Stretched Meat Loaf Recipes

MEATLOAF RECIPE

Steps:

• Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
• Glaze: Mix together in a small bowl. Set aside.
• Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
• Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
• Transfer into loaf tin. Brush generously with glaze, using about 1/2.
• Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
• Bake for a further 30 minutes. Remove from oven.
• Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
• Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

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.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
• Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
• Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
• Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

STRETCHED MEAT LOAF

Steps:

• Preheat the oven to 350 degrees.
• Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well.
• Sir in the bread crumbs and oats. Set aside.
• Peel the garlic cloves, if using fresh. Turn on the food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the parsley inches.
• Peel the carrot and cut it into roughly 2-inch pieces. Cut the celery ino roughly 2-inch pieces. Core and seed the bell pepper half and cut it into roughly 2-inch pieces. Add to the processor bowl and pulse until the vegetables are cut into very small pieces. Transfer the vegetable mixture to the mixing bowl, along with the garlic and parsley.
• Peel and quarter the onion and place the quarter in the processor bowl. Pulse until the onion is cut into very small pieces. Add the onions to the mixing bowl and stir to mix well.
• Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture.
• Spray a large loaf pan (about 10x6x3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Bake, uncovered, until cooked through, about 1 hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.

S-T-R-E-T-C-H-E-D MEATLOAF

Steps:

• Preheat the oven to 350°F. Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Stir in the bread crumbs and oats. Set aside. Peel the garlic cloves, if using fresh. Turn on a food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the fresh parsley leaves (if using) through the feed tube and finely mince. Peel the carrot and cut it into roughly two-inch pieces. Cut the celery into roughly two-inch pieces. Core and seed the bell pepper half and cut it into roughly two-inch pieces. Add the carrot, celery, and bell pepper pieces to the processor bowl and pulse until the vegetables are cut into very small pieces (but not soupy). Transfer the vegetable mixture to the mixing bowl, along with the bottled minced garlic and dried parsley (if using). Peel and quarter the onion and place the quarters in the processor bowl. Pulse until the onion is cut into very small pieces (but not soupy). Add the onions to the mixing bowl and stir to mix well. Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture. Spray a large loaf pan (about 10 x 6 x 3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Use the back of a spoon to spread the topping of choice evenly over the meat. Bake, uncovered, until cooked through, about one hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.

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!

STEVE'S WORLD-BEST MEATLOAF

Steps:

• Mix/squish loaf ingredients well.
• Place in meatloaf pan or form in shallow baking pan over aluminum foil Combine sauce ingredients IN ORDER LISTED, mixing well after each addition Spread 1/4-1/2 cup of sauce over loaf.
• Bake at 350 F for 1 1/4- 1 1/2 hours.
• Serve with leftover sauce Great with mashed potatoes and honey carrots!