Pot Roast Meatloaf Food

POT ROAST MEAT LOAF

Steps:

• In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Shape meat mixture into an 8x4-in. oval; place in a 13x9-in. baking dish. Place the onions, potatoes, carrots and green pepper around the loaf. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until a thermometer inserted in meat loaf reads 160°. Garnish vegetables with parsley., Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

MEATLOAF POT ROAST

Steps:

• In a food processor, place bread and process until fine crumbs form.
• Transfer crumbs to a large bowl.
• Add carrot, onion, garlic and parsley to the food processor and process until minced, about 30 seconds.
• Add vegetables to bread crumbs in bowl.
• Add meat, grated Parmesan, eggs and salt and pepper and mix well.
• If mixture seems too dry, I add a few splashes of water and remix.
• Shape into a loaf and place in a greased baking pan.
• Combine potatoes, carrots and onions in a bowl and sprinkle with salt and pepper, then drizzle with olive oil and mix.
• Place around meat loaf in pan, sprinkle with fresh chopped parsley, cover tightly with foil and bake at 375° for about 45 minutes.
• Uncover and bake for 15 to 20 minutes longer until vegetables are done.

POT ROAST MEATLOAF

Steps:

• Combine first eight ingredients.
• Shape into loaf in the center of a 13x9-inch pan.
• Place potatoes, onions and carrots in layers around meat. Be sure to season veggies well with your favorite seasonings.
• Cover tightly with foil.
• Bake at 375°F for 1 hour.
• Uncover then bake 10 minutes more.
• I like to brush meat and veggies with a teriyaki glaze before and during baking.
• You are able to change the taste of this meal by the seasoning you use.
• Hope you enjoy.

SLOW-COOKER MEATLOAF

Steps:

• Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
• Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
• When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
• Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley. Reserve the remaining half for Meatloaf Quesadillas.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MOCK POT ROAST

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf. , Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a thermometer reads 160°.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

BBQ MEATLOAF WITH ROASTED SWEET POTATOES AND SUGAR SNAP PEAS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray, set aside.
• In a large bowl, combine all of the meatloaf ingredients (except for 1 cup of BBQ sauce) until evenly incorporated. Divide the mixture into four, and then shape each into a small loaf. Place the loaves onto one side of the prepared baking sheet. Top each meatloaf with some of the remaining BBQ sauce.
• Place the sweet potato wedges on the opposite side of the baking sheet.
• Then place the peas next to the potatoes, making sheet to separate the two.
• Drizzle the potatoes and peas with oil and then season with salt, pepper, paprika and garlic powder.
• Roast until the potatoes have softened and the meatloaf is cooked through, about 25 to 30 minutes.

INSTANT POT® MEATLOAF

Steps:

• Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.
• Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.
• Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack. Close and lock the lid; seal the vent. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Release cooker pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.
• Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.

MELT-IN-YOUR-MOUTH MEAT LOAF

Steps:

• Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.