Bistro Meatloaf Recipes

BISTRO MEATLOAF

Steps:

• Preheat oven to 350°.
• In a big bowl, combine the ground beef, ground sausage, onion, garlic, parsley, bread crumbs, egg, wine, mustard, herbes de Provence, salt, and pepper; mix well.
• Transfer mixture to a lightly oiled 9x5 inch loaf pan; gently pat down.
• Bake until the loaf is firm and the top is lightly browned, about 1 hour.
• Let stand in pan for 5-10 minutes before serving.
• Remove loaf from pan; slice to serve; garnish with tomatoes and parsley sprigs.

MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• Combine the meat, panko, milk, bell peppers, onion, garlic, herbs, Worcestershire sauce, coriander, onion powder, salt, black pepper, white pepper and eggs in a large mixing bowl. By hand, fold all the ingredients together until thoroughly mixed. Remove a small amount of the mixture and sear it in clarified butter in a skillet over medium heat until cooked through, 4 to 5 minutes, to test for flavor and consistency. The meat may appear under-seasoned; this is okay.
• In a separate mixing bowl, combine the mushrooms and Bistro Sauce and mix thoroughly. Place the mushrooms in a fine-mesh sieve set over a bowl and let the excess sauce drain off and collect in a bowl; reserve for the glaze.
• Line a sheet pan with the bacon in a crisscross weave pattern. Put approximately half the meatloaf mix into the pan and spread out evenly. Make a vein of mushrooms that runs down the entire center of the pan. Take the rest of the meatloaf mix and cover the mushrooms in an even layer. Fold the bacon over the meatloaf. Flip the meatloaf over onto a lined sheet pan.
• Bake the meatloaf for 20 minutes. Lower the oven temperature to 350 degrees F. Cover the meatloaf with foil and continue baking until the internal temperature reaches 165 degrees F, about 20 additional minutes. Combine the reserved Bistro Sauce with the ketchup and refrigerate until ready to serve. Top the meatloaf with the sauce before serving.
• Combine the tomatoes, soda, soy sauce, Worcestershire sauce, garlic powder, pepper, sugar, Italian seasoning, salt, sriracha, raisins and 1/2 cup water in a large saucepan over medium heat. Cook until reduced by two-thirds, 45 minutes to 1 hour.

TWENTY-FIVE INGREDIENT MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in heavy skillet. Add green onions, celery, garlic, carrot, onion and peppers and saute until sweated, about 5 minutes. Do not overcook. Set aside to cool. Combine salt, black and white peppers, cayenne, cumin, garlic powder, paprika, thyme, sugar and eggs in a large bowl and beat well. Add half-and-half and ketchup and blend thoroughly. Add meats, breadcrumbs, cilantro and cooled vegetables to egg mixture and blend thoroughly with hands for about 5 minutes. With damp hands, form the mixture into an oval resembling a long loaf of bread. Place on a cookie sheet that has been lined with foil and sprayed with cooking spray. Cover with foil. Bake 45 minutes, then uncover and bake 15 minutes more. Let rest for 20 minutes before slicing and serving.

BISON MEATLOAF

Steps:

• Preheat oven to 350 degrees. Lightly oil a large baking dish; set aside.
• Place 1/2 pound ground bison, 1 piece of yellow pepper, 1 piece of red pepper, 1 piece of onion, 1 1/2 teaspoons rosemary, 1 1/2 teaspoons sage, 1 1/2 teaspoons oregano, and 1/2 clove garlic in the bowl of a food processor; process until well combined. Transfer mixture to a large bowl. Repeat process three more times with remaining bison, peppers, onion, rosemary, sage, oregano, and garlic.
• Add 2 tablespoons olive oil to bowl with bison mixture and season with salt and pepper; mix until well combined. Using your hands, form bison mixture into a loaf and place in prepared baking dish. Transfer to oven and bake for 30 minutes.
• Add chicken stock, wine, and tomatoes to baking dish; bake, basting with juices every 15 minutes, until meatloaf is firm to the touch and pan juices are bubbly, about 1 hour more.
• Let meatloaf stand 5 minutes before slicing and serving with pan juices.

OUR FAVORITE MEATLOAF

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

ITALIAN BISON MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine bison, bread crumbs, eggs, onion, Parmesan cheese, and black pepper in a large bowl. Fold in 1 cup marinara sauce. Pat into an 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce over meatloaf.
• Bake in the preheated oven until browned, about 1 hour. Let stand before cutting, about 20 minutes.

ROB'S BISTRO MEATLOAF

Steps:

• Prehaet oven to 170 Centigrade.
• (Depending on taste, you can vary the amounts of the three main ingredients, say 400:400:100 if you find the taste of liver too much, or even drop it completely).
• Grease up a meatloaf tin with fresh butter.
• Blitz the basil in a food processor so it is finely chopped.
• Blitz the onion in a food processor so it is finely chopped.
• Combine the pork belly, beef mince, pork liver, garlic, basil, teriyaki and onion is a large bowl.
• Crack eggs and add to the mixture, mixing in thoroughly.
• Depending as to how much excess moisture there is, mix in some breadcrumbs.
• When ready, transfer the mixture to the meatloaf pan. Place pan inside a roasting pan to catch any juices and place into oven.
• Check after 45 minutes. Meatloaf is done when the inside temperature of the loaf is 170 Fahrenheit - usually 70 to ninety minutes.
• Roll out onto a dish, tent for 5 minutes and serve with your preferred sauce or gravy.