LOADED MEAT LOAF IN BLANKET
I made this comfort food for my dearest hubby after a hard day's work and he loved it! It was even great cold the next day and he took some to work with him.
Provided by lajla5
Time 1h30m
Yield Serves 8
Number Of Ingredients 18
Steps:
- Preheat oven to 220C/fan 240C/gas9 and put the 4 eggs into a saucepan with water. Boil for 8 minutes.
- Mix the flour, salt, sugar, yeast and oil in a large bowl and gradually add the warm water, mixing with your hands until it combines into a slightly wet, soft, workable dough. Then tip it onto a floured surface and knead until it becomes smooth and elastic. Place it back into the bowl which you have oiled, cover and leave to rise for 30 minutes or until doubled in size.
- Place the diced bacon and chopped onion into a frying pan with some oil and fry until the bacon is brown and the onion is soft.
- In a bowl, add the fried bacon and onion and all the other ingredients for the meatloaf to the meat and mix well. I find using my hands is very therapeutic and ensures that all the ingredients are combined well.
- Place the mixture onto a greased aluminium foil and use your hands to spread it out into a rectangle (about 30cmx24cm in size). Sprinkle chopped chives all over it and place the pealed boiled eggs in a line in the middle of the meat mixture. Use the foil to fold the sides over the eggs and fold the edges. Then turn upside-down, so the seams are on the bottom. Transfer the foil with the meatloaf onto a baking tin and place in the hot oven for about 10 minutes or until the meatloaf gets a nice brown colour. Leave to cool down for about 20 minutes. (Save the drippings and make gravy by heating with some water and corn flour in a saucepan!)
- In the meantime, turn the dough onto a floured surface and knead for 1 minute. Using a rolling pin, roll out the dough into a rectangle about 40cmx35cm in size. Cover with a clean cloth and leave to additionally rise while the meat loaf is baking and cooling down.
- Turn the oven down to 160C/fan 180C/gas4.
- Transfer the meat loaf in the middle of the dough and fold all the sides over the meat loaf. Turn upside-down and brush with oil. Using a knife, make a criss-cross pattern on the top of the loaf. (At this point you can sprinkle some sesame seeds or any other seeds of your choice onto the bread loaf)
- Place onto a greased baking tray and bake for 40 minutes or until the bread is golden brown.
- Leave to rest for 15 minutes, cut into slices and serve with gravy.
SHEET-PAN GLAZED MEATLOAF
Cooking meatloaf in a sheet pan cuts down the cooking time dramatically, making this a perfect weeknight dinner. Shaping it thin and flat ensures that you get enough sticky-sweet glaze in every bite.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Position a rack in the upper third of the oven and preheat to 375 degrees F. Mix 1/2 cup of the ketchup, the breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce together in a large bowl and set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
- Add the ground beef and pork, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper to the bowl and mix until well combined (do not overmix).
- Transfer the meat mixture to an 18-by-13-inch sheet pan (see Cook's Note) and press it into an even layer covering the entire surface. Whisk the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire, brown sugar, cider vinegar, and chipotle powder in a small bowl. Brush the meatloaf with the sauce.
- Bake until the meat is cooked through, about 20 minutes, then turn on the broiler setting and broil until the top becomes caramelized and dark in spots, 3 to 4 minutes more, turning the pan periodically for even broiling. Let rest 5 minutes before serving.
MEATLOAF RECIPE
Recipe video above. Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!
Provided by Nagi
Categories Main
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
- Glaze: Mix together in a small bowl. Set aside.
- Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
- Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
- Transfer into loaf tin. Brush generously with glaze, using about 1/2.
- Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
- Bake for a further 30 minutes. Remove from oven.
- Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
- Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.
Nutrition Facts : ServingSize 179 g, Calories 404 kcal, Carbohydrate 15 g, Protein 24 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 129 mg, Sodium 607 mg, Sugar 7 g
MELT-IN-YOUR-MOUTH MEAT LOAF
This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
Provided by Rodney B Wiebe
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 5h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 18.4 g, Cholesterol 135.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 6.5 g, Sodium 841.1 mg, Sugar 9.3 g
BEST EVER MEAT LOAF
The best meat loaf I have ever found. Try it and you will see.
Provided by Matt O
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
- Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 409.5 calories, Carbohydrate 22.3 g, Cholesterol 155 mg, Fat 22.7 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1227.3 mg, Sugar 14.4 g
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
LOADED VEGETABLE MEATLOAF
Incorporate your veggies into your meatloaf for an all-in-one meal using vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
- Place vegetables in food processor. Cover; process 5 to 7 times or until vegetables are broken up into small pieces. Set aside.
- In large bowl, mix together vegetables and remaining meatloaf ingredients until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
- In small bowl, stir together Balsamic Glaze ingredients. Spread mixture over meatloaf.
- Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 160°F. Drain; let stand 10 minutes. Cut into slices to serve.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 8 g, TransFat 1 g
PERFECT SOFT AND MOIST MEAT LOAF
Provided by Food Network
Yield SERVES 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees .Place bread cubes in large bowl. Beat egg and milk together in small bowl, then pour over bread cubes. Let stand until bread absorbs milk, about 15 minutes. Mash and stir mixture until bread is in very small chunks. Add mustard, salt, pepper, basil, thyme, nutmeg, onion, celery, parsley, and bacon. Mix well. Add ground beef, and mix well. Refrigerate overnight. Turn half the mixture into 8 inch by, 5 inch loaf pan. Place eggs end to end down middle of loaf. Place remainder of meat mixture on top of eggs in pan. Bake in oven for 55 minutes, let stand 5 minutes before slicing;
MEATLOAF IN A BLANKET
Another gem from my sister's family cookbook. This looks like a lot of work, but the steps are really simple and go quickly. The presentation of this is gorgeous -- almost like a "Ground Beef Wellington." Experiment with different breads to give it a different touch each time. Terry adapted this from an early food processor cookbook that advised you to grind the meat yourself. That's not necessary, but PLEASE be sure to use the leanest ground beef and pork possible.
Provided by SheCooksToConquer
Categories Pork
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Slice off a 7-inch circle from the top of the loaf and scoop out enough bread to leave about a 1/2-inch thick shell. Save the top of the crust for a "lid.".
- In a food processor or blender, process the bread into crumbs. (You'll need one cup. If there's extra, save it for another recipe.).
- Put 1 cup bread crumbs in a large mixing bowl, add milk, and let stand for 5 minutes.
- Finely chop parsley and add to bowl.
- Dice tomato and add to bowl.
- Add everything else but the butter to the bowl, roll up your sleeves, and mix well.
- Pack meat mixture into bread shell. Replace top.
- Rub butter on bread.
- Wrap bread in foil and bake at 350 for 2 hours.
- Use a serrated knife to cut loaf into wedges and serve.
Nutrition Facts : Calories 721.8, Fat 32.7, SaturatedFat 12.3, Cholesterol 204.4, Sodium 1966.8, Carbohydrate 64.5, Fiber 4.6, Sugar 3.3, Protein 40.1
OLD-FASHIONED MEAT LOAF III
Make and share this Old-Fashioned Meat Loaf III recipe from Food.com.
Provided by ratherbeswimmin
Categories Meatloaf
Time 7h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
- Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
- Do not squeeze the moisture out of the bread.
- Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
- Form the mixture into a loaf about 6 inches long and e inches wide and tall.
- Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
- Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
- Spoon some of the sauce over the top of the meat loaf to coat it.
- Cook the meat loaf on HIGH for 1 hour.
- Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
- Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
- Season the sauce with salt and pepper.
- Cut the meat loaf into ½ inch thick slices with a serrated knife.
- Serve with some of the sauce.
Nutrition Facts : Calories 420.9, Fat 13.3, SaturatedFat 5.2, Cholesterol 106.1, Sodium 2052.7, Carbohydrate 49.9, Fiber 1.9, Sugar 40, Protein 27.8
OLD FASHIONED MEAT-LOAF
This is comfort food at our house! Original recipe comes from The Gourmet Cookbook, however I've modified to make it my own! Enjoy!
Provided by Galley Wench
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Oven to 350 degrees F; position oven rack to middle of the oven.
- Melt butter in heavy skillet and saute onions, garlic and celery for approximately 4-5 minutes; until onions are translucent.
- Add salt, pepper, worcestershire sauce and 1/2 cup ketchup; cook for 1 minute, until combined.
- Transfer to a large bowl and add meats, bread crumbs and eggs; blend with your hands; do not overmix.
- In in 9 x 13 pan (sprayed with cooking oil) form the mixture into a 10 x 5 inch oval loaf.
- Mix brown sugar with remaining ketchup and spread on top.
- Bake until interntal temperature registers 155 degrees F; approximately 1 to 1 1/4 hours.
- Remove from oven, cover with foil and allow to stand for 5 minutes before cutting and serving.
Nutrition Facts : Calories 416.8, Fat 28.9, SaturatedFat 11.3, Cholesterol 134.9, Sodium 1106.6, Carbohydrate 17, Fiber 1.1, Sugar 10.8, Protein 22
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