UPSIDE-DOWN BARBEQUE MEATLOAF
When I've made 'barbeque meatloaf' before I've simply used the standard spoon-the-glaze-on-top-of-the-loaf-and-bake-it method. This time I wanted to line the loaf pan with some of the sauce, press the meat in, and let it roast in the goodness. I was envisioning a beautiful, glossy finish when I turned it on to the serving platter. It wasn't quite as aesthetically pleasing as I hoped (ugly). But, hey--this is quick and dirty home cooking. It may not have looked good, but it tasted fine!
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h35m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands.
- Stir breadcrumbs, egg, ketchup, mustard, and Worcestershire sauce into meat mixture until thoroughly combined; form into a loaf shape.
- Spread barbeque sauce out into the bottom of a loaf pan; place meatloaf on top of barbeque sauce and press into pan.
- Bake meatloaf in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan and invert pan over a plate to transfer meatloaf. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 508.8 calories, Carbohydrate 19.8 g, Cholesterol 169.8 mg, Fat 30.4 g, Fiber 1 g, Protein 36.7 g, SaturatedFat 11.7 g, Sodium 1654.3 mg, Sugar 7.2 g
THE FOOD LAB'S ALL-AMERICAN MEATLOAF RECIPE
Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.
Provided by J. Kenji López-Alt
Categories Mains
Time 2h40m
Yield 6
Number Of Ingredients 25
Steps:
- Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.
- Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
- Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.
- Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.
- Add the ground meat to the bowl, along with the eggs, cheese, parsley, 1 tablespoon kosher salt (or half that volume in table salt), and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.
- Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refrigerated for up to 2 days.)
- Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet. Loosen the foil and spread it out, leaving the pan on top of the meatloaf (see note). Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.
- Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. Return to the oven and bake until the center of the meatloaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.
- Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.
- Use a brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze and mustard or ketchup as desired.
Nutrition Facts : Calories 680 kcal, Carbohydrate 26 g, Cholesterol 225 mg, Fiber 2 g, Protein 53 g, SaturatedFat 17 g, Sodium 1572 mg, Sugar 17 g, Fat 40 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
UPSIDE DOWN MEATLOAF
A great meatloaf that glazes itself while it bakes. When turned out onto platter, sauce that baked on the bottom will be on the top. Very easy and delicious!
Provided by Marie
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together ketchup, brown sugar and water and pour into an 8x4 loaf pan.
- Combine and mix thoroughly the rest of ingredients.
- Press into loaf pan over sauce mixture.
- Bake at 350 degrees for 60 minutes.
- Turn out onto platter; bottom side will become the top.
Nutrition Facts : Calories 356.2, Fat 19.4, SaturatedFat 7.5, Cholesterol 132.1, Sodium 780.2, Carbohydrate 19.5, Fiber 0.6, Sugar 11.1, Protein 24.9
UPSIDE DOWN MEATLOAF
Steps:
- In a baking dish, press brown sugar and then add the ketchup on top of that.
- Mix all other ingredients except beef and let set for 15 minutes. Add beef and mix well.
- Add to pan and bake 350°F for about and hour. Turn upside down to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
UPSIDEDOWN MEATLOAF
I found this recipe 25 years ago and and have been tweaking it ever since to make it our family favorite! It is the only meatloaf my family asks for! It is requested at church potlucks!
Provided by Kellene Ruddick
Categories Meatloafs
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Press brown sugar tightly in bottom of loaf pan. Spread ketchup evenly on top of the brown sugar.
- 2. In a separate bowl, thoroughly mix the rest of the ingredients. Form into a loaf and place on top of the brown sugar/ketchup in the loaf pan.
- 3. Bake meatloaf in a 350 degree oven for 1 hour or until juices run clear.
- 4. To serve, invert loaf pan on serving dish. Allow just a moment for all of the juices to flow down over the meatloaf onto the serving dish. Slice to desired thickness. Serve with your favorite creamed potatoes. The "gravy" from the meatloaf on your creamed potatoes is to die for!!! Bon apetite!
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