Black Pepper Crusted Meatloaf Recipes

PEPPER-CRUSTED MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Mix ground beef, rice, parsley, egg, Worcestershire sauce, garlic powder, onion powder, and 1/4 teaspoon salt together in a bowl; form into 4 oblong mini-loaves. Season the outside of each loaf generously with pepper. Arrange loaves in the prepared baking dish.
• Bake in the preheated oven until no longer pink in the center, 35 to 45 minutes. An instant-read thermometer inserted into the center of each loaf should read at least 160 degrees F (70 degrees C).
• Heat olive oil in a skillet over low heat; saute onion in oil until soft and golden brown, 15 to 20 minutes. Season onion with 1 pinch salt; serve over meat loaves.

ONION- AND PEPPER-STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x11-inch baking dish with cooking spray.
• Cut 3/4 each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice remaining 1/4 of onion and peppers.
• Mix ground beef, diced onion and peppers, tomato sauce, crushed crackers, brown sugar, egg, Worcestershire sauce, chicken stock, olive oil, steak seasoning, garlic, and pepper together in a bowl until well-combined.
• Spread 1/2 of the beef mixture into the bottom of the prepared baking dish. Top meat with sliced onion and peppers, leaving a 1-inch border. Spread remaining beef mixture over vegetables, tucking in sides to seal vegetables in the center of the meatloaf. Pour ketchup over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
• Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
• Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
• Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
• Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
• Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

COCOA KRISPIES®-CRUSTED MEATLOAF WITH ASPARAGUS SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the pork, bread crumbs, green onions, egg, mustard, garlic, and salt until just combined. Divide the meat mixture into 2 equally proportioned small loaves and roll them in the ground KELLOGG'S COCOA KRISPIES. Transfer the meatloaf to an oiled baking sheet and cook in the oven, for about 20 minutes, or until the internal temperature is 165 degrees F.
• Bring a small pot of salted water to a boil and blanch the asparagus. Drain and let cool.
• In a large mixing bowl, whisk together the olive oil, lemon juice, and sesame seeds. Season with salt, and pepper, to taste. Toss the asparagus beans, yellow pepper, and cherry tomatoes together in the dressing. Season with salt, and pepper, if needed.
• Remove the meatloaves from the oven and serve with the asparagus salad on the side.

POTATO-CRUSTED MEATLOAF

Steps:

• Preheat the broiler.
• Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.
• Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.
• Chop the onion and garlic; seed and chop the peppers.
• (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.
• In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
• Mix with your hand until well combined.
• Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.
• In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.
• Pipe or spoon on top and sides of the loaf.
• Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
• Let stand for 10 minutes before serving.

CRUSTY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
• Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
• Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated -- whole or sliced -- in a conventional oven or a microwave oven or sliced and used for sandwiches.

PARMESAN MEATLOAF RECIPE - (3.7/5)

Steps:

• Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside. In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.