Best Meatloaf With A Twist Recipes

INA GARTEN'S MEATLOAF RECIPE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Heat 1 tablespoon of olive oil in a medium sauté pan, then add the chopped onions, 1 teaspoon of dried thyme, 2 teaspoons of salt, and 1 teaspoon of freshly ground black pepper and cook over medium-low heat, stirring occasionally, for eight to ten minutes, until the onions are translucent but not brown.
• Remove from the heat, add 3 tablespoons of Worcestershire sauce, 1/3 cup of chicken stock, and 1 tablespoon of tomato paste, and allow to cool slightly while you prepare the other ingredients.
• Place 2 cups of pork rinds in a plastic bag, then crush to the coarseness of breadcrumbs. Measure ½ cup of the crushed pork rinds for the recipe.
• Beat 2 eggs with a fork in a small bowl.
• In a large bowl, combine 2 1/2 pounds of ground chuck, the onion mixture, crushed pork rinds, and eggs, and mix lightly with your hands. Don't overwork the meat.
• Line a rimmed baking sheet with parchment paper or aluminum foil (if you use foil, spray with non-stick spray).
• Shape the mixture into a rectangular loaf, measuring about the height and width of a loaf of bread (4 or 5 inches wide and about 3 inches high) on sheet pan.
• Spread the ketchup evenly on top of meatloaf.
• Bake for 1 hour to an hour and 15 minutes, until the internal temperature is 160 degrees Fahrenheit and the meatloaf is cooked through.
• Rest ten minutes before slicing and serving.

CIN'S "EASY ITALIAN STYLE MEATLOAF W/A TWIST"

Steps:

• 1. Grease loaf pans with extra-virgin olive oil. Preheat oven to 350 dF.
• 2. Topping: Using the 1/4 can tomato paste you retained add 1/4 c ketchup and 1/8 c vidalia onion poppyseed dressing...mix together well, set aside.
• 3. Grab yourself a large mixing bowl (big enough to get your hands in), to mix ingredients up. Add aLL ingredients together, (except topping mix), and combine well.
• 4. Put into oiled loaf pans and spread your topping all over the top of each loaf. This mixture will make enough to fill 1-regular sized loaf pan plus 2-mini loaf pans (or 2-regular loaf pans).
• 5. Bake for approximately 1 to 1 1/2 hours (or when the internal temperature of the meatloaf reaches 160 dF)...I baked all 3 in oven at the same time together, so it took about 1-1/2 hours to bake it, When baked let it rest about 5 minutes or more, on cooling racks before removing from pan to platter, then it's ready to eat. Enjoy!!!!

MATTHEW'S BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed. , Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until vegetables are tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly., Add next 7 ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf. , Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°, 15-25 minutes longer. Let stand 10 minutes before slicing.

MEATLOAF

Steps:

• Heat oven to 400 degrees. Place bread in bowl of a food processor; pulse until fine crumbs form. Transfer to a bowl; add ground beef.
• Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to meat mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, the salt, and pepper; combine thoroughly using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
• Combine remaining 1/4 cup ketchup, remaining 2 teaspoons dry mustard, and the brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place in oven with a baking pan on rack below to catch drippings. Cook until a meat thermometer inserted into middle reaches 160, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

MEATLOAF WITH A TWIST

Steps:

• Pre-heat oven to 350 degrees.
• Mix together all ingredients listed under"main loaf".
• Press out into a rectangle shape that is no wider than the loaf pan you will be using.
• Do this on a piece of wax paper.
• Lay ham slices and then swiss cheese on top of ground beef mixture.
• Roll meat loaf like a jelly roll (the ham and cheese will look like a swirl in center of the loaf- thus the name"with a twist").
• Place meat loaf in bread pan and cook for 1 hour or 165 degrees internal temperature.
• Let stand 10 minutes, slice and serve.

MEATLOAF WITH A TWIST

Steps:

• 1. In a large bowl combine first eleven ingredients. Do not add apple yet. Make sure ingredients are well combined. Place meat mixture in baking dish. Peel, core & slice apple. Make a tunnel in middle of meatloaf. Arrange apple slices & cover with meat mixture.
• 2. Bake uncovered at 300 degrees for 1 hr. Place sauce ingredients in small bowl & mix well. Remove dish from oven. Drain excess fluids. Add sauce. Cover with aluminum foil. Turn oven down to 250 degrees. Place dish back in oven for 30 minutes. Remove from oven & let set for 5-10 minutes before serving.

MEATLOAF WITH A TWIST

Steps:

• Mix all ingredients in large bowl until well blended.
• Place in small baking dish (I use a glass baking dish).
• Bake on 400°F in oven for 1 hour, drain grease of meatloaf often.