Judis Meatloaf Recipes

MEATLOAF RECIPE

Steps:

• Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
• Glaze: Mix together in a small bowl. Set aside.
• Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
• Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
• Transfer into loaf tin. Brush generously with glaze, using about 1/2.
• Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
• Bake for a further 30 minutes. Remove from oven.
• Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
• Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

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.

JUDY'S MEATLOAF

Steps:

• 1. Pre heat oven to 375. You will need a 9x13 inch baking dish.
• 2. In a very large mixing bowl, add ground beef, diced onion, jalapeno, bell pepper, 2 eggs, black pepper, dried parsley, onion powder, and garlic powder.
• 3. With very clean hands, begin to squish and mix all the ingredients together, until thoroughly mixed.
• 4. Remove mound of ground meat mixture to baking dish. Shape into round or long loaf shape, into center of baking dish.
• 5. Place meatloaf into middle of oven, Bake for 1 hr.; Remove from oven, add 1 cup of hot tap water, slowly, to baking dish. Cover dish with foil, and place back in the oven. Bake for 1 hr. more.
• 6. Remove from oven, carefully remove foil. Pour the heaping 1/2 cup of ketchup over meatloaf and down sides. Place back in the oven, without cover, until ketchup is set and begins to brown, about 30mins. Keep an eye on it as the ketchup will burn.

NAMOI JUDD'S MOWING FOR MEATLOAF

Steps:

• Preheat the oven to 325°F
• In a heavy-duty, plastic food-storage bag, place the crackers, seal, and roll over with a rolling pin until crushed but not powdery.
• Take any rings off your fingers and send them to me!
• In a large bowl, with clean hands, mix together all the ingredients except the 1/4 cup ketchup for the top. Mix thoroughly but lightly, being careful not to pack the meat too much.
• Place in a 13 x 9 x 2 inch baking pan and shape into a loaf.
• Cover with aluminum foil.
• Bake in the 325°F oven for 45 minutes.
• Remove the foil.
• Spread the top of the loaf with the 1/4 cup ketchup.
• Bake, uncovered, another 60 minutes.
• Let stand for 10 minutes before slicing.

JYD'S MOM'S DOWN HOME JUICY MEATLOAF

Steps:

• Preheat oven to 370 degrees F.
• In a large mixing bowl, place the beef, bread crumbs, scallions, onions, green peppers, garlic, eggs, black pepper, salt, meatloaf seasoning, beef gravy, and Cheddar. Using a wooden spoon, mix the ingredients until they are evenly distributed.
• Turn the meat mixture out into a large roasting pan. Form into a loaf shape. Cover the pan with aluminum foil, and bake for 1 1/2 hours.
• Remove the roasting pan with the loaf from the oven, quickly closing the door to keep the oven hot. Remove the aluminum foil. Spread the top and sides of the loaf with the tomato paste. Roast, uncovered, for another 15 to 20 minutes, or until an inserted meat thermometer reaches 155 degrees F.
• Let meatloaf rest for 10 minutes before slicing and serving.

JUDY'S MEATLOAF

Steps:

• Preheat oven to 350°F.
• In a small bowl mix together all the season mix ingredients.
• In a sauce pan melt the butter and add onion, celery green peppers, green onions, garlic, Tabasco, Worcestershire and season mix.
• Saute until mix starts to stick to the pan, about 5 minutes.
• Then add evaporated milk and ketchup. Cook a few minutes and allow to cool to room temperature. Remove bay leaves.
• Mean while, mix together ground beef, with ground pork, eggs and breadcrumbs.
• When veggie mix reaches room temperature mix it into the the ground beef mixture.
• Bake in a 9x13 inch pan at 350 degrees for 25 minutes.
• Raise heat to 400 degrees and cook an additional 35 minutes or until done.

JUDY'S MEATLOAF

Steps:

• Mix everything together and pat into 2 loaves (apx 5"x8"). Freeze or bake at this point.
• Mix the topping (brown sugar, ketchup and mustard) and spread on top right before baking.
• Bake uncovered at 350 for 50 - 60 minutes (or Microwave for 15-20 minutes).
• If from frozen - let thaw in refrigerator overnight, then add topping and bake.
• (oops - it should be 6-8 servings per loaf - thanks I'mPat!).