CLASSIC MEATLOAF
Keep this meatloaf recipe handy: It's the only one you'll need.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 10
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.
THE BEST MEATLOAF I'VE EVER MADE
When I was growing up, my mom never ever made meatloaf and I always wanted to try it - I finally tried it at a restaurant and loved it. When I moved out on my own I started experimenting with different recipes and creating my own version. I finally came up with the best meatloaf I have ever made, and I wanted to share it.
Provided by sillyliltracy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
- In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
- Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
- In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 8.7 g, Cholesterol 76.1 mg, Fat 11.6 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 4.8 g, Sodium 648.6 mg, Sugar 3.3 g
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
CAPE MALAY MEATLOAF
An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch, South Africa.
Provided by Chef Kate
Categories Lamb/Sheep
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°.
- Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
- In a large skillet, heat the oil.
- Add the onions and cook over high heat for 2 minutes.
- Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Add the carrot and apple and cook over moderate heat for 3 minutes.
- Add the spices and cook, stirring, until fragrant, about 4 minutes.
- Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
- Stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
- Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
- With a fork, mash the bread into the lamb until blended.
- Season with salt and pepper.
- Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
- In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
- Bake for about 35 minutes, or until the custard is set.
- Let rest for 10 minutes before serving.
- Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.
Nutrition Facts : Calories 474.5, Fat 33.4, SaturatedFat 13.6, Cholesterol 135.8, Sodium 164.8, Carbohydrate 20, Fiber 2, Sugar 8.6, Protein 23.4
More about "capemalaymeatloaf recipes"
MEATLOAF RECIPE WITH THE BEST GLAZE
From natashaskitchen.com
CLEMENCE'S MEATLOAF | RICARDO - RICARDO CUISINE
From ricardocuisine.com
EASY MEATLOAF RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CAPEMALAYMEATLOAF RECIPES
From tfrecipes.com
CAPE MALAY MEATLOAF RECIPES
From tfrecipes.com
10 BEST CAPE MALAY RECIPES - YUMMLY
From yummly.com
8 CLASSIC CAPE MALAY RECIPES BY FATIMA SYDOW
From taste.co.za
BOBOTIE - CAPE MALAY MEATLOAF RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CAPE MALAY MEATLOAF RECIPE | FOOD.COM - RECIPEBRIDGE
From recipebridge.com
CAPE MALAY COOKING & OTHER DELIGHTS - SALWAA SMITH
From capemalaycookingdelights.com
LAMB BOBOTIE - A CAPE MALAY MEATLOAF RECIPE - GROUP RECIPES
From grouprecipes.com
MEATLOAF RECIPE (EXTRA DELICIOUS!) - RECIPETIN EATS
From recipetineats.com
CAPE MALAY MEATLOAF RECIPE - DETAILS, CALORIES ... - RECIPEOFHEALTH
From recipeofhealth.com
TRADITIONAL MEATLOAF RECIPE - BETTYCROCKER.COM
From bettycrocker.com
CAPE MALAY MEATLOAF – RECIPE WISE
From recipewise.net
THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love