Granitecityinspiredmeatloafrecipe

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GRANITE CITY INSPIRED MEATLOAF RECIPE



Granite City Inspired Meatloaf Recipe image

I found this online and wanted to post it here. I just cooked it last night and it came out delicious. I served it with recipe #48289 and recipe #34382. My boyfriend loves Granite City's meatloaf and we really wanted to recreate it. He actually said this was better than GC's. This is what the original poster said about the recipe "This is my 2nd attempt at copying the Granite City meatloaf. It is not quite right, but I think a substantial part of it is close. The end flavor is certainly in the ballpark."

Provided by lisak90210

Categories     Pork

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 slices bacon
3 tablespoons butter
1 cup shallot, chopped small, not minced
2 garlic cloves, minced
1 celery rib, chopped small, not minced
1 medium carrot, chopped small, not minced
1 cup Guinness stout
3 beef bouillon cubes
1 teaspoon ground black pepper
1/3 cup steak sauce, and
2 tablespoons steak sauce
2/3 cup ketchup, divided use
1 1/2 lbs lean hamburger, no more than 10% fat
3/4 lb pork sausage
2 large eggs
2 cups unseasoned breadcrumbs
1/3 cup brown sugar

Steps:

  • Preheat oven to 350 degrees F.
  • Fry bacon in large pan/skillet and remove when done. Remove all but about 3 tbsp grease.
  • Remove pan from heat and add butter, let it sit until melted.
  • Add shallots, garlic and celery and saute over medium heat for about 1 minute.
  • Add carrots and saute for about 1 minute.
  • Add Guinness, bouillon cubes, pepper and stir well. Add 1/3 cup steak sauce and 1/3 cup ketchup. Return to simmer/very low boil and let simmer for about 90 seconds. Remove from heat.
  • Chop fried bacon. Combine hamburger, pork, eggs, bread crumbs, and bacon in large mixing bowl; mix well with spoon or hands.
  • Add brown sugar and shallot and Guinness mixture from pan and mix well.
  • Knead until consistently moist - add more bread crumbs if too wet, or more Guinness if too dry - it should be a moist but not wet consistency. (we ended up adding more breadcrumbs. I would guess we used at least 3 cups total) Form into an evenly shaped loaf in a large pan - this will NOT fit in a normal meatloaf pan.
  • Wipe top and sides with the remaining 1/3 ketchup mixed with the remaining 2 tbsp steak sauce.
  • Bake about 75 minutes in preheated oven at 350 degrees F - until center of loaf measures 160+ with meat thermometer.

MEATLOAF



Meatloaf image

Fail-proof meat loaf is great for fall/winter meals with baked or mashed potatoes and brocolli. Leftovers are great in sandwiches. Original recipe printed in Bon Appetit (July, 1991).

Provided by ellie_

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 slices rye bread
2 slices white bread
1 cup water
1 lb ground beef
1 onion, chopped
1 egg, beaten
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 teaspoon salt (optional)
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano or 1 tablespoon fresh oregano

Steps:

  • Grase 9 x 5-inch loaf pan.
  • Preheat oven to 375-degrees F.
  • Place bread in large bowl.
  • Add water and let soak for 5 minutes.
  • Drain off extra water.
  • Mash bread with fork.
  • Add next 7 ingredients (ground beef- pepper) to bread, mixing well.
  • Transfer meat mixture to prepared pan.
  • Bake for 30 minutes.
  • Pour tomato sauce over meat loaf and sprinkle with oregano.
  • Return to oven and bake 20- 30 minutes longer.
  • Let stand 5 minutes before slicing.

Nutrition Facts : Calories 379.3, Fat 20.1, SaturatedFat 7.7, Cholesterol 132.2, Sodium 623.9, Carbohydrate 21.6, Fiber 2.7, Sugar 4.9, Protein 27

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