Fancy Meatloaf Food

GRILLED MEATLOAF SANDWICHES

Steps:

• For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
• In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
• In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
• For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
• Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
• For the sandwiches: Preheat a grill to medium high.
• Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

FANCY MEATLOAF

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.

BEST EVER MEATLOAF RECIPE

Steps:

• Preheat oven to 350ºF. Spray a 9x5" loaf pan with cooking spray.
• Mix together ground beef, onion, eggs, pepper, oats, Worcestershire sauce, garlic salt, onion salt and tomato sauce in a large bowl, using your hands. Do not overmix.
• In a small bowl, combine the ketchup, sugar and mustard. Spread on top of meatloaf and place in oven. Bake for 1 hour and 15-30 minutes, or until meatloaf is cooked through. Let cool for a few minutes and then slice and serve. Enjoy!

1770 HOUSE MEATLOAF WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• In your largest saute pan, heat the 2 tablespoons olive oil. When it is hot add the onion and celery. Cook for 5-8 minutes until the onion is soft but not brown. Remove from heat and set aside.
• In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
• Blend the panko bread crumbs in a food processor until they are finely ground, then add that to the bowl with the meat. Add the onion and celery mixture.
• Combine the meat with your hands. This is the best way to mix meatloaf so that it doesn't get tough. Don't overdo it.
• Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Then push the sides in to make a cylinder about 15 inches by 6 inches (spreading it out first prevents air pockets).
• Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
• Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
• While the meatloaf is cooking, combine the oil and garlic in a small saucepan . Bring the oil to a boil, then lower the heat to low. Simmer for 10-15 minutes, until the garlic is a light golden brown. Don't burn it! Watch carefully. Strain out the oil and save it for another use (I used it for oven roasted potatoes).
• In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35-40 minutes, until it is slightly thicker. Use a fork to smash the garlic in the pan. Add the salt and pepper.
• Ladle the warm sauce over each serving of hot meatloaf.

OUR FAVORITE MEATLOAF

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

FANCY SWIRL MEATLOAF

Steps:

• Preheat oven to 375.
• In a large bowl, combine the first eight ingredients.
• Blend in egg substitute and wine and mix thoroughly.
• Spread out on a large sheet of parchment or wax paper.
• Press the meatloaf mixture into a 7 1/2x10” rectangle on the sheet of paper.
• Arrange the basil leaves over the surface and sprinkle chopped dried tomatoes over the top of the basil.
• Then sprinkle with the cheese.
• Using the paper to move things along, roll the meatloaf up like a jelly-roll.
• As the meatloaf starts cracking, keep pressing it smooth again as you roll.
• Roll the loaf as tightly as you can, peeling the paper away as you roll.
• Place this beautiful loaf seam-side down in a 5x9” loaf pan that has been sprayed with Pam.
• Cook at 350 for about 45 minutes to 1 hour or until cooked throughout and nice and crusty on top.
• Serve hot or cold.

NIF'S NOTHING FANCY MEATLOAF

Steps:

• Mix all ingredients in a bowl; get your hands in there!
• Spray a loaf pan with nonstick cooking spray; place mixture in pan.
• Bake at 350 degrees Fahrenheit for 45 minutes to 1 hour or until internal temperature reaches 170 degrees Fahrenheit.
• If you choose to make these in a muffin tin, they will cook quicker so be sure to use a thermometer.

MEAT LOAF

Steps:

• In a large mixing bowl combine the beef and egg. Add the milk, mixing thoroughly. Add the salt, pepper, and bread crumbs. Shape into a loaf. Place the loaf in a lightly oiled glass pan. Bake at 350° for 1 hour or until the meat is brown and the inside is cooked. Serve with gravy or tomato sauce.