Meatloaf With Sauteed Onions Food

ONION MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix well. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. , Using foil strips as handles, remove meat loaf to a platter.

BEST MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.
• In a large skillet, saute onions in olive oil until tender and browned, about 10 minutes. Pour into a large bowl.
• To the onions, add in ground beef, bread crumbs, eggs, milk, salt, pepper, seasonings, 1 cup ketchup, Worcestershire sauce and parsley. Mix well until completely combined.
• Form into a long log on the prepared baking sheet and flatten the top.
• In a small bowl, whisk brown sugar with remaining 1 1/2 cups ketchup to form glaze.
• Spread glaze overtop prepared meatloaf and bake covered with foil 45 minutes to 1 hour or until cooked thoroughly and registers at least 160 degrees F. Rest meatloaf covered lightly with foil for 10-15 minutes before cutting. Top with more chopped parsley, if desired, and serve.

MEATLOAF WITH CARAMELIZED ONIONS

Steps:

• Melt the butter in a large pan on medium-low heat. Add the onions and sugar; cook until brown and sweet-approximately 20-30 minutes. Lower the heat if the onions are browning too quickly.
• In a large mixing bowl, combine the meatloaf ingredients with the caramelized onions (including all those browned bits at the bottom of the pan!); Do not overmix.
• Transfer the meatloaf mixture to an oiled or parchment-lined loaf pan. (I used a large soup spoon, patting the mixture down and into the corners of the pan. Use the back of the spoon to smooth the top of the loaf.) If desired, lightly sprinkle the top of the loaf with dried parsley.
• Bake at 375 for 45-60 minutes or until the meatloaf is not longer pink in the center.
• Servings are estimated. Cooking time includes caramelizing the onions.

MEATLOAF WITH SAUTEED ONIONS

Steps:

• Preheat oven to 350 degrees and put the pan you will cook your meatloaf in, into the oven to heat.
• Melt butter in bowl then mix in water, salt, and pepper.
• when mixed, then add the rest of the ingredients except for the ketchup and onion.
• Spray nonstick spray in baking pan.
• Form into meatloaf shape and place in pan.
• Bake 40 minutes.
• While baking, go ahead and sautee the onion in a little butter in a skillet then set aside.
• Remove from oven and cut into slices then add ketchup to the desired amount and top with onions.
• Pop back in oven for 10-15 minutes and then serve.

MEATLOAF IN AN ONION

Steps:

• Cut 6 12X14 inch rectangles of heavy aluminum foil and set aside.
• In a medium-size bowl, combine the ground beef, egg whites, tomato sauce, pepper, salt and dry mustard.
• Mix well and set aside Peel the onions and cut them in half horizontally.
• Remove the centers, leaving a 1/4 in shell.
• Finely chop the center from one of the onions and mix it into the meat mixture.
• Tightly wrap the 5 remaining onion centers and refrigerate for future use.
• Spoon the meat mixture into 6 of the onion halves, mounding it on top.
• Place the remaining onion halves on top of the filled halves and press together.
• Place one filled onion on top of each piece of foil.
• Bring the ends of the foil up over the onion and flold down tightly in small folds.
• Flatten the ends and roll them tightly around the onion.
• Cook the stuffed onions on coals, turning once, until they are soft to the touch, 14-20 minutes on each side.
• You can also bake them in a preheated 350F oven for 45 minutes.

MEATLOAF

Steps:

• Preheat oven at 375 degrees F.
• In a medium-sized saute pan, put 2 dribbles of salad oil and heat over medium-high heat.
• Add the carrots, celery, and onions and saute, about 5 minutes. Put aside and let cool.
• In large bowl put the carrot mixture, ground beef and remaining ingredients, except for the bread, the bread crumbs and ketchup. Soak the bread in cold water, then squeeze water out (like a sponge) and drain it. Add to the ground beef and mix. (A stand mixer is may help make it easier.) Add the bread crumbs and mix. Roll into firm loaf, spread ketchup over the top, and place into preheated oven for approximately 45 to 55 minutes, or until cooked through. Take out and serve hot.

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.

CHARLEY'S MEATLOAF NAPOLEON STYLE

Steps:

• Preheat the oven to 375 degrees F. In a mixing bowl, mix all ingredients until incorporated. Form into loaf and place in loaf pan and bake, uncovered, for 40 minutes until cooked through. Allow to cool and slice meatloaf into 1-inch slices. On a serving plate, layer Napoleon style in the following order: Sauteed Vegetables, Garlic Mashed Potatoes, a slice of meatloaf, a second layer of Garlic Mashed Potatoes, a second slice of meatloaf, and top with Fried Leeks.
• Thinly slice vegetables into 1/8-inch by 1/8-inch by 2-inch strips. Saute all vegetables in pan with olive oil and season, to taste.
• Place peeled and sliced potatoes in pot of water and boil until soft. Strain potatoes. Place potatoes in a mixing bowl add remaining ingredients and whip until texture is fine. Place garlic mashed potatoes in a pastry bag with a star tip.
• Cut leek into julienne strips and coat with cornstarch. In a saute pan, heat enough oil to cover leeks. Drop in leeks and fry until golden brown, about 1 to 2 minutes. Drain on paper towels.

THE BEST MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

MEATLOAF (COMFORT FOOD)

Steps:

• Assemble ingredients in a large mixing bowl and beat together very well with a fork, ensuring meat is mixed very thoroughly.
• Pregrease a bread pan and gently transfer meat mixture, taking care not to "pack" the mix.
• Bake at 325 degrees Fahrenheit until meat thermometer reads 150 degrees Fahrenheit.
• Drain and reserve liquid for gravy.
• Cover with foil paper and rest 20 minutes.

MOIST & SAVORY MEAT LOAF

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.

MEATLOAF WITH FRIED ONIONS AND RANCH SEASONING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions.
• Shape into loaf and fit into 9 x 5 inch loaf pan.
• Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

MEATLOAF WITH SAUTEED MUSHROOMS

Steps:

• Preheat oven to 350°F
• Oil 13x9x2-inch roasting pan.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
• Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes.
• Stir in oregano and garlic.
• Add vinegar; cook until evaporated, about 2 minutes.
• Transfer to large bowl and cool.
• Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions.
• Mix with fork until just blended.
• Form meat mixture into 10-by-5-inch loaf shape in prepared pan.
• Bake 45 minutes.
• Spread remaining crushed tomatoes over meat loaf.
• Drizzle with 1 tablespoon oil.
• Bake until thermometer inserted into center registers 155°F, about 1 hour.
• Cool 15 minutes.
• Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat.
• Add mushrooms; sauté until tender, about 12 minutes.
• Season to taste with salt and pepper.
• Cut meat loaf into thick slices.
• Spoon mushrooms and pan juices over.

ONION- AND PEPPER-STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x11-inch baking dish with cooking spray.
• Cut 3/4 each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice remaining 1/4 of onion and peppers.
• Mix ground beef, diced onion and peppers, tomato sauce, crushed crackers, brown sugar, egg, Worcestershire sauce, chicken stock, olive oil, steak seasoning, garlic, and pepper together in a bowl until well-combined.
• Spread 1/2 of the beef mixture into the bottom of the prepared baking dish. Top meat with sliced onion and peppers, leaving a 1-inch border. Spread remaining beef mixture over vegetables, tucking in sides to seal vegetables in the center of the meatloaf. Pour ketchup over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).