LOADED VEGETABLE MEATLOAF
Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
- Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
- In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
- In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
- Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 g
MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
SHEET-PAN GLAZED MEATLOAF
Cooking meatloaf in a sheet pan cuts down the cooking time dramatically, making this a perfect weeknight dinner. Shaping it thin and flat ensures that you get enough sticky-sweet glaze in every bite.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Position a rack in the upper third of the oven and preheat to 375 degrees F. Mix 1/2 cup of the ketchup, the breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce together in a large bowl and set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
- Add the ground beef and pork, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper to the bowl and mix until well combined (do not overmix).
- Transfer the meat mixture to an 18-by-13-inch sheet pan (see Cook's Note) and press it into an even layer covering the entire surface. Whisk the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire, brown sugar, cider vinegar, and chipotle powder in a small bowl. Brush the meatloaf with the sauce.
- Bake until the meat is cooked through, about 20 minutes, then turn on the broiler setting and broil until the top becomes caramelized and dark in spots, 3 to 4 minutes more, turning the pan periodically for even broiling. Let rest 5 minutes before serving.
GRASS-FED BEEF MEATLOAF IN A BACON BLANKET
Provided by Kemp Minifie
Categories Beef Pork Roast Kid-Friendly Back to School Dinner Lunch Meat Ground Beef Bacon Fall Winter Family Reunion Potluck Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings (with generous leftovers)
Number Of Ingredients 18
Steps:
- Heat oven to 375°F with rack in middle.
- 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.
MELT-IN-YOUR-MOUTH MEAT LOAF
This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
Provided by Rodney B Wiebe
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 5h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 18.4 g, Cholesterol 135.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 6.5 g, Sodium 841.1 mg, Sugar 9.3 g
MEATLOAF IN A BLANKET
Another gem from my sister's family cookbook. This looks like a lot of work, but the steps are really simple and go quickly. The presentation of this is gorgeous -- almost like a "Ground Beef Wellington." Experiment with different breads to give it a different touch each time. Terry adapted this from an early food processor cookbook that advised you to grind the meat yourself. That's not necessary, but PLEASE be sure to use the leanest ground beef and pork possible.
Provided by SheCooksToConquer
Categories Pork
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 721.8, Fat 32.7, SaturatedFat 12.3, Cholesterol 204.4, Sodium 1966.8, Carbohydrate 64.5, Fiber 4.6, Sugar 3.3, Protein 40.1
VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
- Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
- Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
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