Hidden Secret Meatloaf Rsc Food

RANCH CUPCAKE MEATLOAF WITH HIDDEN GEMS #RSC

Steps:

• Preheat oven to 350 degrees.
• Spray 2 jumbo 6-cup muffin pans.
• Place carrots, mushrooms, onion and garlic in a food processor and process till very fine.
• In a large pan melt butter add the processed duxelle mixture and cook over medium heat 10 minutes, stirring when needed add the tomato paste and cook 5 more minutes. Toss in thyme and the frozen corn and set aside to cool.
• In a large bowl mix the meats, eggs, Worcestershire sauce, hot sauce, and 1/2 of the ranch seasoning together add the duxelle with corn to the meat mixture and mix with clean hands.
• Divide the mixture in half and place in 9 of the muffin cups place in one ounce cheese in each half filled muffin. Top with the reminder of meat. Pressing down to smooth top.
• Bake in preheated oven 25 minutes when meat registers 155 degrees.
• Meanwhile mix the glaze ingredients together adding the other half of the seasoning. Set aside.
• Remove from oven. Set oven to broil.
• Brush all the glaze on the muffins.
• Broil till bubbly.
• Enjoy.

SMOKY MOUTAIN MEATLOAF #RSC

Steps:

• Preheat oven to 350' F.
• Combine all ingredients for glaze in a small bowl, set aside.
• In a large skillet, over medium heat add bacon drippings. Once hot, add onion, shallots, garlic, & bell pepper and saute until softened (about 15-20 minutes), remove from heat, set aside & let cool slightly.
• In a large bowl, combine all other meatloaf ingredients (EXCEPT cheese), along with the sauteed veggies and mix with your hands just until combined. Transfer the mixture to a large jelly roll pan & shape into a large loaf. ( I prefer not to use a loaf pan because we like the extra crusty edges).
• Place meatloaf in preheated oven, and bake, uncovered, for 1 hour.
• Remove meatloaf from oven & increase the temperature to 400' F. Reserve about 1/3 cup of glaze to serve with the finished meatloaf, if desired, and spread the rest all over the loaf, return to oven and bake for another 30 minutes to set the glaze.
• Remove the meatloaf from oven and let rest for 10 minutes. Cut into thick slices & serve with reserved glaze and top with cheese slices if desired. Note: we like to serve this with traditional BBQ fare like corn on the cob and creamy potato salad and if you don't need the full 6-8 servings make the whole meatloaf anyway -- the leftovers make a great sandwich the next day!

HIDDEN SECRET MEATLOAF #RSC

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 8 1/2 X 4 1/2 loaf pan with butter.
• Combine all ingredients (reserving 3 tbsp of KC Masterpiece) in a large bowl, mixing to ensure even distribution.
• Place mixture in prepared loaf pan & 'paint' top with reserved sauce.
• Place in preheated oven approximately 1 hour or until meat thermometer registers 160 degrees in the center of loaf.
• Allow loaf to 'rest' on counter at least 5 minutes before slicing and serving with Hidden Valley Ranch roasted red potatoes, wilted baby spinach & honey glazed baby carrots (or your favorite sides).

MOM'S SECRET INGREDIENT MEATLOAF

Steps:

• Mix ground chuck with breadcrumbs.
• (extra lean works well too).
• Add salt,pepper and egg.
• Mixing with you hands now, add the Heinz Chili Sauce and the milk.
• Seperate the mixture in half and form 2 loaves.
• They will both fit comfortably in a 13" by 9" pan.
• Mix the topping together and spread on the top and the sides of the loaves.
• Cook at 375 for one hour or 400 for 45 minutes.
• Check for firmness.
• Let rest for ten minutes before cutting.
• Tips---------.
• If you have stale bread you can lay 2 slices under each loaf and it will soak up the grease so your meatloaf is a bit leaner upon serving.
• Also, you can use the Chili Sauce on top of the meatloaf instead of catsup.
• This makes it spicier but my mother never did this because it would have given away her"Secret Ingredient" -- and the kids probably will like it better with catsup on top.
• Enjoy!

RATLOAF (HALLOWEEN MEATLOAF)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.
• Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.
• Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.
• Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don't ooze out while baking.
• Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.
• Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.