Meat Loaf 101 Food

MEATLOAF 101

Steps:

• Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
• Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
• In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
• Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

MEAT LOAF

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.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

MEATLOAF 101

Steps:

• Heat oven to 375 degrees.
• Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form.
• Transfer to a medium bowl, and add ground beef.
• Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine.
• Add to meat mixture, using hands to mix well.
• Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly.
• Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
• Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings.
• Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes.
• If top gets too dark, cover with foil, and continue baking.

MY MEATLOAF 101

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix ground beef with onions and celery. Peel carrot into short strips, chop and add to meat. Set aside.
• In a small mixing bowl, lightly beat eggs, then add milk, ketchup and spices and blend. Combine wet mixture with meat and mix together.
• Sprinkle oatmeal over meat mixture and gently mix all together until oatmeal is well combined.
• Shape into loaf shape and place in metal loaf pan; drizzle top of loaf with ketchup (I place my ketchup in a small squirt-top dispenser for convenience). Bake for approximately 1 hr 15 minutes.
• Remove from oven, let stand about 15 minutes. Slice and serve.

MEAT LOAF

Steps:

• Heat oven to 350 degrees Fahrenheit. Grease a 9 by 5- inch loaf pan; set aside. In large bowl, beat eggs with milk and salt until well mixed. Stir in bread crumbs, let stand for 5 minutes to soften.
• Add turkey, onion, parsley and thyme to egg mixture; stir until well mixed. Transfer mixture to greased loaf pan. Bake 1 1/4 hours to 1 1/2 hours or until juices run clear when pierced in center of loaf.
• Meanwhile, prepare potato frosting: in 2-quart saucepan, heat yellow potatoes with enough water to cover to boiling over high heat. Reduce heat to simmer; cover and cook potatoes until tender-about 12 minutes.
• Meanwhile, microwave sweet potato on high until fork tender-6 to 8 minutes. Cut sweet potato lengthwise and scoop pulp into small bowl, avoiding fibrous layer next to skin; set aside to cool slightly. Drain cooked yellow potatoes and return to pan. With potato masher, mash potatoes until smooth. Add milk, 1/2 tablespoon salt, 1 tablespoon butter; mash until creamy. Separate egg, stirring egg white into mashed potatoes. Add egg white into mashed potatoes. Add egg yolk, remaining 1 tablespoon butter, and 1/4 teaspoon salt to sweet potato; mash until smooth and spoon into small pastry bag fitted with 1/4 inch wide star tip. Spoon some of mashed yellow potatoes into large pastry bag fitted with 1/4 inch wide star tip. Set both pastry bags aside.
• When meat loaf is done, cool 10 minutes. Carefully strain liquid from meat loaf into 2-quart saucepan and reserve to make gravy, if desired. Unmold meat loaf onto a pizza pan or oven safe serving platter.
• Heat oven to 450 degrees Fahrenheit. Pipe sweet-potato mixture lengthwise on top of loaf and around base. Pipe yellow potato mixture all over to cover meat loaf. Bake frosted loaf 15 minutes or until potato browns slightly.
• Meanwhile, prepare gravy, if desired. If loaf is baked on pizza pan, with 2 broad spatulas, carefully transfer to serving platter. Garnish with thyme sprigs, if desired. Use serrated knife and sawing motion to slice meatloaf.
• For Gravy.
• In saucepan with reserved meat-loaf liquid, whisk in 1 (14 1/2 ounce) can reduced sodium, nonfat chicken broth, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon ground black pepper. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5 minutes.

TRADITIONAL MEATLOAF

Steps:

• Combine eggs, milk, and Worcestershire.
• Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
• Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
• Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
• Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.