Glazed Meatloaf With Mushrooms For Two Food

MUSHROOM AND PROVOLONE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

GLAZED MEATLOAF II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
• In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
• Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

MUSHROOM MEATLOAF WITH GLAZE

Steps:

• Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
• Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
• Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
• Remove meatloaf to a cutting board and let rest 10 minutes before slicing.

ITALIAN MEATLOAF WITH MUSHROOMS

Steps:

• In a small saucepan, heat 1 tablespoon olive oil and saute onions over medium heat until golden, about 7 minutes.
• Add garlic and cook another 2 minutes; remove from heat and let cool.
• Pulse bread in a food processor to make about 1 cup of fresh bread crumbs; set aside 1/2 cup for the meatloaf (spread the rest on a baking sheet to dry out).
• Combine the 1/2 cup bread crumbs with the milk, then squeeze out all the liquid you can and discard.
• In a large mixing bowl, combine sauteed onion, garlic, damp bread crumbs, beef, Parmesan, prosciutto, and eggs; season with salt and pepper.
• Form the mixture into a loaf shape and roll in the dried bread crumbs on the baking sheet.
• Let rest in the refrigerator 30 minutes.
• Preheat oven to 400 degrees F.
• In a skillet, heat 1 tablespoon oil, over medium heat, and cook the sliced onions until golden, about 7 minutes; remove and set aside.
• Melt butter in loaf pan, or casserole, or other stove-top and oven safe cooking vessel, add meatloaf and gently brown on all sides for about 7 minutes.
• Add wine, stock, mushrooms, and sliced onions, and bring to a simmer; cover and transfer to oven.
• Cook 45 minutes until internal thermometer reaches 160 degrees F.
• Transfer meatloaf to a serving platter, skim any fat from sauce, then spoon sauce over meatloaf.
• Garnish with parsley and lemon zest.

GLAZED MEATLOAF WITH MUSHROOMS FOR TWO

Steps:

• In a small bowl mix all the glaze ingredient together; set aside.
• Preheat oven to 350F with rack in the middle position.
• Process crackers in a food processor until finely ground and place them in the bottom of a large bowl; stir in milk and set aside.
• Place the onion and mushrooms in the now empty food processor and process until finely chopped.
• Add the garlic and thyme to the onion and mushroom mixture. Using the oil in a 10-inch nonstick skillet over medium-high heat cook the mixture until moisture is evaporated and mixture starts to brown; set aside to cool for about 5 minutes.
• Whisk the egg, mustard, mushroom mixture, salt, and pepper into the cracker mixture and then work in the meat using your hands. Form into 2 equally sized meatloaves and place them in the now empty skillet; bake for 20 minutes.
• Remove meatloaf from the oven, spread the glaze over the tops, and continue baking until meatloaves are done. (160F)
• Let rest for 5 minutes and serve hot.

NEW CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
• In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
• In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
• Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
• Serving Size: one 1-inch thick slice

GLAZED MEATLOAF

Steps:

• Preheat oven to 350°.
• Beat eggs in bowl.
• Stir in milk, crackers, onion, salt, pepper, sage and garlic powder.
• Add beef.
• Mix well.
• Shape into a loaf in ungreased shallow baking pan.
• Bake in 350° oven for 1 hour.
• Spread glaze topping over meatloaf.
• Whatever you have left, keep for dipping of meatloaf.
• Bake for 15-20 minutes longer.

MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Heat oven to 375°F.
• In a large bowl, combine the meatloaf ingredients.
• Shape mixture into a smooth oval shape in an ovenproof baking dish.
• Prepare the glaze:.
• Mix the glaze ingredients and brush over the meatloaf.
• Bake at 375°F for 45 minutes.
• Allow the loaf to rest for at least 5 minutes before slicing.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350*F.
• chop mushroom and onion to approximately 1/4 inch pieces.
• If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool.
• In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well.
• Next add the bread and blend into the mix.
• Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together).
• Spread the mixture evenly into a bread loaf pan (9x5x3-inch).
• Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red.
• Let stand for 10 minutes before slicing and serving.