Million Dollar Meat Loaf Recipes

MILLIONAIRE'S MEATLOAF

Steps:

• For the meatloaf: Preheat oven to 375 degrees. Place a large skillet over medium heat, and add the olive oil, onions and garlic. Sauté until translucent and tender, 3 to 4 minutes. Remove from heat and set aside to cool.
• In a large mixing bowl, combine ground beef, eggs and milk. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic. Mix again, and add the parsley, salt, pepper and thyme. Mix well until thoroughly combined.
• Spread the croutons across a shallow 8-inch-square baking dish. Top with the meatloaf mix, patting the surface so it is level. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour. Toward the end of baking, prepare the chili shrimp.
• For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour. Dredge the shrimp in the mixture until well coated. Place a small skillet over medium heat, and add the chili oil. When it is hot, add the shrimp and cook for 2 minutes a side.
• To finish, cut the meatloaf into 4 slices. Place a slice on each of 4 plates, and top with a chili shrimp. If desired, serve with mashed potatoes.

BETH'S MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan.
• Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).
• While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.

MILLION DOLLAR MEAT LOAF

Steps:

• Place oven rack in middle position. Preheat oven to 350 degrees. For easiest cleanup, line a jellyroll pan with parchment paper. Aluminum foil will work, but you must remove the meatloaf from the pan within 4 or 5 minutes of removing it from the oven, or it may stick to the foil. Heat oil and butter in a large skillet. Add onion and cook on medium-high heat until softened, about 4 minutes. Add garlic and mushrooms; cook until mushrooms are soft and liquid has evaporated. Season to taste with salt and pepper; set aside to cool slightly before proceeding. In a large bowl, combine bread crumbs, cooled mushroom mixture, ground beef, sausage, eggs, parsley, cheese, thyme and a little pepper. Gently mix by hand. To taste your meat mixture, pull out about 1 tablespoon and microwave it for about 1 minute or until it is cooked. Allow it to cool enough so you can taste it. Correct seasonings if necessary. Gently pat meat mixture into a 10-by-15-inch rectangle on a sheet of wax paper. With a longer end facing you, layer the prosciutto, cheese, fresh basil and sun-dried tomatoes on the bottom two-thirds of the meat. Grab the edge of the wax paper closest to you and roll up the loaf. Once meatloaf is rolled up, seal ends and press down slightly to seal lengthwise seam. Place seam side down on prepared jellyroll pan. (Meatloaf can be refrigerated at this point and cooked later.) Bake, uncovered, for 65 minutes or until the center of the meatloaf registers 160 degrees on a meat thermometer. Note: To make fresh bread crumbs, tear the bread into fourths and place in food processor fitted with the metal blade. Process until medium-size bread crumbs are formed. This process also can be accomplished in a blender, but with smaller quantities.

MILLIONAIRE'S MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• Heat a large skillet, over medium high, add oil, onions, and garlic; saute until onions are translucent, about 3 to 4 minutes, then set aside.
• In a mixing bowl, combine ground beef, eggs and milk; add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onion mixture and mix again.
• Season with salt, a little heavy on the pepper, parsley, and thyme; combine thoroughly.
• Spread the croutons on the bottom of an 8 inch square baking dish; top with meatloaf mixture (patting it down so that it is level).
• Bake to an internal temperature 165 degrees F and the top browned, about 1 hour.
• Meanwhile, prepare the chili shrimp by combining the chili powder, cayenne, paprika and flour in a small bowl; dredge the shrimp in the
• mixture.
• Heat a small skillet, over medium high heat, and add the chili oil; once hot, cook the shrimp, about 2 minutes per side.
• To serve, cut the meatloaf into 4 slices and place each slice on a serving dish; top with a chili shrimp.
• Serve with mashed potatoes, if desired.
• NOTE: to make croutons, cube white bread and toss with a little olive oil, salt, and pepper; place in a 4oo degree F oven, stirring once or twice, until lightly browned, about 15 minutes.

MILLION DOLLAR CHICKEN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
• Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
• Bake chicken in the preheated oven for 1 hour.
• Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.
• Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices.
• Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).
• Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.
• Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.