Best Leslie Brunis Meatloaf Recipes

Classic Meatloaf image

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 10

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.

Leslie Bruni's Meatloaf Recipe - (4.3/5) image

Provided by á-4084

Number Of Ingredients 15

Nonstick cooking spray, for greasing
1 tablespoon unsalted butter
1 medium onion, minced
1 cup plain tomato sauce
1 1/2 tablespoons distilled white vinegar
1 1/2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 slices white sandwich bread, crusts removed and bread torn
1/2 cup whole milk
1 1/2 pounds ground beef chuck
1/2 cup fine breadcrumbs
2 large eggs, lightly beaten
2 teaspoons kosher salt
1/2 teaspoon pepper

Steps:

Preheat the oven to 350°. Line a 9-by-13-inch baking pan with foil; lightly grease. In a medium skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 8 minutes. In a small bowl, whisk the tomato sauce with the vinegar, brown sugar, mustard and Worcestershire. In another small bowl, dip the bread in the milk, then gently squeeze out the liquid. Transfer the bread to a large bowl and discard the milk. Add the onion, ground beef, breadcrumbs, eggs, salt, pepper and 1/4 cup of the tomato sauce and mix until just combined; transfer to the pan. Firmly pat the meat mixture into a 9-by-5-inch loaf; spread the remaining sauce over the top. Bake for 1 hour and 10 minutes, until an instant-read thermometer inserted in the center registers 160°. Let rest for 10 minutes; serve. Make Ahead The meatloaf can be refrigerated for up to 3 days. Reheat gently before serving.