Best The Meatloaf With The Sauce Recipes

MEATLOAF RECIPE WITH THE BEST GLAZE

Steps:

• Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

ULTIMATE MEATLOAF WITH TANGY SAUCE

Steps:

• Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper. Set aside.
• In a bowl add all of the ingredients for the Tangy Sauce and whisk; set aside.
• In a medium bowl add the bread, panko and milk. Press the bread into the milk and set aside. Allow to soak for 5 minutes.
• In a large bowl add the rest of the meatloaf ingredients and the bread/panko/milk mixture. Gently mix until combined. Do not overimx as the meatloaf will be tough. Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2-3 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
• Bake for 35 minutes. Remove from the oven and spread Tangy Sauce all over the top and sides of the meatloaf. You'll use about 1 -1 1/2 cups of sauce. Save the leftover sauce for meatloaf sandwiches. Put the meatloaf back into the oven and bake for an additional 25-30 minutes or until a thermometer inserted reads 165F.
• Remove from the oven and allow to cool for 15 minutes before cutting.

THE MEATLOAF WITH THE SAUCE!

Steps:

• Preheat oven to 350 degrees and grease a 9x12 Pyrex dish.
• Place the eggs, tomato sauce, onion, celery, worcestershire, salt and pepper in blender and blend until smooth.
• Put meat, bread crumbs and blender mixture in a large bowl. Combine by hand until well incorporated.
• Press into baking dish, leaving a 1/2" moat around the meatloaf for the sauce.
• Combine sauce ingredients in the blender and pour over all over meatloaf.
• Bake for 50 minutes or until done.

MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• Combine the meat, panko, milk, bell peppers, onion, garlic, herbs, Worcestershire sauce, coriander, onion powder, salt, black pepper, white pepper and eggs in a large mixing bowl. By hand, fold all the ingredients together until thoroughly mixed. Remove a small amount of the mixture and sear it in clarified butter in a skillet over medium heat until cooked through, 4 to 5 minutes, to test for flavor and consistency. The meat may appear under-seasoned; this is okay.
• In a separate mixing bowl, combine the mushrooms and Bistro Sauce and mix thoroughly. Place the mushrooms in a fine-mesh sieve set over a bowl and let the excess sauce drain off and collect in a bowl; reserve for the glaze.
• Line a sheet pan with the bacon in a crisscross weave pattern. Put approximately half the meatloaf mix into the pan and spread out evenly. Make a vein of mushrooms that runs down the entire center of the pan. Take the rest of the meatloaf mix and cover the mushrooms in an even layer. Fold the bacon over the meatloaf. Flip the meatloaf over onto a lined sheet pan.
• Bake the meatloaf for 20 minutes. Lower the oven temperature to 350 degrees F. Cover the meatloaf with foil and continue baking until the internal temperature reaches 165 degrees F, about 20 additional minutes. Combine the reserved Bistro Sauce with the ketchup and refrigerate until ready to serve. Top the meatloaf with the sauce before serving.
• Combine the tomatoes, soda, soy sauce, Worcestershire sauce, garlic powder, pepper, sugar, Italian seasoning, salt, sriracha, raisins and 1/2 cup water in a large saucepan over medium heat. Cook until reduced by two-thirds, 45 minutes to 1 hour.

CLASSIC MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
• To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
• Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.

MEATLOAF SAUCE

Steps:

• Combine all ingredients.
• Mix well with a whisk until everything is dissolved.
• Add more/less water and brown sugar to desired taste and consistency.
• Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes).

MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup, and mustard in a large bowl. Mix well.
• Shape into a loaf, and pat into a loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour.

PEG'S MEATLOAF SAUCE

Steps:

• Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until sugar is completely dissolved.