Heidis Meatloaf Mistake Recipes
HEIDI'S NEVER-FAIL MEATLOAF
Steps:
- Heat oven to 375. Mix all ingredients in a large bowl or with a stand mixer until well combined. Form into a loaf in a large loaf pan. Bake at 375 for 1 hour or until no longer pink.
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
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- Mistake: Using lean meat. How to fix it: Using too lean of meat will lead to a dry meatloaf, cautions James Peisker, chef, butcher, and co-founder of Porter Road in Nashville, Tennessee.
- Mistake: Slicing the meatloaf too soon. How to fix it: It's dinnertime. The kitchen smells good. You're hungry. But hold tight. Slicing into your meatloaf as soon as it comes out of the oven releases the juices onto the plate or the pan, and the loaf can fall apart, Peisker says.
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- Mistake: Not letting your breadcrumbs soak long enough. How to fix it: When you're making your panade, you'll want to soak your breadcrumbs or bread in milk, allowing them to become completely hydrated, says Scott Hines, the executive chef of B&O American Brasserie in Baltimore, Maryland.
- Mistake: Using skim milk. How to fix it: When you're making a panade with milk, use evaporated milk or whole milk, suggests Jessica Formicola, a recipe developer and blogger at Savory Experiments.
- Mistake: Using fresh breadcrumbs. How to fix it: If you're making your panade with homemade breadcrumbs, make sure they're either stale or toasted, says Sharon Beck of Kosher Private Chef in Miami Beach, Florida.
- Mistake: Using boring ol' bread. How to fix it: Get creative with the bread you use for your breadcrumbs. Chef Jessica Shillato of Spotted Salamander in Columbia, South Carolina suggests a sweet white bread like brioche or Hawaiian roll.
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