Clancys Meatloaf Recipes

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

CARNIVORE'S MEATLOAF

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender.
• In large bowl, mix onion and remaining meatloaf ingredients except bacon. Spray broiler pan rack with cooking spray. On rack in pan, shape mixture into 10x5-inch loaf. Bake 50 minutes.
• In small bowl, mix all topping ingredients. Spread over top and sides of loaf. Sprinkle bacon over top.
• Bake 20 to 25 minutes longer or until meat thermometer inserted in center of loaf reads 160°F. Let stand 5 minutes before slicing.

FANCY MEATLOAF

Steps:

• Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
• Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
• Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
• Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
• Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

RANCH MEATLOAF

Steps:

• Preheat oven to 350F.
• Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
• Bake for 40-45 minutes or until the internal temperature reaches 165 degrees F.
• Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.

NANCY'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Mix all ingredients except ketchup together in a large bowl until just combined. With your hands, form 20 individual football-shaped loaves. Place loaves in a large cake pan or baking sheet. Spread a layer of ketchup, as thick as desired, over each loaf. Bake for 45 minutes to 1 hour, until fully cooked through.

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!

ROB MORRISON'S MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Place the onion, garlic, ketchup, and egg in a large bowl; stir to combine. Add meat and mix until well combined. Add breadcrumbs and cheese and continue mixing until thoroughly incorporated.
• Transfer meat mixture to an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Top with bacon strips, if desired, and cover with parchment-paper-lined aluminum foil. Transfer to oven and bake until meat is no longer pink, about 55 minutes. Uncover, and continue baking an additional 30 minutes. Let meatloaf stand, loosely covered, about 10 minutes before slicing and serving.

OLIVER CLARK'S MEAT LOAF

Steps:

• Preheat oven to 350 degrees.
• Saute garlic in 2 tablespoons of oil till lightly brown and onions till translucent. Remove to a bowl. Add a dash of salt and pepper.
• Saute mushrooms in the remaining oil until water is released, about two minutes, and remove them to the bowl. Add more salt and pepper.
• In a bowl, place everything except the eggs and bacon. Paw at it with two forks, combining thoroughly but not overmixing.
• Mix in the eggs and the ingredients of the first bowl.
• Bake in the oven for an hour.
• Midway through the baking time, saute the bacon till half-cooked, then adorn the meat loaf with it and finish cooking.

COLLUCCI BROS. MEATLOAF RECIPE

Steps:

• Preheat oven at 375 degrees F.
• In a medium-sized saute pan, put 2 dribbles of salad oil and heat over medium-high heat.
• Add the carrots, celery, and onions and saute, about 5 minutes. Put aside and let cool.
• In large bowl put the carrot mixture, ground beef and remaining ingredients, except for the bread, the bread crumbs and ketchup. Soak the bread in cold water, then squeeze water out (like a sponge) and drain it. Add to the ground beef and mix. (A stand up mixer may help make it easier). Add the bread crumbs and mix.
• Roll into firm loaf, spread ketchup over the top, and place into preheated oven for approximately 45 to 55 minutes, or until cooked through. Take out and serve hot, perhaps with gravy.

COMPANY MEAT LOAF

Steps:

• In a skillet, saute onion and celery in butter until tender. In a large bowl, combine the bread cubes, egg and water. Stir in the onion mixture, poultry seasoning, salt and pepper; set aside. , In another large bowl, combine the egg, milk, bread crumbs and salt. Crumble beef over mixture and mix well. Pat two-thirds of the meat mixture onto the bottom and up the sides to within 3/4 in. of the top of a 9x5-in. loaf pan. Spoon filling into meat shell; cover top with remaining meat mixture and seal edges. , Bake at 350° for 1 hour or until meat is no longer pink; drain. Let stand for 10 minutes before serving.

RANCH MEATLOAF

Steps:

• Preheat oven to 350F.
• Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
• Bake for 40-45 minutes or until the internal temperature reaches 165 degrees F.
• Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.

CLANCY'S MEATLOAF

Steps:

• Loaf.
• Chop onions, parsely, chives and bacon. Grate carrot.Add meat,breadcrumbs,egg,curry,milk and water.
• Combine all ingredients well.
• Put into a greased loaf tin.
• Cook in moderate oven for about half an hour, then pour over sauce and cook a further 45 minutes.
• Sauce.
• Combine remaining ingredients.