Chefs Catalog Worlds Greatest Meatloaf Recipes

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CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF



Chef John's Meatball-Inspired Meatloaf image

The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes

Time 2h

Yield 10

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
salt to taste
4 cloves garlic, minced
1 ½ cups very dry white bread crumbs
1 ½ cups milk
2 pounds ground chuck
½ cup chopped fresh flat-leaf parsley
2 ounces grated Parmesan cheese
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
3 cups tomato sauce, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
  • Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
  • Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
  • Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g

OUR FAVORITE MEATLOAF



Our Favorite Meatloaf image

This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.

Provided by Rhoda Boone

Categories     Frankenrecipe     Meatloaf     Beef     Ground Beef     Pork     Breadcrumbs     Milk/Cream     Garlic     Egg     Dinner

Yield 8 servings

Number Of Ingredients 13

1 cup fine fresh breadcrumbs (from 6 slices firm white bread; see Cooks' Note below)
1/3 cup whole milk
1 medium onion, coarsely chopped
1 celery stalk, coarsely chopped
4 garlic cloves
2 tablespoons neutral vegetable oil, such as grapeseed
2 1/4 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
3 tablespoons Worcestershire sauce
1 1/2 pounds ground beef chuck, preferably 20% fat
1/2 pound ground pork
2 large eggs
1/2 cup ketchup, divided, plus more for serving

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.

WORLD'S GREATEST MEATLOAF



World's Greatest Meatloaf image

I found this recipe at a Estate Sale. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons accent flavor enhancer
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried leaf thyme
1/4 cup ketchup
2 teaspoons prepared mustard
1 1/2 cups soft breadcrumbs
2 beef bouillon cubes
1 cup boiling water
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup shredded cheddar cheese or 1 cup swiss cheese
2 lbs ground chuck

Steps:

  • Beat egg lightly in medium bowl, add Accent, salt, pepper, basil, thyme, ketchup, mustard and bread crumbs. Dissolve boullion cubes in boiling water, add to bowl and mix well until all ingredients are very well blended. Mix in celery, onion and cheese. Break up ground beef and add to bowl, mix lightly but thoroughly with fork.
  • In a shallow baking pan, shape mixture into a 12"x5" oval loaf, or press meat mixture lightly into a 9x5x3-inch loaf pan.
  • Bake uncovered in 375 oven 1 hour to 1 hour and 10 minutes.

Nutrition Facts : Calories 233.7, Fat 10.8, SaturatedFat 4, Cholesterol 100.2, Sodium 701.1, Carbohydrate 9.3, Fiber 1.4, Sugar 2.9, Protein 24.1

CHEF'S CATALOG WORLD'S GREATEST MEATLOAF



Chef's Catalog World's Greatest Meatloaf image

Found on www.chefscatalog.com. DH adores this meatloaf. Since I seldom have fresh herbs on hand, I used 2 tablespoons of the squeeze Italian herbs from a tube instead of dried herbs.

Provided by Kats Mom

Categories     Veal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup breadcrumbs
1/2 cup milk
1/2 cup mixed herbs, chopped (such as parsley, basil, oregano and thyme)
2 eggs
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper (to taste)
1 lb ground beef
8 ounces ground pork
8 ounces ground veal
1/4 cup ketchup

Steps:

  • Preheat oven to 375°F.
  • In a medium bowl, stir together the breadcrumbs and milk; set aside.
  • In a large bowl, stir together the herbs, eggs, mustard, Worcestershire, salt, paprika, black pepper, cayenne pepper and the breadcrumb/milk mixture.
  • Add the ground beef, pork and veal and gently combine all the ingredients, taking care to not overwork the meat.
  • Transfer the mixture to a meatloaf or loaf pan.
  • Spread the ketchup over the top of the meatloaf.
  • Bake until an instant-read thermometer inserted into the center of the meat loaf registers 160 F, about 60 to 70 minutes.

CHEF RAMSAY'S MEATLOAF RECIPE - (3.9/5)



Chef Ramsay's Meatloaf Recipe - (3.9/5) image

Provided by flipper26

Number Of Ingredients 17

1/4 cup butter
1 large onion, finely chopped
4 celery stalks, finely sliced
1 green pepper, finely chopped
4 spring onions, sliced
2 garlic cloves, peeled and chopped
1 tablespoon chopped fresh parsley
1 tablespoon chilli sauce
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 cup evaporated milk
1/2 cup tomato ketchup
1 1/2 pounds ground beef
1/2 pound ground pork or sausage meat
2 free-range eggs, lightly beaten
1 cup breadcrumbs
Freshly ground salt and pepper

Steps:

  • Melt the butter in a large saucepan and add the onion, celery, pepper, spring onions, garlic, parsley, chili sauce, Worcestershire sauce and bay leaves. Cook over a gentle heat, stirring occasionally, for about 6 minutes. Add the evaporated milk and ketchup and continue to cook for a further 2 minutes. Remove from the heat and allow to cool. Discard the bay leaves. Preheat the oven to 350° F (180°F.) Place the beef and pork in a large bowl, add the eggs, breadcrumbs and vegetable mixture, and season. Place the mixture in an un-greased roasting dish and bake for 25 minutes. Raise the temperature 400°F and bake for a further 35-40 minutes. Serve from the roasting dish.

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