Meatloaf In A Blanket Recipes

MEATLOAF RECIPE

Steps:

• Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
• Glaze: Mix together in a small bowl. Set aside.
• Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
• Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
• Transfer into loaf tin. Brush generously with glaze, using about 1/2.
• Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
• Bake for a further 30 minutes. Remove from oven.
• Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
• Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET

Steps:

• Heat oven to 375°F with rack in middle.
• Meanwhile, stir together bread crumbs and milk in a large bowl and set aside.
• Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool.
• Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.
• Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.
• Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes.
• If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes.
• Let meatloaf rest in pan 10 minutes before transferring to a platter.

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

LOADED MEAT LOAF IN BLANKET

Steps:

• Preheat oven to 220C/fan 240C/gas9 and put the 4 eggs into a saucepan with water. Boil for 8 minutes.
• Mix the flour, salt, sugar, yeast and oil in a large bowl and gradually add the warm water, mixing with your hands until it combines into a slightly wet, soft, workable dough. Then tip it onto a floured surface and knead until it becomes smooth and elastic. Place it back into the bowl which you have oiled, cover and leave to rise for 30 minutes or until doubled in size.
• Place the diced bacon and chopped onion into a frying pan with some oil and fry until the bacon is brown and the onion is soft.
• In a bowl, add the fried bacon and onion and all the other ingredients for the meatloaf to the meat and mix well. I find using my hands is very therapeutic and ensures that all the ingredients are combined well.
• Place the mixture onto a greased aluminium foil and use your hands to spread it out into a rectangle (about 30cmx24cm in size). Sprinkle chopped chives all over it and place the pealed boiled eggs in a line in the middle of the meat mixture. Use the foil to fold the sides over the eggs and fold the edges. Then turn upside-down, so the seams are on the bottom. Transfer the foil with the meatloaf onto a baking tin and place in the hot oven for about 10 minutes or until the meatloaf gets a nice brown colour. Leave to cool down for about 20 minutes. (Save the drippings and make gravy by heating with some water and corn flour in a saucepan!)
• In the meantime, turn the dough onto a floured surface and knead for 1 minute. Using a rolling pin, roll out the dough into a rectangle about 40cmx35cm in size. Cover with a clean cloth and leave to additionally rise while the meat loaf is baking and cooling down.
• Turn the oven down to 160C/fan 180C/gas4.
• Transfer the meat loaf in the middle of the dough and fold all the sides over the meat loaf. Turn upside-down and brush with oil. Using a knife, make a criss-cross pattern on the top of the loaf. (At this point you can sprinkle some sesame seeds or any other seeds of your choice onto the bread loaf)
• Place onto a greased baking tray and bake for 40 minutes or until the bread is golden brown.
• Leave to rest for 15 minutes, cut into slices and serve with gravy.

AIR FRYER PIGS IN A BLANKET

Steps:

• Open the package of hot dogs and pat each hot dog dry.
• Open the package of crescent rolls and pull it apart into 8 pieces using the perforated lines on the dough.
• Wrap each hot dog in the dough, starting with the hot dog on the widest end and rolling towards the tip of the dough.
• Spritz the air fryer with oil spray or brush the oil on your air fryer basket, and arrange the hot dogs in the basket in an even layer with space between each. You'll likely need to work in two batches.
• Air fryer at 350 degrees for 6 minutes or until golden brown.
• Serve hot.

MEATLOAF IN A BLANKET

Steps:

• Preheat oven to 350.
• Slice off a 7-inch circle from the top of the loaf and scoop out enough bread to leave about a 1/2-inch thick shell. Save the top of the crust for a "lid.".
• In a food processor or blender, process the bread into crumbs. (You'll need one cup. If there's extra, save it for another recipe.).
• Put 1 cup bread crumbs in a large mixing bowl, add milk, and let stand for 5 minutes.
• Finely chop parsley and add to bowl.
• Dice tomato and add to bowl.
• Add everything else but the butter to the bowl, roll up your sleeves, and mix well.
• Pack meat mixture into bread shell. Replace top.
• Rub butter on bread.
• Wrap bread in foil and bake at 350 for 2 hours.
• Use a serrated knife to cut loaf into wedges and serve.

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F with rack in middle position. Meanwhile, stir together bread crumbs and milk in a large bowl and set aside. Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool. Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive. Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it. Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes. If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes. Let meatloaf rest in pan 10 minutes before transferring to a platter. •Leftover meatloaf keeps, well covered and chilled, 4 days.

GRASS-FED BEEF MEATLOAF IN A BACON BLANKET RECIPE | EPICURIOUS.COM

Steps:

• Heat oven to 375°F with rack in middle.
• Meanwhile, stir together bread crumbs and milk in a large bowl and set aside.
• Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool.
• Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.
• Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.
• Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes.
• If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes.
• Let meatloaf rest in pan 10 minutes before transferring to a platter.
• Cooks' Notes:
• •Smoked paprika from Spain is the latest smoky flavor, after chipotle chiles, but don't despair if you can't find it. Skip it and you'll still end up with a delicious meatloaf.
• •Meat that's been ground once will be coarser and will give your meatloaf a more appealing texture. This may be a special request at your supermarket or from your butcher.
• •This recipe also works with regular ground chuck or bison.
• •If you are making the meatloaf along with the scalloped potatoes, you can bake them side by side on the same rack in the oven. If your pans won’t fit side by side, put the meatloaf in the upper third and the potatoes in the lower third. When it comes to broiling, though, broil each one separately, so that you have more control over how much each dish browns.
• •Leftover meatloaf keeps, well covered and chilled, 4 days. It makes a mean sandwich with caramelized onions and Dijon mustard, or simply lettuce, tomato, and mayonnaise.