Alabama Meatloaf Recipes

SUNNY'S MEATLOAF AL PASTOR

Steps:

• For the loaf: Preheat the oven to 375 degrees F.
• Put the bread in a bowl and add the pineapple juice. Let soak for about 10 minutes.
• In a large pan over medium-high heat, add the olive oil. Add the onion, chopped pineapple, a pinch of salt and a few grinds of black pepper and cook a few minutes without stirring, allowing everything to sit in the pan to create a golden crust. Add the liquid smoke and stir to combine. Set aside until cool enough to handle.
• In a large bowl, add the ground pork, green chiles, adobo spice, egg, soaked bread, a few grinds of black pepper and the pineapple and onion mixture. Mix to combine but don't overmix.
• On a baking sheet lined with parchment paper, free-form a loaf (about 8 inches by 4 inches) from the mixture. Bake, uncovered, until the meatloaf is cooked through and browned, about 50 minutes.
• For the topping: Spoon the salsa verde over the top of the meatloaf and gently tent with aluminum foil for 10 minutes. When ready to serve, top with the onion, cilantro and salsa roja, then slice and serve with a wedge of lime.

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.

ALL-AMERICAN MEATLOAF

Steps:

• Preheat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
• Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
• Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
• Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
• Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.

THE BEST MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

ALABAMA MEATLOAF

Steps:

• Stir together first 12 ingredients in a large bowl, just until combined. Shape mixture into 2 ( 9x 4 inch) loaves; place in an aluminum foil lined broiler pan.
• Pour half of tomato sauce evenly over each loaf, and arrange 2 bacon slices over each loaf.
• Bake at 350F for 1 hour. let meat loaf stand 10 minutes before serving.

BIG FAMILY MEATLOAF

Steps:

• Preheat oven to 325.
• In a very large bowl put hamburger, crackers crumbled,salt, essence, boullion powder, and black pepper - set aside.
• Cut onion into larger pieces and put it in the food processor with the garlic -- pulse until pieces are small. Dump onion mixture into the bowl with the meat.
• Beat the three eggs (in the food processor if you don't want to dirty a bowl) and add them to the meat bowl.
• Add the tomato sauce to the meat bowl and use your hands to mix all very well (I like to wear rubber gloves to save on clean-up time).
• Divide meat mixture in half. Form into two loaves on the botton of your broiler pan or a roasting pan. Leave room between loaves for even baking.
• In smaller bowl mix together with a fork; ketchup, brown sugar, water, mustard and cider vinegar. This is your topping -- Brush tops and sides of loaves with this before baking and again while baking.
• Bake for 1 hour and 15 minutes to 1 hour and 25 minutes.
• When I remove the pan from the oven I like to pour off the excess oil in the bottom of the pan. Let cool for about 5 minutes before serving. Slice thick and pieces should hold together well.

A.1. MEATLOAF

Steps:

• Heat oven to 350°F.
• Reserve half the tomato sauce. Mix remaining tomato sauce with remaining ingredients just until blended.
• Press meat mixture into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until done (160ºF), draining fat and topping meatloaf with reserved sauce after 50 min.