Jerrys Meatloaf Recipes

JERRY'S MEATLOAF

Steps:

• Crumble ground chuck into a large bowl.
• Sprinkle onion soup mix over meat. Mix together with wooden spoon (or dig in and use your hands).
• Add remaining meatloaf ingredients and mix well. Using your hands, while messy, works the best!
• Add a little water (up to 1/4 cup) if the mixture seems too dry. This depends on the moisture content of the ground chuck & your own personal preference.
• If possible, refrigerate for at least an hour, or overnight, before baking, to allow the flavors to blend.
• Shape meat into a wide, flat loaf, and place in a 9 x 13 pan sprayed with cooking spray (makes cleanup easier).
• Bake at 350 for 1/2 hour.
• Meanwhile, combine sauce ingredients and mix well. Spread a thin layer of the sauce over the meatloaf after baking 1/2 hour.
• Return meatloaf to oven for about 1/2 hour, or until done. The loaf will be more firm when done. If in doubt, cut in half and check to make sure it isn't pink in the center.
• Serve hot, topped with more of the ketchup sauce, if desired.

JEFF AND GEOFFREY'S ULTIMATE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.
• Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough.
• Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes.
• Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side.
• Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain.
• Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary.
• Store the tzatziki in an airtight container for up to 3 days.

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.

JAMAICAN JERK MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine all ingredients.
• On a lightly greased baking sheet mould into a long loaf shape.
• Bake for 30 minutes.
• Slice and serve.

MARY'S MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
• Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.

JACKIE'S SPECIAL MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
• Place the ground beef, eggs, panko, and 1/2 cup ketchup in a large bowl. Mix by hand, and season with salt-free seasoning blend, garlic powder, onion powder, salt, and pepper. Form into a loaf shape, and place on the prepared baking pan. Drizzle with remaining 1/4 cup ketchup.
• Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).

JERRY'S FAMOUS DELI MEATLOAF RECIPE

Steps:

• Melt butter over low heat and cook onion until caramelized, 20 to 25 minutes. Combine onion with eggs, beef, bell pepper, matzo meal, carrots, pepper, garlic powder and salt in large bowl. Mix well. Pat mixture into loaf on a baking sheet. Spread or brush ketchup over loaf. Bake at 375 degrees until browned, 50 minutes to 1 hour. Serve plain or with Brown Mushroom Gravy (see recipe), if desired. This recipe yields 10 to 12 servings. Each of 12 servings: 256 calories; 1,026 mg sodium; 94 mg cholesterol; 18 grams fat; 12 grams carbohydrates; 15 grams protein; 0.24 gram fiber.