Grass Fed Beef Meatloaf In A Bacon Blanket Recipe 465 Food

BASIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, combine the meat, onions, eggs, milk, garlic, and seasonings.
• Using a fork (or your hands), gently combine.
• Add the bread crumbs or coconut flour and stir until evenly distributed.
• For one large loaf, pour ingredients on a sheet pan and shape it into a loaf - it will be about the size of a loaf of bread. If you want to cook in a loaf pan, make sure you oil the pan with a little coconut oil and then pack evenly into the pan. You can also make mini loaves by using smaller loaf pans - this method is perfect for freezing individual loaves for quick dinners.
• Pour the glaze over the top.
• Bake for 1 hour.
• Remove from the oven and let stand about 10 minutes before serving. Goes great with garlic cheddar mashed potatoes or your favorite side.

BEEF & BACON MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and fry the onion and lardons until the onion is soft and the lardons are cooked through and golden at the edges. Remove from the heat and add the smoked paprika, breadcrumbs, mince, egg and half of the crushed garlic. Season and stir really well. Grease a 450g loaf tin with a little oil, then fill with the meat mixture. Spread 1 tbsp of the onion marmalade evenly over the top and place on a tray in the oven for 35-40 mins.
• Meanwhile, pour the passata into a saucepan over a low heat, add the remaining garlic, the rest of the onion marmalade and half of the basil. Season, stir and heat gently until ready to serve.
• Once the meatloaf is cooked through, take it out of the oven and let it sit for a few mins before turning out onto a plate to slice. Serve with the tomato sauce and the rest of the basil leaves scattered over.

MEATLOAF IN A BLANKET

Steps:

• Preheat oven to 350.
• Slice off a 7-inch circle from the top of the loaf and scoop out enough bread to leave about a 1/2-inch thick shell. Save the top of the crust for a "lid.".
• In a food processor or blender, process the bread into crumbs. (You'll need one cup. If there's extra, save it for another recipe.).
• Put 1 cup bread crumbs in a large mixing bowl, add milk, and let stand for 5 minutes.
• Finely chop parsley and add to bowl.
• Dice tomato and add to bowl.
• Add everything else but the butter to the bowl, roll up your sleeves, and mix well.
• Pack meat mixture into bread shell. Replace top.
• Rub butter on bread.
• Wrap bread in foil and bake at 350 for 2 hours.
• Use a serrated knife to cut loaf into wedges and serve.

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F with rack in middle position. Meanwhile, stir together bread crumbs and milk in a large bowl and set aside. Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool. Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive. Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it. Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes. If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes. Let meatloaf rest in pan 10 minutes before transferring to a platter. •Leftover meatloaf keeps, well covered and chilled, 4 days.

BEEF & BACON MEATLOAF

Steps:

• Heat oven to 180C/160C fan/gas 4 and oil the inside of a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock cube and pour over 300ml boiling water. Give it a good stir, then set aside.
• Stretch the bacon rashers a little by running the back of a spoon along their length, then use 6-7 to line the base and longest sides of the tin. Chop the rest.
• Mix the chopped bacon and mince into the stuffing with some black pepper, then press into the bacon-lined tin and bake for 40 mins until firm. Turn out and serve sliced.