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.
FANCY MEATLOAF
"I was invited to cook dinner for Nora Ephron." As was wont to happen at one point in New York. Back in 2009, Sam Sifton was invited to a potluck in which "guests were meant to bring food inspired by Ephron's career or by the woman herself." He drew meatloaf, a dish she was known for. Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan. The end result, he described, as "luxurious." And what did Ms. Ephron think? She called it "remarkable."
Provided by Sam Sifton
Categories dinner, main course
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
- Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
- Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
- Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
- Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 43 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 17 grams, Sodium 586 milligrams, Sugar 2 grams, TransFat 1 gram
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
DIVINE MEATLOAF
This meatloaf recipe calls for fresh vegetables. Everyone who has tried this dish loves it.
Provided by AUDRA77
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine the ground beef, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the beef with onion soup mix; mix thoroughly.
- Press mixture into a 9x13 inch baking dish.
- In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
- Bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 28.4 g, Cholesterol 78.6 mg, Fat 9.8 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.2 g, Sodium 1047.6 mg, Sugar 13.1 g
ELEGANT MEATLOAF
Originally discovered this amazing meatloaf on another website, and have made a few alterations. This stuff gets rapturous approval from all who encounter it. It really is over the top delicious, and has been known to convert nonbelievers. Recipe should not be tinkered with, it's perfect. Please don't smother this in ketchup or gravy before you even taste it.
Provided by Cecily Parsley
Categories Meatloaf
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with tinfoil. Lightly coat bottom and sides of a loaf pan with nonstick spray.
- In a large mixing bowl, combine ground beef, ground pork, salsa, pumpernickel, onion, egg, bell pepper, brown sugar, malt vinegar, Worcestershire, dry mustard, seasoned salt and cracked pepper. Mix well.
- Pack the meat mixture into the loaf pan firmly, then unmould it onto the perpared baking sheet. Remove loaf pan, and mould the meat on the baking sheet into a domed brick shape with your hands. Bake 50-60 minutes.
- Brush with glaze (use all of it) return to oven for an additional 15 minutes until crust is lightly caramelized.
Nutrition Facts : Calories 537.8, Fat 31.1, SaturatedFat 11.6, Cholesterol 164.5, Sodium 574.5, Carbohydrate 28.9, Fiber 2.4, Sugar 17.4, Protein 34.9
ELEGANT LAYERED MEATLOAF
Make and share this Elegant Layered Meatloaf recipe from Food.com.
Provided by SweetySJD
Categories Meat
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line a rimmed baking sheet with foil.
- Mix together first eight ingredients. Divide mixture into thirds.
- Shape each portion into a 9x5x1 inch rectangle. Lift one portion onto middle of baking sheet; top with roasted peppers.
- Cover with another portion of meat; top with spinach.
- Add remaining meat mixture; spread with tomato pesto.
- Bake 1 hour. (meat thermometer should read 160 degrees).
- Let stand 10 minutes. Remove to a serving platter.
Nutrition Facts : Calories 301.3, Fat 13.9, SaturatedFat 5.4, Cholesterol 121.6, Sodium 805.5, Carbohydrate 14.9, Fiber 2.3, Sugar 2, Protein 28.1
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- Use high-fat meat. The leaner the meat, the dryer and grainier the meatloaf. For an all-beef meatloaf, always use a higher-fat cut, at least 15 percent.
- Add moisture at every step. Don't skip adding eggs, ketchup, tomato paste, mustard, Worcestershire, barbecue sauce or some combination of wet seasonings.
- Use soaked crustless bread. For a meatloaf with beef, pork or veal, soak the bread in milk first. For a ground turkey meatloaf, which needs a boost of fat, soak the bread in cream.
- Sauteed vegetables are key. This one extra step makes a huge difference. Sauteed veggies add flavor, texture and moisture. Try a mirepoix, a fancy French word for a combination of carrots, celery and onion.
- Don't play patty cake with the meat. Overmixing will make a meatloaf dry and dense. Start by stirring the wet ingredients together. Then add the sautéed veggies.
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