MIGHTY MEATY MEATLOAF
Steps:
- Position rack in center of oven and preheat the oven to 350 degrees F.
- Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.
- In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward.
- In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.
- Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again.
- To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes.
- Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve.
- Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon.
- Store in an airtight container for up to 3 months.
- Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002
TWENTY-FIVE INGREDIENT MEATLOAF
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in heavy skillet. Add green onions, celery, garlic, carrot, onion and peppers and saute until sweated, about 5 minutes. Do not overcook. Set aside to cool. Combine salt, black and white peppers, cayenne, cumin, garlic powder, paprika, thyme, sugar and eggs in a large bowl and beat well. Add half-and-half and ketchup and blend thoroughly. Add meats, breadcrumbs, cilantro and cooled vegetables to egg mixture and blend thoroughly with hands for about 5 minutes. With damp hands, form the mixture into an oval resembling a long loaf of bread. Place on a cookie sheet that has been lined with foil and sprayed with cooking spray. Cover with foil. Bake 45 minutes, then uncover and bake 15 minutes more. Let rest for 20 minutes before slicing and serving.
WW MIGHTY MEATLOAF
The combination of turkey breast and lean beef gives this a wonderful texture and unique flavor. From the Sep/Oct '06 WW Magazine. (3 Points per slice)
Provided by Sierra Silver
Categories Poultry
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything except meat in large mixing bowl; mix to combine.
- Add meat; mix lightly until vegetables are evenly distributed.
- Spoon into lightly greased loaf pan; bake at 350 for 60-70 minute.
- Let stand five minutes before cutting.
Nutrition Facts : Calories 102.5, Fat 2.5, SaturatedFat 0.9, Cholesterol 50.7, Sodium 249.5, Carbohydrate 4.7, Fiber 0.8, Sugar 0.5, Protein 14.6
MOMMA'S MMM-MMM-MAGNIFICENT MEATLOAF
I've never been a big meatloaf fan but I like this recipe. My family raves about it! I think the onion, mushroom, cheese and bacon combination really makes it stand out from your ordinary meatloaf!
Provided by 3BoysMomma
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper, and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch baking dish. Lie the bacon strips across 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).
Nutrition Facts : Calories 517.5 calories, Carbohydrate 7.8 g, Cholesterol 124.5 mg, Fat 44.1 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 17.6 g, Sodium 605.3 mg, Sugar 2.2 g
AWESOME MEATLOAF (EMERIL'S)
This recipe will make meatloaf lovers out of meatloaf haters! It is an Emeril recipe off the foodnetwork website. I have modified it here and there...just types of meat and the topping.
Provided by devotedmomof7
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Saute butter, onion, celery, and bell pepper until carmelized.
- Add garlic, thyme, rosemary, and parsley. Cook 2 minutes. Cool in a mixing bowl.
- Preheat the oven to 350°F.
- To mixing bowl with vegetables, add eggs, mustard, 1/4 cup ketchup, Worcestershire, and cream. Mix.
- Add breadcrumbs, meat, salt, and mix with hand just until combined. Do not overmix.
- Form into 9 x 5 x 3-inch loaf pan. Set aside.
- Combine 1/2 cup ketchup and 1/4 cup of brown sugar (or to taste).
- Poke holes into the meatloaf and drizzle the topping over it, allowing it to seep into the meat.
- Cut bacon slices in half, lengthwise, and place in strips over the top of the meatloaf.
- Bake for 45 minutes and until the sauce is slightly caramelized on the top.
- Remove from the oven and tent with foil. Let it stand about 10 minutes before serving.
- I serve it with scalloped potatoes.
Nutrition Facts : Calories 495.9, Fat 32.5, SaturatedFat 14.1, Cholesterol 165.7, Sodium 916.8, Carbohydrate 24.6, Fiber 1.5, Sugar 14.7, Protein 26.5
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