Classic American Meatloaf Recipes

CLASSIC AMERICAN MEATLOAF

Steps:

• In a large bowl add all the meatloaf ingredients and mix thoroughly with your hands. Mix until the contents are homogenized and the meat is sticky-tacky.
• Line a loaf pan with foil and press the meat mixture into the pan. Pack it somewhat tightly so there aren't pockets of air throughout the meat. Air will cause the finished meatloaf to crumble after it is done being cooked.
• Bake in an oven preheated to 185 Celsius for 45 minutes. Near the end of baking time you can prepare the glaze.
• In a bowl whisk together the glaze ingredients.
• After the meatloaf has been baking for 45 minutes, pull out the pan and brush the glaze over the meat. The meatloaf should have pulled away from the edges so some of the glaze will drip down the sides. This is okay. Just keep spreading on more glaze until you've used it all.
• Raise the oven temperature to 200 Celsius and bake the meatloaf for another 15-20 minutes.
• Remove the loaf pan from the oven and let rest for 15 minutes. Remove the meatloaf and slice to your desired thickness. Serve atop some mashed potatoes or creamy celeriac and drizzle with the savory jus left in the loaf pan.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

MEATLOAF

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the meatloaf, heat the oil in a sauté pan and add the onion, celery and carrot. Fry until the onion is translucent and all the vegetables are softened. Turn up the heat and cook for a few more minutes until the onions are slightly caramelised. Add the garlic and cook for a further 2 minutes. Remove from the heat and leave to cool.
• Put the mince and bacon in a large bowl and add the herbs, garlic powder, mustard and breadcrumbs. Add the vegetables, pour in the double cream and break in the egg. Season well with salt and pepper. Mix everything together thoroughly, making sure especially that the beef and pork are well combined.
• Take a large baking tray and mould the meatloaf mixture into a large loaf shape on the tray. The dimensions should be roughly those of a large loaf tin (30x12cm/12x4½in).
• Cut the bacon rashers in half, then stretch out with the flat of a knife. You should find they are just long enough to drape over the sides and top of the meatloaf. Arrange these over the meatloaf in a criss cross pattern and tuck under any excess bacon at the sides. The whole loaf should be covered except for the two ends.
• For the glaze, place all of the ingredients into a small saucepan and whisk over a low heat until well combined (and any sugar is dissolved if using). Brush the whole meatloaf generously with most of the glaze. Cook in the oven for 30 minutes, then remove and brush with the glaze again. Bake for a further 25-30 minutes until cooked through. The bacon should be crisp and glossy and the meatloaf should be cooked through and piping hot in the middle.

ALL-AMERICAN MEATLOAF

Steps:

• Preheat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
• Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
• Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
• Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
• Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 325 degrees. Combine all ingredients and shape into oblong loaf. Cook 1 1/2 hours to 2 hours or until done.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 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 the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf 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.

ALL-AMERICAN CLASSIC MEAT LOAF

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine eggs, broth, worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, crushed red pepper, salt and black pepper. Add meat, green pepper and onion. Using hands, mix ingredients together well (do not overmix). Lightly pat meat mixture into 9x5x3-inch pan. With fingers, lightly pull loaf away from sides of pan.
• Bake, uncovered, for 1 1/4 hours. For topping, in a small bowl stir together ketchup, brown sugar and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160 degrees F.
• Remove from oven and let stand for 10 minutes. To remove, use two large spatulas inserted along short edges to life loaf from pan to a platter. Optional -- sprinkle with parsely, green onions and 1/2 teaspoons cracked black pepper.