Robs Meatloaf Recipes

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 degrees.
• Place the onion, garlic, ketchup and egg in a large bowl; stir to combine.
• Add meat and mix until well combined.
• Add breadbrumbs and cheese and continue mixing until thoroughly incorporated.
• Transfer meat mixture to a loaf pan. Top with bacon strips, if desired, and cover with aluminum foil.
• Transfer to oven and bake until meat is no longer pink, about 55 minutes. Uncover, and continue baking an additional 30 minutes.
• Let meatloaf stand, loosely covered, about 10 minutes, before slicing and serving.

Steps:

• Preheat oven to 400 degrees F.
• For the meatloaf:
• In a large bowl, mix bread crumbs, Parmesan, parsley, and onion. Add eggs, salt, pepper, 3/4 cup ketchup, beef, veal and pork, and combine thoroughly until evenly mixed, using your hands if necessary. Form into a loaf in a baking pan and brush top with 1 tablespoon ketchup. Bake in the oven for 50 minutes to 1 hour and let rest 10 minutes before slicing.
• About 10 to 20 minutes before the meatloaf is done, begin the sauce. Melt half of the butter in a saute pan (reserving the other 1/4 cup) over medium-high heat, and saute onion until it caramelizes. Add the mushrooms and cook until they become tender and give up their juices. Strain and set aside. In another saucepan, whisk together demi-glace, tomato paste, and red wine and simmer over low heat, allowing to reduce and thicken. Just before serving sauce, whisk in the remaining 1/4 cup of cubed butter, and add mushrooms. Taste and add salt and pepper, as needed.
• Slice meatloaf and transfer to a serving dish. Spoon sauce over and serve additional sauce on the side.

Steps:

• Prehaet oven to 170 Centigrade.
• (Depending on taste, you can vary the amounts of the three main ingredients, say 400:400:100 if you find the taste of liver too much, or even drop it completely).
• Grease up a meatloaf tin with fresh butter.
• Blitz the basil in a food processor so it is finely chopped.
• Blitz the onion in a food processor so it is finely chopped.
• Combine the pork belly, beef mince, pork liver, garlic, basil, teriyaki and onion is a large bowl.
• Crack eggs and add to the mixture, mixing in thoroughly.
• Depending as to how much excess moisture there is, mix in some breadcrumbs.
• When ready, transfer the mixture to the meatloaf pan. Place pan inside a roasting pan to catch any juices and place into oven.
• Check after 45 minutes. Meatloaf is done when the inside temperature of the loaf is 170 Fahrenheit - usually 70 to ninety minutes.
• Roll out onto a dish, tent for 5 minutes and serve with your preferred sauce or gravy.

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:

• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.
• Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.
• Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.
• Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don't ooze out while baking.
• Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.
• Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.

Steps:

• - Preheat oven to 400°F - Combine ground beef, egg, oats, tomato paste and onion soup in bowl and mix well - Add ½ can of spicy tomato sauce and mix - Form into load and cover with remaining spicy tomato sauce - Cook for 25-30 minutes - TIP: line pan with foil before baking to reduce clean-up

Steps:

• Preheat oven to 350 degrees.
• Place the onion, garlic, ketchup, and egg in a large bowl; stir to combine. Add meat and mix until well combined. Add breadcrumbs and cheese and continue mixing until thoroughly incorporated.
• Transfer meat mixture to an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Top with bacon strips, if desired, and cover with parchment-paper-lined aluminum foil. Transfer to oven and bake until meat is no longer pink, about 55 minutes. Uncover, and continue baking an additional 30 minutes. Let meatloaf stand, loosely covered, about 10 minutes before slicing and serving.

Steps:

• Preheat oven to 350. Mix all ingredients in a medium bowl.
• Form into a loaf shape and place in a medium glass baking dish.
• Bake for 45 to 55 minutes. Serve hot.