Classic Meat Loaf Recipe 445 Recipes

EASY CLASSIC MEAT LOAF

Steps:

• In a large bowl, combine the egg, V8 juice, bread crumbs, soup mix, cheese and garlic powder. Crumble beef over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, at 350° for 50 minutes. Spread ketchup over top; bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°.

CLASSIC MEAT LOAF

Steps:

• 1. Preheat oven to 350 degrees. In large skillet heat butter until melted and foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.
• 2. Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into paste; add garlic. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely. Meanwhile, soak bread in half-and-half. Lightly beat eggs.
• 3. In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture. Sprinkle the 1 ¾ teaspoons salt and the pepper. Using hands, mix until well blended.
• 4. Turn mixture into rectangular baking dish. Using hands, shape into a 9 by 5 inch loaf. Make shallow indention around sides.
• 5. Ketchup Topping: Combine ketchup, brown sugar, and vinegar. Spoon over top of meat loaf. Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees. Let rest 10 minutes before slicing.

CLASSIC MEAT LOAF

Steps:

• In a large bowl, pour milk over bread. Add egg, onion, chili sauce, Worcestershire sauce, salt, pepper and hot pepper sauce; mix thoroughly. Add ground beef; mix well. Shape meat mixture into an 8x4-in. oval. , Bake in a shallow pan at 350° for 1-1/4 hours or until no pink remains. Drain.

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.

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.

TOP RATED CLASSIC MEATLOAF

Steps:

• Preheat oven 325 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
• Mix lightly.
• Shape into a loaf and place in a baking dish.
• In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
• Brush the loaf with this mixture.
• Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

CLASSIC MEATLOAF

Steps:

• Heat oven to 350 degrees. In large bowl, mix all ingredients, except ketchup. Spread mixture in ungreased 9x5 inch loaf pan. Spread ketchup over top.
• Bake uncovered 1 hour to 1 hour and 15 minutes or until thermometer reads at least 160 degrees. Drain meat loaf. Let stand 5 minutes. Remove from pan.
• Variations:.
• *You may substitute 1/2 cup dry bread crumbs, 1/2 cup crushed seasoned crackers or 3/4 cup quick cooking oats for the chopped bread.
• *You may substitute barbecue sauce or chili sauce for the ketchup.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

CLASSIC MEAT LOAF RECIPE - (4.4/5)

Steps:

• FOR THE GLAZE: Mix all ingredients together in a small saucepan; set aside. FOR THE MEAT LOAF: Line a 13 by 9-inch baking pan with foil; set aside. (Helps with clean up later) Heat the oven to 350°. Heat the oil in a medium skillet over medium heat until shimmering. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients. Mix eggs with the milk, mustard, Worcestershire sauce, salt, pepper, thyme, and hot sauce. Combine the egg mixture with the meat in a large bowl and add the crackers, parsley, and cooked onions and garlic. Mix with a fork until evenly blended and the meat mixture does not stick to the bowl. (if necessary, add more milk, a couple of tablespoons at a time, until the mixture no longer sticks.) Place the meat mixture into the prepared baking pan. Brush with half the glaze, the arrange the bacon slices, crosswise, over the loaf, overlapping them slightly and tucking only the bacon tip ends under the loaf. Bake the loaf until the bacon is crisp and the center of the loaf registers 160° on an instant-read thermometer, about 1 hour. Cool for at least 20 minutes. Simmer the remaining glaze over medium heat until thickened slightly. Slice the meat loaf and serve with the extra glaze passed separately.