MEATLOAF RECIPE WITH THE BEST GLAZE
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!
Provided by Valentina Ablaev
Categories Easy
Time 1h
Number Of Ingredients 19
Steps:
- Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
- In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
- Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
- In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
Nutrition Facts : Calories 344 kcal, Carbohydrate 18 g, Protein 24 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 118 mg, Sodium 910 mg, Sugar 11 g, ServingSize 1 serving
OLD-FASHIONED MEATLOAF FOR TWO
Steps:
- 1. Preheat the oven to 350°F. Place the chuck, onion, parsley, 2 tablespoons of the chili sauce, the Worcestershire, salt, and pepper in a bowl. Toss together lightly.
- 2. Form the meat into a 5-inch by 3-inch oval loaf in a small baking pan. Spread the remaining tablespoon of chili sauce all over the surface of the meatloaf. Bake for 30 minutes, or until cooked through. Do not overbake.
NOT-SO-BASIC MEATLOAF
Steps:
- Preheat the oven to 375 degrees.
- Place the bacon in a medium sauté pan over medium-low heat. Sauté the bacon for about 5 minutes, or until it has begun to crisp and most of the fat has rendered out. Add the garlic, onion, and carrot and continue to sauté for about 4 minutes, or until the vegetables are soft and the onions are translucent but have not taken on any color. Remove the pan from the heat and allow the vegetables to cool (see Note).
- Place the ground sirloin into a large mixing bowl. Add the eggs and milk and, using your hands, work the liquid into the meat. Add the bread crumbs and continue to work the liquid and crumbs into the meat. Add the cooled vegetables, mustard, barbecue sauce, and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme. Using your hands, gently work all of the ingredients into the meat until well combined.
- Place one-half of the croutons into a shallow baking dish at least 14 inches long.
- Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3 1/4 inches wide X 2 1/2 inches high X 12 inches long (or into a round, breadlike form, a letter of the alphabet, an oval, or into several small loaves). Press the remaining croutons into the loaf, making sure that they are partially pressed down into it.
- Gently press the unpeeled garlic cloves into the top of the meatloaf. Carefully lay the loaf on top of the croutons in the baking dish (you might need to use a couple of spatulas to facilitate this), reforming the shape with your hands, if necessary. Pierce the meatloaf with the bay leaves and thyme sprig. Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned.
- Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter. Remove the bay leaves and thyme sprig and sprinkle the remaining parsley over the top of the loaf and around the platter. Cut crosswise into 1-inch, or thicker, slices and serve.
MEATLOAF
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform - on a baking sheet instead of a loaf pan - provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
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