THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
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.
SLOW-COOKED MEXICAN MEAT LOAF
Chopped onion and garlic plus spicy seasonings add outstanding flavor to this attractive round loaf. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine 2 tablespoons ketchup, Worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble beef over mixture and mix well. , Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 4-5 hours., Using foil strips as handles, remove the meat loaf to a platter., Spread remaining ketchup over top.,
Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
MEAT LOAF CORDON BLEU
I'm a working mom. Even with my busy schedule, I can make this in the morning and pop it into the oven when I get home. -Barb Jacobsen, Campbell, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix together egg, meat loaf seasoning, tomato sauce and bread crumbs. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into an 18x9-in. rectangle. Top with layers of ham, cheese and mushrooms. Roll rectangle, jelly-roll style, starting from narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake until no pink remains, about 1-1/4 hours. Let stand several minutes before slicing. Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 287 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 659mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
CORNY MEATLOAF
i lov makin meatloaf cuz ya use what ya have comes out great most times this meatloaf is what we are havin for dinner tonight use any ground meat u want,beef,pork,chicken,turkey or combo's of each jus use 1 pound total meat
Provided by Diane Eldridge
Categories Meatloafs
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. start this several hrs before planin to serve it...take frozen bun and grind in food processor til fine crumbs... place is dry fry pan on as low as u can get it add margarine keep stirrin til it melts[bun will start to brown is what u want] once margarine has melted turn pan to med and fry crumbs til crisp...up to 10 min once crisp add chopped onion cook and stir til it done but not browned set aside to cool some
- 2. take corn and add to lg bowl wisk eggs togather add to corn break up meat and add to corn use hands to mix well now add crumbs and onion[ make use it has cooled enough so it does not cook the eggs
- 3. now spray a cookie sheet with non stick spray shape meat into a rectangle shape bout 1/2 in thick put in fridge while u make toppin
- 4. toppin.... put bell pepper in food processor grind til very small pieces.... add to small bowl with french onion dip and sour cream mix well
- 5. now take meat from fridge and frost[cover all of meat] now put back in fridge for at least 2 hrs...
- 6. preheat oven to 350 bake meatloaf for 30-35 min let rest bout 10 min before slicin enjoy!!!! this is great with green beans and baked tater
BETTY CROCKER'S SAVORY MEATLOAF
A Betty Crocker Kitchens favorite, this herb-flecked meat loaf is everything a good meat loaf should be!
Provided by Brieness79
Categories Meat
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
- Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.
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- Preheat the oven to 400°. In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.
- Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°. Let the meat loaves rest for 15 minutes, then cut into thick slices and serve with the Creamy Onion Gravy.
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