Best Classic American Meatloaf Recipes

CLASSIC MEATLOAF RECIPE

Steps:

• Preheat the oven to 350 degrees.

THE BEST OLD FASHIONED MEATLOAF RECIPE YOU WILL EAT

Steps:

• First, in a large bowl combine eggs and milk then stir in breadcrumbs. Next add onion parsley, salt, sage, and 1/8 teaspoon pepper. Mix them together a few times then add in the beef and mix well. I suggest using your hands, and this is how I was taught, it mixes faster and better than using a spoon of any kind.
• Shape your meatloaf into a 'loaf' shape if not using a bread pan, though I suggest you do, or use the mini loaf pan I mentioned above. Then go ahead and bake in a 350-degree oven for 50 minutes. Then make sure to spoon off excess fat.
• Mix together the ketchup, sugar, and dry mustard, mix it well then spread over the top of the meatloaf.
• Then return to the oven for 10-15 minutes. This makes about six servings.

CLASSIC AMERICAN MEATLOAF

Steps:

• To make the meatloaf: Preheat the oven to 375 degrees F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely.
• Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove clumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just to combine. Coat a 9x13-inch baking dish with oil and form the meat mixture into a loaf.
• To make the glaze: In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meatloaf and bake until the internal temperature reaches 160 degrees F, about 1 hour 15 minutes, brushing three or four times with the glaze until you've used it all. Let meatloaf rest at least 15 minutes before slicing.

ALL-AMERICAN CLASSIC MEAT LOAF

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine eggs, broth, worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, crushed red pepper, salt and black pepper. Add meat, green pepper and onion. Using hands, mix ingredients together well (do not overmix). Lightly pat meat mixture into 9x5x3-inch pan. With fingers, lightly pull loaf away from sides of pan.
• Bake, uncovered, for 1 1/4 hours. For topping, in a small bowl stir together ketchup, brown sugar and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160 degrees F.
• Remove from oven and let stand for 10 minutes. To remove, use two large spatulas inserted along short edges to life loaf from pan to a platter. Optional -- sprinkle with parsely, green onions and 1/2 teaspoons cracked black pepper.

CLASSIC MEATLOAF

Steps:

• 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.

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.

ALL AMERICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan.
• Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
• Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.

ALL-AMERICAN MEATLOAF

Steps:

• Preheat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
• Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
• Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
• Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
• Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.