Gourmet Meatloaf Recipes

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GOURMET MEATLOAF



Gourmet Meatloaf image

Gourmet Meatloaf is made with steak sauce instead of ketchup, cilantro, green peppers and onions on the outside, and ham, cheese and broccoli rolled up inside for a delicious combination.

Provided by BRENDA MARQUEZ

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

2 pounds ground beef
1 ½ cups dry bread crumbs
1 egg
1 cup steak sauce
1 (1 ounce) package dry onion soup mix
1 green bell pepper, chopped
1 onion, chopped
1 bunch fresh cilantro, chopped
1 clove garlic, chopped
15 slices thinly sliced ham
10 slices Cheddar cheese
2 cups chopped broccoli

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large mixing bowl, combine the ground beef, bread crumbs, egg and steak sauce. Mix thoroughly. Blend in soup mix, green pepper, onion, cilantro and garlic.
  • On a large piece of aluminum foil, pat the beef mixture into a thin, flat rectangle. Layer about 1/2 the ham on top of the beef from end to end. Layer ham with the Cheddar cheese. Layer cheese with remaining ham, then the broccoli.
  • Using the foil, roll the meatloaf while pinching the ends. Keep aluminum foil around the meat loaf and place on a medium baking sheet.
  • Bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 673.1 calories, Carbohydrate 35.1 g, Cholesterol 171.5 mg, Fat 40.2 g, Fiber 3.9 g, Protein 42.9 g, SaturatedFat 19.2 g, Sodium 1598.9 mg, Sugar 4.2 g

MEAT LOAF



Meat Loaf image

Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

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.

MEATLOAF



Meatloaf image

Provided by Ian Knauer

Categories     Food Processor     Pork     Bake     Prune     Ground Beef     Bacon     Gourmet

Yield Makes 6 servings with leftovers

Number Of Ingredients 17

1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
Garnish: cooked bacon

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Soak bread crumbs in milk in a large bowl.
  • Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
  • Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
  • Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
  • Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

FANCY MEATLOAF



Fancy Meatloaf image

"I was invited to cook dinner for Nora Ephron." As was wont to happen at one point in New York. Back in 2009, Sam Sifton was invited to a potluck in which "guests were meant to bring food inspired by Ephron's career or by the woman herself." He drew meatloaf, a dish she was known for. Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan. The end result, he described, as "luxurious." And what did Ms. Ephron think? She called it "remarkable."

Provided by Sam Sifton

Categories     dinner, main course

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 14

1/2 loaf Italian bread, crust removed, torn into small pieces (about 2 cups)
1 cup whole milk
1 pound ground beef
1 pound ground veal
2 large eggs, scrambled
4 ounces thinly sliced pancetta, chopped
3/4 cup grated Parmesan
1 bunch parsley, cleaned and finely chopped (about 1 cup)
2 teaspoons grated lemon zest
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup butter
1 cup dry white wine

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.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 43 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 17 grams, Sodium 586 milligrams, Sugar 2 grams, TransFat 1 gram

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.

GOURMET MEATLOAF



Gourmet Meatloaf image

Now I'm not a meatloaf person at all, but I saw this picture in a magazine this month and it looked incredible. I figure what the heck, I'll give it a try. I changed a few things but I'm converted - it was fantastic, gourmet according to the BF. The worst thing was I forgot to take a picture. I made it with Redskin Mashed Potatoes #126500

Provided by Eleventhletter

Categories     Meat

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 15

3 lbs ground beef (80/20)
1 cup fresh basil, chopped
2 tomatoes, chopped
1 lb bacon, chopped into one inch pieces
2 large yellow onions
3/4 cup panko breadcrumbs
2 eggs
salt and pepper
olive oil (for frying)
parmesan cheese
1/2 onion, sliced
4 slices bacon, chopped in one pieces
1/4 cup flour
1 cup water
1 cup milk

Steps:

  • Preheat oven to 375.
  • Chop 2 onions and and 1 lb of the bacon in a large pan and a little olive oil. Cook the bacon and onions until the bacon is crisp.
  • Chop up the tomatoes and put to the side.
  • Chop up the basil. I rolled and cut into small ribbons.
  • Drain onions and bacon but save the liquid to use as gravy.
  • With a spoon mix the meat, basil, tomatoes, eggs, cooked bacon, and cooked onion, and bread crumbs in a large bowl. Adding salt and pepper to taste.
  • Fill a 9"x13" baking pan with the meatloaf mixture. Then I sprinkled some parmesan cheese and panko bread crumbs on top adnd bake for 35 minutes, until the meat is brown all the way through.
  • Then take the other half onion and slice and fry with bacon until crispy.
  • Remove from the pan, leaving the grease and adding the grease saved previously, should be about 1/4 cup.
  • Gradually add the flour mixing together well.
  • Add water gradually and then milk.
  • Add salt and pepper to taste, cooking to desired thickness.
  • I served a square of meatloaf with a scoop of mashed potatoes and then some of the fried onions and then some gravy.

Nutrition Facts : Calories 1590.5, Fat 118.5, SaturatedFat 42.8, Cholesterol 438.2, Sodium 1579.4, Carbohydrate 36.3, Fiber 3.5, Sugar 6.9, Protein 89.3

FAVORITE GOURMET MEATLOAF



Favorite Gourmet Meatloaf image

This recipe was given to me by a coworker many years ago. Since then, this is about the only meatloaf I make. It usually gets lots of yums and pleases the family. I have given this recipe out so many times, and always get comments on how good and easy it is. I love to serve this with mashed potatoes or mashed garlic potatoes.

Provided by Expat in Holland

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
1 cup Pepperidge Farm Herb Stuffing
1 cup tomato sauce or 1 cup left over spaghetti sauce
1 egg, beaten
1/2 cup white onion, finely chop
1/4 cup green pepper, finely chop
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
salt
pepper
1/2 cup barbecue sauce
2 tablespoons brown sugar
1 dash nutmeg

Steps:

  • In a large bowl combine beef, stuffing, tomato sauce, egg, onion, green pepper, oregano, basil, garlic powder, salt and pepper.
  • With hands blend mixture well and form into a firm loaf.
  • Place in center of greased baking dish.
  • Bake in preheated 350 degree oven for 30minutes.
  • Meanwhile, combine BBQ sauce, brown sugar and nutmeg. Stir well.
  • Pour mixture over top of meatloaf.
  • Continue baking meatloaf for an additional 30 minutes.
  • Remove from oven and let set for 5minutes before slicing and serving.

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