Macs Magnificent Meatloaf Recipes

MAC'S MEATLOAF

Steps:

• Mix ALL ingredients well.
• Place in sprayed loaf pan.
• Bake at 350* for 1-1/2 hours, or until done.
• Tent with foil if necessary to prevent overbrowning.

MOMMA'S MMM-MMM-MAGNIFICENT MEATLOAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper, and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch baking dish. Lie the bacon strips across the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MAGNIFICENT MEATLOAF

Steps:

• In a medium saucepan, melt butter over medium heat, cook onion for 5 to 7 minutes until softened.
• In a large bowl mix together the meat, egg, salt and pepper, in another bowl stir together the ketchup, mustard, Worcestershire sauce and Tabasco, Add this mixture, the cooked onion and 1/2 cup of the bread crumbs to the meat mixture, Pat the mixture into an 8X4 loaf pan.
• Cover the pan and refrigerate for one hour to allow the flavors to blend.
• Preheat the oven to 350, Bake for 45 to 55 minutes, or until cooked through, Let the meatloaf stand for 10 minutes before slicing.
• *NOTE: I like to serve this with "Peas and Pasta" which I will post a recipe for. We like to put it over a slice of meatloaf. Also, if you prefer a mixture of veal, beef and pork, it works just fine, I use either.

SOFT AND MOIST MEATLOAF

Steps:

• Pre-heat oven to 350 degrees. Place bread cubes in a large bowl. Beat egg and milk together in a 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, onion, celery and parsley. Mix well. Add ground beef and mix well. Turn mixture into an 8 x 5-inch loaf pan. Place in oven and bake for 55 minutes. Let stand 5 minutes before slicing.;

MEATLOAF WITH COLLARD GREENS AND MAC AND CHEESE

Steps:

• For the meatloaf: Preheat the oven to 375 degrees F.
• Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well.
• Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
• Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
• For the ham hock broth:
• Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens.
• For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper.
• For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly.
• Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
• Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper.
• For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve.
• Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
• Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon

MAC'S MAGNIFICENT MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13-inch baking pan.
• Melt butter in a saucepan over medium heat; saute onion and garlic until onion is translucent, 5 to 10 minutes. Add green bell pepper to onion mixture and saute until bell pepper is softened, about 3 more minutes.
• Mix sirloin, bread crumbs, salt, and black pepper together in a large bowl with your hands; add vegetable mixture and loosely mix. Mix egg into sirloin mixture; add oats if mixture is too wet. Transfer sirloin mixture to the prepared baking pan and form into a loaf.
• Bake in the preheated oven for 20 minutes. Whisk ketchup, sugar, honey, and hot sauce together in a bowl; brush over meat loaf. Continue baking until no longer pink in the center, about 40 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before slicing.

MATTHEW'S BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed. , Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until vegetables are tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly., Add next 7 ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf. , Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°, 15-25 minutes longer. Let stand 10 minutes before slicing.

MRS. KOSTYRA'S MEATLOAF

Steps:

• Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
• Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
• Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

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!