Best Elegant Meatloaf Recipes

ELEGANT MEATLOAF

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with tinfoil. Lightly coat bottom and sides of a loaf pan with nonstick spray.
• In a large mixing bowl, combine ground beef, ground pork, salsa, pumpernickel, onion, egg, bell pepper, brown sugar, malt vinegar, Worcestershire, dry mustard, seasoned salt and cracked pepper. Mix well.
• Pack the meat mixture into the loaf pan firmly, then unmould it onto the perpared baking sheet. Remove loaf pan, and mould the meat on the baking sheet into a domed brick shape with your hands. Bake 50-60 minutes.
• Brush with glaze (use all of it) return to oven for an additional 15 minutes until crust is lightly caramelized.

ELEGANT LAYERED MEATLOAF

Steps:

• Line a rimmed baking sheet with foil.
• Mix together first eight ingredients. Divide mixture into thirds.
• Shape each portion into a 9x5x1 inch rectangle. Lift one portion onto middle of baking sheet; top with roasted peppers.
• Cover with another portion of meat; top with spinach.
• Add remaining meat mixture; spread with tomato pesto.
• Bake 1 hour. (meat thermometer should read 160 degrees).
• Let stand 10 minutes. Remove to a serving platter.

ELEGANT MEATLOAF

Steps:

• In an electric mixer on low speed combine veal, chicken, ricotta. Add salt and pepper and mix in well. Looking at a rectangular pyrex dish vertically, lay out the bacon strips (as many as you need to fill the dish) horizontally so that they extend all the way to the sides. Take the meatloaf mixture and spoon it on top of the bacon, and, using your hands, shape it to the vertical length of the pyrex. Leave about an inch from the top and bottom and about 3inches from each side. On top of the meatloaf mixture place the fresh sage leaves in a row all the way down. Now bring the bacon sides up around the meatloaf creating a complete bacon wrapping. If there is a gap because the ends don't meet then you can add a strip down the middle. Now place in an oven at 350F for 1 hour or until the bacon looks crisp but not dry. Using two spatulas, lift the meatloaf into a serving dish and surround with some sage sprigs. Reserve some of the liquid from the pyrex to spoon over slices.