CLASSIC MEATLOAF WITH SWEET AND TANGY GLAZE
Classic Meatloaf with Sweet and Tangy Glaze is comfort food at its best. Don't overlook this all-American classic that is make-ahead and freezer friendly. Recipe below includes lots of ideas for variations and diet adaptations.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- If using a loaf pan, spray it with nonstick cooking spray. If using a sheet pan, line it with foil.
- Combine breadcrumbs and milk in a large bowl and set aside to soak.
- Combine onions, carrots, and garlic in the bowl of a food processor and pulse until finely chopped (the largest pieces should be about the size of a pea). (Note: If you prefer, you can also finely chop these by hand.)
- Melt butter in a large saute pan over medium heat.
- Add onions, carrots, and garlic with a pinch of salt.
- Saute until vegetables are soft, about 5 minutes.
- Set aside to cool for 5 minutes.
- To breadcrumbs and milk, add beef, egg, parsley, Worcestershire sauce, salt, and black pepper.
- Top with cooked carrots and onions.
- Using your hands, gently mix everything together until just combined. (Try not to over mix or this will make your meatloaf more tough.)
- Gently shape the meat mixture into a loaf shape and transfer to loaf pan or sheet pan.
- Transfer meatloaf to oven and bake for 55 to 60 minutes (use an instant read thermometer if you have it - the center will register 155°F when the meatloaf is done).
- While meatloaf cooks, whisk together ketchup, brown sugar, and mustard.
- Remove meatloaf when it has about 20 minutes left to cook and spread glaze over top.
- Rest meatloaf for 10 minutes then slice and serve.
Nutrition Facts : Calories 271 kcal, Carbohydrate 14 g, Protein 18 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 84 mg, Sodium 575 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CHEDDAR-CHIVE MEATLOAF WITH SPICY BARBECUE GLAZE
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, Cheddar, oats, carrots, chives, Worcestershire, eggs, onion, garlic, ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the barbecue sauce, honey, chipotle chile powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
SWEET AND SAVORY MEATLOAF WITH SWEET AND TANGY GLAZE
Mix chopped spinach, mushroom and prunes with ground meat and bake up a loaf coated with an apricot-ginger glaze.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
RAINBOW CHARD WITH RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the leaves of 2 bunches rainbow chard; slice the stems. Brown 3 slices chopped bacon in olive oil in a large pot. Add the chard stems, 1 chopped red onion, 1/3 cup golden raisins and a pinch of salt. Cook over medium-high heat until softened, 4 to 5 minutes. Stir in 2 tablespoons cider vinegar and 1 teaspoon sugar. Add the chard leaves in batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.
SOUTHWESTERN MEATLOAF WITH SPICY BARBECUE GLAZE
Add bell pepper, pickled jalapeno and green chile to this meatloaf and brush it with a honey-chipotle sauce.
Provided by Food Network Kitchen
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, carrots, green chilies, cilantro, ketchup, pickled jalapenos, Worcestershire sauce, eggs, bell pepper, garlic, onion, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands, mix together until combined well. Transfer the mixture to the loaf pan. Bake the meatloaf for 30 minutes.
- Stir the barbecue sauce, honey, chipotle powder, and vinegar together in small bowl. Remove the meatloaf from the oven and brush the top and sides all over with the spicy barbecue glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 45 minutes more. Let rest for 10 minutes before slicing and serving.
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SWISS CHARD AND GOLDEN RAISINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
- Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.
KALE AND WALNUT MEATLOAF WITH SWEET AND TANGY GLAZE
A sweet soy-ginger glaze is the perfect finishing touch for this meatloaf chock-full of kale and walnuts.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, kale, breadcrumbs, walnuts, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
CHERRY AND RAISIN LOAF
A lovely fruity tea time bread! Gorgeous topped with clotted cream or just butter.
Provided by Christine
Categories Bread Yeast Bread Recipes
Time 2h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 44.8 g, Cholesterol 29.7 mg, Fat 5.2 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 277.6 mg, Sugar 10.9 g
MEATLOAF WITH RAISINS
Loving raisins like I do, I transformed my original meatloaf into one that includes raisins, and I find that, once they get over the idea of raisins in a meatloat, many of my guests allow that it is at the very least "interesting" & enjoyable, if not out right delicious!
Provided by Sydney Mike
Categories Meat
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients together & shape into a shallow dome in a 10" round baking dish with sides.
- Bake for at least 1 hour and 15 minutes.
Nutrition Facts : Calories 297.5, Fat 10.4, SaturatedFat 4.1, Cholesterol 122.5, Sodium 493.1, Carbohydrate 32.5, Fiber 2.2, Sugar 18.5, Protein 20.1
TANTALIZINGLY TANGY MEATLOAF
Meatloaf with a sauce that will keep them coming back for more. The sauce contains pineapple preserves, brown sugar and ketchup. It glazes up real nice over the meatloaf. I've NEVER had leftovers even when I've tripled the recipe!
Provided by Stacy B.
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
- Bake in preheated oven for 30 to 50 minutes.
- Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 21.1 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.3 g, Protein 11.3 g, SaturatedFat 6.4 g, Sodium 210.4 mg, Sugar 15.8 g
SUSAN'S SWEET AND TANGY MEATLOAF
I snagged the basic recipe for this from AllRecipes.com but have changed it a great deal to suit my family's tastes. My husband is not a fan of meatloaf but BEGS for this one, as do my 2 and 4 year old. It's super easy and can be made early in the day and then just spread the sauce on top and bake. It's sweet, tangy and a bit spicy! I bet everyone will ask for seconds!
Provided by RedVinoGirl
Categories Meat
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine the ground beef, bread crumbs, egg, garlic, worcestershire, crushed red pepper, salt and pepper. Mix well and place into a 9x5 inch loaf pan.
- Bake in preheated oven for 30 minutes.
- Meanwhile. in a separate medium bowl, stir together the ketchup, brown sugar and apricot preserves and pour over the meatloaf.
- Bake another 20 minutes.
Nutrition Facts : Calories 199.4, Fat 6.7, SaturatedFat 2.6, Cholesterol 63.3, Sodium 234.7, Carbohydrate 21.5, Fiber 0.4, Sugar 13.3, Protein 13.4
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