix well and divide among 6 greased mini loaf pans. (Each should hold about 1 1/2 cups.) Or form by hand into small loaves and bake on a sheet pan. Bake 25 to 30 minutes, or until a thermometer inserted into the center reaches 165 degrees. Remove from the pans and serve.

Steps:

• First make the sauce. Add all ingredients in one pot and bring up to a boil. Adjust salt, pepper, sugar and vinegar to your preference. Turn of flame and set aside. Pre-heat oven to 350 degrees. Rough chop the carrots, onion, celery and garlic. Add the rough chopped vegetables to a food processor and chop until very small pieces, about the size of large breadcrumbs. Pour into a large bowl. Add the eggs, cream, bacon, cheese, bread crumbs, ketchup, worcestershire sauce, salt and pepper to the large bowl and mix until everything is completely combined. Now add the ground beef to the bowl and mix extremely well until all of the ingredients are evenly distributed through the meat. Take a small non-stick saute pan and put a touch of oil in the pan until hot. Take a TBS. of the meat mixture and make a flat patty and cook in the saute pan, flip over and cook on both sides for a few minutes. Cool off and check for seasoning. This is a must do, do not skip this step! It usually takes 2 tries until you have the salt, pepper or whatever ingredients you might want more of adjusted. Take a baking pan and grease thouroughly. Now form the meatloaf into one large loaf in the center of the baking pan. If you are adding potatoes now would be the time to season them and add around the meatloaf. Brush the sauce on the meatloaf and put in the oven. Every 20 minutes or so pull out the meatloaf and re-baste with the sauce. If the meatloaf starts getting too dark on top then cover loosely with a sheet of foil paper. Cook until the center of the meatloaf registers 160 with a meat thermometer. This will take around 2 hours, depending how thick you form the meatloaf. Let the meatloaf sit for 15 minutes before you cut. Use additional sauce to top cut meatloaf if you desire. Your Best Meatloaf Contest Finalist!