GRILLED MEATLOAF SANDWICHES
Provided by Nancy Fuller
Categories main-dish
Time 1h25m
Yield 12 to 15 servings
Number Of Ingredients 24
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.
A FIREFIGHTER'S MEATLOAF
Firefighters all across Canada can't get enough of this Dijon mustard and salsa meatloaf. Serve with baked beans and greens. Leftover sandwiches are great the next day.
Provided by Yumbolt
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
- Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 15.3 g, Cholesterol 136.3 mg, Fat 33.4 g, Fiber 2.3 g, Protein 39.3 g, SaturatedFat 13 g, Sodium 796.1 mg, Sugar 4.3 g
FARMER'S MEATLOAF
Make and share this Farmer's Meatloaf recipe from Food.com.
Provided by Cullinaryjudge
Categories Meat
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak bread crumbs in milk.
- Add remaining ingredients, pack lightly into greased loaf pan.
- Bake at 350 degrees for 1 hour.
- Combine sauce ingredients in small bowl, spread over top of meat loaf.
- Bake an additional 45 minutes.
- Slice to serve.
Nutrition Facts : Calories 553.4, Fat 26.1, SaturatedFat 10.5, Cholesterol 204.6, Sodium 1033.9, Carbohydrate 26.6, Fiber 1, Sugar 14.8, Protein 50.3
FIREMEN'S MEAT LOAF
This was voted the best main dish in a cooking contest between fire stations in San Bernadino, California. I've used the recipe for years and shared it with many friends. - Peggy Stevens, Rogue River, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, prepare the cornbread stuffing according to package directions. Add eggs, mushrooms and garlic powder. Crumble beef over mixture and mix well. , Shape into a loaf in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 hours; drain. Top with chilies. Cover and bake 20 minutes longer or until meat is no longer pink and a thermometer reads 160°., Sprinkle with cheese and top with salsa. Bake, uncovered, for 5-10 minutes or until cheese is melted.
Nutrition Facts :
KNOTTSBERRY FARM MEATLOAF
Make and share this Knottsberry Farm Meatloaf recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together ingredients from ground beef to worcestershire sauce.
- Shape into 2 small loaves or 1 big one.
- Mix together the ketchup-mustard-brownsugar- and pour on top of meatloaf.
- Bake at 350 for 1 hour and 15 minutes.
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Servings 5Calories 319 per servingTotal Time 1 hr
- Preheat oven to 325 degrees. Heat a large non-stick pan over medium-high heat. Spray pan generously with fat free cooking spray.
- Once pan is hot, add onion, celery, carrot, red bell pepper and fresh thyme. Sauté for approximately 8 minutes or until soft. Add salt and plenty of fresh ground black. Lower heat to medium and add garlic. Stir in Worcestershire sauce and tomato paste and cook for another 2 minutes. Scrape the veggie mixture into a large bowl and let cool until room temperature. In the meantime, spray a large sheet pan with fat free cooking spray.
- Once veggie mixture is cooled, add turkey, egg whites, cheddar cheese, panko (or oats if you'd prefer) and spinach (or kale if you'd prefer) into the bowl and mix gently with hands until just combined (don’t over mix). Add more panko or oats if mixture is too wet to shape (it should be fairly wet).
- Shape into 10 oval patties and arrange on sheet pan. Spread about 1 teaspoon of ketchup on each meatloaf. Bake for about 28 to 30 minutes or so until cooked throughout. Remove from heat and garnish with fresh parsley. Enjoy!
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5/5 (2)Total Time 1 hr 15 minsCategory DinnerCalories 243 per serving
- Heat the olive oil in a heavy skillet, and add the onion, scallions, carrots, celery. Cook, stirring often, for about 8 minutes. Add the garlic and peppers and cook for another 7 minutes. Set aside in a bowl and allow to cool until they can be handled.
- Combine all dry seasonings with eggs in a mixing bowl, and beat well. Add the ketchup and milk, then blend thoroughly.
- Add the beef, turkey, and bread crumbs to the egg mixture. Ensure that the vegetables are sufficiently cooled, then add them and mix thoroughly.
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