Best Bev Gannons Meatloaf Recipes

BEV'S FAMOUS MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine first 7 ingredients and 1/4 cup brown sugar in a medium bowl until just blended.
• Place mixture in lightly greased 11x7 baking dish. Shape into a 10x5 loaf.
• Bake for 1 hour.
• Remove from oven and drain.
• Stir together ketchup and 1/4 cup brown sugar. Pour over meatloaf.
• Bake 15 minutes more or until thermometer reads 160 degrees.
• Remove and let stand for 20 minutes before slicing.

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

BEV'S BEST MEATLOAF

Steps:

• Mix all together, place in pan, forming a loaf like shape. Bake at 350 for 1 hour and 20 minutes.

MOM'S GOOD OL' MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Mix ground beef and/or venison mixture with next 8 ingredients and 1/4 cup ketchup. Mix thoroughly but not excessively.
• Place meatloaf mixture into a greased baking pan. I like to use the speckled metal roasting pans.
• Top with remaining ketchup and green pepper slices.
• Cover and bake for approximately 1 1/2 hours or till meat is done. May need to drain some grease after an hour of baking.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

GRANDMA BEV'S MEATLOAF/MEATBALLS

Steps:

• preheat oven to 350 degrees.
• I find it easiest and more to my taste to just toss the onion and green pepper in my little mini food processor(or chopper) because I don't like huge chunks of onion or green pepper.
• Mix everything together - except the ketchup.
• For the meatballs form into balls should make approximately 12 meatballs.
• Put into pan.
• Just before baking add the ketchup to the top, making sure to spread it all over.
• Bake for about an hour or until done. The ketchup turns a very dark red color, and doesn't look liquidy at all; that's when I usually know it's done.