Way Too Much Bother Meatloaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Steps:

• Now the fun and bother begins.
• Smear the beef base or dampined bullion on top of that round BEFORE sliceing for the first grind.
• Grind the meat once through the large die on the grinder.
• Add the Onion, Celery, ahd Panko to the chopped meat and.
• Run it through the grinder again, fine die.
• Add the Molassas, Worestershire, egg, and garlic to the chopped meat.
• Run it through the grinder again still the fine die.
• Add and work in the Roasted pepper and sweet pickle.
• Since I had my old Kitchen Center out for the meatgrinder, I used the dough hooks for this.
• I know,, Lazy Woolfe.
• Pat firmly into a loaf pan, insert the thermometer.
• Bake in a 325 oven untill the internal temp is around 130°F.
• Turn out onto a rack/in pan& reinsert the thermometer.
• Continue bakeing untill you have 140- 145F internal.
• Let cool before trying to slice thinly.
• Makes one heckofa sammich, a tad dry so nextime a bit more fat in the mince.
• Another*Skunkwoolfe* prodiction,, Enjoy.