Best Everyday Meatloaf Recipe Foodcom Recipes

MARTHA STEWART MEATLOAF RECIPE

Steps:

• Heat oven to 375 degrees. Cut the bread into 1 inch cubes and place in a small bowl. Pour the milk over the bread. Set aside for five minutes.
• Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five minutes.
• Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.
• Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed.
• In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze.
• Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.

CLASSIC MEATLOAF

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.

MARTHA STEWART'S ALL AMERICAN MEATLOAF

Steps:

• Preheat oven to 400°F.
• Process or crumble the bread and combine with the minced vegetables in a large bowl.
• Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
• Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
• Form the meat mixture into and elongated loaf on the parchment paper.
• Mix the next 3 ingredients together and baste the loaf--set aside.
• Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

MARTHA'S MOM'S MEATLOAF

Steps:

• Heat oven to 375°.
• Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form.
• Transfer to a medium bowl, add ground beef& mix well.
• Place onion, garlic, celery, carrots& parsley in the bowl of a food processor fitted with a steel blade; pulse until fine.
• Add to meat mixture and, using hands, mix well.
• Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly.
• Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
• Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place in the oven over a baking pan set on the rack below to catch drippings.
• Cook until a meat thermometer inserted in the center reads 160°, about 90 minutes.
• Check after 60 minutes and if the top is getting too dark, cover with foil, and continue baking.

ANTI-MARTHA STEWART MEATLOAF

Steps:

• Begin preheating oven to 350 degrees.
• Combine first 9 ingredients in bowl and mix thoroughly.
• Mix in crushed crackers until well-blended.
• Pat mixture into ungreased loaf pan.
• Bake at 350 degrees for 60-90 minutes.
• NOTE 1: Here at high altitude, this recipe needs 90 minutes to bake.
• At lower altitudes, it won't take as long.
• NOTE 2: Honey dijon salad dressing makes a nice substitute for ketchup in this recipe and gives the meatloaf an elegant flavor.

TRADITIONAL MEATLOAF

Steps:

• Combine eggs, milk, and Worcestershire.
• Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
• Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
• Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
• Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.

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.

BEST EVER MEATLOAF

Steps:

• In a large bowl, beat eggs.
• Add milk and bread; let stand a few minutes or until the bread absorbs the liquid.
• Stir in the onion, carrot, cheese, herbs and seasonings.
• Add beef; mix well.
• In a shallow baking pan, shape beef mixture into a 7 1/2 inches x 3 1/2-in. x 2 1/2-in. loaf.
• Bake at 350 degrees for 45 minutes.
• Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf.
• Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf.
• Let stand 10 minutes before serving.