MARTHA STEWART'S ALL AMERICAN MEATLOAF
This is a great meatloaf. I'm surprised it hasn't already been posted yet. The only thing I like better than meat loaf is meatloaf sandwiches, and this meatloaf is even better the next day; sliced between whole wheat bread, topped with a slice of cheese, and lots of mayo. Note: I omitted the veal and adjusted the amount of beef and pork to compensate--it was still great.
Provided by Pokey in San Antonio
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 400°F.
- Process or crumble the bread and combine with the minced vegetables in a large bowl.
- Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
- Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
- Form the meat mixture into and elongated loaf on the parchment paper.
- Mix the next 3 ingredients together and baste the loaf--set aside.
- Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
- Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.
ALL AMERICAN MEATLOAF
I discovered this recipe when I was pregnant with my first child. This is the only meatloaf recipe my family allows me to make still. It can be frozen ahead.
Provided by It's A New Day
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan.
- Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
- Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 12.3 g, Cholesterol 133.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 595.4 mg, Sugar 4.1 g
ANTI-MARTHA STEWART MEATLOAF
Warning: this recipe contains crackers, which Martha says is a MAJOR NO-NO! But it's moist and flavorful and is easy enough for a junior chef to make! Tested at high altitude.
Provided by Elizabeth H.
Categories Pork
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Begin preheating oven to 350 degrees.
- Combine first 9 ingredients in bowl and mix thoroughly.
- Mix in crushed crackers until well-blended.
- Pat mixture into ungreased loaf pan.
- Bake at 350 degrees for 60-90 minutes.
- NOTE 1: Here at high altitude, this recipe needs 90 minutes to bake.
- At lower altitudes, it won't take as long.
- NOTE 2: Honey dijon salad dressing makes a nice substitute for ketchup in this recipe and gives the meatloaf an elegant flavor.
MARTHA STEWART MEATLOAF RECIPE
I saw this on Martha Stewart's television show in the early 90s when I was home sick from school one day. I have kept it since and need a place to store it...
Provided by Meggiebeth
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Cut the bread into 1 inch cubes and place in a small bowl. Pour the milk over the bread. Set aside for five minutes.
- Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five minutes.
- Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.
- Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed.
- In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze.
- Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.
Nutrition Facts : Calories 737.7, Fat 39.6, SaturatedFat 13.1, Cholesterol 182.8, Sodium 2319.7, Carbohydrate 52.3, Fiber 4.9, Sugar 24, Protein 42.6
TEST KITCHEN'S FAVORITE ALL-BEEF MEATLOAF
This classic meatloaf uses coarsely ground beef for a juicer bite. It's brushed with the essential brown sugar-ketchup glaze and baked on a sheet pan, not in a loaf pan, so it has more caramelized crust for everyone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield 1 meatloaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
- Cook the Vegetables:Pulse vegetables in food processor until finely chopped (or do so by hand). Heat olive oil in a large skillet over medium-high. Add vegetables, thyme, and 1 teaspoon kosher salt to skillet; cook, stirring occasionally, until vegetables have softened, about 8 minutes. Stir in Worcestershire sauce, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
- Prep the Meat and Glaze: In a small bowl, stir together remaining 1/2 cup ketchup and the brown sugar for glaze; set aside. In a large bowl, combine vegetable mixture with ground chuck, egg, 1/2 cup breadcrumbs, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined.
- Bake and Let Cool:On a rimmed baking sheet, form meat mixture into a loaf that's 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with glaze. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes, then serve with comforting sides, like mashed potatoes. and sauteed broccolini.
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