Best Comfort Essentials Beef Short Rib Meatloaf Recipes

CLASSIC MEATLOAF

Classic Meatloaf image

Keep this meatloaf recipe handy: It's the only one you'll need.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

Steps:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 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 the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf 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.

COMFORT ESSENTIALS: BEEF SHORT RIB MEATLOAF

Comfort Essentials: Beef Short Rib Meatloaf image

Mad Scientist at work here... I had several different types of beef that were left over from one-or-two odd catering jobs. So, I am thinking of grinding them all up, and making a meatloaf. This recipe has a decidedly Italian twist to it. Meatloaf is one of my all time favorite comfort foods, and an excellent meal as the...

Provided by Andy Anderson !

Categories Beef

Time 1h40m

Number Of Ingredients 19

Ingredients

PLAN/PURCHASE
THE PANADE
1/4 c whole milk
2 slice fresh white bread, torn into itty-bitty pieces
THE VEGGIES, SPICES & OTHER STUFF
1 Tbsp grapeseed oil
1 medium yellow onion, grated
4 Tbsp ketchup, homemade, if possible
2 Tbsp yellow mustard
3 Tbsp sweet relish
2 large eggs
THE MEATS
1 lb beef short ribs, removed from the bone, and cut into chunks
1 lb charcoal or chuck steak, cut into chunks
4 oz italian sausage, about one large link
2 tsp dried oregano
2 tsp dried basil
2 tsp dried parsley
additional ketchup for topping

Steps:

1. PREP/PREPARE
2. What is a panade? It is a simple way to keep your ground meat-based dishes moist, tender and flavorful, and it is simple to make. Milk and bread is all you need. If you use dried breadcrumbs (which is fairly typical), they will absorb moisture, and you will be left with a dry meatloaf. However, a panade keeps that ground meat, nice and tasty.
3. I am not using "regular" ketchup in this recipe, I am using my tomato jam. You can, of course use ketchup; however, if you are interested, here is the recipe: https://www.justapinch.com/recipes/sauce-spread/jam/sauce-essentials-sweet-savory-tomato-jam.html
4. Gather your Ingredients (mise en place).
5. Place a rack in the bottom position, and preheat the oven to 355f (180c).
6. THE PANADE
7. In a small bowl, mix together the torn bread bits, and milk, then reserve.
8. THE VEGGIES, SPICES, AND OTHER STUFF
9. Throw the grapeseed oil into a small saucepan over medium heat, add the onions, and cook until they soften, and just begin to turn brown, about 6 - 8 minutes. Remove the saucepan from the heat, and allow to cool, and reserve.
10. Add the ketchup, mustard, relish, and eggs to a bowl, whisk to combine, and reserve.
11. THE MEATS
12. Okay, here is the deal, I usually grind my own meats. If you do not do this, then purchase the meats pre-ground, throw them into a bowl with the dry spices, and proceed to the section on assembly. However, for a lot of good reasons, I do recommend grinding your own meats. If, for nothing else, it is cheaper. I have a dedicated meat grinder for catering jobs, but I also have a grinder attachment for my Kitchen Aid stand mixer. If you have a Kitchen Aid, you might want to check it out: https://www.amazon.com/KitchenAid-FGA-Food-Grinder-Attachment/dp/B00004SGFH/ref=sr_1_3?ie=UTF8&qid=1537199216&sr=8-3&keywords=kitchenaid+meat+grinder+accessory
13. Cut off any excess fat from the meat, then cut into chunks, and toss with the spices.
14. Using the medium die, grind up the meats into a large bowl.
15. Look at all that wonderful marbling.
16. Chef's Note: By mixing the spices in with the meat before grinding, you are creating ground beef, perfectly mixed with the spices. That is another good reason to grind your own meats.
17. THE ASSEMBLY
18. Add the onions, the panade, and the egg mixture to the bowl with the ground meats. Does that not look so scrummy.
19. Gently mix the ingredients together, until combined. Do not overmix.
20. Add the mix to your baking pan.
21. I am using a pan that has an insert. It raises the meatloaf off the bottom, so that when it bakes, it is not sitting in its own grease. https://www.amazon.com/USA-Pan-Bakeware-Aluminized-Insert/dp/B001HY8F3C/ref=sr_1_5?ie=UTF8&qid=1537454696&sr=8-5&keywords=meatloaf+pan+that+drains+grease
22. Cover the pan with a piece of parchment paper, and then cover with some foil.
23. Place in the preheated oven, for 40 minutes.
24. Remove from the oven, take off the cover, and brush with some ketchup, or my tomato jam.
25. Increase heat to 375f (190c), and return to the oven (uncovered) for an additional 30 minutes.
26. Remove from the oven, and allow to cool for 10 minutes, before serving.
27. PLATE/PRESENT
28. Serve while nice and warm, with your favorite comfort side dishes, like some garlic mash taters. Enjoy.
29. Keep the faith, and keep cooking.