CLASSIC MEATLOAF RECIPE
When it comes to making a Classic Meatloaf nobody does it better than Chef Dennis. Flavorful and easy to make at home this American Classic is still bringing smiles to dinner tables around the country.
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees.
Nutrition Facts : Calories 423 kcal, Carbohydrate 24 g, Protein 24 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 128 mg, Sodium 916 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
HAWK'S RESTAURANT MEATLOAF, VERY GOOD!
This was in our newspaper, the Sacramento Bee. Its from a very nice expensive local restaurant. I especially like the glaze, make sure that you save enough to put on the slices after its cooked!
Provided by RECIPE ADDICT
Categories Pork
Time 1h55m
Yield 1 big meatloaf, 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil over low heat, add onion, carrots & garlic, cover & cook for 10 min., cool.
- In a large bowl mix the beef & pork, then mix in the onion, carrot & garlic. I mix the seasonings with a beaten egg then add that & the bread crumbs to the meat, try not to overmix.
- Form into a long loaf shape & place in a greased pan, I used a 9/13 in pan. Bake at 325 for 50 minute.
- Meanwhile make the glaze, combine the coffee, bourbon, brown sugar & soy sauce, cook over med. high heat, stir frequently until the liquid is reduced by half. Add catsup & worcestershire sauce, stir & simmer for 10 minute.
- When meatloaf is done drain off all the liquid, liberally brush on the glaze, it says to return to the oven for 10 minute to brown, I ended up putting it under the broiler for this. Remove from oven & let rest for 10 minute before slicing. Make sure that you save enough of the glaze to put on the slices.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
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