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.
CLASSIC MEATLOAF
Keep this meatloaf recipe handy: It's the only one you'll need.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 10
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.
RECTOR'S MEATLOAF
from Jan Karon's Mitford series cookbook - recipe actually calls for ground round, but I use a mixture of ground turkey and pork
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 8
Number Of Ingredients 11
Steps:
- saute onion in olive oil. mix all ingredients except ketchup together put in loaf pan coated with Pam and bake at 350 for one hour take out and top with ketchup bake another 15 min
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
THE REALTOR'S MEATLOAF
This is one of my favorite ways to make meatloaf. I have a few different recipes but I come back to this one alot. It's easy and you always have everything you need in the house.
Provided by Realtor by day
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together ground beef, dry bread crumbs, egg, milk, chopped onion, salt, dry mustard, pepper, sage, garlic powder, and Worcestershire sauce. Spoon into an ungreased loaf pan and top with ketchup.
- Bake at 350°F (175°C), uncovered, for 1 to 1 1/4 hours, or until done; drain.
- When cool, cut into 1/2-inch slices.
Nutrition Facts : Calories 343.5, Fat 20, SaturatedFat 8, Cholesterol 118.1, Sodium 810.7, Carbohydrate 14.9, Fiber 0.6, Sugar 5.8, Protein 25.2
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