Best Cafeterias Meatloaf Recipes

CRACKER BARREL MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.
• In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.
• Add in the ground beef. Mix well just to combine. Do not over mix.
• Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Remove from the oven and spread the topping over the meatloaf.
• Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.
• Let it cool for 15 minutes before serving.
• Enjoy!

LUBY'S CAFETERIA MEATLOAF

Steps:

• Heat oven to 350ºF.
• Lightly grease a large, shallow meatloaf pan, or a large shallow baking pan.
• In a large bowl, combine all of the ingredients, mixing well.
• Firmly shape the meat into a 7 x 3 1/2 x 3 1/2- inch loaf and place in the pan.
• Cover loosely with foil.
• Bake the meat loaf for 1 hour.
• Remove foil and continue baking for 5 minutes.
• *NOTE:For easy slicing, let the meat loaf stand at room temperature for 10 minutes.

CAFETERIA'S MEATLOAF

Steps:

• Preheat the oven to 400 degrees. Combine all the ingredients, mix well and divide among 6 greased mini loaf pans. (Each should hold about 1 1/2 cups.) Or form by hand into small loaves and bake on a sheet pan. Bake 25 to 30 minutes, or until a thermometer inserted into the center reaches 165 degrees. Remove from the pans and serve.

CLASSIC MEATLOAF RECIPE

Steps:

• Preheat the oven to 350 degrees.

CAFETERIA MEATLOAF/FROM FOOD52

Steps:

• First make the sauce. Add all ingredients in one pot and bring up to a boil. Adjust salt, pepper, sugar and vinegar to your preference. Turn of flame and set aside. Pre-heat oven to 350 degrees. Rough chop the carrots, onion, celery and garlic. Add the rough chopped vegetables to a food processor and chop until very small pieces, about the size of large breadcrumbs. Pour into a large bowl. Add the eggs, cream, bacon, cheese, bread crumbs, ketchup, worcestershire sauce, salt and pepper to the large bowl and mix until everything is completely combined. Now add the ground beef to the bowl and mix extremely well until all of the ingredients are evenly distributed through the meat. Take a small non-stick saute pan and put a touch of oil in the pan until hot. Take a TBS. of the meat mixture and make a flat patty and cook in the saute pan, flip over and cook on both sides for a few minutes. Cool off and check for seasoning. This is a must do, do not skip this step! It usually takes 2 tries until you have the salt, pepper or whatever ingredients you might want more of adjusted. Take a baking pan and grease thouroughly. Now form the meatloaf into one large loaf in the center of the baking pan. If you are adding potatoes now would be the time to season them and add around the meatloaf. Brush the sauce on the meatloaf and put in the oven. Every 20 minutes or so pull out the meatloaf and re-baste with the sauce. If the meatloaf starts getting too dark on top then cover loosely with a sheet of foil paper. Cook until the center of the meatloaf registers 160 with a meat thermometer. This will take around 2 hours, depending how thick you form the meatloaf. Let the meatloaf sit for 15 minutes before you cut. Use additional sauce to top cut meatloaf if you desire. Your Best Meatloaf Contest Finalist!

MATTHEW'S BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed. , Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until vegetables are tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly., Add next 7 ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf. , Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°, 15-25 minutes longer. Let stand 10 minutes before slicing.