Suzanne Rafers Self Gravying Meatloaf Recipes

MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
• Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
• Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
• Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
• Serve with the remaining tomato sauce on the side as a dipping sauce.

SUZANNE RAFER'S SELF-GRAVYING MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Place the meat in a large mixing bowl. Flatten it slightly. Beat the egg and the egg white in a small bowl. Add the garlic, bread crumbs and salt and stir to combine. Pour the egg mixture over the meat, then use your hands to knead the mixture until it is well blended. Form the meat into a loaf shape, about 8 by 4 by 2 1/2 inches.
• Heat the oil in a large heavy pot over medium heat. Add the meatloaf and brown for 3 to 4 minutes. Gently turn to brown the other side, an additional 3 to 4 minutes. Once browned, slide a spatula under the loaf to make sure it has not stuck to the bottom of the pan. If it has, loosen it and scrape up any bits of meat that are stuck.
• Pour the ketchup over the top and down the sides of the meatloaf. Pour the broth around the meatloaf and stir with a fork to combine with the ketchup. Add the pickling spices and place 1 bay leaf on each side of the loaf. Bring the broth to a boil. Cover the pot and place it in the oven. Bake until the meat loaf is firm, about one hour.
• Remove the meatloaf from the oven, remove the bay leaves and the spice bag, cool and refrigerate over night. About 40 minutes before serving, remove the meatloaf from the refrigerator, lift the layer of fat from the top of the gravy and place the pot, covered, over medium-low heat to warm, about 20 minutes. Add additional cold water if the gravy seems too skimpy. Serve in 1-inch slices with mashed potatoes.

MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer, mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until just blended. Shape the mixture into two loaves and place side by side crosswise in a 9-by-13-by-2-inch pan. Bake the loaves for 1 hour, or until they are browned. Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing.
• For sandwich: cut 2 thick slices of cooled meatloaf and place on white bread with lettuce and tomato. If you've never had a cold meatloaf sandwich the next day, you don't know what you're missing

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).

BEST EVER MEATLOAF WITH BROWN GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
• Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
• While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

CHEF RAMSAY'S MEATLOAF RECIPE - (3.9/5)

Steps:

• Melt the butter in a large saucepan and add the onion, celery, pepper, spring onions, garlic, parsley, chili sauce, Worcestershire sauce and bay leaves. Cook over a gentle heat, stirring occasionally, for about 6 minutes. Add the evaporated milk and ketchup and continue to cook for a further 2 minutes. Remove from the heat and allow to cool. Discard the bay leaves. Preheat the oven to 350° F (180°F.) Place the beef and pork in a large bowl, add the eggs, breadcrumbs and vegetable mixture, and season. Place the mixture in an un-greased roasting dish and bake for 25 minutes. Raise the temperature 400°F and bake for a further 35-40 minutes. Serve from the roasting dish.

TOP RATED CLASSIC MEATLOAF

Steps:

• Preheat oven 325 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
• Mix lightly.
• Shape into a loaf and place in a baking dish.
• In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
• Brush the loaf with this mixture.
• Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

HOME-STYLE MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
• Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.