ITALIAN MEATLOAF WITH MARINARA SAUCE
My Italian meatloaf is made extra juicy by soaking bread in grated onion instead of using breadcrumbs. The seasonings for the meatloaf are the same as what is used for homemade Italian sausages, so this really tastes like an Italian meatloaf! And the sauce is made extra tasty by adding the loaf pan juices and cooking the meatloaf IN the sauce for part of the time.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 1h15m
Number Of Ingredients 20
Steps:
- Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
- Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
- Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
- Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
- Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
- Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
- Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
- Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
- I like to serve this with mashed potatoes but it is also lovely with pasta.
Nutrition Facts : ServingSize 307 g, Calories 356 kcal, Carbohydrate 10.7 g, Protein 718 g, Fat 13.2 g, SaturatedFat 4 g, Cholesterol 167 mg, Sodium 645 mg, Fiber 1.1 g, Sugar 5.4 g
ITALIAN MEATLOAF WITH GARLIC HERB GLAZE
Provided by Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
- Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
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.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
POTATO TOPPED MINI MEATLOAVES
Try a fun new way to serve meatloaf and mashed potatoes! Check out the time-saving tips to make this a rush hour recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
- In 2-quart saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meatloaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
- In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
- Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g
GARLIC MEATLOAF
My husband loves this meatloaf. Beware it will give you indigestion, but we love it so much we eat it anyway.
Provided by slbarlow
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350.
- In your food processor, pulse the onion, carrots, garlic, and horseradish until fine. Add to ground beef.
- Pulse the dry ingredients: croutons, chili powder, salt, & peppers, and add them to bowl with meat and veggies and mix.
- Mold into a loaf shape with your hands in a pan that has a lip and place in oven.
- Mix together remaining ingredients ( ketchup, honey, cumin, Worcestershire, and Louisiana hot sauce).
- After 15 mins, start basting loaf with mixture.
- The meatloaf is done when the temperature reaches 160 about 40 min.
MEATLOAF WITH POTATO TOPPING
Make and share this Meatloaf With Potato Topping recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In nonstick skillet, heat oil over medium heat; cook onions, garlic, carrot, celery and green pepper until softened, 5 to 8 minutes. Let cool.
- In bowl, bet egg, chili sauce and 2 tablespoons water. Mix in vegetables, crumbs, salt, basil, thyme, mustard and pepper. Mix in beef. Pat into 9-inch pie plate. Bake in 350°F oven for 50 to 60 minutes or until meat thermometer registers 170°F Drain off fat.
- TOPPING: Meanwhile, peel and cut potatoes into quarters. In saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until tender. Drain and return to pot. Mash with potato masher; beat in buttermilk, butter, salt and pepper. Spread over meat loaf. Broil for 1 to 2 minutes or until golden. Makes 6 servings.
- Canadian Living.
Nutrition Facts : Calories 414.6, Fat 16.2, SaturatedFat 6.6, Cholesterol 115.6, Sodium 858.3, Carbohydrate 37.1, Fiber 4.9, Sugar 4.2, Protein 29.5
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