Barbaras Meatloaf Recipes

EASY MEATLOAF RECIPE

Steps:

• Preheat the oven to 350˚F.
• Line a loaf pan with foil and lightly grease both pan and foil. Leave plenty of overlap to make it easier to remove the meatloaf after cooking.
• In a large bowl, mix ground beef, breadcrumbs, onion, egg, ½-cup barbecue sauce, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper. Mix until well combined, but do not overmix or the meatloaf will be tough.
• Shape the beef mixture into a loaf in the prepared pan. Spread the remaining barbecue sauce over the top.
• Bake for 50 minutes, or until the internal temperature registers 165˚F. Let the meatloaf stand for 5 to 10 minutes before cutting.
• Garnish with parsley and serve.

BARBARA'S MEATLOAF

Steps:

• Heat oven to 350 degrees F.
• Line loaf pan, 9X5X3,with waxed paper.
• In large bowl, mix beef, onion and oats with hands.
• In small bowl combine eggs,milk,salt,parsley,savory leaves and pepper. Mix well.
• Pour into meat mixture and mix well with hands.
• Pat firmly into prepared pan.
• Mixture will be wet.
• Invert loaf into an ungreased baking pan 13X9X2 inches.
• Carefully remove waxed paper.
• Bake uncovered 30 minutes.
• Mix chili sauce and brown sugar; brush over top and sides of loaf.
• Bake an additional 45 minutes to one hour, brushing occasionally.
• 8 servings.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

BARBARA'S BASIC MEATLOAF

Steps:

• Heat oven to 350 degrees.
• Mix all ingredients in a large mixing bowl. (Easiest to mix with your hands - kids love this! Just make sure you wash your hands before and after touching the meat.).
• Spray an 8x4 (or 8x5) glass loaf pan with cooking spray.
• Press mixture into pan. Bake for 1 hour at 350 degrees.
• Note: Kids love making the cracker crumbs too! Put crackers in a ziplock bag and give them a masher (or they can use their hands).
• Also: I prefer a 2 parts ketchup to 1 part mustard mixture, but my recipe says "to taste". The ketchup and mustard mixture can also be substituted with BBQ sauce or cocktail sauce.

BASIC MEATLOAF

Steps:

• Place a rack in the center of the oven, and heat to 350 degrees.
• Put onion, carrot, garlic and celery in the bowl of a food processor, and pulse until the vegetables are chopped medium fine; there should be about 1 2/3 cups of chopped vegetables.
• Combine all of the ingredients, reserving 4 tablespoons of the ketchup.
• Add optional ingredients, if desired. Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch in a 9-by-13-inch heatproof glass baking dish. Bake for 30 minutes. Spread 1 tablespoon of ketchup over the top of each loaf, and bake for 10 minutes. Remove from oven, and let rest for 5 minutes. Using a pancake turner, remove each loaf and serve on individual plates.