Best Jeff And Geoffreys Ultimate Meatloaf Recipes

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TWENTY-FIVE INGREDIENT MEATLOAF



Twenty-Five Ingredient Meatloaf image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 10 servings

Number Of Ingredients 24

1 ounce pomace olive oil
12 green onions, chopped
3 celery stalks, chopped
3 large cloves garlic, minced
1 jumbo carrot, chopped
1 large yellow onion, diced
1 each, red, orange and yellow pepper, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon sugar
3 large eggs
5 ounces half-and-half
5 ounces ketchup
1 1/2 pounds extra-lean ground beef
1 1/2 pounds bulk sweet Italian sausage
2 cups panko breadcrumbs
6 sprigs fresh cilantro, chopped
Nonstick cooking spray, for the pan

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in heavy skillet. Add green onions, celery, garlic, carrot, onion and peppers and saute until sweated, about 5 minutes. Do not overcook. Set aside to cool. Combine salt, black and white peppers, cayenne, cumin, garlic powder, paprika, thyme, sugar and eggs in a large bowl and beat well. Add half-and-half and ketchup and blend thoroughly. Add meats, breadcrumbs, cilantro and cooled vegetables to egg mixture and blend thoroughly with hands for about 5 minutes. With damp hands, form the mixture into an oval resembling a long loaf of bread. Place on a cookie sheet that has been lined with foil and sprayed with cooking spray. Cover with foil. Bake 45 minutes, then uncover and bake 15 minutes more. Let rest for 20 minutes before slicing and serving.

MIGHTY MEATY MEATLOAF



Mighty Meaty Meatloaf image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 33

2 tablespoons vegetable oil
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 1/2 pounds ground beef
1/2 pound ground pork
1/2 pound ground veal
2 eggs
1/2 cup heavy cream
1/4 cup ketchup
2 teaspoons Baby Bam, recipe follows
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2/3 cup fine dried bread crumbs
1/2 cup ketchup
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Emeril's Hot Sauce or other red hot sauce, optional
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
3 tablespoons paprika
1 teaspoon dried basil
2 tablespoons salt
1 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon celery salt
2 teaspoons onion powder

Steps:

  • Position rack in center of oven and preheat the oven to 350 degrees F.
  • Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.
  • In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward.
  • In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.
  • Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again.
  • To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes.
  • Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve.
  • Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon.
  • Store in an airtight container for up to 3 months.
  • Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002

THE UNITED STATES OF MEATLOAF



The United States of Meatloaf image

"Lorenzo loves meatloaf -- he calls it a giant meatball!" says Jeff's wife, Sarah Mauro.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 small Spanish onion, finely diced
Kosher salt
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (such as Tabasco)
2 large eggs
Freshly ground pepper
1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
1/2 cup barbecue sauce
1/4 cup packed light brown sugar
1/4 cup apple cider vinegar
2 tablespoons Sriracha

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Make the meatloaf: Heat a medium skillet over medium heat. Add the olive oil, then the onion and sauté until translucent, 3 to 5 minutes. Season with salt, add the garlic and sauté for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
  • In a large bowl, whisk the milk, mustard, Worcestershire sauce, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined.
  • Place the meat mixture on the prepared baking sheet and use your hands to gently form it into a rustic loaf shape, about 9 by 5 inches.
  • Make the glaze: In a small bowl, combine the barbecue sauce, brown sugar, vinegar and Sriracha. Slather the glaze all over the meatloaf and bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour 10 minutes. Let rest 20 minutes before serving.

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