Savory Scotch Meat Loaves Food

MOIST & SAVORY MEAT LOAF

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.

THE BEST MEATLOAF

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.

INDIVIDUAL MEAT LOAVES

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
• Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

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.

SAVORY MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

SAVORY SCOTCH MEAT LOAVES

Steps:

• 1. In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper.
• 2. Add the ground beef or ground pork; mix well.
• 3. Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg.
• 4. Arrange the meat loaves in a 13x9x2-inch baking dish. (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.)
• 5. Bake in a 350º oven for 30 minutes.
• 6. While the meat loaves are baking in the oven, prepare the sauce.
• 7. In a bowl, combine all of the sauce ingredients.
• 8. Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat.
• 9. Pour the sauce over the meat loaves, and return the baking dish to the oven.
• 10. Continue baking the meat loaves in the oven for 15 minutes.
• 11. Once the meat loaves are done baking, remove from baking dish and serve immediately.
• 12. *Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs. I have also made the meat loaves using either 85% or 87% ground beef. Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg. Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions. Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes. Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes. I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.

SAVORY MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in an ungreased 11x7-in. baking dish. , In a small bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325° for 1 to 1-1/4 hours or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

INDIVIDUAL ITALIAN MEAT LOAVES

Steps:

• Preheat oven to 400°F In a medium bowl combine egg, 1/4 cup of the pasta sauce, the bread crumbs, salt, and pepper. Add ground beef; mix well.
• Cut mozzarella cheese block into four 2 1/4x3/4x1/2 inch logs or cut each string cheese stick in half crosswise. Wrap a lice of prosciutto around each cheese log. Shape one-fourth of the beef mixture around each cheese log to form a loaf. Flatten the four meat loaves to 1 1/2 inches thick and place in a shallow baking pan.
• Bake for 20 minutes or until internal temperature registers 160 F on an instant-read thermometer. Meanwhile, prepare fettuccine according to package directions; drain well and keep warm. In a small saucepan heat remaining pasta sauce over medium heat until bubbly.
• Arrange meat loaves over hot fettuccine. Spoon sauce over top and sprinkle with shredded parmesan cheese.

SOUPERIOR MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients together in a large bowl.
• Shape meat mixture into a loaf on a cookie sheet or 13 x 9 pan.
• Bake uncover 1 hour (when center feels firm when pressed).
• Let stand 10 minutes before serving.

SAVORY SPICY MEATLOAF AND SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine meat, egg, onion, and spices.
• Mix with hands until.
• Add sauces and mix again with your hands.
• Place meatloaf in an ungreased, nonstick metal baking pan, in a loaf shape.
• Bake at 350 degrees for 25 minutes.
• Meanwhile, combine all sauce ingredients in a small saucepan.
• Bring contents to a boil, then reduce to a simmer while the meatloaf cooks.
• After the 25 minutes, brush meatloaf with sauce and bake 5 more minutes.

BETTY CROCKER'S SAVORY MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

MEAT STUFFED FRENCH LOAVES

Steps:

• Preheat oven to 400 degrees F.
• Cut off the ends of the bread, and carefully hollow out the center portion.
• In a food processor, make soft crumbs out of the bread that was removed from the middle of the loaf.
• Brown the sausage and ground meat in a skillet over medium heat.
• Add onion, and continue to cook until soft.
• In a bowl, combine the cooked meat and onion, the bread crumbs, grated cheese, the egg, mustard, parsley, fennel, basil, salt and pepper and pepper to taste.
• With a long handled wooden spoon, stuff the hollowed out French bread with the stuffing mixture.
• Place the ends of the bread back in place and secure with small skewers.
• Melt the butter and stir in the garlic, let cook over low heat for about 1 minute.
• Brush the loaf with the butter/garlic mixture and wrap in a piece of aluminium foil, leaving it open at the top, slightly so the top browns.
• Bake until heated through, 15 to 20 minutes.
• Cut into 1 inch slices for hors d'oeuvres, or into 4 larger pieces for main course servings.

SAVORY SCOTCH MEAT LOAVES

Steps:

• In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper.
• Add the ground beef or ground pork; mix well.
• Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg.
• Arrange the meat loaves in a 13x9x2-inch baking dish. (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.).
• Bake in a 350º oven for 30 minutes.
• While the meat loaves are baking in the oven, prepare the sauce.
• In a bowl, combine all of the sauce ingredients.
• Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat.
• Pour the sauce over the meat loaves, and return the baking dish to the oven.
• Continue baking the meat loaves in the oven for 15 minutes.
• Once the meat loaves are done baking, remove from baking dish and serve immediately.
• *Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs. I have also made the meat loaves using either 85% or 87% ground beef. Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg. Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions.
• *Additional Note: Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes. Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes. I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.