Super Savory Meatloaf Recipes

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in an ungreased 11x7-in. baking dish. , In a small bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325° for 1 to 1-1/4 hours or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
• Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
• Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
• Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
• Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
• Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
• Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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).

Steps:

• Heat oven to 350°F.
• Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Steps:

• For Meatloaf:
• Preheat oven to 350 degrees.
• In a large bowl, mix chopped onion and stuffing mix, and pour in the broth and let set while you prepare the pan.
• Line a jelly roll pan or cookie sheet with deep sides with foil. Set a baking rack large enough to hold the meatloaf in the pan and spray lightly with cooking spray, or brush lightly with oil.
• In the large bowl, mix in remaining ingredients until evenly blended.
• Form the meat mixture into a large loaf pan, pressing down with a rubber spatula or large spoon until the meat is evenly pressed into the pan.
• Cut a piece of foil slightly smaller than the top of the meatloaf and press it onto the top. (This foil keeps the meatloaf from falling through the rack as it cooks.)
• Run a dull knife around the sides of the meatloaf to loosen it from the pan.
• Invert the meatloaf onto the prepared rack on the cookie sheet and tap the bottom of the loaf pan so it slides out on the rack.
• You will now bake the meatloaf with no pan. The lets the grease drain away as it cooks.
• Bake about 60 minutes, then remove from oven and glaze the top with the three remaining ingredients blended into a sauce.
• Return to oven and cook about 15 minutes further or until any juices run clear.
• Note: You can substitute ground turkey for the pork. Serve with more of the sauce used for the glaze.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
• Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
• Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
• Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
• Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
• Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
• Bake in the center of the preheated oven until firm to the touch, about 1 hour.
• Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
• While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
• Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
• Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
• Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients except ketchup.
• Spead mixture in ungreased loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, or shape into 9 x 5-inch loaf in ungreased rectangular pan, 13 x 9 x 2 inches.
• Spread ketchup over top.
• Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160 degrees Farheinheit.