Way Too Much Bother Meatloaf Food

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

CLASSIC MEATLOAF

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.

MEDITERRANEAN MEATLOAF

Steps:

• Heat oven to 400°F Soften tomatoes according to package directions; coarsely chop and set aside.
• In small skillet, cook spinach and onion over low heat 4 to 5 minutes or until onion is tender.
• Remove from heat; cool slightly.
• Stir in cheese; set aside.
• In large bowl, combine turkey, oats, garlic powder, oregano, salt, if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly.
• Shape 2/3 of turkey mixture into 9-by-6-inch loaf in 13-by-9-inch baking dish.
• Make a deep indentation down center of turkey mixture, leaving about 1 1/2 inches around edges of loaf; fill with spinach mixture.
• Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal.
• Bake 30 to 35 minutes or until juices run clear when pierced with fork.
• Let stand 5 minutes before slicing.

WAY TOO MUCH BOTHER MEATLOAF

Steps:

• Now the fun and bother begins.
• Smear the beef base or dampined bullion on top of that round BEFORE sliceing for the first grind.
• Grind the meat once through the large die on the grinder.
• Add the Onion, Celery, ahd Panko to the chopped meat and.
• Run it through the grinder again, fine die.
• Add the Molassas, Worestershire, egg, and garlic to the chopped meat.
• Run it through the grinder again still the fine die.
• Add and work in the Roasted pepper and sweet pickle.
• Since I had my old Kitchen Center out for the meatgrinder, I used the dough hooks for this.
• I know,, Lazy Woolfe.
• Pat firmly into a loaf pan, insert the thermometer.
• Bake in a 325 oven untill the internal temp is around 130°F.
• Turn out onto a rack/in pan& reinsert the thermometer.
• Continue bakeing untill you have 140- 145F internal.
• Let cool before trying to slice thinly.
• Makes one heckofa sammich, a tad dry so nextime a bit more fat in the mince.
• Another*Skunkwoolfe* prodiction,, Enjoy.