Meatloaf Burgundy Food

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.

TOP RATED CLASSIC MEATLOAF

Steps:

• Preheat oven 325 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
• Mix lightly.
• Shape into a loaf and place in a baking dish.
• In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
• Brush the loaf with this mixture.
• Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

OLD-FASHIONED QUAKER OATS MEATLOAF

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• In a large bowl, mix the ground chuck, ground round, onions, garlic, milk, egg, oatmeal, Worcestershire sauce, salt, and pepper.
• Press into an 8 x 4-inch loaf pan. Bake for 40 to 45 minutes, then remove from the oven.
• In a small bowl, combine the ketchup and mustard and spread it evenly over the meatloaf.
• Bake for an additional 15 to 20 minutes, or until the internal temperature reaches at least 160 F.
• Let the meatloaf rest for at least 20 minutes before slicing.
• Serve and enjoy.

BURGUNDY MEATLOAF

Steps:

• In a large bowl, combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper.
• Mix well.
• On a 12 inch square piece of aluminum foil, crisscross 3 bacon slices.
• Shape meat mixture into a 6 inch round and place on top of bacon.
• Top meatloaf with remaining bacon slices, cut in half.
• Place bay leaf on top of bacon slices.
• Lift foil with loaf into slow cooker; cover.
• Cook on High for 1 hour, turn heat to low and cook 4 more hours or until meatloaf is done.
• Remove loaf from slow cooker by lifting the foil, titling fat back into the crockpot.
• Discard bacon and bay leaf.
• Serve with heated tomato sauce poured over it.