Ribbon Meat Loaf Recipes

RIBBON MEATLOAF

Steps:

• For the biscuit dough: Using a pastry blender or two table knives, cut the shortening into the flour in a medium bowl until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, and then turn the dough onto a lightly floured board and knead three or four times until smooth and manageable.
• For the meatloaf: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
• Combine the beef, onion, salt and pepper in a large skillet and cook over a medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat and stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes and the peas to the remaining mixture in the skillet. Set aside.
• On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick. Spread the reserved cup of meat mixture thinly over the dough, and then roll the dough like a jelly roll, beginning from one long edge. Place the roll on the prepared baking sheet. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake until browned, about 15 minutes
• Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.

CLASSIC MEATLOAF

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.

BLUE RIBBON MEATLOAF FROM CROSSE & BLACKWELL

Steps:

• Heat oven to 350 degrees F. Combine beef, cracker crumbs, eggs, onion, 3/4 jar cocktail sauce, salt and pepper in large bowl. Stir to combine. Pat mixture into 9x5-inch loaf pan. Place strips of bacon on top of meatloaf.
• Bake 50 minutes. While meatloaf is baking, stir together remaining 1/2 cup cocktail sauce, brown sugar and dry mustard in small bowl.
• Remove meatloaf after 50 minutes. Spread sauce mixture on top and bake an additional 15 minutes. Remove from oven, serve hot.

RIBBON MEAT LOAF

Steps:

• In a large bowl, combine the first three ingredients. Let stand for 5 minutes. Add the onion, Worcestershire sauce and seasonings. Crumble beef over mixture and mix well. Pat half into a greased 9x5-in. loaf pan. Combine filling ingredients; spoon over meat mixture. pat remaining meat mixture over filling. bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink and a thermometer reads 16°; drain. Let stand for 10 minutes before slicing.

BLUE RIBBON MEATLOAF

Steps:

• Combine onion soup mix with sour cream in a bowl; add eggs.
• Mix in ground beef.
• Add bread crumbs; mix well.
• Shape into a loaf.
• Place in loaf pan; lay bacon over top.
• Place in preheated 500ºF oven.
• Reduce heat.
• Bake at 375ºF for 1 hour.

TRADITIONAL MEAT LOAF

Steps:

• Preheat oven to 350°. Tear bread into 2-inch pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a large bowl. Stir in egg, milk, cheese, onion, carrot, salt and pepper. Add beef; mix lightly but thoroughly. Transfer to a greased 9x5-in. loaf pan. , In a small bowl, mix glaze ingredients; spread over loaf. Bake 60-75 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Bake meat loaf without glaze. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw meat loaf in refrigerator overnight. Prepare and spread glaze over top; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

CHEESE RIBBON MEATLOAF

Steps:

• Pre heat oven to 350°F.
• Tear bread in pieces into large mixing bowl.
• Add next 13 ingredients and mix thoroughly.
• Prepare filling by combining 1 egg white, slightly beaten with 1 tbsp water.
• Lightly toss with 2 bread slices torn into tiny pieces and grated cheddar cheese.
• Pat out half the meat mixture into greased loaf pan.
• Cover meat with cheese filling and top with rest of meat.
• Spread with chili sauce.
• Bake for 1 1/2 hours.

ROB MORRISON'S MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Place the onion, garlic, ketchup, and egg in a large bowl; stir to combine. Add meat and mix until well combined. Add breadcrumbs and cheese and continue mixing until thoroughly incorporated.
• Transfer meat mixture to an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Top with bacon strips, if desired, and cover with parchment-paper-lined aluminum foil. Transfer to oven and bake until meat is no longer pink, about 55 minutes. Uncover, and continue baking an additional 30 minutes. Let meatloaf stand, loosely covered, about 10 minutes before slicing and serving.