Harrys Meatloaf Food

IZZY'S FAMOUS MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix first 6 ingredients until blended. Heat oil in large skillet on medium heat. Add onions, peppers and celery; cook and stir 4 to 5 min. or until crisp-tender. Spoon into large bowl. Add meat, bread crumbs, carrots, egg, black pepper and 1/2 cup tomato sauce mixture; mix just until blended.
• Shape into 9x5-inch loaf in 13x9-inch pan sprayed with cooking spray; top with 1/2 cup of the remaining tomato sauce mixture.
• Bake 1 hour 15 min. or until done (160°F). Serve topped with remaining tomato sauce mixture.

TARPY'S ROADHOUSE MEATLOAF

Steps:

• Preheat oven to 350 decgrees.
• In food processor, pulse celery, carrot, bell pepper, garlic and shallots until finely chopped.
• Saute mixture in olive oil over medium heat until soft. Cool.
• Mix all ingredients except parsley and 1 up ketchup until just combined.
• On lightly greased tray, for loaf about 5 inches wide by 2 inches high.
• Evenly coat top and sides with remaining ketckup and sprinkle with chopped parsley.
• Bake until done.

HARRY & DAVID'S MEATLOAF

Steps:

• Preheat Oven 350.
• Mix all ingredients well with hands.
• Lightly Grease Pan or Casserole Dish 8x8 or 9X13.
• Press Mixture into your pan.
• Bake for about 25/ 30 minute.
• Take out and Spread Remaining H&D Pepper Relish on top.
• Place in over once more Baking till Done about 30 more minutes.
• I reduce heat some to prevent burning the sides.

HAIRY BIKERS' MEATLOAF WITH GRAVY RECIPE

Steps:

• To make the meatloaf: Heat the oil in a large non-stick frying pan and gently fry the onion, carrot, celery and garlic for 10 minutes until well softened, stirring regularly.
• Stir the chilli powder and thyme into the pan and cook with the vegetables for a further 2 minutes, stirring constantly. Remove the pan from the heat and tip the contents into a large mixing bowl. Leave to cool for 10-15 minutes. Preheat the oven to 200°C/400°F/Gas Mark 6.
• Add the beef, pork, sausagemeat, 3 tbsp of the ketchup, 1 tbsp of the Worcestershire sauce, breadcrumbs, parsley, egg, salt and plenty of freshly ground black pepper to the vegetables and mix with clean hands until thoroughly combined. The mixture should feel fairly stiff but moist.
• Place the meatloaf mixture in the centre of a sturdy baking tray or small roasting tin and form into a loaf shape roughly 28cm by 14cm, (it is important that the tin has sides). Mix the remaining 4 tbsp ketchup, 1 tbsp Worcestershire sauce and the sugar in a small bowl and spread over the top of the meatloaf.
• Bake in the centre of the oven for 45 minutes until browned and firm. The loaf will have released lots of juice as it cooks but you can use this to make the gravy. Remove the loaf from the oven and transfer carefully to a warmed serving plate. Cover loosely with a piece of foil.
• To make the gravy: Place the baking tray or roasting tin on the hob over a low heat and stir the flour into the juices using a wooden spatula. Cook for 20-30 seconds, stirring continuously. Slowly start adding the stock, just a little at a time, stirring constantly until it is all incorporated. Stir in the 1 tsp ketchup.
• Bring the gravy to a simmer and cook for 4-5 minutes, stirring to lift the juices and sticky sediment from the base of the tin. If the gravy is a little lumpy, use a metal whisk to help combine the flour. Season with a little more salt and pepper if necessary. Strain the gravy through a sieve into a warmed jug.
• Cut the meatloaf into thick slices and serve with the gravy for pouring.