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Started By
Message
Anyone have a good meatloaf recipe
Posted on 9/13/09 at 6:42 pm
Posted on 9/13/09 at 6:42 pm
I'm in the mood to experiment. I love a meatloaf sammich.
6
Posted on 9/13/09 at 8:22 pm to Good Times
I don't really write down measurements, but this is approximately what I put in mine:
1-2 lbs ground beef
1 lb. ground pork
1/4-1/2 cup minced onion & bell pepper (I use my mini-food processor/chopper for this)
2 beef bouillion cubes, crumbled up
1 egg, beaten
about 1/4 cup of ketchup
bread crumbs
Mix together, form into 2 loaves, put in a baking dish, cover with foil and bake at 350 degrees for about 45 minutes. Take the cover off and let it brown for about 15-20 minutes.
1-2 lbs ground beef
1 lb. ground pork
1/4-1/2 cup minced onion & bell pepper (I use my mini-food processor/chopper for this)
2 beef bouillion cubes, crumbled up
1 egg, beaten
about 1/4 cup of ketchup
bread crumbs
Mix together, form into 2 loaves, put in a baking dish, cover with foil and bake at 350 degrees for about 45 minutes. Take the cover off and let it brown for about 15-20 minutes.
Posted on 9/13/09 at 8:55 pm to Good Times
i've done the alton brown one a couple of times and it's pretty tasty
Posted on 9/13/09 at 9:01 pm to Good Times
This is one of my favorites from Bobby Flay.
Ingredients
* 3 tablespoons olive oil
* 1 large zucchini, finely diced
* 1 red bell pepper, finely diced
* 1 yellow pepper, finely diced
* 5 cloves garlic, smashed to a paste with coarse salt
* 1/2 teaspoon red pepper flakes, divided
* Salt and freshly ground black pepper
* 2 large eggs, lightly beaten
* 1 tablespoon finely chopped fresh thyme leaves
* 1/4 cup chopped fresh parsley leaves, plus more for garnish
* 1/2 pound ground pork
* 1/2 pound ground veal
* 1 pound ground beef chuck
* 1 cup panko (Japanese) bread crumbs
* 1/2 cup freshly grated Romano or Parmesan
* 1 cup ketchup, divided
* 1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat oven to 425 degrees F.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
Ingredients
* 3 tablespoons olive oil
* 1 large zucchini, finely diced
* 1 red bell pepper, finely diced
* 1 yellow pepper, finely diced
* 5 cloves garlic, smashed to a paste with coarse salt
* 1/2 teaspoon red pepper flakes, divided
* Salt and freshly ground black pepper
* 2 large eggs, lightly beaten
* 1 tablespoon finely chopped fresh thyme leaves
* 1/4 cup chopped fresh parsley leaves, plus more for garnish
* 1/2 pound ground pork
* 1/2 pound ground veal
* 1 pound ground beef chuck
* 1 cup panko (Japanese) bread crumbs
* 1/2 cup freshly grated Romano or Parmesan
* 1 cup ketchup, divided
* 1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat oven to 425 degrees F.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
Posted on 9/14/09 at 7:09 am to Good Times
not conventional...but YUMMY:
turkey meatloaf:
1 1/4 pounds ground turkey
1 cup coarsely grated zucchini
3/4 cup finely chopped onion
1/2 cup dry seasoned breadcrumbs
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup peach preserves
4 teaspoons Dijon mustard
preparation
Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.
Transfer meat loaf to platter. Cut crosswise into slices and serve.
turkey meatloaf:
1 1/4 pounds ground turkey
1 cup coarsely grated zucchini
3/4 cup finely chopped onion
1/2 cup dry seasoned breadcrumbs
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup peach preserves
4 teaspoons Dijon mustard
preparation
Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.
Transfer meat loaf to platter. Cut crosswise into slices and serve.
Posted on 9/14/09 at 8:23 am to Good Times
my favorite is Chef Paul's from the Louisiana Kitchen cookbook. by far the best recipe i've tried; don't have it with me at the office, though.
Posted on 9/14/09 at 12:34 pm to Eddie Vedder
Thanks everyone.
Posted on 9/14/09 at 12:35 pm to Eddie Vedder
quote:
my favorite is Chef Paul's from the Louisiana Kitchen cookbook. by far the best recipe i've tried; don't have it with me at the office, though.
Made it last night. Outstanding.
Posted on 9/14/09 at 12:38 pm to Y.A. Tittle
quote:
my favorite is Chef Paul's from the Louisiana Kitchen cookbook. by far the best recipe i've tried; don't have it with me at the office, though.
Made it last night. Outstanding.
An endorsement, this will be the one.
Y.A. and Buckskin Bill.......nostalgia.
Posted on 9/14/09 at 12:41 pm to Good Times
This is easily the best meatloaf I've ever had. Courtesy, Gourmet Magazine: LINK
quote:
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
GARNISH: cooked bacon
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Posted on 9/14/09 at 1:02 pm to Colonel Hapablap
We like the Paula Deen bacon cheeseburger meatloaf
BACON CHEESEBURGER MEATLOAF
Ingredients:
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoon prepared mustard
1 (3 ounce) can French fried onions
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.
BACON CHEESEBURGER MEATLOAF
Ingredients:
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoon prepared mustard
1 (3 ounce) can French fried onions
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.
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