Island Inspired Meatloaf Recipes

CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
• Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
• Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
• Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
• Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

FAVORITE HAWAIIAN MEATLOAF

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, combine the ground beef, eggs, drained pineapple, bread crumbs, salt, and pepper. Add half of the mixture to a 9 x 5-inch loaf pan, and the other half divided into 12 muffin tins. (Or put the other half into another 9 x 5-inch loaf pan.).
• Bake in the preheated oven for 1 hour.
• Meanwhile, whisk together 1/2 cup of the reserved pineapple juice with the ketchup and brown sugar. After 1 hour of cooking, pour the sauce over the top of the meatloaf and mini-loaves and bake for another 10-15 minutes.
• Prepare preferred side dishes.
• Serve Hawaiina Meatloaf with sides.
• TO FREEZE: Let come to room temperature, slice into meal size slices, and then place into plastic freezer baggies and place flat into the freezer. Reheat in the microwave when you wish to serve again.

ISLAND-INSPIRED MEATLOAF

Steps:

• Preheat oven to 350*.
• Saute onion, pepper, garlic, and ginger in oil over medium heat until vegetables are tender and onions are soewhat browned. (I do this in a nonstick skillet and so do not have to use the oil. Add 1 t soy sauce, red pepper and salt and pepper to taste. Set aside to allow to cool.
• Drain pineapple really, really well. I usually put it in cheesecloth or an old clean tea towel and squeeze most of the juice out and then put it in a strainer to finish draining. You can reserve the juice for another use.
• In a large bowl, combine, beef, onion mixture, pineapple, bread, egg, buttermilk, 2 T terriyaki, 2 t soy, 1 T brown sugar, 1 T hoisin and mix until just combined. Mixing longer will make a tougher meatloaf. Place into a greased loaf pan.
• In a small bowl, combine ketchup, sweet chili sauce, hoisin, brown sugar and terriyaki glaze. Pour over meatloaf.
• Bake for 1 hour to 1 hour 15 minutes at 350. The meatloaf will most likely pull away from the sides of the pan and there will be lots of juice around the edges, you can serve as sauce on rice or simply drain it away before eating.
• Note: I sometimes put this together in the morning, stick it in the fridge and then set it out 30 minutes before baking.

MOROCCAN-INSPIRED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
• Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
• Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
• Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
• Unmold meatloaf onto a large plate. Slice and serve with the sauce.

HOME-STYLE MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
• Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

GRANITE CITY INSPIRED MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Fry bacon in large pan/skillet and remove when done. Remove all but about 3 tbsp grease.
• Remove pan from heat and add butter, let it sit until melted.
• Add shallots, garlic and celery and saute over medium heat for about 1 minute.
• Add carrots and saute for about 1 minute.
• Add Guinness, bouillon cubes, pepper and stir well. Add 1/3 cup steak sauce and 1/3 cup ketchup. Return to simmer/very low boil and let simmer for about 90 seconds. Remove from heat.
• Chop fried bacon. Combine hamburger, pork, eggs, bread crumbs, and bacon in large mixing bowl; mix well with spoon or hands.
• Add brown sugar and shallot and Guinness mixture from pan and mix well.
• Knead until consistently moist - add more bread crumbs if too wet, or more Guinness if too dry - it should be a moist but not wet consistency. (we ended up adding more breadcrumbs. I would guess we used at least 3 cups total) Form into an evenly shaped loaf in a large pan - this will NOT fit in a normal meatloaf pan.
• Wipe top and sides with the remaining 1/3 ketchup mixed with the remaining 2 tbsp steak sauce.
• Bake about 75 minutes in preheated oven at 350 degrees F - until center of loaf measures 160+ with meat thermometer.