Burgundy Meatloaf Recipes

BURGUNDY MEATLOAF

Steps:

• In a large bowl, combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper.
• Mix well.
• On a 12 inch square piece of aluminum foil, crisscross 3 bacon slices.
• Shape meat mixture into a 6 inch round and place on top of bacon.
• Top meatloaf with remaining bacon slices, cut in half.
• Place bay leaf on top of bacon slices.
• Lift foil with loaf into slow cooker; cover.
• Cook on High for 1 hour, turn heat to low and cook 4 more hours or until meatloaf is done.
• Remove loaf from slow cooker by lifting the foil, titling fat back into the crockpot.
• Discard bacon and bay leaf.
• Serve with heated tomato sauce poured over it.

SLOW-COOKER BURGUNDY MEATLOAF RECIPE - (4.2/5)

Steps:

• Combine ground beef, eggs, bread crumbs, onion, wine or broth and seasonings in a large bowl; mix well and set aside. Criss-cross 3 bacon slices on a 12-inch square of aluminum foil. Form meat mixture into a 6-inch round loaf on top of bacon. Cut remaining bacon slices in half; arrange on top of meatloaf. Place bay leaf on top. Lift meatloaf by aluminum foil into a slow cooker; cover and cook on high setting for one hour. Reduce to low setting and continue cooking, covered, for an additional 4 hours. Remove meatloaf from slow cooker by lifting foil. Place on a serving platter, discarding foil, bacon and bay leaf. Spoon warmed tomato sauce over sliced meatloaf. Serves 4 to 6.

CLASSIC MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
• Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
• Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
• Slice and serve.
• Enjoy!

BETTER THAN MOM'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
• Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
• Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
• Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.

BARBARA'S BEST MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour milk over breadcrumbs in a large bowl; soak until crumbs are softened, at least 5 minutes.
• Mix ground beef, egg, onion, salt, and black pepper with the bread crumbs and milk. Shape the beef mixture into a loaf and transfer to a baking dish.
• Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until smooth; spread over the loaf.
• 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).