How can you make the best meat loaf?!


Question:

How can you make the best meat loaf?


Answers:
Country Meat Loaf

INGREDIENTS:
2 tablespoons butter
4 to 8 ounces sliced mushrooms
1 cup chopped onion
1 cup thinly sliced celery
1 cup shredded carrots
2 tablespoons water
2 pounds lean ground beef
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon seasoned salt
1 teaspoon dried parsley flakes
1/2 teaspoon tarragon or thyme
2 tablespoons soy sauce

PREPARATION:
In a skillet, combine butter, mushrooms, onion, celery, carrots, and water; heat to boiling. Reduce heat, cover, and simmer for 10 minutes, until vegetables are crisp-tender. Combine ground beef, flour, salt, seasoned salt, parsley, tarragon or thyme, and soy sauce in a large bowl; add vegetable mixture and gently mix meat loaf mixture together. On a greased jelly roll pan (15x10x1-inch), shape into a meat loaf about 8x6-inches. Bake meat loaf at 350° for 1 hour.
Meat loaf recipe serves 6 to 8.

You use this recipe:
http://www.yorku.ca/yura/Recip...

1-2 pounds Ground beef, package of lipton beefy onion soup mix (1/2 if only using a pound), egg, ketchup, worchestire sauce, shredded cheddar cheese. Mix and bake at 350 until done.

Grill the meat till its smell great.

Put a lot of butter on the bread.

Put the meat in and munch!

this is Alton Borwn's recipe, I made it a couple of week ago and the family raved over it
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey


Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Mix 1 lb of ground beef with about 1/4 c. instant oatmeal, some barbeque sauce and McCormick's Montreal Steak seasoning (not a whole lot, just a couple of shakes). Blend well by hand and form into loaf. Cover with aluminum foil and bake at 400 for approximately 20-30 minutes (until browning and juices running). Remove foil, baste with more barbeque sauce, sprinkle cheddar cheese on top and bake approximately 10 more minutes or until slightly firm to touch.

If your grocery store carries meatloaf mix start with that. It's a combination of beef, veal and pork. It makes for a much tastier, better textured loaf.

This is hands-down the best meatloaf that I have ever had! I know that some of the ingredients may sound a little different at first, but it is the most moist and flavorful meatloaf...just try it once and you will never go back...the veggies add so much flavor, and the water bath keeps it moist!

* 3 tablespoons unsalted butter
* 3/4 cup onion, finely chopped
* 3/4 cup scallions, finely chopped
* 1/2 cup carrots, finely chopped
* 1/4 cup celery, finely chopped
* 1/4 cup red bell pepper, minced
* 1/4 cup green bell pepper, minced
* 2 teaspoons of minced garlic
* Salt, to taste
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon ground white pepper
* 1/4 teaspoon cayenne pepper
* 1 teaspoon ground cumin
* 1/2 teaspoon ground nutmeg
* 3 eggs, well beaten
* 1/2 cup ketchup
* 1/2 cup half-and-half
* 2 pounds lean ground beef chuck
* 12 ounces sausage meat (not fennel-flavored Italian sausage)
* 3/4 cup fine fresh bread crumbs, toasted

1. Preheat oven to 375°F.

2. Melt the butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, about 1 hour.

3. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.

4. Add the ground beef, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.

5. With damp hands to keep the mixture from sticking, form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches.

6. Place the meat in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.

7. Place the pan in the oven and bake for 35 to 40 minutes.

8. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.

Enjoy!!

Chicken Romano Meat Loaf:

1? hours 10 min prep
8 servings

1/2 cup romano cheese (freshly grated)
1/2 cup plain dried breadcrumbs
1 large egg
1 cup marinara sauce
2 lbs ground chicken

1. Preheat oven to 400°F Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray.
2. In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined.
3. Spoon chicken mixture into center of prepared pan; shape into 9" by 5" loaf, pressing firmly. Spread remaining 1/2 cup marinara over top.
4. Bake meat loaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meat loaf reaches 165° F (temperature will rise to 170° F upon standing). Let meat loaf stand 10 minutes for easier slicing.

You can use just about answer you get - just add a package of dry Italian salad dressing mix.

I use equal parts ground beef, ground turkey, and sausage--its the best!

The best meatloaf around is Amish Meatloaf. Moist, yummy and easy!

1 1/2 lbs ground chuck
1 cup of quick oats
1/2 cup of sweet onions chopped
4 eggs

topping:
1/3 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon mustard

1) beat eggs
2) Add onion, oats and burger
3) Mix by hand
4) Form into a loaf or (this is what I do to save cooking time) Use a measuring up and measure out individual loaves to be about 3/4 cup. Drop it straight from the measuring cup and you have several uniform, individual loaves!
5) Top the meat mixture with the topping
6) Bake at 350. One large loaf will need to cook for about an hour, maybe a little longer. Individual loaves need only cook about 40 minutes.




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