Roast Meatloaf Recipes

POT ROAST MEAT LOAF

Steps:

• In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Shape meat mixture into an 8x4-in. oval; place in a 13x9-in. baking dish. Place the onions, potatoes, carrots and green pepper around the loaf. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until a thermometer inserted in meat loaf reads 160°. Garnish vegetables with parsley., Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

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.

POT ROAST MEATLOAF

Steps:

• Combine first eight ingredients.
• Shape into loaf in the center of a 13x9-inch pan.
• Place potatoes, onions and carrots in layers around meat. Be sure to season veggies well with your favorite seasonings.
• Cover tightly with foil.
• Bake at 375°F for 1 hour.
• Uncover then bake 10 minutes more.
• I like to brush meat and veggies with a teriyaki glaze before and during baking.
• You are able to change the taste of this meal by the seasoning you use.
• Hope you enjoy.

ROAST MEATLOAF

Steps:

• Heat the oven to 350 degrees F.
• Mix all the ingredients except the catsup and brown sugar together.
• Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches.
• Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches.
• Mix the catsup and sugar then spoon onto the loaf.
• Bake uncovered for about 1 to 1 1/4 hours.
• Remove the meat loaf to a plate and let stand for 10 minutes.
• Then slice and serve on a heated platter.
• NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan.
• VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold.
• Unmold in the baking pan by rapping mold against the bottom of the larger pan.
• Brush with the catsup mixture.
• Bake for about 50 minutes.
• If you desire, the hole in the ring can be filled with hot potato salad or creamed peas.

ROAST MEAT LOAF OR "HEDGEHOG"

Steps:

• Preheat the oven to 450 degrees F.
• Saute the mushrooms in butter until the juices run, then season with salt and pepper and nutmeg. Reserve.
• Remove the sinews from the livers and slice. In a large bowl combine all the ground meats, sausage, livers, onion, garlic, and juniper berries. Add the allspice and thyme leaves. Season with salt and pepper. Beat the eggs and add to the mixture together with the mushrooms. Mix with your hands thoroughly.
• Oil a roasting pan and place all the mixture in it, molding it into an oval shape. Adorn with the bacon slices, criss-crossed, tucking the ends under the meat. Strew some bay leaves and branches of rosemary on the top and sides. Cook in the preheated oven for 15 minutes, then lower the heat to 350 degrees and cook for 1 1/2 hours.
• When cooked, there will be lots of lovely juices in the bottom of the pan. Save them to flavor soup, stocks, or eggs. Remove the loaf and place on a serving dish. Serve hot or cold with a tomato sauce.
• For children, you might like to turn it into a hedgehog by pressing almonds into the meat to create prickles and placing 3 olives to form eyes and a nose. This should be done before the meat goes into the oven.

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees F.
• Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
• Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
• Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

MEATLOAF POT ROAST

Steps:

• In a food processor, place bread and process until fine crumbs form.
• Transfer crumbs to a large bowl.
• Add carrot, onion, garlic and parsley to the food processor and process until minced, about 30 seconds.
• Add vegetables to bread crumbs in bowl.
• Add meat, grated Parmesan, eggs and salt and pepper and mix well.
• If mixture seems too dry, I add a few splashes of water and remix.
• Shape into a loaf and place in a greased baking pan.
• Combine potatoes, carrots and onions in a bowl and sprinkle with salt and pepper, then drizzle with olive oil and mix.
• Place around meat loaf in pan, sprinkle with fresh chopped parsley, cover tightly with foil and bake at 375° for about 45 minutes.
• Uncover and bake for 15 to 20 minutes longer until vegetables are done.