THE FOOD LAB'S ALL-AMERICAN MEATLOAF RECIPE
Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.
Provided by J. Kenji López-Alt
Categories Mains
Time 2h40m
Yield 6
Number Of Ingredients 25
Steps:
- Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.
- Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
- Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.
- Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.
- Add the ground meat to the bowl, along with the eggs, cheese, parsley, 1 tablespoon kosher salt (or half that volume in table salt), and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.
- Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refrigerated for up to 2 days.)
- Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet. Loosen the foil and spread it out, leaving the pan on top of the meatloaf (see note). Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.
- Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. Return to the oven and bake until the center of the meatloaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.
- Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.
- Use a brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze and mustard or ketchup as desired.
Nutrition Facts : Calories 680 kcal, Carbohydrate 26 g, Cholesterol 225 mg, Fiber 2 g, Protein 53 g, SaturatedFat 17 g, Sodium 1572 mg, Sugar 17 g, Fat 40 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SUPERB MEATLOAF (MAKES A LOT)
This is a great little recipe. I came up with this on a night that I needed to have dinner be something relatively easy. You can even split this up, bake it, and freeze part of it for a night that you need something quick.
Provided by Miss Diggy
Categories Meat
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything except for the ketchup, and mix well.
- Place in a 9x13 baking dish and flatten out into half an oval shape.
- Drizzle ketchup over top.
- Bake at 350* for 1 hour and 15-25 minutes.
Nutrition Facts : Calories 294, Fat 15.4, SaturatedFat 6, Cholesterol 151.9, Sodium 260.7, Carbohydrate 7, Fiber 0.3, Sugar 2.6, Protein 30
BEST-EVER MEATLOAF
Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
- Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
- Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 13.2 g, Cholesterol 91.3 mg, Fat 17.4 g, Fiber 0.8 g, Protein 20.5 g, SaturatedFat 6.7 g, Sodium 632.7 mg, Sugar 4.3 g
BEST MEATLOAF IN THE WHOLE WIDE WORLD!
This meatloaf will leave everyone at the table smiling. It is just the right amount of sweet and spice! Yummy!
Provided by Liz E.
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Stir ketchup, brown sugar, bacon bits, pineapple, and 1 dash Worcestershire sauce together in a small bowl; reserve.
- Combine the ground beef, bread crumbs, saltines, egg, garlic, onion, 2 dashes of Worcestershire sauce, and salt and pepper in a large bowl; mix well. Pat meat mixture into a 9x5 inch loaf pan.
- Bake meatloaf in the preheated oven for 30 minutes. Remove from oven; pour reserved pineapple mixture over loaf. Return to the oven; bake until no longer pink in the center, about an additional 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 401 calories, Carbohydrate 30.7 g, Cholesterol 119.6 mg, Fat 20.1 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 7.5 g, Sodium 1046.9 mg, Sugar 21.4 g
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