One of the Best Meat Loaves I have done

S

sarah-in-charleston

Well-known member
I saw this a while back on Food TV prepared by Ina Garten. I am sure you can get the actual recipe from their website. I just improvised so all measurements are approximate. This was so tender and juicy.

1 1/2 lb lean ground beef

1 large onion chopped

1 mashed clove of garlic

1 tb olive oil

1 tsp salt

1 tsp dried thyme

1 tsp red pepper flakes

1 tb Worscheshire ( you get the idea..) sauce

1/4 cup chicken stock

1 beaten egg

1/4 cup breadcrumbs

Ketchup

SautŽ the onions with the salt, thyme and pepper until soft, but not browned - 5 to 10 min.

Turn heat off and add the broth and sauce. Mix it up. Let it cool slightly.

Add the onion mixture, breadcrumbs and egg to the meat.

VERY Important - mix it all up with a fork.

On a sheet pan, form it into 3 oblong loaves - it is pretty mushy.

Put some ketchup on the top.

Bake 40 minutes at 350.

I thought of these loaves would feed 2 people - not so, more like one person!

 
Lisa, I thought I was the only person who never makes the same meatloaf twice! I'm usually...

disappointed with the end result, and never make it again. It drives DH crazy to be served a new one each time I attempt another version. I'll try Sarah's next. I saw Ina make it, and it looked like it had promise.

Does anyone out there have "The Perfect Meatloaf" recipe?

Thanks.

 
Rec: Fabulous Meatloaf

This is the one that I make- we love it

FABULOUS MEATLOAF
(serves 6)

2 lbs lean ground beef
1 medium onion, chopped
3 garlic cloves, chopped
1 egg
2 T soy sauce
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1 tsp pepper
4 thin slices deli ham
1/2 C chopped walnuts
8 thin slices Jalapeno Jack cheese
Ketchup to cover top, if desired.

Mix beef, onion, garlic, egg, soy sauce, basil, oregano, garlic powder, salt and pepper
.
Put half of mix in loaf pan. Put half the cheese in next, then half of the ham, all the walnuts, the rest of the ham, then the rest of the cheese, and the rest of the meat mix on top. Press down. Cover top with ketchup (optional) and bake at 350° for 55 minutes. Drain off juice before slicing and serving.

 
Sarah, we have been very pleased with her turkey meatloaf.

And now that I have a meat grinder attachment for my KA, I actually know what's going into it. (I was shocked, then stunned, then revolted to see 17% fat in the prepared ground turkey at our grocery store. One shudders at the thought of what was ground up to achieve 17% fat, not to mention the fact that one is suddenly speaking in third person.)

Making it tonight with home-ground skinless chicken breast (60%) and organic pork (40%).

 
equally stunned and revolted...

I had a package once that had to have the most disgusting things ground up in it. Strings of gristle, sinew, skin. It was so disgusting I threw the whole thing away. Never again. I grind my own now too.

And you know what? Sometimes when I'm in a hurry and don't want to drag the grinder out, I just mince it into mince or small chunks with a knife and it usually works just fine in the recipe. I now do this with Cathy's Laarb recipe all the time and actually prefer it that way.

 
Rec: 72 Market Street Meat Loaf with Meat Loaf Gravy...I'm always trying new recipes, but this one

is a favorite. I think the secret to good meat loaf is really good ground meat (or turkey, etc as Richard and Marilyn have noted). I love the ground beef and pork from Whole Foods.

72 Market Street Meat Loaf with Meat Loaf Gravy

This recipe by 72's first chef, Leonard Schwartz, remains the restaurant's most popular dish. After you try it we are certain it will become one of your favorites at home as well. It's also great for sandwiches too!

1 tablespoon butter
3/4 cup minced green onion
3/4 cup minced white onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 eggs, beaten
1/2 cup ketchup
1/2 cup half and half
1 1/2 pounds lean ground beef
1/2 pound lean ground pork sausage, with no herbs or seasonings added
3 /4 cup prepared bread crumbs
Meat Loaf Gravy (recipe follows)
1. Preheat the oven to 350 degrees F.

2. Heat the butter in a heavy skillet and add the green onion, white onion, carrots, celery, red bell pepper, green bell pepper, and garlic. Cook, stirring often, for 10 minutes, or until the moisture has evaporated. Cool.

3. In a large mixing bowl, combine the salt, pepper, cayenne pepper, nutmeg, cumin, and eggs and mix well. Add the ketchup and half and half. Blend thoroughly.

4. Add the ground beef, ground pork, bread crumbs, and the vegetable mixture. It might be easier to mix this with your hands.

5. Grease a loaf pan and add the meat mixture, pressing it into the corners. Put the loaf pan in a larger pan filled 1-inch-high with boiling water. Cook at 350 degrees F for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with Meat Loaf Gravy.

Serving Size: 6


Meat Loaf Gravy

2 tablespoons butter
4 shallots, minced
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 cup chopped red bell peppers
1/4 cup chopped yellow bell peppers
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
2 Roma tomatoes, peeled, seeded, and diced
Salt and pepper
1. In a heavy pan, melt 1 tablespoon of the butter, and sauté the shallots, thyme, bay leaf, peppercorns, and red and yellow bell peppers over medium-high heat for 3 minutes.

2. Add the wine and simmer over high heat until reduced by three-fourths, to make a glaze.

3. Add the beef stock and chicken stock, and simmer, uncovered, over high heat until reduced by one-fourth.

4. Add the tomatoes and bring to a slow simmer. Cook, covered, for 20 minutes.

5. Stir in the remaining 1 tablespoon of butter and season with salt and pepper to taste.

6. Strain, discarding bay leaf and thyme before serving.

Serving Size: 10

http://www.recipelink.com/ch/1999/august/marketst2.html

 
This one looks great! REC: Cornbread Stuffed Meatloaf

Cornbread Stuffed Meatloaf
Recipe courtesy Guy Fieri

Stuffing:
2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
Meatloaf:
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar


For the stuffing: Preheat oven to 275 to 300 degrees F.
Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.

In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.

In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.

For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.

In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.

Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.



Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Yield: 8 to 10 servings
User Rating:

Episode#: GI0105
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34124,00.html

 
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