CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF
The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
- Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
- Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
- Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
- Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g
IMPOSSIBLY EASY MINI MEATLOAVES
Slash the bake time of meatloaf when you make mini loaves. Meatloaf is now doable for weeknights!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. In large bowl, stir 1/4 cup of the ketchup and remaining ingredients until well mixed.
- Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 10x4-inch rectangle. Cut lengthwise down center and then crosswise into fourths to make 8 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with remaining ketchup.
- Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 60 mg, Fiber 0 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 4 g, TransFat 1/2 g
MUFFIN-TIN BARBECUE BACON MEATLOAVES
Have your burger and your meat loaf too with these adorable mini cheeseburger meat loaves!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.
- In large bowl, stir beef, bacon, Bisquick™ mix, green onion whites, egg and barbecue seasoning until well mixed. Divide mixture among muffin cups, pressing evenly into cups.
- Bake 14 to 17 minutes or until meat thermometer inserted in center of loaves reads 160°F. Brush loaves with barbecue sauce. Top with cheese. Bake 1 to 2 minutes longer or until cheese just melts. Top with green onion greens.
Nutrition Facts : Calories 140, Carbohydrate 7 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
OLD FASHIONED MEATLOAF MEATBALLS
Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs.
Provided by Brandess
Categories Meat
Time 50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
- Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2" meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
- Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
MEATBALL MEAT LOAVES WITH SPINACH-PARM MASHERS
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the potatoes in a pot, cover with water, and bring to a boil over medium heat. Salt the water and boil the potatoes until tender, about 15 minutes. Drain the potatoes and put them back in the hot pot along with the spinach. Stir to combine, cover the pot, and let stand for 2 to 3 minutes to wilt the spinach. Add 1/2 cup of the milk, 2/3 cup of the cheese, and salt, pepper, and nutmeg to taste. Mash the potatoes and spinach and taste to adjust the seasoning.
- In a small bowl, soak the bread in the remaining cup of milk. Put the meat in a bowl and add 1/3 cup cheese, the parsley, garlic, onion, marjoram or oregano, and salt and pepper, to taste. Squeeze the excess liquid from the bread and crumble it as you add it to the meat. Mix well to combine and form 4 oval loaves no more than 2 inches thick at the center. Heat the extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the meat loaves to the skillet and cook for 3 to 4 minutes on each side until lightly browned. Pull the loaves out of the skillet and add the tomato paste. Stir for 1 minute, then stir in the stock and tomatoes. Return the loaves to the skillet, spoon the sauce over the top, and cover with a lid. Simmer over low heat until the loaves are cooked through, about 10 minutes more.
- Set a loaf on each plate, spoon some spinach potatoes alongside, then drizzle the sauce over the top. Garnish with basil more grated cheese.
MEATBALL SUB SANDWICH (OR MINI MEATLOAVES)
OK, our family loves this sub sandwich BUT, you can also make this into mini meatloaves. Very tasty!
Provided by Kikimony
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut a thin slice off top of each roll.
- Scoop out bread from inside.
- Crumble 1 1/4 cup of bread and place in large bowl.
- Cover rolls and set aside.
- Add beef, egg, milk, diced onion, salt and pepper to bread.
- Shape into meatballs @ 1 1/2" each.
- Cook meatballs in 1 tbsp oil for 20-25 minutes or no longer pink.
- Remove with slotted spoon.
- Set aside.
- Add remaining oil.
- Saute peppers and onions until tender.
- Remove.
- Stir flour in skillet.
- Add chili sauce and water.
- Boil.
- Cook and stir 2 minutes.
- Stir in brown sugar and mustard.
- Add meatballs, peppers and onions.
- Cover and simmer 20 minutes.
- Warm bread and spoon meatballs into them and replace top.
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