Belgian Meatloaf Recipes

CLASSIC MEATLOAF RECIPE - THE BEST!

Steps:

• Preheat oven to 350ºF. Spray a 9" by 5" loaf pan with nonstick cooking spray.
• In a large bowl, lightly beat two eggs.
• Place onion, celery, carrot, and garlic in a food processor and pulse until finely chopped. Add to bowl with eggs.
• Add ground meat, bread crumbs, parsley, milk, 1/4 cup ketchup, Worcestershire, salt, and pepper. Mix to combine. Go ahead and use your hands. Don't over mix; ingredients should be just combined. Press lightly into prepared pan.
• In a small bowl, combine 1/4 cup ketchup, brown sugar, and red wine vinegar. Brush meatloaf with half of ketchup mixture and bake for 35 minutes.
• Brush with remaining ketchup mixture; return to the oven and bake for another 55 minutes or until middle of the loaf reaches at least 165ºF when checked with an instant-read thermometer. Internal temperature will continue to rise as the meatloaf rests.
• Let meatloaf rest 15 minutes before removing from pan or slicing.

BELGIAN MEATLOAF

Steps:

• Preheat oven to 450 degrees F, & brush a meatloaf pan with 1 teaspoon melted butter.
• Soak bread crumbs in 3/4 cup milk.
• In medium skillet, melt the 3 tablespoons of unsalted butter, then add onion & saute 2 minutes.
• Add mushrooms & saute 5 minutes.
• Add garlic & saute 1 minute.
• In a mixing bowl, add ground beef & egg, then squeeze bread crumbs dry & add to bowl.
• Add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port & cognac, & mix well.
• Place meat mixture in prepared pan, & top with rosemary, then bake 30 minutes.
• Reduce heat to 400 degrees F & bake another 15 minutes.
• Remove from oven & let rest 10 minutes before serving.

MEATLOAF WITH LEEKS WITH MUSTARD VINAIGRETTE

Steps:

• Remove meat from the fridge, add to a bowl. Reserve.
• In ( oven proof) frying pan, melt the butter and add the shallots, thyme and rosemary. Cook while stirring for 2 minutes, don't let the shallop colour. Add to the bowl with meat.
• Add to the bowl with minced meat and shallot/herb mixture, 1 egg, 2 table spoons of mustard, and the breadcrumbs. Mix with a wooden spoon ( or your hands) till combined. If the mixture is to sticky and you are not able to roll a little meatball than add some more breadcrumbs. Season with salt and pepper.
• Shape the meat into a loaf and place in the same frying pan. Add some butter if needed, let the meat create a crust, about 3 to 4 minutes and then turn it over. If the butter is about to darker or burn, add little more.
• In pre heated oven at 180C, cook the meatloaf about 35 to 40 minutes.
• Steam the chopped leeks in a steamer. Remove and reserve.
• In a small jar or bowl add olive oil, vinegar, mustard, chopped parsley, salt and pepper and shake to combine. If to sharp add a little agave or honey.
• Remove meatloaf from oven and tip out the butter from the pan. Let cool a little before slicing. To serve: add the lukewarm /chilled leeks and meatloaf to a serving plate, sprinkle some chopped parsley over and serve the vinaigrette separate.

MY MOTHER'S BELGIAN MEATLOAF

Steps:

• Preheat oven to 450°F.
• Soak the break in the milk.
• Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.
• In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked break and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
• Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.
• Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.
• Bake 30 minutes. Reduce heat to 400°F and bake until the meat loaf is cooked through (an instant-read thermometer will register 150 to 160°F), about 15 minutes more. Remove from the oven and let rest for 5 to 10 minutes before serving.