Conductomans Meatloaf Recipes

TOP RATED CLASSIC MEATLOAF

Steps:

• Preheat oven 325 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
• Mix lightly.
• Shape into a loaf and place in a baking dish.
• In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
• Brush the loaf with this mixture.
• Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

A FIREFIGHTER'S MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
• Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

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.

UNITED STATES OF MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
• In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
• For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
• Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.

MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Stir all ingredients together leaving the ketchup for last. Add 1/2 cup ketchup to start and as more as needed to reach desired moisture.
• Make a loaf or put meatloaf or place in bread pan.
• For the glaze:
• Mix together and pour glaze over meatloaf.
• Bake for about an hour or until done.

MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
• Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
• Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
• Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
• Serve with the remaining tomato sauce on the side as a dipping sauce.

GUY APPROVED MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well.
• On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil.
• Bake at 375 degrees F (190 degrees C) for 1 1/2 hours.

ETHAN'S "HUNGRY MAN'S CAST IRON" MEATLOAF

Steps:

• Place a large cast iron skillet in the oven. Preheat oven to 375 degrees F (190 degrees C).
• Combine ground beef, Italian bread crumbs, noodle soup mix, 1/2 the tomato sauce, eggs, onion, ketchup, cracker crumbs, 1 tablespoon Worcestershire sauce, barbeque sauce, steak sauce, salt, 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder in a large bowl; mix well.
• Mix remaining tomato sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and cayenne pepper in a small bowl until topping is smooth.
• Remove skillet from the oven. Place ground beef mixture in skillet, smoothing the top. Spread topping over beef.
• Bake in the preheated oven until beef is mostly cooked through, about 1 hour 30 minutes. Remove from oven and drain off grease. Return to the oven and continue cooking until meatloaf juices run clear and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 1 hour more.
• Remove meatloaf from oven and allow to cool for 15 minutes before serving.

CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF

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.