Entertain Meatloaf Style
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Preheat the oven to 350 degrees.
In a skillet over medium heat, add the olive oil. Sauté the onions, red pepper, and carrot for about 5 minutes, then add in garlic for another 2 minutes. Remove from heat add in all the spices, 2 tablespoons of tomato paste and stir together, let cool for about 5 minutes
In a large bowl add ground turkey and loosen with a fork. Add the 2 eggs, salt and pepper and combine with the fork. Add the mixture from the pan into the bowl and combine well
In a small bowl, add the remainder tablespoon of paste and ¼ cup of ketchup and mix well. It will be a little think.
Coat 1 large bundt pan or 2 mini bundt pans with cooking spray or oil. Take the ketchup mixture and line the bottom on the bundt pan. Divide meatloaf mixture between the bundt pan and press down firmly.
Place the meatloaf on a baking sheet and bake for 30-35 minutes if using 2 mini bundt pans, and for 40-45 minutes if using 1 large bundt pan. The internal temperature of the meatloaf should be 160 degrees.
Let the meatloaf rest for at least 10 minutes after taking it out of the place it in a bowl with a spoon for individual serving.
This meatloaf recipe is a Southern favorite. It's hard a resist a good meatloaf, especially on a cold day. This ultimate comfort food is a great meal to make when you want to fill the house with some good savory smells and go about your business doing something else while dinner cooks away.
Mashed potatoes and green beans or corn are outstanding side dishes to pair with this old-fashioned Southern-style meatloaf.
It's not hard to make a good meatloaf—flavor and moisture are the key factors to prevent a dry, lackluster meatloaf. The vegetables in this mix will add flavor (along with the ketchup and/or barbecue sauce). A lean/fat ratio of 80/20 is often recommended for the most flavorful meatloaf. But if your beef is quite lean, add some ground pork to the meat mixture to keep it moist.
Leftover meatloaf can be used in sandwiches or sliders. Or freeze it in individual portions for lunches. You can even eat this comfort dish if you're on the keto diet if you replace the breadcrumbs with crushed pork rinds or another low carb item.
1 small yellow onion, diced
2 tablespoons garlic, minced
1 pound ground pork
1 pound ground beef
2 tablespoons milk
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 poblano pepper, diced small
3 tablespoons fresh Italian parsley, chopped
2 cups ketchup
3/4 cup Dijon mustard
1 cup panko bread crumbs
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
Heat the oven to 350 degrees.
In a medium sized skillet, saute the onion over medium heat until soft and translucent. Add the garlic and cook until fragrant, about 1 minute.
In a large mixing bowl, combine pork, beef, onion mixture, and all other ingredients, reserving 1 cup ketchup.
On a baking pan, form the mixture into one large loaf or two medium-sized loaves. Spread the top with the remaining ketchup and place into the oven. Cook until the internal temperature is 155 degrees on a thermometer, approximately 45 minutes.
Use same recipe for meatballs, etc. .
Here I've turned 8 pounds of ground beef (that I got on sale) into:
- meatballs that will be oven browned and then frozen
- 4 mini bacon-wrapped meatloaves to be eaten right away!
- meatballs that will be cooked as Königsberger Klopse mit Sosseਏor the coming week
- and some left ground beef to freeze for some future use.
I love making this recipe into mini meatloaves . that way there's lots more crust for everyone!
Growing up, I was not a huge fan of meatloaf. My mom would make it from time to time, but it was not necesarily my favorite meal.
Now, don&rsquot get me wrong, there was nothing wrong with her meatloaf. She made a very traditional meatloaf with either saltine crackers or oatmeal and then the usual egg, ketchup and onion.
When I got to be a little bit older, my Dad would make Sicilian meatloaf occasionally. This meatloaf was filled with ham and mozzerella cheese and rolled up like a jelly roll.
This one was more to my taste and always felt like a special meal, probably because it looked like it was really hard to make, but read on, it&rsquos not. I always looked forward to the times he made this dish.
A number of years ago, I decided that I needed to make my own version of Sicilian meatloaf. What I came up with is a meatloaf that has all of the same flavors as an Italian meatball. As you may expect, this meatloaf has Italian breadcrumbs, eggs, parmesan cheese and tomato paste.
To give the meatloaf even more flavor, it has onion, garlic and red pepper that&rsquos been sautéed in a little olive oil. While adding great flavor, the veggies also help the meatloaf stay nice and moist.
Finally, it&rsquos flattened out and topped with deli ham, shredded mozzarella cheese and basil, then rolled up like a jelly roll. It&rsquos absolutely delicious served with pasta or zucchini noodles, then topped with marinara sauce and extra parmesan cheese.
This is definitely a great family meal, but it&rsquos also perfect for entertaining. The meatloaf can be assembled early in the day and then popped in the oven about an hour before you&rsquore ready to eat.
Serve the meatloaf over pasta or zucchini noodles along with your favorite pasta sauce, some crusty bread and a tossed salad. Your guests are sure to rave about it.
Classic Lipton Onion Soup Meatloaf
Meatloaf has long been a family favorite for a very long time. This simple, traditional recipe comes from a 1936 General Electric Kitchen Institute cookbook, "The New Art of Modern Cookery." The meatloaf gets a flavor boost from dry onion soup mix and ketchup. While it calls for only six ingredients—one of them is water—you can add your own special touch to the mixture with a dash of thyme and sage, Worcestershire sauce, or freshly cracked pepper.
For best flavor and texture, use ground beef with a ratio of about 85/15 or 90/10. Very lean ground beef can result in a dry, less flavorful loaf. To keep the meatloaf from baking in the excess drippings, use a meatloaf pan or crumple a sheet of foil and put it in the bottom of the pan.
If you like your meatloaf saucy, top it with more ketchup before serving. Any kind of dry breadcrumbs will work, from plain store-bought breadcrumbs to homemade to panko. The mixture has just enough moisture and binder that it is easy to slice and won't fall apart on you. Plus, the leftovers are delicious, and slices are especially good in a meatloaf sandwich.
Make sure you bake this meatloaf uncovered. There are enough moisture-rich ingredients in the mixture that it won't dry out, and covering with foil would prevent the loaf from developing a deliciously crispy crust. This meatloaf is excellent paired with mashed potatoes and steamed green beans or steamed broccoli for a balanced family meal.
- 3 slices white sandwich bread
- 1/3 cup whole milk
- 1 1/2 pounds ground beef chuck
- 1/2 pound ground pork
- 1/2 medium onion, grated
- 2 garlic cloves, minced
- 1 large egg
- 1/2 cup ketchup
- Coarse salt and ground pepper
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor pulse until fine crumbs form. Transfer to a small bowl stir in milk. Set aside, about 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.
The first step in making meatloaf is to soak the breadcrumbs in a mixture of milk and egg.
Start by soaking the breadcrumbs in a mixture of egg and milk.
The reason that you do this is that breadcrumbs will soak up all the moisture in your meatloaf if left in their original form. And this will leave your meatloaf dry and crumbly.
Simply whip an egg with the milk until it is well incorporated. Then mix in the breadcrumbs and allow the mixture to sit for 5-10 minutes.
While you wait for the breadcrumbs to soak add the other ingredients to a large mixing bowl. However, do not start to combine the ingredients until the breadcrumbs are ready to be added.
While the breadcrumbs soak, add the other ingredients into a large bowl. But DO NOT MIX until the breadcrumbs are ready to be added.
How To Mix, But Not Over Mix
If you over mix meatloaf ingredients, the meatloaf will come out very dense. Therefore, I prefer to use a fork instead of my hands when mixing.
When I use my hands, I have a tendency to squeeze the mixture between my fingers too much and the meat fibers begin to break down. So instead, I use a standard kitchen fork to combine the ingredients.
I prefer to use a fork to mix my meatloaf so that I resist the urge to squeeze the meat between my fingers.
When the mixture is just combined, transfer the meatloaf to a foil lined, rimmed baking sheet. Then form it into a loaf and bake in a preheated oven.
After 35 minutes remove the meatloaf from the oven. Using a pastry brush, spread barbecue sauce on top and on the sides. Then return to the oven to allow the barbecue sauce to caramelize.
It is best not to use a laof pan. Rather, free form a loaf on a foil lined baking sheet.
Remove from the oven when the internal temperature reaches 160°F when checked with a digital food thermometer.
Let the meatloaf rest for 10 minutes before slicing. Serve with Air Fryer Ranch Potatoes and enjoy!
During the last 5-10 minutes of baking, add the barbecue sauce on the top and sides of the meatloaf and allow it to caramelize. You can see the grease from the cooked meat has spread along the baking sheet. If cooked in a bread pan the meatloaf would be sitting in the grease.
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The secret to Making It Moist
While most recipes call for breadcrumbs, I believe this leads to drying out the meatloaf. Breadcrumbs need to be reconstituted and when mixed into the meatloaf it will draw out the moisture from the eggs and ground beef causing it to be dry.
The secret to keeping it moist is by mixing in water-soaked bread that is squeezed out and added in with the beef, vegetables, and seasonings. I do this exact same process when making meatballs as well. My grandma used to call it, “wet bread.”
I recommend using Italian or French bread, but you can absolutely use a homemade loaf as well. Here’s how to do it:
- Squeeze out as much of the liquid as possible before adding it to the bowl with the meat, vegetables, and seasonings.
Preheat the oven to 350 F.
Combine the ground meats, breadcrumbs, milk, onion, egg, parsley, salt, pepper, thyme and 1/2 cup of the tomato sauce.
Shape the mixture into a heart-shaped loaf, and place in a lightly greased rimmed baking sheet (or shallow pan).
Stir together the vinegar, brown sugar, mustard, Worcestershire, and remaining tomato sauce. Add water, 1-2 tablespoons at a time, to thin the sauce if necessary. Pour about one-third of the tomato sauce mixture over the top of the meatloaf.
Bake until no longer pink in the center, about 1 hour, basting with the remaining tomato sauce mixture every 15 minutes.