Food Wines No Apologies Meatloaf Recipes

FOOD & WINE'S NO-APOLOGIES MEATLOAF

Steps:

• In a large skillet, melt the butter over moderate heat. Add the onion, green pepper, celery, and thyme. Reduce the heat to low; cook covered, stirring one or twice, until the vegetables are very soft (about 20 minutes). Remove from heat; cool to room temperature.
• Preheat oven to 350°F In a large bowl, combine cooked vegetables and beef. Add oats, 1/3 cup ketchup, eggs, salt, and pepper; mix well. Spoon the meat mixture into a large shallow baking dish. Form the meat into a flat loaf about 2 inches high and smooth the top with the back of a spoon. Spread the remaining 1/3 cup ketchup over the loaf; arrange the bacon strips on top.
• Bake the meatloaf for 1 hour or until it is just cooked through and shows no trace of pink. (A thermometer will register 145°F in the center of the loaf). Let the meatloaf stand for about 10 minutes before slicing and serving.
• NOTES: For my large family, I double the recipe and increase cooking time to approximately 1-1/2 hours. A dash of Worcestershire sauce or Pick-A-Pepa kicks up the flavor nicely. You can also substitute turkey bacon, or omit the bacon and add a dash of liquid smoke. Using tomato paste on top of the meatloaf instead of ketchup adds a tangy flavor.

TERIYAKI MEATLOAF

Steps:

• Mix and spoon into greased loaf pan.
• Bake at 350 degrees for 1 hour.
• Let stand 5 minutes and pour off any excess juices.
• Spoon on topping. Serves 6 to 8.

GLAZED MEATLOAF

Steps:

• Combine beef, oatmeal, seasonings, onion, 1/2 tsp worcestershire sauce, milk& egg; mix well.
• Place mixture in loaf pan.
• Pierce top with a fork.
• Combine remaining ingredients in sauce pan; blend well.
• Heat sauce to boiling.
• Pour 3/4 of sauce over the loaf.
• Bake 350 for 45 minutes.
• Spoon remaining sauce over loaf before slicing.

MEATLOAF STROGANOFF

Steps:

• Saute onion, garlic, and mushrooms in olive oil for 7-10 minutes, or until mushrooms release most of their water; drain.
• Whisk together soup and 1 3/4 cups of the beef broth over medium heat; set aside remaining broth and combine with cornstarch.
• Add mushroom and onion mixture to soup. Add meatloaf to mixture; bring to a simmer.
• Add cornstarch slurry, grill seasoning, parsley, and salt and pepper to taste.
• Simmer until thickened.
• Prepare egg noodles according to package directions.
• Before serving, add sour cream to meatloaf mixture; heat until warm, but do not allow sour cream to curdle.
• Serve over warm egg noodles.

SPICY MEATLOAF SANDWICHES

Steps:

• Preheat oven to 350°F.
• In medium bowl combine eggs, bread crumbs, onion, tomatoes, raisins, salt, cloves, and pepper.
• Add meat; mix well.
• Lightly pat meat mixture into 9x5x3-inch loaf pan.
• Bake 1 to 1-1/4 hours or until internal temperature registers 160°F.
• Spoon off fat.
• In bowl combine ketchup and brown sugar; spread over meat.
• Bake 5 minutes more.
• Let stand 15 minutes.
• Using two spatulas, lift meatloaf from pan to cutting board.
• Cut into 12 slices.
• Stir together mayonnaise and horseradish. Spread mayonnaise mixture on bread.
• Top bread with 2 meatloaf slices.

EDWARD'S OPEN-FACED MEATLOAF SANDWICHES

Steps:

• Meatloaf-preheat oven to 350°.
• Cook bacon in a large skillet over medium heat, stirring often, 8-10 minutes or until crisp.
• Remove bacon, and drain on paper towels, reserving drippings in skillet.
• Add onions and next 2 ingredients to hot drippings, and saute 3 minutes.
• Add mushrooms; saute 4 minutes.
• Transfer mixture to a large bowl, and let cool to room temperature (about 30 minutes).
• Add ground chuck, next 5 ingredients, 1/2 cup ketchup, 1 1/2 tsp salt, 1/2 tsp pepper and cooked bacon to onion mixture in bowl, and combine mixture, using hands.
• Stir together brown sugar, soy sauce, and remaining 1/2 cup ketchup in a separate bowl.
• Transfer meat mixture to a lightly greased 9 x 5 inch loaf pan.
• Brush top with ketchup mixture.
• Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until meat thermometer registers 155° (insert in center).
• Let cool in pan on a wire rack 1 hour, reserving 1 cup drippings.
• Gravy--melt butter in a saucepan over medium heat.
• Whisk in flour until smooth.
• Slowly whisk in broth and meatloaf drippings.
• Decrease heat to med-low, and simmer, whisking constantly, 2 minutes or until slightly thickened.
• Stir in 1/4 tsp salt, 1 tsp pepper, and 1/4 tsp lemon juice; remove from ehat.
• Preheat oven to 350°.
• Arrange Texas Toast slices on a baking sheet, and bake 8 minutes on each side or until golden; remove from oven.
• Melt 1 tbsp butter in a large nonstick skillet over medium heat.
• Gently break 4 eggs into a hot skillet.
• Cook 2-3 minutes on each side or to desired degree of doneness.
• Remove from skillet, and cover with foil.
• Repeat procedure with remaining 4 eggs.
• Cut meatloaf into 8 slices.
• Sprinkle tomato slices with salt and pepper, to taste.
• Spread 1 side of each toast slice with 1 1/2 tsp mayonnaise.
• Top each toast slice, mayonnaise side up, with 1 tomato slice and 1 meatloaf slice.
• Gently place 1 egg on each meatloaf slice.
• Serve with gravy; sprinkle with chopped fresh parsley and freshly ground pepper.