No Ordinary Meatloaf Food

NO ORDINARY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch loaf pan with nonstick cooking spray.
• In food processor or blender, pulse stuffing mix to fine crumbs; place in large bowl. Stir in ground beef, ground pork, onion, green pepper, tomatoes, eggs, seasoned salt, seasoning blend, and pepper. Use your hands to mix very well; pat into prepared pan.
• Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Cool for 5 to 10 minutes before slicing.

KID FRIENDLY MEATLOAF WITH NO ONIONS

Steps:

• Preheat the oven to 350.
• Blend all spice ingredients together in a small bowl.
• Mix ground beef with the rolled oats in a larger bowl.
• Mix beaten eggs and worcestershire sauce with the meat mixture.
• Mix the spice mixture with the meat mixture and blend well.
• Form meat mixture into a loaf.
• Place meat loaf on tin foil in a roasting pan.
• Spread the butter on the top and sides of the meat loaf with a knife or spatula.
• Bake at 350 for one hour and 15 munutes.

"BETTER THAN BEEF" MEATLESS MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
• Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
• Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
• Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
• Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
• Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
• Bake in the center of the preheated oven until firm to the touch, about 1 hour.
• Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
• While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
• Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
• Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
• Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

VEGETARIAN LOAF (NO-MEAT MEATLOAF)

Steps:

• Preheat Oven to 350 degrees.
• Prepare a WELL greased/oiled 8x4 inch loaf pan and set aside.
• Mix ingredients for TOPPING SAUCE in a small bowl and set aside in refrigerator.
• Mix crumbles, wheat germ, breadcrumbs, and cheese in a large bowl until well blended.
• Add remaining ingredients for LOAF and mix well.
• Turn out mixture into the loaf pan.
• Bake for about 45 minutes (depending on pan size and oven).
• Add TOPPING SAUCE in the last 15 minutes of Baking.
• Let sit in loaf pan for 5-10 minutes to firm up a little before removing.

MOROCCAN LAMB MEATLOAF

Steps:

• Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner and set aside.
• Combine the onion, oats, cilantro, mint, yogurt, tahini, garlic, allspice, cumin, paprika, and cayenne in a large bowl, along with 4 teaspoons salt and 1 1/2 teaspoons pepper. Mix well to blend. With your hands, break the lamb into small chunks and add to the bowl. Mix gently but thoroughly; overmixing will make the meatloaf tough and dry. When all the ingredients are evenly combined, transfer to the baking sheet and shape into a flat loaf about 13 by 6 by 1 1/2 inches.
• Bake until an instant-read thermometer registers 150°F at the thickest part of the loaf, 55 to 60 minutes.
• Meanwhile, combine the harissa and tomato paste in a small bowl. When the meatloaf is done, brush the mixture over the loaf and bake for 10 to 15 minutes longer, or until the internal temperature reads 165°F.
• Let the loaf rest for at least 15 minutes before slicing (longer is better, as the pooled juices will be reabsorbed into the meatloaf).
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• Harissa is a chile-and-spice paste that hails from North Africa. For a slightly different effect, you could substitute Asian chile-garlic sauce.