Bevs Meatloaf Food

LOW CARB BEEFED-UP MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
• In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
• Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
• Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

BETH'S MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan.
• Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).
• While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.

BEAN AND MEAT LOAF

Steps:

• In a large bowl, combine the eggs, 1 cup ketchup, beans, bread crumbs, onion, celery, Worcestershire sauce, lemon-pepper and seasoned salt; crumble beef over mixture and mix well. , Shape into two loaves. Place in a 13x9-in. baking dish coated with cooking spray., In a bowl, combine water and remaining ketchup; pour over meat loaves. Bake, uncovered, at 325° for 70 minutes or until meat is no longer pink and a thermometer reads 160°.

BEV'S FAMOUS MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine first 7 ingredients and 1/4 cup brown sugar in a medium bowl until just blended.
• Place mixture in lightly greased 11x7 baking dish. Shape into a 10x5 loaf.
• Bake for 1 hour.
• Remove from oven and drain.
• Stir together ketchup and 1/4 cup brown sugar. Pour over meatloaf.
• Bake 15 minutes more or until thermometer reads 160 degrees.
• Remove and let stand for 20 minutes before slicing.

GRANDMA BEV'S MEATLOAF/MEATBALLS

Steps:

• preheat oven to 350 degrees.
• I find it easiest and more to my taste to just toss the onion and green pepper in my little mini food processor(or chopper) because I don't like huge chunks of onion or green pepper.
• Mix everything together - except the ketchup.
• For the meatballs form into balls should make approximately 12 meatballs.
• Put into pan.
• Just before baking add the ketchup to the top, making sure to spread it all over.
• Bake for about an hour or until done. The ketchup turns a very dark red color, and doesn't look liquidy at all; that's when I usually know it's done.

BEV'S BEST MEATLOAF

Steps:

• Mix all together, place in pan, forming a loaf like shape. Bake at 350 for 1 hour and 20 minutes.

BEV'S FIESTA MEATLOAF

Steps:

• Preheat oven to 375°F.
• Mix all ingredients except 1/4 cup of the salsa and the cheese.
• Shape into oval loaf in 13x9-inch baking dish. Top with remaining 1/4 cup salsa.
• Bake 1 hour or until cooked through. Sprinkle evenly with cheese and continue baking an additional 5 minutes before cutting into slices.

"BETTER THAN BEEF" MEATLESS MEATLOAF

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.

FRIED CORN - BEV'S STYLE

Steps:

• Fry the cut up bacon in a large cast iron skillet till just crisp.
• While frying bacon, cut corn kernels off cob.
• Remove cooked bacon and save for another recipe (I use mine in a tossed salad).
• Empty all except 4 TBS bacon fat in pan.
• If using onion, cook in bacon fat for a couple minutes on medium heat.
• Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
• Add a little half and half (milk; or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate.
• Add only enough half and half or milk to give it a creamy texture.
• If using half and half and the consistancy is too thick, add a little milk to thin.
• Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
• Check and adjust seasoning adding more salt and pepper as needed.
• Serves 4.

BETTER THAN MOM'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
• Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
• Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
• Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.

BEV'S MEATLOAF

Steps:

• Mix all meatloaf ingredients together in a large bowl. Shape into loaf and place in loaf type pan.
• Bake 350 degrees F for 1 hr. Pour off grease accumulated at the bottom of the pan.
• Mix sauce ingredients together and ladle on top of the meatloaf. Bake another 20 minutes.