Meatloaf For People Who Hate Meatloaf Recipes

MEATLOAF-HATERS MEATLOAF

Steps:

• Put all ingredients into a large bowl or into the bowl of your mixer and mix together.
• Shape into a loaf and bake at 375 degrees F.
• for 35-40 minutes.

MEATLOAF FOR PEOPLE WHO HATE MEATLOAF

Steps:

• For the glaze:.
• Combine ketchup, brown sugar, mustard, balsamic vinegar and hot sauce in a small saucepan over medium heat. Stir constantly until just starting to bubble. Reduce heat to low and simmer slowly until meatloaf is ready to go into the oven.
• For the meatloaf:.
• Heat the oven to 350 degrees. Prepare a rimmed baking sheet by covering with foil and then placing a cooling rack inside, also covered with foil and poking several holes for grease drainage.
• Heat the butter or oil in a medium skillet. Add the onion and saute until soft and slightly brown. Add garlic and continue to cook until fragrant, about 1 more minute. Set aside to cool.
• Beat the eggs, thyme, salt, pepper, cayenne, mustard, worcestershire, liquid heat, yogurt or milk in a large bowl. Add the cooled onion mixture. Add the crackers and the beef and pork and combine well with a fork or your hands. Be certain that there are no unmixed pockets of meat or cracker mixture.
• With wet hands, turn the mixture onto the prepared pan and pat into a squared loaf shape. Remove the glaze from the heat and brush a generous amount over the loaf. Arrange the bacon slices crosswise, overlapping slightly and tucking the ends under with a spatula.
• Bake until the bacon is crisp and the loaf temperature is 160 degrees, about an hour and 15 minutes. Cool at least 20 minutes. Serve with the remaining glaze on the side.

FANCY MEATLOAF

Steps:

• Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
• Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
• Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
• Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
• Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

THE "I DON'T LIKE MEATLOAF" MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a large bowl- mix together well (using hands, as gross as it may be).
• Mold mixture into a"loaf", place into 8x11 baking dish (I try to make sure the meatloaf doesn't touch the sides, it makes for easier cleanup).
• Spread more ketchup on the top of the meatloaf.
• Bake at 350 for 50 minutes to an hour.
• My favorite sides to go with this are mashed potatoes and green beans.
• You can be creative with this recipe- use spicy sausage if you like spicy; sage if you like that taste, etc You can also add chopped onions, green peppers, or salsa- I don't, but only because my kids won't eat it.
• (Bonus: if your kids are veggie haters like mine- they never even notice the mushrooms).