Andys Sweet And Savory Untraditional Meatloaf Recipes

BETTER THAN MOM'S SWEET AND SAVORY MEATLOAF

Steps:

• PREP: Place oven rack on middle setting and preheat oven to 350 degrees. If using a less fatty meat, use a non-stick cooking spray to lightly coat the inside of your loaf pan. (If using ground beef, it is unnecessary to spray or grease your pan.). Lightly press the separate 2 tbsp of the packed brown sugar into the bottom of your loaf pan. Put like ingredients into prep bowls for ease in mixing later - this helps when you'll only have one hand (especially at least the dry ingredients of bread crumbs, salt, and pepper). Hint: thaw meat fully and bring cold ingredients (eggs, pasta sauce, sauce ingredients, etc) to room temperature prior to combining - this will aid in even cooking and correct cook time. (Waiting for items to reach room temperature is the bulk of your prep time, so your actual "work" prep time v. "waiting" prep time is about 5 min of work and 15-20 min of waiting.).
• SAUCE: Stir the remaining tbsp of brown sugar and the rest of the sauce ingredients in a bowl until combined. Sauce should be slightly runny. With a spatula, lightly drizzle some rows of the sauce over the brown sugar in the bottom of the loaf pan. Do not fully cover. Set the remaining majority of the sauce aside.
• LOAF: In a small skillet, sweat the diced onion over low heat. Half way through, add the garlic. (The onions and garlic do not cook inside the loaf and therefore you must heat them before.) Do not let them brown or carmelize. In a large mixing bowl, gently break up the meat with one hand (keep your other hand free and clean to hold the bowl and add in your other ingredients). When they are cool enough, slowly add in the onions and garlic until completely folded. Then add the pasta sauce, parsley, basil, garlic powder, and marjoram until blended. Next, you will alternate combining the dry ingredients (bread crumbs, salt, pepper combination) and half of the beaten eggs. Repeat dry ingredients and eggs until fully mixed. Shape mixture into a loaf and transfer it into your loaf pan. Gently press the loaf down and against the sides until you have a flat top service (as the meat cooks, it will pull away from the sides and form the classic "loaf" shape"). Pour the majority of the sauce over the top of your loaf and spread it evenly until covered (I like to keep just a tiny bity of sauce to drizzle over the loaf when there is about 10 min of cook time left, but you can add it all at this point if you like).
• Bake for 1 hour to 1 hour 15 minutes, checking occassionally. Add more sauce when and if necessary. Let cool for at least 10 minutes before serving.

ANDY'S SWEET AND SAVORY UNTRADITIONAL MEATLOAF

Steps:

• Preheat oven to 425°F.
• Combine first 5 ingredients in a small bowl and whisk until smooth.
• Heat a heavy skillet over med-high heat and add oil once hot. Sauté onions, pepper, celery, carrot, and Serrano until soft (5+ minutes). Add garlic, thyme, Ancho chili powder, a large pinch of salt, and several turns of pepper. Sauté an additional 2-3 minutes until fragrant (careful not to burn the garlic). Remove from heat and set aside to cool.
• In a large bowl, combine half of the sauce, beef, pork, eggs, breadcrumbs, tequila, and sautéed vegetables. Mix with hands until homogeneous. Add more breadcrumbs as needed if the mixture is too liquidy. Careful not to over kneed, as the meat will become tough if overworked. Form the mixture into a loaf on the heavy skillet (if oven proof) or a Pyrex baking pan. Coat the loaf thoroughly with the remaining sauce, and cover with an arrangement of fresh sage leaves (you don't need a ton, just enough so that every slice will have one or two leaves).
• Bake uncovered for 10 minutes at 425F then lower heat to 350F and bake for another hour or until the internal temperature is about 160°F Cover and rest for 10-15 minutes, slice, sprinkle lightly with grated Pecorino cheese, and serve.

SWEET AND SAVORY MEATLOAF WITH SWEET AND TANGY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 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 together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides 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.

EASY SAVORY MEATLOAF

Steps:

• For Meatloaf:
• Preheat oven to 350 degrees.
• In a large bowl, mix chopped onion and stuffing mix, and pour in the broth and let set while you prepare the pan.
• Line a jelly roll pan or cookie sheet with deep sides with foil. Set a baking rack large enough to hold the meatloaf in the pan and spray lightly with cooking spray, or brush lightly with oil.
• In the large bowl, mix in remaining ingredients until evenly blended.
• Form the meat mixture into a large loaf pan, pressing down with a rubber spatula or large spoon until the meat is evenly pressed into the pan.
• Cut a piece of foil slightly smaller than the top of the meatloaf and press it onto the top. (This foil keeps the meatloaf from falling through the rack as it cooks.)
• Run a dull knife around the sides of the meatloaf to loosen it from the pan.
• Invert the meatloaf onto the prepared rack on the cookie sheet and tap the bottom of the loaf pan so it slides out on the rack.
• You will now bake the meatloaf with no pan. The lets the grease drain away as it cooks.
• Bake about 60 minutes, then remove from oven and glaze the top with the three remaining ingredients blended into a sauce.
• Return to oven and cook about 15 minutes further or until any juices run clear.
• Note: You can substitute ground turkey for the pork. Serve with more of the sauce used for the glaze.

MOIST & SAVORY MEAT LOAF

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.