Glenns Meatloaf Recipes

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

MILLIONAIRE'S MEATLOAF

Steps:

• For the meatloaf: Preheat oven to 375 degrees. Place a large skillet over medium heat, and add the olive oil, onions and garlic. Sauté until translucent and tender, 3 to 4 minutes. Remove from heat and set aside to cool.
• In a large mixing bowl, combine ground beef, eggs and milk. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic. Mix again, and add the parsley, salt, pepper and thyme. Mix well until thoroughly combined.
• Spread the croutons across a shallow 8-inch-square baking dish. Top with the meatloaf mix, patting the surface so it is level. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour. Toward the end of baking, prepare the chili shrimp.
• For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour. Dredge the shrimp in the mixture until well coated. Place a small skillet over medium heat, and add the chili oil. When it is hot, add the shrimp and cook for 2 minutes a side.
• To finish, cut the meatloaf into 4 slices. Place a slice on each of 4 plates, and top with a chili shrimp. If desired, serve with mashed potatoes.

EILEEN'S MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
• Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.

LENNYS MEATLOAF

Steps:

• Melt butter in a heavy skillet. Add onions, scallions, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the veggies has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least one hour.
• In a mixing bowl, beat together the eggs, ketchup, milk, cumin, nutmeg, cayenne, salt and pepper. Add the ground turkey, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.
• Form the mixture into a loaf, approximately 12 x 5 x 2 1/2 inches, on a baking sheet. Bake until cooked through (or 160 degrees F on a meat thermometer), about 1 hour. Let rest 20 minutres before slicing.
• serves 8 or more.

GLENN'S HOMESTYLE THAI MEATLOAF

Steps:

• In a large bowl, combine pork, chicken, cilantro, green onions, garlic, oyster sauce, fish sauce, pepper, eggs, and bread crumbs. Combine thoroughly.
• Pack into a 9 by 5 inch (2L) parchment lined loaf pan. Bake in a preheated 350 F (180 C) oven for 55 minutes.
• Meanwile, in a small bowl, combine the ketchup, chili sauce and soy sauce. Spread over the top of the meatloaf . Return to oven and bake for 20 to 25 minutes or until a meat thermometer registers 170 F (77 C).
• Let stand for 5 minutes. Pour off any accumulated juices. Cut into slices.

JEFF AND GEOFFREY'S ULTIMATE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.
• Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough.
• Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes.
• Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side.
• Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain.
• Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary.
• Store the tzatziki in an airtight container for up to 3 days.

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!

GRAMMY'S COMFORT MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, thoroughly mix together the ground beef, half of one can of tomato soup, instant rice, onion, garlic, Italian seasoning, egg, and green bell pepper; season with salt and black pepper. Reserve remaining tomato soup. Form the meat mixture into a loaf, and place into a 9x13-inch baking dish.
• Bake the loaf in the preheated oven until browned and an instant-read meat thermometer reads 160 degrees F (70 degrees C), about 30 minutes. Remove from oven, and cover the loaf with the remaining 1 1/2 cans of tomato soup. Return to oven, and bake until the soup is hot and beginning to form a glaze on the meat, about 10 minutes.

GLENN'S MEATLOAF

Steps:

• Preheat oven to 350°F. In large bowl combine all ingredients.
• Shape into meatloaf pan.
• Bake 1 hour or until done.