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.
PAULA DEEN'S MEATLOAF
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, stir together ground beef, salt, pepper, onion, bell pepper, egg, tomatoes, and oats. Place the mixture in a loaf pan. Press the surface lightly with your palm to flatten the top.
- To make the topping, combine ketchup, brown sugar, and mustard. Spread it on top of the loaf.
- Bake the meatloaf for 1 hour. Use a meat thermometer to check for doneness. The center should be at 160 degrees Fahrenheit.
- Let the meatloaf rest for 10 minutes after baking so that it holds together better while slicing.
Nutrition Facts :
DEANNA'S MEATLOAF
This is a family recipe - and so delicious!! A family member was having a time trying to find a recipe that her girls would eat, and she came up with this, and everyone enjoys it, and so do we!!
Provided by Chef mariajane
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix first 9 ingredients together in order given. Bake in a large loaf pan at 350F for 1 hour.
- Add topping.
- Bake for another 1/2 hour.
- TIP: I usually bake mine in a 9-inch square cake pan, easier to serve, and it doesn't take as long to cook. Serve directly from the pan.
Nutrition Facts : Calories 383.4, Fat 19, SaturatedFat 8.7, Cholesterol 151.6, Sodium 874.4, Carbohydrate 21.6, Fiber 0.9, Sugar 12.9, Protein 30.6
THE DEAN & DELUCA COOKBOOK MEATLOAF
The name says it all. This meatloaf is put together ahead of time and refrigerated overnight, and make sure the bread CUBES are soft. Time does not include overnight "resting".
Provided by Nana Lee
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- When ready to cook preheat oven to 350ºF.
- Place the bread cubes in a large bowl.
- Beat together the egg and milk, then pour over the bread cubes.
- Let stand until bread absorbs milk mix, about 15 minutes.
- Mash and stir mixture until bread is in very small chunks.
- Add mustard, salt, pepper, basil, thyme, nutmeg, onion, celery, parsley, and bacon. Mix well.
- Add ground beef and mix well.
- REFRIGERATE OVERNIGHT.
- Turn mixture into an 8"X5" loaf pan.
- Bake in oven for 55 minutes.
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 439.7, Fat 31.9, SaturatedFat 12.2, Cholesterol 148.5, Sodium 973.8, Carbohydrate 3.8, Fiber 0.7, Sugar 1, Protein 32.4
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