Classic Meatloaf Food

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

CLASSIC MEATLOAF RECIPE

Steps:

• In a small bowl, add your oatmeal and milk and let it sit for 15 mins. Preheat your oven to 400 degrees.
• In a bigger bowl add your beef, onion, carrots, peppers, garlic, and spices. Add the zucchini and cheese, if you are using them. Add your oats and milk mixture and mix well. Place in a cast iron skillet or another oven proof skillet in a loaf shape. Its easy to mold it.
• Cook in the oven at 400 degrees for about 1 hour or until a meat thermometer registers 160 degrees.
• While your meatloaf is in the oven, heat a skillet on medium heat on the stove. Add the butter and mushrooms and saute till the mushrooms start to brown. Add the beef stock and blending flour and stir until it starts to thicken. Season with salt and pepper to taste.
• If you don't have blending flour, you can use regular flour, just make sure to make a slurry or paste with the flour and a little bit of the stock before you add it to the skillet. This will ensure you don't get lumps.

CLASSIC MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
• To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
• Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 375°F.
• Generously butter a 9" x 5" loaf pan, a 13" x 9" baking pan, or line a rimmed baking sheet with parchment paper. Set aside.
• Place all ingredients except for meat in a large bowl and using your (very clean) hands, mix everything well. Add the meat and mix only until everything becomes homogeneous - do not overmix.
• Place the meatloaf mixture in your prepared pan or shape into a rectangle on the baking sheet. If you use the baking sheet, cover the meat with foil or parchment and place a pan of hot water in the oven to keep the top from cracking.
• Place in the oven and bake until firm and no longer pink, 60-75 minutes. The internal temperature should read 160°F.
• Let sit for 10 minutes, then serve.
• To freeze for later use
• Generously butter a 9" x 5" loaf pan or a 13" x 9" baking pan.
• Press the meat mixture into the prepared pan, then cover with plastic wrap and aluminum foil.
• Place in the freezer and store for up the 3 months.
• To bake after freezing, remove the meatloaf from the freezer 24-48 hours before baking and thaw in the refrigerator.
• Preheat oven to 375°F, then bake until firm and no longer pink, 60-90 minutes. The internal temperature should read 160°F.
• Let sit for 10 minutes, then serve.
• To freeze as mini-meatloaves
• Divide the mixture evenly among buttered muffin tins and gently press the mixture into each hole. Place the muffin tins in a freezer-safe zippered plastic bag and freeze for up to three months. (Makes 24.)
• To bake after freezing, thaw in the refrigerator for 24 hours, set on the counter for 20-30 minutes before baking, then bake for 20-23 minutes, longer if the muffins are especially cold. Be sure the muffin centers are very hot and no longer pink before serving.
• (If you can't afford to have muffin tins out of commission just sitting in the freezer, freeze the muffins in the tin, then loosen with a table knife and place frozen muffin "pucks" in a freezer bag. When you're ready to bake, thaw on a baking sheet for 24 hours in the refrigerator, set on the counter for 20-30 minutes before baking, then bake as directed.)
• To serve in a school lunch
• Bake the meatloaf as mini-meatloaves before freezing, then cool completely in the refrigerator. Pack in a lunch with an ice-pack. Freeze extras in an airtight container up to 3 months.

TOP RATED CLASSIC MEATLOAF

Steps:

• Preheat oven 325 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
• Mix lightly.
• Shape into a loaf and place in a baking dish.
• In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
• Brush the loaf with this mixture.
• Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

FAMILY CLASSIC MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix first 5 ingredients and 1/2 cup soup just until blended; press into 8x4-inch loaf pan sprayed with cooking spray.
• Bake 55 min. or until done (160ºF). About 5 min. before meatloaf is done, cook remaining soup and chili sauce in saucepan on medium heat until heated through, stirring occasionally.
• Remove meatloaf from pan; top with soup mixture.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
• Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
• Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

MOM'S CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Combine the milk and crushed saltine crackers in a small bowl. Allow to soak for about 5 minutes or until the crackers are soft. Whisk in the egg, salt, sage, dill, and pepper.
• Place ground beef in a large bowl and add in onion and milk mixture. Gently mix until just combined.
• Line a baking sheet with parchment paper or aluminum foil and shape meat into a loaf shape. Dip fingers in water and smooth out the cracks with your if needed.
• Place in oven and bake for about 20 minutes.
• Combine ketchup, sugar and Worcestershire sauce and spoon half of it over the partially cooked loaf. Return to the oven.
• Cook for 5-7 minutes longer and spoon the remainder of the sauce over meatloaf. Continue to cook until the internal temperature reaches 160 degrees-- about 10-15 additional for a total of 35-45 minutes total cooking time.

TRADITIONAL MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F. Mix ground beef, bread crumbs, egg and seasonings in large bowl.
• Shape into a loaf on shallow baking pan. Pour ketchup over top.
• Bake meatloaf 55 to 60 minutes or until cooked through. Let stand 5 minutes before serving.

CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees.
• Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium-sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so. You do not want to over-mix.
• Transfer meat into a large loaf pan and press it down evenly into the pan.
• For the glaze, mix ketchup, brown sugar, and mustard in a small bowl. Pour evenly over meatloaf.
• Bake at 350 degrees for 1 hour and 20 minutes.
• Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.
• If you like this meatloaf recipe, do yourself a favor and try my WORLDS EASIEST SLOPPY JOE RECIPE. You will LOVE it!

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-280901455", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

CLASSIC MEATLOAF

Steps:

• Preheat oven to 350°F, place oven rack in the middle position and line a baking sheet with non-stick foil. Set aside. Note: If using plain foil paper, grease with non-stick cooking spray for easy release.
• In a large mixing bowl, use a fork to combine 1 1/2 pounds of ground sirloin beef with 3/4 pound of mild ground Italian sausage (no casing) or lean ground pork. Set aside.
• Take 3-4 slices of loaf bread, trim the brown edges, and pulse a few times in a food processor until you have bread crumbs. Set aside.
• Add 2 Tablespoons of unsalted butter to a medium skillet over medium-high heat and sauté the onion, celery and carrot until the onion becomes translucent and the carrot softens, about 7-10 minutes. Stir occasionally as not to burn the vegetables.
• Reduce the heat to medium and add minced garlic and green scallion. Sauté until the vegetables begin to caramelize, about 5-6 minutes more, stirring frequently as not to burn the garlic.
• If using mild Italian sausage, add 1 ½ teaspoons of kosher salt; if using lean ground pork, add 2 teaspoons of kosher salt. Add 1 teaspoon of black pepper and 2 teaspoons of Worcestershire sauce and combine with the vegetables.
• Add a generous ⅓ cup of ketchup and sauté for a few minutes to cook the ketchup slightly. Turn the heat off and allow the vegetables to cool for a few minutes before transferring to a food processor and blitzing the vegetables.
• Add the pureed vegetables to the meat mixture along with 2 extra large eggs, ¼ cup of chopped parsley and 1 cup of fresh bread crumbs. Combine well with a fork.
• Dump the meat mixture onto the prepared baking sheet and form into a 5X10 inch loaf. Generously drizzle enough ketchup to coat the top of the loaf.
• Bake at 350°F for an hour or until a meat thermometer registers 155°F. Remove from the oven and allow to cool for 5 minutes before transferring to a serving platter.

CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a 9"x5" loaf pan with nonstick cooking spray.
• Combine meatloaf ingredients in a large bowl using your hands, just until combined. Do not overmix - The less you mess with it, the better it will be!
• Shape into a loaf and place into a loaf pan.
• In a small bowl combine 1/2 cup ketchup, brown sugar and mustard. Brush about 1/3 of the mixture over the top of the meatloaf.
• Bake in the preheated oven for 45 minutes, then pour remaining sauce over the meatloaf. Return to the oven and bake for an additional 15-25 minutes or until meatloaf is completely cooked through. Meat should register between 155 and 160 degrees F.
• Let stand for 5-10 minutes before slicing and serving. Garnish with parsley if desired.

THE BEST CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 375 F.
• Spray a loaf plan with nonstick spray and set aside.
• In a large mixing bowl, combine ground beef, onion, eggs, garlic, ketchup, Worchestershire sauce, parsley, breadcrumbs, milk, Italian seasoning, smoked paprika, salt and black pepper. Mix until well combined.
• Place meatloaf mixture into prepared loaf pan. Bake at 375 F for 40 minutes.
• Start preparing the meatloaf sauce. In a small mixing bowl, mix ketchup, white vinegar, brown sugar, garlic powder, onion powder, salt, and black pepper. Whisk until ingredients are well combined. Spread the meatloaf glaze on top when it has 15 minutes left to bake.
• Let the meatloaf rest for 5 minutes. Top with fresh parsley and enjoy!

CLASSIC MEATLOAF RECIPE - THE BEST!

Steps:

• Preheat oven to 350ºF. Spray a 9" by 5" loaf pan with nonstick cooking spray.
• In a large bowl, lightly beat two eggs.
• Place onion, celery, carrot, and garlic in a food processor and pulse until finely chopped. Add to bowl with eggs.
• Add ground meat, bread crumbs, parsley, milk, 1/4 cup ketchup, Worcestershire, salt, and pepper. Mix to combine. Go ahead and use your hands. Don't over mix; ingredients should be just combined. Press lightly into prepared pan.
• In a small bowl, combine 1/4 cup ketchup, brown sugar, and red wine vinegar. Brush meatloaf with half of ketchup mixture and bake for 35 minutes.
• Brush with remaining ketchup mixture; return to the oven and bake for another 55 minutes or until middle of the loaf reaches at least 165ºF when checked with an instant-read thermometer. Internal temperature will continue to rise as the meatloaf rests.
• Let meatloaf rest 15 minutes before removing from pan or slicing.

THE BEST CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350° Fahrenheit.
• In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
• Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
• In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
• Bake uncovered for 55 minutes.
• Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

GRANNY'S CLASSIC MEATLOAF

Steps:

• Preheat oven or grill to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.
• Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat and set aside to cool.
• In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, salt and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Shape into loaf on parchment lined baking sheet. Use sharp knife to cut a criss cross pattern on top.
• Bake uncovered in the preheated oven 40 minutes. While meatloaf is cooking, combine ketchup with mustard and brown sugar in a bowl. Set aside.
• After 40 minutes of cooking, spread ketchup mixture over the top of the meatloaf and continue baking for about 30-35 minutes to an internal temperature of 160 degrees F (70 degrees C).

CLASSIC MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
• Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
• Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
• Slice and serve.
• Enjoy!

EASY CLASSIC MEATLOAF

Steps:

• Preheat oven to 350F. Cover a baking sheet with heavy-duty aluminum foil (or two layers of regular aluminum foil). Set aside.
• In a medium bowl, make the sauce by stirring together the sauce ingredients until smooth. Set aside.
• In a large bowl, add the ground beef, egg, salt, pepper, crushed crackers and diced onion. Using a large spoon, stir to combine well. Add a little less than 1/2 of the prepared sauce to the beef mixture. Stir to combine well.
• Drop big spoonfuls of the ground beef mixture into a rough log shape in the centre of the prepared baking pan. Using your hands, shape into a loaf shape about 2-3 inches high x 3 inches wide x 10-12 inches long. Try to keep the top of the loaf flat, so the sauce will stay on the top as it cooks. Spoon the remaining sauce over the top, along the length of the meatloaf. Use a spoon to spread over the top, trying to keep most of it on top. Spread a bit along the sides.
• Bake in preheated oven for 1 hour, or until the meat registers 160F when tested with an instant read thermometer. Allow to rest several minutes before cutting. Serve garnished with parsley or Parmesan, if desired. Great served with mashed potatoes and a green vegetable.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 425 degrees. Set the meats out to reach room temperature,
• Make the sauce by mixing all the ingredients for the sauce together in a small bowl. Set aside. This sauce will benefit from sitting for a while.
• Process the onion and garlic in a food processor (or grater) until they are very fine-set aside and make sure to save all the liquid with them.
• Crumble each meat by hand into a large glass bowl. Gently combine the meats to integrate completely.
• Add the onions, garlic, eggs, about 2/3 of the breadcrumbs,the herbs and spices and water to the meats and continue to mix together by hand until thoroughly combined.
• Add the remaining breadcrumbs to tighten the meat mixture until it is sticky and dense. Add more water if needed.
• Spray a roasting pan with non stick spray and set meatloaf on it.
• Press about half of the meat mixture into a lined loaf pan used as a mold. Roll the formed meatloaf onto a prepared baking pan and finish forming by hand. Repeat for the second loaf.
• Place the baking pan with the meatloaves in the preheated oven, uncovered, for 30 minutes. After 30 minutes, remove it from the oven. Lower the oven temp to 325 degrees.
• Cover with aluminum foil and return to the 325-degree oven for 45 minutes.
• After 45 minutes, take the meatloaf out of the oven and uncover. Discard any excess greas in the baking pan. Increase the oven temp to 425 degrees.
• Pour the sauce over the meatloaf and return to the 425-degree oven, uncovered.
• Roast for another 15 minutes, the sauce should be bubbly and starting to brown. Remove the meatloaf from the oven and rest for about 10 minutes before slicing.

CLASSIC MEAT LOAF

Steps:

• In a large bowl, pour milk over bread. Add egg, onion, chili sauce, Worcestershire sauce, salt, pepper and hot pepper sauce; mix thoroughly. Add ground beef; mix well. Shape meat mixture into an 8x4-in. oval. , Bake in a shallow pan at 350° for 1-1/4 hours or until no pink remains. Drain.

MOM'S CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Combine the milk and crushed saltine crackers in a small bowl. Allow to soak for about 5 minutes or until the crackers are soft. Whisk in the egg, salt, sage, dill, and pepper.
• Place ground beef in a large bowl and add in onion and milk mixture. Gently mix until just combined.
• Line a baking sheet with parchment paper or aluminum foil and shape meat into a loaf shape. Dip fingers in water and smooth out the cracks with your if needed.
• Place in oven and bake for about 20 minutes.
• Combine ketchup, sugar and Worcestershire sauce and spoon half of it over the partially cooked loaf. Return to the oven.
• Cook for 5-7 minutes longer and spoon the remainder of the sauce over meatloaf. Continue to cook until the internal temperature reaches 160 degrees-- about 10-15 additional for a total of 35-45 minutes total cooking time.

CLASSIC MEATLOAF

Steps:

• 1 pound lean ground beef (sirloin).
• 1 pound ground chuck.
• 1/2 cup milk.
• 1 tbsp Worcestershire' sauce.
• 1/2 tsp salt.
• 1/2 tsp dry mustard.
• 1/4 tsp pepper.
• 2 tsp minced garlic.
• 1 egg.
• 1/2 cup bread crumbs or panko.
• 1/2 cup ketchup.
• Preheat oven to 350* F. degrees.
• Combine ground beef, ground chuck, milk, Worcestershire sauce, salt, dry mustard, pepper, minced garlic, eggs, & bread crumbs/panko in a large mixing bowl.
• Work together with your hands until completely combined - but don't over-work the meat.
• Spray a 9x5x3 loaf pan with olive oil or cooking spray.
• Transfer the meat mixture to the pan & pat down so it's smooth on top.
• Add the ketchup to the top & spread evenly with a spatula.
• Bake uncovered for 60-75 minutes or until internal temperature reaches 160 degrees.
• **TIP- you can use your stand mixer with the paddle attachment & pulse several times just until mixed- don't let it get pasty.

MOM'S CLASSIC MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine the beef, oats, milk, egg, onion, salt, and pepper. Use your hands to incorporate everything.
• Transfer meat mixture into a loaf pan and press down evenly.
• In a small bowl, combine the ketchup, brown sugar, and mustard.
• Pour mixture evenly on top of meatloaf.
• Place pan into preheated oven and cook for 1 hour and 15 minutes (keep an eye on it as oven temps vary).
• Remove from oven and let stand for about 5 minutes before serving! Enjoy!

CLASSIC MEATLOAF

Steps:

• Preheat oven to 325 degrees. Combine all ingredients and shape into oblong loaf. Cook 1 1/2 hours to 2 hours or until done.

CLASSIC MEATLOAF

Steps:

• In a small bowl, combine ketchup, mustard, and brown sugar. Set aside in refrigerator.-This will be used later as the topping.
• In a large bowl, combine the eggs, crushed crackers, cheese, milk, onion, salt and pepper. Mix well.
• And in ground beef. Mix to just combined. DO NOT over mix!
• Pour beef mixture into a slightly greased 9x13 baking pan and form into a mound or loaf.
• Bake in a preheated 350 degree F oven for 30 minutes.
• Remove from oven and spread topping evenly over entire meatloaf. Bake for 30-40 minutes until center is 160 degrees Fahrenheit.
• Let sit for 10 minutes and Enjoy!

CLASSIC MEATLOAF

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.

MEATLOAF

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the meatloaf, heat the oil in a sauté pan and add the onion, celery and carrot. Fry until the onion is translucent and all the vegetables are softened. Turn up the heat and cook for a few more minutes until the onions are slightly caramelised. Add the garlic and cook for a further 2 minutes. Remove from the heat and leave to cool.
• Put the mince and bacon in a large bowl and add the herbs, garlic powder, mustard and breadcrumbs. Add the vegetables, pour in the double cream and break in the egg. Season well with salt and pepper. Mix everything together thoroughly, making sure especially that the beef and pork are well combined.
• Take a large baking tray and mould the meatloaf mixture into a large loaf shape on the tray. The dimensions should be roughly those of a large loaf tin (30x12cm/12x4½in).
• Cut the bacon rashers in half, then stretch out with the flat of a knife. You should find they are just long enough to drape over the sides and top of the meatloaf. Arrange these over the meatloaf in a criss cross pattern and tuck under any excess bacon at the sides. The whole loaf should be covered except for the two ends.
• For the glaze, place all of the ingredients into a small saucepan and whisk over a low heat until well combined (and any sugar is dissolved if using). Brush the whole meatloaf generously with most of the glaze. Cook in the oven for 30 minutes, then remove and brush with the glaze again. Bake for a further 25-30 minutes until cooked through. The bacon should be crisp and glossy and the meatloaf should be cooked through and piping hot in the middle.

AIR FRYER MEATLOAF

Steps:

• Mix: Chop the onion and pepper very finely. Grate the garlic. Place in a large bowl. Add the remaining meatloaf ingredients and mix well but don't overmix; the mixture should not turn pasty.
• Shape: Shape a small loaf about 7 inches (8 cm) long, 3.5 inches (9 cm) wide, and 2 inches (5 cm) high.
• Cook: Preheat the air fryer to 370 degrees Fahrenheit (190 degrees Celsius). Carefully place the loaf into the basket. Cook for 15 minutes.
• Glaze: In the meantime, mix the glaze ingredients in a small bowl. Brush the meatloaf with the sauce and cook for another 8-10 minutes until the internal temperature reaches 165 degrees Fahrenheit/ 74 degrees Celsius.
• Rest: Transfer the meatloaf to a warm serving platter and rest for about 5 minutes before slicing.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 350°F
• Soak bread crumbs in milk for 5 minutes.
• Whisk eggs.
• Add all ingredients to a large bowl and mix thoroughly, but do not overwork.
• Place meatloaf in a large bread pan, spray with cooking spray.
• Bake for 45 minutes to 1 hour, until browned on top and internal temperature measures 165°F. In the last 10 minutes, glaze the top with lots of the sauce.

CLASSIC MEATLOAF RECIPE WITH A TWIST RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5-inch loaf pan, or line a baking dish with parchment paper.
• In a large bowl, combine the breadcrumbs, scallions, parsley, Parmesan cheese, salsa, Worcestershire sauce, garlic powder, onion powder, sea salt, black pepper, egg, ½ cup of pesto, and the ground beef. Mix well but do not overmix.
• Add the meat mixture to the greased loaf pan, or form the meat into a tight loaf on the lined baking dish.
• Mix together the ketchup with the remaining ¼ cup pesto. Spread the pesto-ketchup mixture on top of the loaf.
• Bake at 350 degrees for 45 minutes or until a thermometer reads 160 degrees Fahrenheit. Let stand in pan for 10 minutes before slicing.
• Serve and enjoy.

CLASSIC MEATLOAF

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.

CLASSIC MEATLOAF WITH GRAVY

Steps:

• Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set aside.
• Transfer breadcrumbs to a small bowl and stir in the milk. Set aside for about 5 minutes.
• In a separate large bowl, combine the beef, pork, onion, garlic, egg, ketchup, Worcestershire sauce, salt, and pepper with your hands.
• Add the breadcrumb mixture and mix until thoroughly incorporated.
• Place the meat mixture on the prepared baking sheet and form into a tight loaf with your hands, about 9 inches long and 5 inches wide.
• Bake for 50-60 minutes, or until a meat thermometer registers 155°F.
• Let rest for 15 minutes before cutting into slices and serving with the gravy.
• While the meatloaf is resting, make the gravy by melting the butter in a medium sauce pot over medium heat.
• Add the diced onions and 1/4 teaspoon salt, and saute until slightly golden, about 3 to 5 minutes.
• Sprinkle the flour over the onions and stir well to evenly coat. Cook over medium heat, stirring constantly, for about 2 minutes.
• Add the stock and whisk until thoroughly combined. Cook for another 2 minutes, stirring constantly.
• Reduce the heat to low and stir in the cream. Cook for another 2 to 5 minutes to slightly thicken the mixture.
• Season with the remaining salt and black pepper, and serve with the meatloaf.