Provence Meat Loaf Recipes

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

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.

MEATLOAF DE PROVENCE

Steps:

• Preheat oven to 350 degrees.
• Mix ground beef, egg, bread crumbs, Herbs de Provence, salt, and onion mix.
• Shape into a loaf and place in an ungreased loaf or baking pan. Cook for 1 hour.
• Glaze: Mix Ketchup, light brown sugar, worcestershire, and liquid smoke.
• Half way through cooking time remove meatloaf and cover top with glaze return to oven for remaining time.

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.

MEMORIES OF PROVENCE WHEAT LOAF

Steps:

• Place the herbs in a small dish and pour in the olive oil. Allow to steep for at least 15 minutes, and the longer, the better.
• Place all remaining ingredients except cornmeal in your bread machine following sequence recommended by manufacturer.
• Start the dough cycle. As the dough mixes, drizzle on the olive oil until incorporated. The dough should form a smooth ball: add small amounts of flour or water (or additional olive oil) until the dough looks right - the exact proportions depend on many factors. Allow to rise in bread machine.
• Remove from machine, punch down. If making a loaf, form into an oval loaf and place on cornmeal-dusted baking sheet. Cover and allow to rise until doubled. (If making rolls, cut into 8 to 12 pieces, depending on the size you want, and shape as desired. Place on cornmeal-dusted baking sheet, cover, and allow to rise until doubled).
• Preheat oven to 375 deg. F.
• Place in oven and bake for app. 40 minutes or until bread tests done. (Rolls will bake 20 to 30 minutes, depending on size - keep an eye on them).
• You know you should let a loaf cool before cutting into it; but when you make rolls, one can always be sacrificed to the cause!
• Note: I imagine you could bake this in the bread machine, although I've never done so. I'd do it on a basic white setting with medium crust.

TRADITIONAL MEAT LOAF

Steps:

• Preheat oven to 350°. Tear bread into 2-inch pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a large bowl. Stir in egg, milk, cheese, onion, carrot, salt and pepper. Add beef; mix lightly but thoroughly. Transfer to a greased 9x5-in. loaf pan. , In a small bowl, mix glaze ingredients; spread over loaf. Bake 60-75 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Bake meat loaf without glaze. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw meat loaf in refrigerator overnight. Prepare and spread glaze over top; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

PROVENCE MEAT LOAF

Steps:

• 1. Pre-Heat oven to 350 degrees. 2. Heat a heavy bottom sauce pan over medium heat, add bacon and cook until browned and cooked through. Using a slotted spoon remove cooked bacon and set aside. Pour bacon drippings into a measuring cup. 3. Pour 2-3 Tablespoons of bacon dripping back into the heavy bottom sauce pan, return to heat, add onions, mushrooms, garlic, kosher salt and pepper. Sauté until vegetables ( add more bacon dripping if necessary) are cooked through add diced gala apples and sauté until tender. Remove vegetable and apple mixture from heat and chill. 4. In a large bowl mix ground beef, cooked bacon, sautéed vegetables, apples, eggs, Roquefort cheese, bread crumbs and fresh herbs just until well combined, do not over mix. 5. Place mixture into a 12" x 5" loaf pan, press down gently, sprinkle with parmesan cheese. Bake meat loaf for 1 hour or until internal temp of 140 degrees. Remove meat loaf from oven and let rest in pan for 10-15 minutes. 6. Pour off fat from loaf pan. Invert meat loaf onto platter and slice.

MOM'S MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.