Naked Meatloaf 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.

MEAT(LESS)LOAF

Steps:

• Preheat the oven to 400 degrees F.
• Pulse the mushrooms and onions in a food processor until they are pea-sized pieces.
• Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes.
• Meanwhile, use the food processor to roughly chop the zucchini. Place it aside.
• Puree the chickpeas and add the paprika, cumin, salt, pepper and chile powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.)
• Form the mixture into a loaf in a loaf pan lined with parchment paper.
• Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes.
• Let rest 10 minutes before slicing or chill it if using later.
• Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sautéed seasonal vegetables.
• Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately.

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

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.

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.

BARBECUE MEATLOAF (BAKED)

Steps:

• Combine all of the meatlof ingredients in a medium size bowl. Form into a loaf in a large loaf pan. (Or 6 small loaf pans).
• Prepare, sauce and spread over the top.
• Bake at 350 degrees until browned. (approximately 45 minutes).

NAKED MEATLOAF

Steps:

• Heat oven to 375.
• Crush saltines.
• Put saltines, spices/herbs and seasonings in large bowl. Mix.
• Whisk together eggs and soy sauce.
• Add ground beef to cracker mixture. Mix with hands thoroughly until crumbly.
• Pour egg mixture on top. Mix thoroughly with hands.
• Transfer to glass pie plate. Press down around edges to make a "moat".
• Bake for 30 minutes.
• Use baster to remove as much juice as possible.
• Cook 5 minutes longer.
• Remove and let stand 5 minutes to absorb juices.