CLASSIC MEATLOAF
Keep this meatloaf recipe handy: It's the only one you'll need.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
MEATLESS MEATLOAF
Tomatoes, Parmesan cheese, and tofu combine with eggs and breadcrumbs to create this vegetarian version of meatloaf.
Provided by eileen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x4 inch loaf pan.
- Place the onion, celery, fresh tomato, garlic, carrots, and salt and pepper into a food processor. Process until the vegetables have been pureed. Add the egg, tofu, and Parmesan cheese; process. Finally, pour in the bread crumbs, and process until evenly incorporated and the mixture is firmer. Pack the mixture into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes, then top with the Cheddar cheese and canned crushed tomatoes. Continue baking until the cheese melts and the crushed tomatoes are hot, about 15 minutes more.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 37.1 g, Cholesterol 83.8 mg, Fat 19.8 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1215.7 mg, Sugar 6.3 g
THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
- Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
- Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
- Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
- Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
MEATLESS "MEAT"-LOAF
Delicious vegetarian meatloaf recipe...Guilt-free and great even for meat eaters.
Provided by Valyn
Categories Main Dish Recipes Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a frying pan over medium heat. Add onion, bell pepper, and garlic. Cook until onions are translucent, about 5 minutes.
- Add burger crumbles and tomato; cook until tomato breaks down, about 5 minutes. Season with salt, pepper, rosemary, thyme, and basil. Stir and remove from heat. Let mixture cool slightly.
- Place burger-tomato mixture in a large bowl. Add stuffing mix and stir to combine. Mix broth, tomato paste, and Worcestershire sauce together in a separate bowl until evenly combined. Pour into the burger-stuffing mixture. Season to taste. Add egg and stir until moist. Pour meatloaf mixture into a loaf pan and smooth the top.
- Bake in the preheated oven until heated through, 45 to 60 minutes.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 16 g, Cholesterol 23.4 mg, Fat 4.7 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 0.8 g, Sodium 441.6 mg, Sugar 2.7 g
MEAT(LESS)LOAF
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Pulse the mushrooms and onions in a food processor until they are pea-sized pieces.
- Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes.
- Meanwhile, use the food processor to roughly chop the zucchini. Place it aside.
- Puree the chickpeas and add the paprika, cumin, salt, pepper and chile powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.)
- Form the mixture into a loaf in a loaf pan lined with parchment paper.
- Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes.
- Let rest 10 minutes before slicing or chill it if using later.
- Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sautéed seasonal vegetables.
- Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately.
"BETTER THAN BEEF" MEATLESS MEATLOAF
Thanks to caramelized brown onions, there's some real magic going on in this meatless meatloaf! Despite having no beef in it, it's super savory with a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist. Serve with mashed potatoes, green beans, and gravy.
Provided by Chef John
Categories Meatloaf
Time 2h25m
Yield 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
- Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
- Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
- Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
- Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
- Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
- Bake in the center of the preheated oven until firm to the touch, about 1 hour.
- Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
- While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
- Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
- Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
- Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 37 g, Cholesterol 73.7 mg, Fat 17.9 g, Fiber 6.2 g, Protein 18.4 g, SaturatedFat 4.6 g, Sodium 1547 mg
TVP FAUX MEATLOAF
Make and share this TVP Faux Meatloaf recipe from Food.com.
Provided by swissin
Categories Meatloaf
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1.) Preheat oven to 375 degrees.
- 2.) In medium bowl, combine prepared broth, ketchup, tamari and TVP. Mix to combine and let stand 10 minutes until the liquid is absorbed.
- 3.) Add remaining ingredients, except topping. Mix well.
- 4.) Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.) Bake 40-45 minutes.
- 5.) If using topping, spread on loaf during the last 10 minutes of baking.
CLASSIC MEATLOAF RECIPE BY TASTY
Meatloaf is a delicious addition to your weeknight dinner repertoire. Full of savory flavor and topped with a sweet, sticky ketchup glaze, it's the perfect pair to your favorite vegetable side dishes, such as classic mashed potatoes and steamed green beans.
Provided by Betsy Carter
Categories Dinner
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 573 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 47 grams, Sugar 8 grams
MATCHLESS MEAT LOAF
This is the only meat loaf recipe I can make! Our whole family loves its sweet tangy hint of molasses and mustard.-Lila Bane, Vandalia, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine eggs, molasses, vinegar, mustard, hot pepper sauce, milk, oregano, onion soup mix, bread crumbs and parsley. Add ground beef; mix well. In a shallow baking pan, shape meat mixture into a 9x5-in. loaf. Bake at 350° for 1 hour and 40 minutes or until no pink remains. Drain. Let loaf stand 10 minutes before slicing.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 352mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
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