French Market Meatloaf Recipes

MARKET STREET MEATLOAF

Steps:

• In a large frying pan, saute all the vegetables in butter until soft and dry.
• Put mixture in a large mixing bowl. Add all the dry ingredients, half and half, ketchup, eggs and breadcrumbs.
• Mix in beef and sausage, mixing well.
• With wet hands form into a long narrow loaf. Place in 9x13 inch baking dish.
• Bake at 350 degrees for 1 hour or until no longer pink.

FRENCH ONION MEATLOAF

Steps:

• Preheat oven to 350°F.
• MIX all ingredients thoroughly. Shape firmly into 8"x4" loaf pan, or shape with aluminum foil in another pan, which is what WE did the first time --
• BAKE 30-45 min or until done. Open after 30 minutes to spoon juices and check meatloaf.

FRENCH MEATLOAF

Steps:

• Combine bread cubes and milk; let stand until milk is absorbed.
• Mix lightly with ground beef, celery, carrot, onion egg, horseradish, salt and pepper.
• Shape into a loaf in a shallow baking pan.
• bake at 350 1 hour or until brown.

RUSTIC FRENCH MEATLOAF

Steps:

• Preheat oven to 475°F with rack in middle.
• Soak bread crumbs in milk in a small bowl.
• Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
• Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
• Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
• Serve with:
• buttered boiled potatoes

DAD'S MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
• For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
• Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.

FRENCH MARKET MEATLOAF

Steps:

• Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.
• Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- x 4-inch loaf; place in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan.
• Bake at 375° for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.
• Directions for Tomato Gravy:.
• Melt butter in a small saucepan; whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in broth and tomato sauce; reduce heat, and simmer until thickened. Whisk in salt and pepper.

BOSTON MARKET MEATLOAF

Steps:

• Pre-heat oven to 400 degrees.
• Mix first 5 ingredients.
• Add ground beef and mix well.
• Shape into loaf.
• Bake for 15 minutes.
• Pour accumulated fat off loaf, if necessary.
• Coat top with ketchup and pour V-8 juice around edges.
• Bake an additional 30 minutes.
• Serve.