Best Not Your Cafeteria Meatloaf Recipe On Food52 Recipes

Luby's Cafeteria Meatloaf image

Provided by Miss Annie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 1/2 lbs lean ground beef
3/4 lb ground lean pork
3 extra large eggs, lightly beaten
3/4 cup onion, diced
3/4 cup celery, diced
1/2 cup green bell pepper, diced
2/3 cup tomato juice
1/3 cup evaporated milk
1/4 cup saltine crumbs, crushed
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

Heat oven to 350ºF.
Lightly grease a large, shallow meatloaf pan, or a large shallow baking pan.
In a large bowl, combine all of the ingredients, mixing well.
Firmly shape the meat into a 7 x 3 1/2 x 3 1/2- inch loaf and place in the pan.
Cover loosely with foil.
Bake the meat loaf for 1 hour.
Remove foil and continue baking for 5 minutes.
*NOTE:For easy slicing, let the meat loaf stand at room temperature for 10 minutes.

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.