Crustworthy Meatloaf Recipes

CRUSTWORTHY MEATLOAF

Steps:

• Thaw bread dough in the refrigerator overnight.
• Cover; let stand on floured surface at room temperature for 1 hour.
• Set aside 1 tsp of the beaten eggs for glaze.
• Combine remaining ingredients; mix lightly.
• Shape into a 9x4 loaf in shallow baking pan.
• Bake at 350 for 45 minutes; drain.
• Press bread dough onto the bottom of greasted 15 1/2 x 10 1/2 jelly roll pan.
• Place meatloaf in center of dough.
• Fold the short dough ends over loaf.
• Cut 6 strips of dough on each side of the long ends and cross over top.
• Brush with reserved egg.
• Bake at 350 for 30 minutes.

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.

CRUSTWORTHY MEATLOAF

Steps:

• Place dough in the refrigerator while you make the meatloaf (remove to counter 20 minutes before meatloaf is done). Reserve 1 tablespoon beaten egg for glaze. Combine remaining ingredients in a bowl and mix well. Press mixture into an 8 1/2x4 1/2-inch bread pan. Bake at 350°F 45 minutes. Remove from oven and drain. Remove from pan and set aside to cool. After you take the meatloaf out of the oven, spray counter lightly with non-stick cooking spray. Roll loaf or combined rolls into a 10x15-inch rectangle. Cover with plastic wrap and let rest for 15-20 minutes while meatloaf cools. Remove wrap and place baked meatloaf in center of dough. Fold dough around and over meatloaf to completely enclose. Place seam side down on a sprayed baking sheet. Cut some small vents in the top with a sharp knife. Brush with reserved egg and bake for an additional 30 minutes. Serve warm with ketchup or BBQ sauce. **Substitute your own favorite meatloaf recipe, if desired.

THE BEST MEATLOAF I'VE EVER MADE

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.

BASIC TRUSTWORTHY MEATLOAF

Steps:

• Preheat oven to 350F; lightly grease a 9x5 loaf pan and set aside.
• In a large bowl, combine all ingredients except for optional barbecue sauce (it really is easiest to use your hands).
• Pack into prepared loaf pan, and spread barbecue sauce over top (ketchup can be substituted for barbecue sauce, or you can just omit it).
• Bake until cooked through, at least one hour (I like to do it for 1 hr 15 mins, and it can even go as long as 90 minutes).
• Drain off fat in pan, let rest for 5 minutes, then cut into slices and serve.

CRUSTY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
• Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
• Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated -- whole or sliced -- in a conventional oven or a microwave oven or sliced and used for sandwiches.

MEATLOAF THAT DOESN'T CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
• Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.