Oliver Clarks Meat Loaf Recipes

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OLIVER CLARK'S MEAT LOAF



Oliver Clark's Meat Loaf image

Provided by Jonathan Reynolds

Categories     dinner, weekday, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 18

4 cloves garlic, chopped fine
4 tablespoons olive oil
2 medium onions, chopped fine
Salt and pepper
1 1/2 large portobello mushroom caps, chopped fine
1 green pepper, chopped fine
2 pounds ground beef
1 pound ground pork or sausage meat
1 cup unflavored bread crumbs
1/2 teaspoon onion powder
1 teaspoon Dijon mustard
1/2 teaspoon Cajun seasoning
1/3 cup Parmesan cheese, grated
4 tablespoons ketchup
1 tablespoon mayonnaise
2 tablespoons whipped cream cheese
3 eggs
1/2 pound bacon

Steps:

  • Preheat oven to 350 degrees.
  • Saute garlic in 2 tablespoons of oil till lightly brown and onions till translucent. Remove to a bowl. Add a dash of salt and pepper.
  • Saute mushrooms in the remaining oil until water is released, about two minutes, and remove them to the bowl. Add more salt and pepper.
  • In a bowl, place everything except the eggs and bacon. Paw at it with two forks, combining thoroughly but not overmixing.
  • Mix in the eggs and the ingredients of the first bowl.
  • Bake in the oven for an hour.
  • Midway through the baking time, saute the bacon till half-cooked, then adorn the meat loaf with it and finish cooking.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 33 grams, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 20 grams, Sodium 696 milligrams, Sugar 5 grams, TransFat 1 gram

OLIVER CLARK'S MEAT LOAF



OLIVER CLARK'S MEAT LOAF image

Categories     Beef     Bake

Yield 6-8 people

Number Of Ingredients 18

4 cloves garlic, chopped fine
4 tablespoons olive oil
2 medium oniond, chopped fine
salt and pepper
1-1/2 large portobello mushrooms caps, chopped fine
1 green pepper, chopped fine
2 lbs. ground beef
1 lb spicy Italian sausage
1 cup bread crumbs
1/2 tsp onion powder
1 tsp Dijon mustard
1/2 tsp Cajun seasoning
1/3 cup Parmesan cheese, grated
4 tbsp ketchup
1 tbsp mayonnaise
2 tbsp whipped cream cheese
3 eggs
1/2 lb bacon

Steps:

  • Preheat oven to 350 degrees Saute garlic in 2 tbls oil till lightly browned and onions till translucent. Remove to a bowl, add a dash of salt and pepper. Saute mushrooms in the remainingoil until water is released, about two minutes. and remove them to the bowl. Add more salt and pepper. Put all other ingredients except the eggs and bacon in a second bowl.Combine thoroughly, but do not overmix. Mix in the eggs and the ingredients of the first bowl. Bake in the oven for an hour. Saute the bacon until half done. Mid-way through baking the meat loaf lay the bacon across top of the loaf. Serves 6 to 8.

OLIVE LOAF



Olive Loaf image

Provided by Alton Brown

Categories     dessert

Time 2h10m

Yield 1 loaf

Number Of Ingredients 10

Vegetable oil spray
17 ounces all-purpose flour, approximately 3 1/2 cups
3 teaspoons baking powder
12 ounces pitted, roughly chopped mixed olives, approximately 2 cups
1/3 cup store bought or homemade Tapenade, recipe follows
2 large eggs, beaten
1/2 cup olive oil
1 cup whole milk
1 tablespoon honey
1 1/4 teaspoons kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
  • Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
  • Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
  • Remove the loaf from the pan and allow to cool on a rack before serving.
  • Tapenade:
  • 1/2 pound pitted mixed olives
  • 2 anchovy fillets, rinsed
  • 1 small clove garlic, minced
  • 2 tablespoons capers
  • 2 to 3 fresh basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
  • Yield: approximately 1 to 1 1/2 cups

OLD FASHIONED OZARKS MEATLOAF



Old Fashioned Ozarks Meatloaf image

This is the best meatloaf of them all! This is made with love and lots of Ozarks flair! Use fresh-ground meat, fresh eggs and homemade breadcrumbs for the best flavor.

Provided by km

Categories     Main Dish Recipes     Meatloaf Recipes     Pork Meatloaf Recipes

Time 1h45m

Yield 8

Number Of Ingredients 7

2 pounds ground beef
1 pound pork sausage
3 eggs
½ cup ketchup
1 cup fresh bread crumbs
salt and ground black pepper to taste
2 tablespoons ketchup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan. Spread 2 tablespoons ketchup over the top.
  • Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum. Enjoy!

Nutrition Facts : Calories 524.8 calories, Carbohydrate 9.2 g, Cholesterol 176.4 mg, Fat 41.4 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 15.3 g, Sodium 740.7 mg, Sugar 5.5 g

MEATLOAF



Meatloaf image

Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform - on a baking sheet instead of a loaf pan - provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.

Provided by Kay Chun

Categories     dinner, meat, main course

Time 2h

Yield 6 to 8 servings (2 loaves)

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 pound ground chuck beef
1 pound ground pork
1 pound ground veal
1/2 cup ketchup
1 tablespoon Worcestershire sauce

Steps:

  • Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
  • In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
  • Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

MELISSA'S EASY MEATLOAF



Melissa's Easy Meatloaf image

This is my mother's recipe. My kids love it. My husband even makes sandwiches out of the leftovers--if there is any.

Provided by MELISSAS KITCHEN

Categories     Peppers

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 (1 1/4 ounce) package Lipton Onion Soup Mix
1 egg (beaten)
1 teaspoon garlic salt
1 small bell pepper
1 dash pepper
1 cup crackers (crumbled) or 1 cup oats
1 cup ketchup
1/2 cup water

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine ground beef, bell pepper, Lipton soup mix, egg, garlic salt, pepper, crackers, 1/2 cup ketchup and water.
  • Put into a baking pan.
  • Bake at 350°F for 1 hour.
  • Drain excess fat occasionally during baking.
  • During the last 10 minutes of baking time, add the remaining ketchup (add more if you like).

Nutrition Facts : Calories 417.7, Fat 21.8, SaturatedFat 7.8, Cholesterol 123.6, Sodium 1586.8, Carbohydrate 30.4, Fiber 1.4, Sugar 15.6, Protein 25.5

AUNT PEGGY'S OLD FASHIONED MEAT LOAF



Aunt Peggy's Old Fashioned Meat Loaf image

This recipe came out of Paula Deen's Cookbook. This is a basic meat loaf that is my go to meat loaf recipe. My family loves it!!! This meat loaf recipe is the best for next day meat loaf sandwiches. I feed a family of 5 so I double the recipe.

Provided by HogHeaven

Categories     Meat

Time 1h30m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 (6 ounce) can tomato paste
1/2 cup chopped vidalia onion
1/2 cup chopped green bell pepper
1/2 cup quick-cooking oats
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375. In a large bowl, combine the ground beef, tomato paste, onion, green pepper, oats, eggs, salt and pepper. Shape the mixture into a loaf and place it in a 9 by 5 inch loaf pan.
  • In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake for 1 hour or until the meat loaf is firm and cooked all the way through. Serve hot.

Nutrition Facts : Calories 263.6, Fat 12.9, SaturatedFat 4.8, Cholesterol 82.4, Sodium 854.4, Carbohydrate 19.9, Fiber 2.4, Sugar 12, Protein 17.8

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