Belgian Meatloaf Recipes

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and 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.

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.