Meatloaf Harrell Food

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.

MEATLOAF HARRELL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place saltine crackers into a large, heavy plastic zipper bag, and gently crush into crumbs by rolling the bag with a rolling pin; alternately, place crackers into the work bowl of a food processor and pulse briefly just to break into crumbs. Two sleeves of crackers should make about 3 cups of crumbs. Reserve 3/4 cup of crumbs; place 2 1/4 cup of crumbs into a large mixing bowl.
• Mix the 2 1/4 cups of cracker crumbs in the mixing bowl with ground beef, Worcestershire sauce, steak sauce, mustard, black pepper, soda, rosemary, cayenne pepper, cinnamon, garlic powder, dill relish, sweet relish, egg, self-rising flour, tomato sauce, and onion until thoroughly combined. Form into a loaf, and place into a 9x12-inch baking dish. Top the loaf with the reserved cracker crumbs.
• Bake in the preheated oven until the loaf is browned, no longer pink inside, and the juices run clear, about 45 minutes to 1 hour, checking after 45 minutes. An instant-read meat thermometer, inserted into the thickest part of the loaf, should read at least 160 degrees F (70 degrees C).

MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
• Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
• Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
• Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
• Serve with the remaining tomato sauce on the side as a dipping sauce.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

MEATLOAF FOR MEATLOAF HATERS

Steps:

• Dice and saute onion, green onion (including most of the green parts)and celery.
• When your saute is transparent, add the garlic. (I usually slice mine with a cheese grater).
• Continue until onions are lightly browned. Set aside.
• Preheat oven to 375 degrees.
• Finely chop parsley.
• Breifly soak bread in water.
• Add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
• Add small amounts of the V8 until it is gone or the consistency feels right to you. It should be well bound, but with a good amount of moisture to it.
• Mold the meat into buttered loaf pan.
• Turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
• Cook for 1 hour 15 minutes.
• Why sour cream? Its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. Why bread? Still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. Why V8? 8 wonderful veggies in a tomato liquid, I have found it is perfect for this meatloaf.

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.

HEINZ® CLASSIC MEATLOAF

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Heat oil in a skillet set over medium-high heat. Cook onion, celery and pepper until softened, about 5 minutes. Stir in ketchup. Remove pan from heat and divide sauce mixture in half.
• Combine one half of the sauce with ground beef, breadcrumbs, egg, salt and pepper. Mix gently. Pat mixture into a lightly greased 9-x 5-in (2 L) loaf pan. Bake for 1 hour or until an instant read thermometer reaches 160 degrees F (70 degrees C).
• Rest for 5 minutes. Reheat the reserved sauce mixture. Slice meat loaf and serve with sauce.

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.

MEATLOAF HARRELL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place saltine crackers into a large, heavy plastic zipper bag, and gently crush into crumbs by rolling the bag with a rolling pin; alternately, place crackers into the work bowl of a food processor and pulse briefly just to break into crumbs. Two sleeves of crackers should make about 3 cups of crumbs. Reserve 3/4 cup of crumbs; place 2 1/4 cup of crumbs into a large mixing bowl.
• Mix the 2 1/4 cups of cracker crumbs in the mixing bowl with ground beef, Worcestershire sauce, steak sauce, mustard, black pepper, soda, rosemary, cayenne pepper, cinnamon, garlic powder, dill relish, sweet relish, egg, self-rising flour, tomato sauce, and onion until thoroughly combined. Form into a loaf, and place into a 9x12-inch baking dish. Top the loaf with the reserved cracker crumbs.
• Bake in the preheated oven until the loaf is browned, no longer pink inside, and the juices run clear, about 45 minutes to 1 hour, checking after 45 minutes. An instant-read meat thermometer, inserted into the thickest part of the loaf, should read at least 160 degrees F (70 degrees C).

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.

CRACKER BARREL MEATLOAF (FOR A LARGE CROWD!)

Steps:

• Place all ingredients in a very large bowl and mix thoroughly.
• Place in 3 loaf pans and press down with spoon.
• Bake at 300°F for 60 minutes.
• Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice.
• Spread ½ cup of ketchup over each loaf.
• For a delicious variation, use my Banana Ketchup - Recipezaar recipe ID# 24945.
• Cut into portions 5 to 6 ounces each and keep warm.

MEATLOAF HARRELL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place saltine crackers into a large, heavy plastic zipper bag, and gently crush into crumbs by rolling the bag with a rolling pin; alternately, place crackers into the work bowl of a food processor and pulse briefly just to break into crumbs. Two sleeves of crackers should make about 3 cups of crumbs. Reserve 3/4 cup of crumbs; place 2 1/4 cup of crumbs into a large mixing bowl.
• Mix the 2 1/4 cups of cracker crumbs in the mixing bowl with ground beef, Worcestershire sauce, steak sauce, mustard, black pepper, soda, rosemary, cayenne pepper, cinnamon, garlic powder, dill relish, sweet relish, egg, self-rising flour, tomato sauce, and onion until thoroughly combined. Form into a loaf, and place into a 9x12-inch baking dish. Top the loaf with the reserved cracker crumbs.
• Bake in the preheated oven until the loaf is browned, no longer pink inside, and the juices run clear, about 45 minutes to 1 hour, checking after 45 minutes. An instant-read meat thermometer, inserted into the thickest part of the loaf, should read at least 160 degrees F (70 degrees C).

CRACKER BARREL MEATLOAF

Steps:

• Preheat oven to 350.
• Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef, salt and pepper. Mix well. Shape into a loaf.
• Bake at 350 for 45 minutes.
• Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

MARILYN'S MEAT LOAF

Steps:

• In a large bowl, combine the egg, tomato juice, bread crumbs, parsley, Italian seasoning, oregano, salt, pepper and garlic salt. Crumble beef over the top; mix well. , On a piece of waxed paper, pat meat mixture into a 14x10-in. rectangle. Place ham slices on meat; sprinkle with shredded mozzarella cheese. Starting at narrow end, roll meat mixture jelly-roll style. Seal seam and end of the roll. Place seam side down in a shallow baking dish., Bake at 350° for 1-1/4 hours or until no pink remains; drain. Cut mozzarella slices in triangles; place on top of loaf. Return to oven just until cheese begins to melt.