THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
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
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform - on a baking sheet instead of a loaf pan - provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
MEATLOAF PATTIES
Delicious, kid-approved mini-meatloaf patties!
Provided by courtneynjones
Categories Main Dish Recipes Meatloaf Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape the beef mixture into four patties.
- Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet.
- Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently lie the patties into the sauce; bring liquid to a boil, reduce heat to medium-low, and simmer until the patties are very firm, hot, and grey in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 301.9 calories, Carbohydrate 15.4 g, Cholesterol 120.8 mg, Fat 15.5 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 5.9 g, Sodium 773.3 mg, Sugar 10.6 g
PANTRY MEATLOAF
This is our favorite meatloaf recipe. I love this recipe because I can always keep the ingredients in my pantry for an emergency meal. I use ground turkey but you can use any ground meat you like. Also, if you don't have onion soup mix, add 1 medium onion instead. If you want you can use store-bought bread crumbs in place of the toast slices.
Provided by BeckySon
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll toast with a rolling pin until crumbled; place in a large bowl. Add turkey, condensed soup, eggs, soup mix, Worcestershire sauce, salt, and pepper. Mix with your hands until well combined. Transfer mixture to a loaf pan and top with ketchup.
- Bake in the preheated oven until meatloaf is cooked through and 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 274.6 calories, Carbohydrate 16.4 g, Cholesterol 136.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 3.1 g, Sodium 946.8 mg, Sugar 5.6 g
More about "pantry meatloaf food"
MEATLOAF RECIPE WITH BREADCRUMBS - AMIRA'S PANTRY
From amiraspantry.com
4.6/5 (69)Total Time 1 hr 25 minsCategory Main CourseCalories 304 per serving
THIS WAS ELVIS PRESLEY'S FAVOURITE MEATLOAF RECIPE
From thepeterboroughexaminer.com
Estimated Reading Time 3 mins
BEST MEATLOAF RECIPE - HOW TO MAKE MEATLOAF - FOOD52
From food52.com
EASY MEATLOAF RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CLASSIC AIR FRYER MEATLOAF - RECIPES FROM A PANTRY
From recipesfromapantry.com
EASY PANTRY RECIPES | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
PANTRY MEAT LOAF | COMFORT COOKING ON ISLAND TIME
From comfortcookingislandtime.wordpress.com
BEST MEATLOAF RECIPE (TENDER & JUICY) | CHEW OUT LOUD
From chewoutloud.com
4.6/5 (25)Calories 334 per servingCategory Dinner, Main
BEST MEATLOAF RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
SHEET PAN MINI MEATLOAF WITH VEGETABLES - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
INSTANT POT MEATLOAF RECIPE | RECIPES FROM A PANTRY
From recipesfromapantry.com
CLASSIC MEATLOAF RECIPE - THE BEST! - RACHEL COOKS®
From rachelcooks.com
SECRET INGREDIENT MEATLOAF - SOUTHERN BITE
From southernbite.com
FOOD PANTRY PROGRAMS IN KING GEORGE, VA | FINDHELP.ORG
From findhelp.org
HOME STORAGE CENTERS - THE CHURCH OF JESUS CHRIST OF …
From providentliving.churchofjesuschrist.org
VEGAN MEATLOAF - RECIPES FROM A PANTRY
From recipesfromapantry.com
PANTRY MEATLOAF - EUREALTY
From eurealty.info
CLASSIC MEATLOAF — SCRATCH PANTRY
From scratchpantry.com
MEAT LOAF DIED AFTER BECOMING ‘SERIOUSLY ILL WITH COVID’: REPORT
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love