Meat Loaf Recipes ..... Post Yours.....

[Joetown Parrothead]

Please post your best Meat Loaf recipe on here. I LOVE meatloaf and always looking for new recipes...


Mexican Meat Loaf

Ingredients
1 egg, beaten
1/3 c. taco sauce (Medium)
2 c. coarsely crushed corn chips
1/3 c. shredded Mexican blend cheese
1 pack taco seasoning (McCormick original taco seasoning)
1/2 t. Sea salt, (optional) I never use.
3lbs. Elk or Turkey
¼ T Cayenne Pepper
1 cup chopped onions
2 cloves of garlic.
Ketchup (1/3 cup in mix)
Additional taco sauce
Additional shredded Mexican blend cheese (Kraft Mexican Style Taco cheese)
Preparation
Combine ingredients except ground beef; mix well. Knead in 2 ½ lbs ground beef. In a 13x9-inch baking pan, shape meat mixture into a 9x5-inch loaf. Place a mixture of Ketchup and taco sauce over loaf and cover with Shredded Cheese. Bake at 375° for 1 hour. Using 2 spatulas, carefully move meat loaf to a serving plate and slice.
Serves 6 to 8.

For Crock Pot
Combine ingredients except ground beef; mix well. Knead in 2 ½ lbs ground beef. Shape into a round loaf and place in crock pot. Place a mixture of Ketchup and taco sauce over loaf and cover with Shredded Cheese. Cover and cook on low for 8 hours. Serve with additional taco sauce or salsa.
Serves 6



Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce


2 tablespoons extra-virgin olive oil, plus some for drizzling
1 red bell pepper, finely chopped
1 large onion, chopped and divided
2 ribs celery, chopped
1 cup shredded carrots
Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce
1/2 pound ground beef
3/4 pound bulk hot sausage
3/4 pound ground sweet sausage
1 egg
3/4 cup bread crumbs, 3 generous handfuls, Italian or plain
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/8 pound pancetta, 4 slices, chopped
3 cloves garlic, chopped
Splash red wine
1/2 cup beef stock
1 can petite diced tomatoes or stewed tomatoes
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
Serving suggestion: green salad


Preheat oven to 425 degrees F.
Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.

Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through.

Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.

Serve meatloaves with Italian barbecue sauce on top and green salad alongside.




Dad's Meatloaf with Tomato Relish



Tomato Relish:
Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper

Meatloaf:
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 pounds ground beef
1 pound ground pork
2 eggs
Leaves from 2 fresh thyme sprigs
Salt and freshly ground black pepper
3 to 4 bacon slices


Preheat the oven to 350 degrees F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.

This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!



Sir Pigs A lot: Meat Loaf

1/2 cup white wine
1 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1 lb ground round or sirloin, or ground turkey (93 percent lean or leaner)
1 can (8 oz) tomato sauce
1/2 cup uncooked old-fashioned oatmeal
1/4 cup grated Parmesan
2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
2 large egg whites
2 cloves garlic, peeled and minced
1/3 cup chicken broth
Vegetable-oil cooking spray

1 1/2 cups pasta sauce (such as Classico Fire-Roasted Tomato & Garlic Sauce), heated
6 basil leaves (this is your topping, or just use ketchup.)

Preheat oven to 375°F. Pour wine into a medium skillet and cook onion, pepper over low to medium heat for 15 minutes. In a separate bowl, combine remaining ingredients and mix thoroughly, using hands. Spoon in vegetables and liquid from skillet. Shape mixture into a loaf approximately 5" wide, 10" long, and 3" to 4" high. Coat a 9" x 13" baking pan (or bread-loaf pan) with cooking spray, then fill with mixture. Bake 1 hour; let stand for 5 minutes before slicing. Top each slice with 1/4 cup warmed pasta sauce and basil leaf.
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Glazed Bacon-Wrapped Meat Loaf

This delicious bacon-wrapped meatloaf is enhanced with grated natural Parmesan cheese, Cajun spices, and a tasty barbecue sauce glaze.
INGREDIENTS:
4 strips lean bacon
2 teaspoons brown sugar, optional
1 pound lean ground beef
1/2 pound ground pork
1 medium onion, finely chopped
1 red or orange bell pepper, finely chopped
2/3 cup fine dry bread crumbs
1 large egg, slightly beaten
1/3 cup grated fresh Parmesan cheese
1 teaspoon Cajun seasonings
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup evaporated milk or whole milk
1/2 cup barbecue sauce
PREPARATION:
Cut bacon strips in half crosswise and coat with the 2 tablespoons of brown sugar. In a large skillet, cook the sugared bacon for about 2 minutes to render some of the excess fat. Or, cook on a paper plate in the microwave for about 1 minute.
Heat oven to 350°.

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Beef, Turkey, and Andouille Meat Loaf



Ingredients:
2 TB olive oil, 1 1/2 cup fine chopped onions, 1 tsp salt plus a pinch, 1/2 cup fine chopped red bell peppers (optional), 2 tsp minced garlic, 1 TB Worcestershire sauce, 2 cups soft fresh bread crumbs, 1/2 c milk, 2 lg eggs lightly beaten, 1 lb andouille, smoked ham, or other smoked sausage cut into 1" chunks & coarsely chopped in a food processor, 1 lb ground beef (85% lean), 1 lb ground turkey, 1/2 tsp dried sage, 1 tsp dried thyme, 1 tsp fresh ground black pepper

Sweet & Sour Mustard Glaze: 6 TB Dijon mustard, 3 TB light or dark brown sugar, 1 TB cider vinegar

Preheat oven to 350 degrees. Heat oil in a lg skillet on med-high heat, and add the onions with a pinch of salt. Cover and cook for 5 mins, stirring occasionally. Stir in the optional bell peppers and the garlic and cook for 2 minutes more. Transfer the mixture to a lg bowl. Mix in all the remaining ingredients (except those for the glaze.) Using your hands, knead the mixture until everything is well blended. On a lg baking sheet (with a rim), or a lg shallow baking pan, form the meat into a loaf about 10" x 4" x 4" high. Place the loaf in the oven and bake for 30 minutes. Meanwhile, make the Mustard Glaze: Combine all the ingredients in a small bowl. Brush the glaze all over the top of the meat loaf after the first 30 minutes of baking. Bake the meatloaf for 30 - 45 mins more, or until the internal temp is 150 degrees to 155 degrees F. Let the loaf rest for 10 to 20 minutes, loosely covered with foil, before slicing and serving. Makes 8 servings

[Joetown Parrothead]

BBQ Turkey MeatLoaf


1 tablespoon BBQ Seasoning, recipe follows
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups BBQ Sauce, reserving 1/2 cup for the top, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs

Preheat the oven to 350 degrees F.
In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.

In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.

Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.

Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.

Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.


BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.




BBQ Sauce


2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.