Kims Ultimate Meatloaf Recipes

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TYLER'S ULTIMATE MEATLOAF



Tyler's Ultimate Meatloaf image

From the FoodTV show Tyler's Ultimate. I watched him make this the other day and it really looked amazing. The relish really seemed to moisten it and it looked good enough to eat on it's own. Posting for myself, but would love to hear from anyone who's tried it.

Provided by Dave in Alpharetta

Categories     Pork

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

extra virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12 ounce) bottle ketchup
1 tablespoon Worcestershire sauce
sea salt
fresh ground black pepper
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 lbs ground beef
1 lb ground pork
3 eggs
2 sprigs fresh thyme
salt
pepper
3 -4 slices bacon

Steps:

  • Preheat the oven to 350°F.
  • Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes.
  • Add red peppers and cook them for a couple of minutes until soft. Add tomatoes.
  • Stir in the parsley, ketchup and Worcestershire; season with salt and pepper.
  • Simmer relish for 5 minutes then remove from the heat.
  • Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
  • In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper.
  • Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.
  • Transfer the meat mixture to the center of a lightly oiled cookie sheet and form into a log (around 9 x 4-inches).
  • Coat the top of the meatloaf with another 1/2 cup of the tomato relish and then lay the bacon across the top lengthwise.
  • Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm, rotating the meatloaf periodically to ensure even browning.
  • Remove the meatloaf from oven and let it cool a bit before slicing.

KIM'S ULTIMATE MEATLOAF



Kim's Ultimate Meatloaf image

A mixture of ground meat, egg, onion, tomato sauce and cracker crumbs baked with a tangy 'sauce' of vinegar, mustard and brown sugar. Recipe lists ground lamb, but can be made with any ground meat. This is the best meatloaf recipe. People who hate meatloaf love this one! No ketchup needed!!

Provided by Kim Mauney

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h15m

Yield 6

Number Of Ingredients 10

1 ½ pounds ground lamb
1 egg, beaten
1 small onion, chopped
1 cup tomato sauce, divided
1 cup cracker crumbs
salt and pepper to taste
2 tablespoons vinegar
2 tablespoons prepared mustard
½ cup brown sugar
1 cup warm water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl combine the ground meat, egg, onion, 1/2 cup tomato sauce and cracker crumbs. Season with salt and pepper to taste and mix well; press mixture into a loaf pan and make a depression in the center. Set aside.
  • In a small bowl combine the remaining 1/2 cup tomato sauce, vinegar, mustard, brown sugar and water. Mix together until sugar has dissolved and pour liquid over meatloaf.
  • Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 490.3 calories, Carbohydrate 37.4 g, Cholesterol 107 mg, Fat 27 g, Fiber 1.7 g, Protein 23.6 g, SaturatedFat 8.7 g, Sodium 693.1 mg, Sugar 16.4 g

MEATLOAF WITH KIMCHEE AND SPICY GLAZE



Meatloaf with Kimchee and Spicy Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 33

1/4 cup gochujang
1 tablespoon clover honey
1 tablespoon low-sodium soy sauce
2 teaspoons canola oil
1 tablespoon finely grated fresh ginger
1/4 teaspoon red chile flakes
3 cloves garlic, finely chopped
1 cup prepared kimchee, drained well and chopped
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 large eggs
12 ounces ground chuck (80/20)
12 ounces ground pork (80/20)
1 cup canola oil
1/2 cup rice flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 large shallots, thinly sliced
2 tablespoons canola oil
5 large shiitake mushrooms, stems removed and caps coarsely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
2 large green onions, dark green and pale green parts, thinly sliced
Juice of 1 lime
Unsalted butter, for frying eggs
8 large eggs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside.
  • For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchee and toss to combine. Remove to a plate and let cool for 10 minutes.
  • Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine.
  • Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about 1 hour. Loosely tent with foil and let rest for 10 minutes before slicing.
  • For the fried shallots: Put the canola oil in a small saucepan and heat until it registers 360 degrees F on a deep-fry thermometer.
  • Whisk together the flour and 1/2 cup water and season with salt and pepper. Dredge the shallots in the batter, transfer to the oil with a slotted spoon and fry until crisp and golden brown. Drain on a plate lined with paper towels and season with salt.
  • For the shiitake mushroom salad: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown, stirring occasionally, about 10 minutes. Season with salt and pepper.
  • Transfer the mushrooms to a bowl, add the cilantro, soy sauce, sesame oil, green onions and lime juice and mix to combine.
  • For the fried eggs: Melt 2 tablespoons of butter over medium heat in a medium nonstick saute pan. Crack 2 eggs at a time into the pan, sprinkle with salt and pepper and cook until the whites are set and the yellows are partially set. Gently flip over and cook for 30 seconds longer. Repeat with the remaining eggs, adding more butter as needed.
  • Slice the meatloaf into 1 1/4-inch slices, put on individual plates and top each slice with a fried egg, fried shallots and cilantro leaves. Serve with the shiitake mushroom salad on the side.

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