CLASSIC MEATLOAF



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



1. Preheat oven to 400*. 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 occassionally.



2. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 tsp salt, and 1/4 tsp pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).



3. Place meat misture on prepared baking sheet, and form into a loaf about 9" long and 4 - 5" wide.



4. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160*, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.



FAVORITE MEATLOAF TOPPINGS:

BACON: before baking, lay 8 slices bacon crosswise over meatloaf, slightly overlapping. Using a thin metal spatula or dinner knife, tuck ends of bacon under meatloaf. Omit brushing with ketchup in step 4.



CRISPY ONIONS: before baking, toss 1 halved and thinly sliced small onion with 1 tsp olive oil. Sprinkle on top of meatloaf, pressing in slightly (onions will be piled quite high). Omit brushing with ketchup in step 4.



CHEDDAR: before forming meatloaf, gently mix 1/2 cup finely grated cheddar into meat mixture. Before baking, sprinkle another 1/2 cup cheese ontop of meatloaf. Omit brushing with ketchup in step 4.



TIPS FOR MASTERFUL MEATLOAF

1. Choosing ground chuck rather than ground sirloin or another leaner ground beef will give you a juicier and more flavorful meatloaf. If you don't want to use pork, then all beef is fine.



2. Using fresh bread crumbs instead of dried makes for a more tender meatloaf.



3. Mixing the meatloaf mixture gently prevents it from becoming dense and tough while it bakes.



4. Grating the onion on a box grater (instead of chopping it) helps it cook through and become sweet as the meatloaf bakes, instead of staying raw-tasting and crunchy.



5. Lining the baking sheet with aluminum foil or parchment paper makes cleanup easier.



6. Allowing the meatloaf to rest after it comes out of the oven lets the juices redistribute.



From: Everyday Food from martha stewart 10/2007

Bacon Mushroom Swiss Meatloaf



12 ounces bacon, diced

4 medium white mushrooms, chopped

1 small onion, finely chopped

1 1/2 lbs. extra lean ground beef

1 egg

1/4 cup evaporated milk or half and half

6 ounces shredded Swiss cheese

1/2 cup corn flake crumbs



Preheat oven to 350. In a large skillet, cook bacon

until crisp but not burned. Remove with a slotted

spoon to paper towels to drain and cool. Remove all

but a tablespoon of the bacon fat from the skillet and

saute the mushrooms and onions until tender. Allow to

cool slightly.



In a large bowl, mix the beef, egg, and milk. Add the

mushroom/onion mixture, all but a few spoonfuls of the

Swiss cheese and all but one tablespoons of the bacon

bits. Add the corn flake crumbs and mix well until

blended. Shape into a loaf and place in a large loaf

pan.



Bake at 350 for about an hour, or until cooked

through. Drain fat from the pan and sprinkle the

reserved cheese and bacon on top. Bake an additional 5

minutes, or until cheese is bubbly. Allow to rest for

10 minutes before slicing.



Yield: 4 to 6 servings.

CORNBREAD MEATLOAF



1 lb ground beef

1/2 lb sausage

1 egg

1 cup cornbread crumbs

1 onion, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1 (8 ounce) can tomato sauce

2 tablespoons mustard

2 tablespoons vinegar

2 tablespoons brown sugar



With your hands, mix together the ingredients ground beef through pepper

plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a

greased baking dish.

Combine the rest of the tomato sauce with the mustard through brown sugar

plus 3/4 cup water and pour over the meatloaf.

Bake 45 minutes at 325F, basting 3 or 4 times during cooking.

Paula Deen's Bacon Cheeseburger Meatloaf



Bacon Cheeseburger Meatloaf

1 pound ground chuck

10 slices bacon, cooked and crumbled

1 (8-ounce) package sharp Cheddar, grated

2 large eggs, lightly beaten

1/4 cup bread crumbs, toasted

1/4 cup mayonnaise

1 tablespoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup ketchup

2 tablespoons prepared mustard

1 (3-ounce) can French fried onions



Preheat oven to 350 degrees F.



In a large bowl, combine the ground chuck and next 8 ingredients,

mixing well.



In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup

mixture into meat mixture, reserving remaining ketchup mixture.



Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a

loaf and place on a rack in a broiler pan. Spread remaining ketchup

mixture over loaf. Bake 40 minutes. Top with French fried onions; bake

another 10 to 15 minutes, or until meat is no longer pink.

Cheesy Meat Loaf



Needs no gravy; good hot or cold.



1/2 cup chopped onion

1/4 cup chopped green pepper

1 tablespoon butter

2 pounds ground beef

1 can (8 ounces) tomato sauce

2 eggs, beaten

4 ounces Cheddar or American cheese, grated

1 cup soft bread crumbs

1/4 teaspoon thyme

1 teaspoon salt

1/2 teaspoon pepper



Saute onion and green pepper in butter until the onion is soft.

Remove from heat and mix with beef, tomato sauce, eggs, cheese, bread

crumbs, thyme, salt, and pepper. Blend well. Shape into loaf and

place in 10x14 baking pan, or pack into a large greased loaf pan.

Bake at 350 degrees for 1 hour.



Serves 8-10

Barbecue Meat Loaf



The sauce makes the big difference here.



1 onion, minced

1 1/2 tablespoons butter

1 1/2 pounds ground beef

1/2 cup fresh bread crumbs

1 egg

1/2 cup tomato sauce

1 1/2 teaspoons salt

1/4 teaspoon pepper



Saute onion in butter until soft. Combine with beef, bread crumbs,

egg, tomato sauce, salt, and pepper. Mix well. Form into loaf and

place in 10x14 baking pan. Pour 1/2 cup Barbecue sauce (see below)

over the loaf. Bake at 350 degrees for 1 hour, basting from time to

time with remaining sauce.



Serves 6.



BARBECUE SAUCE:



1 1/2 cups tomato sauce

1/2 cup water

2 tablespoons vinegar

3 tablespoons brown sugar

2 tablespoons prepared mustard

2 teaspoons Worcestershire sauce



Combine tomato sauce, water, vinegar, brown sugar, mustard, and

Worcestershire sauce in a saucepan, and heat until well-blended,

stirring. Use as detailed above to baste meat loaf.

Best-Ever Meatloaf

One and one-half pounds Ground beef 1 cup dry bread crumbs 1 teaspoon salt One-quarter teaspoon pepper 1 teaspoon instant minced onions (optional) One 8 oz. Can tomato sauce One 15 oz. Can tomato sauce One-quarter cup brown sugar One-quarter cup cider vinegar One cup sugar 4 teaspoon Dijon mustard Bring to a boil, pour over loaf, cover with any cheese (mozzarella) and bake for another 10 minutes. Mix all ingredients together, form loaf to fit in glass in Corning Wear dish and bake covered at 350 degrees for one hour.

Easy Salsa Meatloaf


May be made with ground beef or ground turkey. Both are yummy.





Prep Time: 15 Minutes


Cook Time: 45 Minutes


Ready In: 1 Hour


Makes: 6 servings





Ingredients


1 pound ground beef sirloin


1/2 cup salsa


1/2 cup Italian seasoned bread crumbs


1/2 cup shredded Cheddar cheese


1 egg, lightly beaten


3 cloves garlic, minced


dried parsley to taste


salt and pepper to taste





Directions


1. Preheat oven to 350 degrees F (175 degrees C).





2. In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch


loaf pan.





3. Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).

Italian Meatloaf

 

2 Tbsp. extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 tsp. {about 3 cloves} chopped garlic
1 pound ground beef {I used ground sirloin} {less fat}
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. Worcestershire sauce
1 Tbsp. Balsamic vinegar
2 Tbsp. chopped basil leaves
1 Tbsp. chopped parsley leaves
1 tsp. salt
1/2 tsp. black pepper
1 cup marinara sauce

Preheat oven to 350 degrees F.

1. Heat 1 tablespoon of the olive oil in a medium saute pan over medium
heat and add the peppers, onions, and garlic. Saute until just soft;
remove to a plate and cool.2. When the peppers and onions are cool, combine all of the remaining
ingredients together except for the marinara. 3. Pack the meat mixture into an oiled loaf pan. If you do not have a
loaf pan, form the meat mixture into a loaf shape on an oiled oven tray
or baking dish. Top with the marinara sauce making sure the spread is
evenly over the top.4. Bake for approximately 50 to 60 minutes or until an instant-read
thermometer registers 160 degrees F. in the middle of the meatloaf.
Remove from the oven and let rest for 5 minutes. slice and serve.