Don T Let Your Meatloaf Recipes

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DON'T LET YOUR MEATLOAF!



Don't Let Your Meatloaf! image

Make and share this Don't Let Your Meatloaf! recipe from Food.com.

Provided by KitchenWitch

Categories     Meat

Time 2h

Yield 1 large loaf, 8-10 serving(s)

Number Of Ingredients 21

3 slices bread, cut into 1 " cubes
1/2 cup milk
2 teaspoons olive oil
1 large yellow onion
2 garlic cloves
2 carrots, peeled
3 stalks celery
2 teaspoons horseradish
1 lb ground chuck
1 lb ground veal or 1 lb ground turkey
1/2 lb ground pork
2 large eggs
1/4 cup roughly chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon ground pepper
1/2-3/4 lb sliced bacon
1/2 cup brown sugar (optional)
1 teaspoon ground mustard (optional)
1 teaspoon tomato paste (optional)
2 teaspoons water (optional)

Steps:

  • Heat oven to 375 degrees.
  • Combine bread cubes and milk in small bowl, set aside.
  • Place onion, garlic, carrots, celery and horseradish in bowl of food processor, fitted with metal blade.
  • Process until finely chopped, but still recognizable.
  • Heat olive oil in large skillet over medium heat.
  • Add chopped vegetables, and cook until vegetables soften.
  • Remove from heat and let cool 5 minutes.
  • In a large bowl, place: meats (except bacon) bread/milk mixture, eggs, parsley, mustard, salt pepper and vegetable mixture.
  • Mix gently, but well.
  • Place in ungreased baking dish and shape into one large, or two smaller loaves.
  • Cover loaves with bacon slices, tucking ends under.
  • Combine glaze ingredients in small bowl.
  • Brush over loaf (loaves).
  • Bake for approximately 90 minutes, or until meat thermometer reads 160 degrees when inserted into center of meatloaf.
  • If crisper bacon is desired, place under broiler- watch carefully!
  • Let stand 10 minutes before slicing.

"BETTER THAN BEEF" MEATLESS MEATLOAF



Thanks to caramelized brown onions, there's some real magic going on in this meatless meatloaf! Despite having no beef in it, it's super savory with a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist. Serve with mashed potatoes, green beans, and gravy.

Provided by Chef John

Categories     Meatloaf

Time 2h25m

Yield 6

Number Of Ingredients 26

4 tablespoons olive oil
2 pounds brown mushrooms, sliced
2 teaspoons kosher salt, divided
½ cup diced yellow onion
¼ cup diced celery
2 tablespoons tomato paste
2 teaspoons beef base (such as Better than Bouillon®)
¼ cup water
1 cup cooked black lentils
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
2 tablespoons ketchup
½ cup fine dry bread crumbs
⅔ cup rolled oats
1 cup grated Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons ketchup
2 tablespoons Dijon mustard
2 tablespoons brown sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
  • Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
  • Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
  • Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
  • Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
  • Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
  • Bake in the center of the preheated oven until firm to the touch, about 1 hour.
  • Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
  • While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
  • Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
  • Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
  • Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 37 g, Cholesterol 73.7 mg, Fat 17.9 g, Fiber 6.2 g, Protein 18.4 g, SaturatedFat 4.6 g, Sodium 1547 mg

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