Barbs Meatloaf Food

GRANDMA BARB'S MEATLOAF RECIPE (THE BEST MEATLOAF)

Steps:

• Preheat oven to 350 F.
• Heat olive oil in a large skillet.
• Add onions, peppers and celery and saute until tender.
• Add garlic and cook just until fragrant.
• Remove from heat and let cool. Set aside.
• In a large bowl, add breadcrumbs and just enough milk to moisten the crumbs.
• Add remaining ingredients, except for the beef.
• Mix these ingredients well.
• Add the beef. Use your hands to mix it in. Don't be alarmed if the mixture seems a bit too wet at first. Handle the beef as little and as gently as possible to prevent it from becoming tough when baked. Mix JUST until everything is combined.
• Optional: Fry a tiny piece of the mixture to check the taste and adjust the seasonings if desired.
• When all of the ingredients are well combined, spoon the mixture into a loaf pan and smooth to an even layer. Set aside.
• To make the glaze, combine all glaze ingredients and spread half on top of meatloaf.
• Bake for 30-35 minutes and then top with remaining glaze. ( you don't have to use all of the glaze. You can save some to use when serving the meatloaf of desired)
• Continue baking for another 30-35 minutes or until internal temperature reaches 160 F. or to your desired (safe) doneness. ( I like to flip the oven to broil for the last few minutes to get the glaze a bit sticky but watch it carefully if you decide to do this)
• Remove from oven, drain off the fat and let meatloaf rest before slicing. (If meatloaf is steaming hot when you cut into it, it will fall apart)

BARBARA'S BEST MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour milk over breadcrumbs in a large bowl; soak until crumbs are softened, at least 5 minutes.
• Mix ground beef, egg, onion, salt, and black pepper with the bread crumbs and milk. Shape the beef mixture into a loaf and transfer to a baking dish.
• Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until smooth; spread over the loaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BASIC MEATLOAF

Steps:

• Place a rack in the center of the oven, and heat to 350 degrees.
• Put onion, carrot, garlic and celery in the bowl of a food processor, and pulse until the vegetables are chopped medium fine; there should be about 1 2/3 cups of chopped vegetables.
• Combine all of the ingredients, reserving 4 tablespoons of the ketchup.
• Add optional ingredients, if desired. Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch in a 9-by-13-inch heatproof glass baking dish. Bake for 30 minutes. Spread 1 tablespoon of ketchup over the top of each loaf, and bake for 10 minutes. Remove from oven, and let rest for 5 minutes. Using a pancake turner, remove each loaf and serve on individual plates.

BARBARA'S MEATLOAF

Steps:

• Heat oven to 350 degrees F.
• Line loaf pan, 9X5X3,with waxed paper.
• In large bowl, mix beef, onion and oats with hands.
• In small bowl combine eggs,milk,salt,parsley,savory leaves and pepper. Mix well.
• Pour into meat mixture and mix well with hands.
• Pat firmly into prepared pan.
• Mixture will be wet.
• Invert loaf into an ungreased baking pan 13X9X2 inches.
• Carefully remove waxed paper.
• Bake uncovered 30 minutes.
• Mix chili sauce and brown sugar; brush over top and sides of loaf.
• Bake an additional 45 minutes to one hour, brushing occasionally.
• 8 servings.

BBQ MEATLOAF

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line a large baking sheet with parchment paper.
• Put the bacon in a large saute pan and cook over medium heat until most of the fat has rendered and the bacon is crispy, about 10 minutes, stirring occasionally. Use a slotted spoon to remove the bacon to a large bowl. Increase the heat slightly (between medium and medium-high) and add the onions to the bacon fat in the pan and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook until tender, about 1 minute, stirring constantly. Transfer to the bowl with the bacon. Stir in the chopped ribs and pulled pork. Cool completely.
• Add the beef, eggs, breadcrumbs, mustard powder, smoked paprika, basil, thyme, 1 to 1 1/2 teaspoons salt (depending on how salty the ribs and pulled pork are) and several heavy grinds of pepper. Use your hands to mix until well combined. Form into a 9-by-3 1/2-inch loaf that is about 2 inches tall on the prepared baking sheet. Spread 1/4 cup of the BBQ sauce evenly over the top of the meatloaf.
• Bake for 30 minutes, and then spread the remaining 1/4 cup BBQ sauce on top of the partially cooked meatloaf. Continue to bake until a thermometer inserted into the center of the meatloaf registers 160 degrees F, about 45 more minutes.
• Serve with additional warm BBQ sauce alongside.

GRANDMA A'S MEATLOAF

Steps:

• Pre heat oven to 350 degrees.
• Spray a 9 x 5 inch loaf pan with non stick cooking spray.
• Stir beef, eggs, onion, ketchup, salt and pepper, oatmeal, 1/2 of tomato soup, and 1 Tablespoon Worcestershire sauce with hands (it really is easier that way).
• Mold and put into loaf pan.
• Stir brown sugar, rest of Worcestershire sauce, and rest of soup and pour over top of loaf.
• Bake for 90 minutes.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.