Meat Loaf Supper Recipes

MEAT LOAF SUPPER

Steps:

• In a bowl, combine the egg and milk. Stir in the bread crumbs, 1/2 teaspoon salt, onion, tarragon, thyme, garlic powder and pepper. Crumble beef over mixture and mix well., On a piece of heavy-duty foil, pat beef mixture into a 9-1/2x6-1/2x1/2-in. rectangle. Top with ham and cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place in an 11x7-in. baking dish coated with cooking spray., Arrange potatoes and carrots around meat loaf. Bake, uncovered, at 350° for 30 minutes. Turn potatoes and carrots. Bake 15-20 minutes longer or until a thermometer reads 160° and vegetables are tender.

MEAT LOAF DINNER

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased roasting pan. Arrange potatoes and green beans around loaf. Pour tomatoes over all. , Cover and bake at 350°: for 2 hours or until the meat is no longer pink and a thermometer reads 160°.

MINI MEATLOAF TV DINNER

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and cool.
• In a large bowl, whisk together the milk, gelatin, mustard, Worcestershire, hot sauce and eggs and season with salt and pepper. Let it sit for 5 minutes so the gelatin can bloom.
• Add the meat along with the crackers, parsley and cooked onion and garlic; mix with your hands until evenly combined. Place the meat mixture on a parchment-lined sheet tray. Using your hands, and without overworking the meat, form into 6 football-shaped free-form loaves.
• For the glaze: In a small bowl, combine the BBQ sauce, brown sugar and apple cider vinegar.
• Slather the glaze over the meatloaves and bake, basting again halfway through, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes.
• For the roasted russet potatoes with garlic and rosemary: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes cut-side down and cook, without moving, until golden, 6 to 7 minutes.
• Flip the potatoes using a fish spatula and lower the heat to medium low. Cover and cook until the potatoes are knife-tender, 7 to 8 more minutes.
• Toss the potatoes with salt and pepper. Add the rosemary and garlic, cover again, take off the heat and let infuse for an additional 45 seconds using the residual heat left in the skillet. Taste, adjust the seasoning if necessary and serve.
• For the green beans: Bring a pot of water to a boil. Set up an ice bath. Blanch the green beans in the boiling water until bright green and tender, a few minutes. Remove from the water and immediately plunge into the ice bath.
• Meanwhile, heat a saute pan with olive oil over medium-high heat. Toss the green beans in the pan with the lemon zest and juice and salt and pepper to taste until warmed through, 2 to 3 minutes.

SUNDAY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix ground beef, mayonnaise, bread crumbs, mustard, onion, salt, and pepper together in a large bowl until well combined. Transfer mixture to a 9x5-inch loaf pan with high sides. Form into a loaf by picking it up and forcing it down into the pan, making sure to knock out any air and square off all sides.
• Bake in the preheated oven for 30 minutes. Spin pan and bake for an additional 30 minutes.
• Mix steak sauce, ketchup, and sugar together in a small bowl.
• Remove from the oven and spoon sauce over top. Bake until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove form the oven and let rest for 5 minutes. Remove meat loaf to a serving platter and slice into 8 slices.

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!

HAWKS RESTAURANT SUNDAY SUPPER MEATLOAF

Steps:

• Heat olive oil in a covered pot over low heat and add onion, carrot and garlic. Cook for about 10 minutes, until tender. Cool completely.
• In a large bowl, gently mix the ground beef and ground pork, then mix the cooked onion, carrot and garlic thoroughly into the meat. Add seasonings, eggs and bread crumbs. Gently blend the mixture together; do not overmix.
• Form into a loaf and place in a greased baking sheet or pan and bake at 325 degrees until the internal temperature is 160 degrees (about 45 minutes).
• Remove meatloaf from the oven, liberally brush on glaze and return it to oven for 10 minutes longer, or until the glaze has browned. Remove from oven and let it stand 10 minutes before slicing. Serve with mashed potatoes.
• Glaze: Combine coffee, bourbon, brown sugar and soy soyce in a sauce pot over medium-high heat. Stir frequently until liquid is reduced by half. Add ketchup and Worcestershire sauce, stir and simmer on low heat for 10 minutes.

SUPPER MEATLOAF

Steps:

• Soak clay pot in water for minimum of 15 minutes.
• Process bread crumbs in food processor.
• Place bread crumbs in a large bowl. Add salt and pepper.
• Add milk and toss with fork till evenly moistened.
• Beat egg with fork and add with ketchup and finely chopped onion to breadcrumb mixture.
• Mix with fork until distributed evenly.
• Crumble ground beef over mixture and combine thoroughly mixing with fork.
• Slice potatoes into clay pot that has been lightly sprayed with vegetable oil. Sprinkle seasoned salt and coarse ground pepper over potatoes.
• Handling lightly, shape meatloaf into a loaf and place on top of the potatoes. Form slight indentation to hold saucy topping on top of meatloaf. Cover with sauce.
• Por clay pot: Cover and place in COLD oven. Bake at 450F for 1 hour and 15 minutes. If using something other than a clay pot, place in PREHEATED 350F oven for 1 hour and fifteen minutes.
• Allow meatloaf to rest 5-10 minutes before removing to platter to slice.

SLOW COOKER MEATLOAF SUPPER

Steps:

• Cut 2 long strips of aluminum foil, long enough to sit in your slow cooker and hang over the sides to use as handles for removing the cooked meatloaf. Place the strips so they form a cross in the bottom of the slow cooker, making sure the ends are long enough to gather on top of the loaf.
• Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Season with pepper and salt; transfer to a bowl. Add beef, crumbled bread, bread crumbs, egg, yogurt, 1 1/2 tablespoons Worcestershire sauce, and 1/2 the tomato soup. Mix well; if too dry, add milk 1 tablespoon at a time until moist but not soggy.
• Shape mixture into a large, round loaf about 1/2-inch narrower than your slow cooker. Place loaf into the slow cooker on top of the aluminum foil strips.
• Mix the remaining tomato soup and Worcestershire sauce, water, brown sugar, and mustard together in a bowl; pour over meatloaf.
• Cover slow cooker and cook on Low for 8 to 9 hours; internal temperature should reach at least 160 degrees F (71 degrees C).
• Remove meatloaf with the aluminum foil handles. Cut into slices.