Best Kates Hearty Meatloaf Recipes

Kate's Hearty Meatloaf image

Provided by Sandy Doenges

Categories Meat

Time 1h20m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 11

2 lbs organic lean ground beef
2 eggs
3/4 cup celery, finely chopped
3/4 cup onion, finely chopped
3/4 cup green pepper, finely chopped
3/4 cup carrot, finely chopped
1 1/2 cups italian seasoned bread crumbs
3/4 cup parmesan cheese, grated
1/4 cup ketchup
2 teaspoons italian seasoning
1 teaspoon garlic salt

Steps:

Use a food processor on pulse to finely chop the celery, onion,green pepper, and carrots until finey chopped or shredded. Mix all ingredients in a large mixing bowl and divide equally into two separate meat loaves. Add a squirt of ketchup to the top of each in a zig- zaggy design. Cover with foil and bake at 350 degrees for about an hour (depending on oven) or until bubbly and center is no longer pink. During the last 15 minutes of cooking, remove the foil covering and finish baking uncovered.

Nutrition Facts : Calories 300.1, Fat 15.6, SaturatedFat 6.7, Cholesterol 128.5, Sodium 428.9, Carbohydrate 9.3, Fiber 1.2, Sugar 3.8, Protein 29.2

Hearty Meatloaf image

Provided by One Little Deer

Categories Pork

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 slices white bread (crust removed)
1 cup carrot (shredded)
1 celery rib (minced)
1/2 cup onion (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
12 ounces ground round
12 ounces ground pork
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
1 tablespoon olive oil
1/2 cup red onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

Steps:

Preheat oven to 400 degrees.
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 2 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.