CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF
The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
- Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
- Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
- Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
- Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g
CHEF JOHN'S ZOMBIE MEATLOAF
After seeing various versions of this Halloween-themed meatloaf on social media over the years, I decided it was time to post my very own. I've seen many approaches to this, such as covered in 'blood', or mummified in strips of pastry, but the ones wrapped in bacon always looked the most realistic, and the most appetizing.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 2h
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Melt butter in a pan over medium-high heat. Saute diced onion, celery, mushrooms, and 1 teaspoon salt until the mixture dries out and starts to turn golden brown, 5 to 7 minutes. Stir in garlic, black pepper, thyme, and cayenne pepper. Remove from heat and let cool to room temperature, about 10 minutes.
- Combine remaining 2 teaspoons salt, ground beef, bread crumbs, egg, buttermilk, 2 tablespoons ketchup, and Worcestershire sauce in a large bowl. Add cooled vegetable mixture. Mix with your hands until thoroughly combined. Cover with plastic wrap and place in the refrigerator.
- Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie eyes. Push 1 clove into the center of each slice. Cut a 1-inch-wide section off the remaining onion and dice into chunks to form zombie teeth.
- Transfer meatloaf mixture to the prepared baking sheet and use damp hands to shape into a zombie skull shape that is 3 to 4 inches tall. Form indents to represent the eyes, nose, and mouth. Drape bacon over the face, covering most of the meatloaf. Add onion eyes and teeth. Tuck in loose ends of bacon under the sides with a spatula. Cover the onion eyes with aluminum foil to prevent browning.
- Bake in the preheated oven until the meatloaf reaches an internal temperature of 155 degrees F (68 degrees C), about 1 hour.
- Stir barbeque sauce, 1/4 cup ketchup, and hot sauce together in a bowl to make the blood sauce.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 21.5 g, Cholesterol 196 mg, Fat 40.6 g, Fiber 2.2 g, Protein 46.1 g, SaturatedFat 18 g, Sodium 1600 mg, Sugar 8.9 g
JOHN'S MEAT LOAF
You know how everyone always says, "I never liked meat loaf until I tried this one" -- well, here's another one. This is truly the only meat loaf I and my husband eat. It's different and full of flavor. The recipe was given to my sister by a good friend of her's, hence the name.
Provided by Cindy W.
Categories Pork
Time 2h
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together, keeping mixture light and chunky. Don't overmix.
- Place mixture in ungreased loaf pan. Dent top of loaf and baste with extra Honey BBQ sauce.
- Place loaf in oven and bake at 400-425 for approximately 1 hour and 20 minutes for a single loaf. (Mixture can be divided into two loaf pans. Use 350 degree oven and shorten cooking time to 40 minutes.).
- Let loaf rest for 10 minutes before removing to serving plate for slicing. (If leaving in loaf pan, drain excess oil and juices from pan after meat rests.).
Nutrition Facts : Calories 402.9, Fat 22.7, SaturatedFat 8, Cholesterol 219.1, Sodium 250.6, Carbohydrate 1.9, Sugar 0.5, Protein 44.7
MR. JOHN'S MEATLOAF
The chorizo sausage nestled in the center of the meatloaf really sets this dish apart. If you cannot find fresh chorizo, substitute any fresh, spicy sausage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; set aside. In a large bowl, combine beef, pork, eggs, onion, breadcrumbs, bell pepper, cream, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and creole seasoning. Gently mix to combine (do not overmix).
- Place half of meat mixture on prepared sheet; form into a 9-by-4-inch loaf. Using a paring knife, remove casing from chorizo (keeping the shape intact). Place chorizo lengthwise down center of loaf. Cover with rest of meat mixture, enclosing the chorizo and patting to adhere.
- Brush chili sauce over meatloaf. Bake, basting occasionally with pan juices, until an instant-read thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let rest 15 minutes before serving.
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