Edible Meatloaf Recipes

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

MEATLOAF: INCREDIBLE AND EDIBLE!

Steps:

• Heat olive oil in small skillet. Once hot sautee onion, bell pepper, and garlic over medium heat until soft and slightly brown. Remove from heat.
• In medium sized bowl combine meats, egg, ketchup, bbq sauce, Liquid Smoke, parsley, salt, black pepper, garlic powder, oatmeal, and tomatoes. Mix well with hands.
• Once well mixed, add cooled sauteed vegetables. Mix well with hands.
• Cover and refrigerate over night. Remove from refridgerator about an hour before cooking.
• Preheat oven to 350 degrees.
• In small pot combine apple cider vinegar, Liquid Smoke, yellow mustard, brown sugar, worstechire sauce, ketchup, and barbeque sauce. Whisk together.
• Warm sauce over medium heat.
• Place meatloaf in an 8 or 9 inch pie pan (or loaf pan). Press down on mixture until even in pan, leaving a half inch space along sides for sauce.
• Spoon half of sauce on top and sides of meatloaf.
• Cook meatloaf for about 45 minutes, remove from oven and drain grease. Add 2-3 tbsp sauce to top of meatloaf. Place back in oven for remaining 30 minutes.
• Allow to cool for about 10 or 15 minutes before slicing. Serve with extra sauce spooned over slices of meatloaf.