CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
- Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
CLASSIC MEATLOAF
Keep this meatloaf recipe handy: It's the only one you'll need.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE - BOBBY FLAY
Yummy meatloaf for the Bobby Flay Throwdown Show on Food Network. Note: I substituted ground beef and ground Italian sausage & Italian bread crumbs and it was DELICIOUS. I made extra of the glaze and topped each serving.
Provided by deette
Categories Meat
Time 2h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425°F.
- Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.
- Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
- Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
SHEET PAN MINI MEATLOAF AND ROASTED POTATOES
This Sheet Pan Mini Meatloaf and Roasted Potatoes is an entire meal made with one pan and SIX ingredients! Naturally gluten free meatloaf topped with tangy BBQ sauce and served with roasted veggies.
Provided by Ashley Fehr
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper
- In a clean medium sized bowl, add halved potatoes, green beans, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to coat well and place on one half of baking sheet
- Turn potatoes so they are cut side down on the pan.
- Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
- In a medium bowl, stir together beef, onion, 1/3 cup barbecue sauce, egg, 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet. Divide remaining barbecue sauce between meatloaves and brush on top.
- Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F. Serve.
Nutrition Facts : Calories 435 kcal, Carbohydrate 54 g, Protein 30 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 111 mg, Sodium 1417 mg, Fiber 5 g, Sugar 27 g, ServingSize 1 serving
CLASSIC MEAT LOAF WITH ROASTED VEGETABLES
The sweet potato gives this recipe something special but it also has white potatoes.
Provided by Lynda Sweezey
Categories Roasts
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375.
- 2. Mash bread, eggs and 3 tablespoons worcestershire sauce in large bowl until smooth paste forms.
- 3. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper.
- 4. Add beef and mix thoroughly.
- 5. Mound meat mixture in 13x9x2-inch baking pan, shaping into 8x4-inch loaf.
- 6. Spread remaining 1 tablespoon ketchup over meat loaf.
- 7. Pour broth and remaining 1 tablespoon worcestershire sauce into pan around meat loaf.
- 8. Arrange vegetables around meat loaf.
- 9. Cover pan with foil.
- 10. Bake 45 minutes.
- 11. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes.
- 12. Using spatula, transfer meat loaf to platter.
- 13. Surround with vegetables; spoon some pan juices over.
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