Mamas Microwave Meatloaf Food

MOMMA'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9x13 pan.
• In a large mixing bowl, knead together the ground beef, onion, bread crumbs, milk, egg, Worcestershire sauce, salt, basil, oregano, pepper, and red pepper flakes.
• Shape the meat into a loaf and put it into the prepared pan. Bake in the 350 degree oven for 45 minutes.
• Mix up the glaze in a small bowl by whisking together the ketchup, brown sugar, and Worcestershire sauce. Brush it over the hot meatloaf.
• Increase the oven temperature to 400 degrees and bake an additional 15 minutes, or until the meatloaf reaches an internal temperature of 160 degrees F.

MICROWAVE MEATLOAF

Steps:

• Combine first 8 ingredients in a bowl and mix with hands until well mixed.
• Pat into a 9 x 5 loaf pan.
• Cook in microwave on full power 6 minutes.
• While cooking for the first 6 minutes, combine sauce elements into small bowl and whisk until mixed. At the end of the first 6 minutes pour sauce over the loaf and continue cooking for an additional 5-7 minutes. (For a firmer loaf. decrease tomato sauce to 6 ounces).

MAMA'S MICROWAVE MEATLOAF

Steps:

• 1. Combine soup mix, stuffing, water, and ketchup in a large bowl and allow to sit for 10-15 minutes. Then mix in all remaining ingredients. Shape into a loaf or a ring in a 9" glass pie plate. Cover with waxed paper.
• 2. Cook in microwave for about 20 -24 minutes. If no turntable, turn meatloaf a quarter turn every 5 minutes. (This time is for a 900-1000 watt oven. If yours is a 1200 watt oven, less time is required.)
• 3. Allow to stand about 10-12 minutes before slicing.

NOT MY MOMMA'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the celery, carrots and onions in a food processor until finely chopped. Add the oil to a saute pan over medium-low heat, then add the chopped veggies and cook, covered, until translucent. Transfer the veggies to a plate and cool in the refrigerator.
• Meanwhile, mix together the panko, buttermilk, ketchup, Worcestershire and eggs in a bowl. Add the parsley, salt, black pepper and cayenne and mix well. Once the veggies are cool, add them to the mixture and incorporate. Next add the ground beef and pork and mix thoroughly with your hands.
• Line two loaf pans with parchment paper and divide the meatloaf mixture between them. Cover with foil and bake until the meatloaves reach an internal temperature of 165 degrees F, about 1 hour. Slice and serve immediately, or cool, slice and reheat. Serve with Herb Aioli and Spicy Hollandaise.
• Add the mayonnaise, olive oil, sage, green onions, rosemary, thyme, salt, pepper and egg yolks to a blender or food processor and blend until smooth and well incorporated.
• Melt the butter in small saucepan over medium heat. Blend the yolks, hot sauce, wine, salt and pepper in a blender, then drizzle in the melted butter while blending, until the sauce is smooth.

MOM'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

SHELBY'S MICROWAVE MEAT LOAF

Steps:

• In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved.
• In a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. Place the meat mixture into a 2-quart microwave-safe baking dish. Spread the remaining tomato sauce mixture over the meat loaf.
• Cook in microwave oven on High setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. An instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees F (75 degrees C). Drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving.

MICROWAVE MEAT LOAF

Steps:

• In a large bowl, combine the first five ingredients. Add seasonings; mix well. Crumble beef over mixture and mix well. Pat into a 9x5-in. microwave-safe dish. Combine the soy sauce and honey; spread over loaf. Cover and microwave on high for 18-1/2 minutes or until meat is no longer pink and a thermometer reads 160°, turning dish a quarter turn every 10 minutes; drain. Let stand 5 minutes before slicing.

MAMA'S MEATLOAF

Steps:

• Some cooks put all ingredients into a loaf pan "raw", but I prefer to sauté the onions first to take the "bite" out of them.
• Drain and set aside to cool.
• Into a large bowl place the ground beef, bread crumbs, catsup, egg, Worcestershire sauce and parsley.
• Add the sautéed onions to this mixture.
• Wash your hands and delve into this mixture like a mad man, squish it between your fingers and mix it very well.
• Form a loaf in a baking dish, leaving at least 1-inch around the sides so fat can drain off.
• Bake at 350°F about 45 minutes or until done.
• Serve this delicious meatloaf as is or with my recipe for curry sauce.

BARBECUE MICROWAVE MEATLOAF

Steps:

• Reserve 1/4 cup barbecue sauce. Mix remaining barbecue sauce with remaining ingredients just until blended.
• Shape into loaf in 9-inch square microwavable dish; top with reserved barbecue sauce. Cover loosely with waxed paper.
• Microwave on HIGH 12 to 14 min. or until done (165°F), turning dish after 7 min. Let stand 5 min. before slicing to serve.