All American Decadent Meat Loaf Food

ALL-AMERICAN MEAT LOAF

Steps:

• Saute green pepper and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool to room temperature., Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary, salt and pepper to sauteed vegetables. Crumble beef and pork over mixture and mix well., Pat into 2 greased 9x5-in. loaf pans. Combine ketchup, brown sugar and vinegar in a small bowl. Spread over tops. , Bake, uncovered, 50-55 minutes or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Shape meat loaves in plastic wrap-lined loaf pans; top with ketchup mixture. Cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. Freeze up to 3 months. To use, partially thaw in refrigerator overnight. Preheat oven to 350°. Unwrap meat loaf and place in pan. Bake, uncovered, 1-1/4-1-1/2 hours, or until a thermometer reads 160°.

INDIVIDUAL MEAT LOAVES

Steps:

• Preheat the oven to 350 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 meatloaf will be dense.
• Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

THE FOOD LAB'S ALL-AMERICAN MEATLOAF RECIPE

Steps:

• Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.
• Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
• Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.
• Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.
• Add the ground meat to the bowl, along with the eggs, cheese, parsley, 1 tablespoon kosher salt (or half that volume in table salt), and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.
• Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refrigerated for up to 2 days.)
• Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet. Loosen the foil and spread it out, leaving the pan on top of the meatloaf (see note). Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.
• Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. Return to the oven and bake until the center of the meatloaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.
• Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.
• Use a brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze and mustard or ketchup as desired.

ALL AMERICAN MEAT LOAF

Steps:

• 1. Combine meat and all other ingredients and put into a vegetable oil sprayed pan.
• 2. Mix glaze ingredients.
• 3. Pour glaze over.
• 4. Bake for 1 1/4 hours. 350 degrees

ALL AMERICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan.
• Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
• Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.

DECADENT MINI MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a rimmed baking sheet.
• Mix ground chuck, egg, salt, pepper, and garlic powder together in a bowl. Shape into 6 mini meat loaves and place on prepared baking sheet.
• Heat oil in a skillet over medium high heat. Cook and stir onion until tender, 5 to 7 minutes. Add figs and heat through.
• Spread fig mixture over mini loaves. Top with crumbled cheese and fresh basil.
• Bake in preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve as a side to the meatloaf.

ALL AMERICAN DECADENT MEAT LOAF

Steps:

• Preheat oven to 350 degrees.
• Using a food processor, grind the croutons with the chili powder. Set aside. Process the onion, garlic, carrot, pepper, and parsley in the food processor until finely, finely diced.
• Mix the meat, ground croutons, and vegetables until well mixed. Season liberally with sea salt and pepper. Add the 3 eggs, mix without squeezing the meat too much.
• Mix the bottle of A1, ketchup, brown sugar, hot sauce, and dijon mustard in a bowl.
• I made mine freehanded, which in my opinion is more fun.
• When you form the loaf you want it to be pretty even to ensure its fully cooked when all is said and done. Mine was about 3 1/2 inches thick.
• Place strips of bacon horizontally over the loaf until it is fully covered. Bake in oven for 10 minutes. Take out of oven and add a heavy glaze of sauce. Bake for another 40 minutes. Add another layer of sauce. Cook until done, probably another 30-45 minutes. Using a meat thermometer, ensure that the thickest part of the loaf is 160 degrees. Add a final layer of sauce to the loaf and cover with foil until ready to serve. It stayed pretty hot for about an hour.

BUTTERMILK AMERICAN LOAF BREAD(COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to lowest position and heat oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
• Mix 3 1/2 cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minute (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
• Place dough in very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with a damp cloth and place it in the warmed oven until the dough doubles in size, 50 to 60 minutes.
• Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with damp cloth; set aside in warm spot until the dough almost doubles in size 20-30 minute.
• Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes. Remove bread from the pan, transfer to wire rack, and cool to room temperature. Slice and serve.

BEST VEGETARIAN MEATLOAF

Steps:

• Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
• Preheat oven to 375°F.
• Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
• Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
• In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
• In a small bowl, lightly beat together 4 eggs.
• In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
• Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

ALL-AMERICAN CLASSIC MEAT LOAF

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine eggs, broth, worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, crushed red pepper, salt and black pepper. Add meat, green pepper and onion. Using hands, mix ingredients together well (do not overmix). Lightly pat meat mixture into 9x5x3-inch pan. With fingers, lightly pull loaf away from sides of pan.
• Bake, uncovered, for 1 1/4 hours. For topping, in a small bowl stir together ketchup, brown sugar and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160 degrees F.
• Remove from oven and let stand for 10 minutes. To remove, use two large spatulas inserted along short edges to life loaf from pan to a platter. Optional -- sprinkle with parsely, green onions and 1/2 teaspoons cracked black pepper.