Best Trompe Loeil 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.

Memphis-Style Meatloaf image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups fresh bread crumbs
1/3 cup grated Parmesan
1/4 fresh chopped parsley leaves (about 1-ounce)
1 large white onion, minced
2 eggs beaten
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup ketchup plus 1 tablespoon to brush on top
3/4 pound ground beef
3/4 pound ground veal
3/4 pound ground pork
1/2 cup (1 stick) butter (cut 1/2 of this amount into cubes), divided
1 medium onion, thinly sliced
1 cup button mushrooms (about 3 ounces), cleaned, trimmed and sliced
1/2 cup demi-glace
4 tablespoons tomato paste
1 cup red wine
Salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees F.
For the meatloaf:
In a large bowl, mix bread crumbs, Parmesan, parsley, and onion. Add eggs, salt, pepper, 3/4 cup ketchup, beef, veal and pork, and combine thoroughly until evenly mixed, using your hands if necessary. Form into a loaf in a baking pan and brush top with 1 tablespoon ketchup. Bake in the oven for 50 minutes to 1 hour and let rest 10 minutes before slicing.
About 10 to 20 minutes before the meatloaf is done, begin the sauce. Melt half of the butter in a saute pan (reserving the other 1/4 cup) over medium-high heat, and saute onion until it caramelizes. Add the mushrooms and cook until they become tender and give up their juices. Strain and set aside. In another saucepan, whisk together demi-glace, tomato paste, and red wine and simmer over low heat, allowing to reduce and thicken. Just before serving sauce, whisk in the remaining 1/4 cup of cubed butter, and add mushrooms. Taste and add salt and pepper, as needed.
Slice meatloaf and transfer to a serving dish. Spoon sauce over and serve additional sauce on the side.