Not My Mothers Meatloaf Or Meatloaf For An Expat In Morroco Recipes

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MY MOM'S MEATLOAF RECIPE



My Mom's Meatloaf Recipe image

This is the best meatloaf, we always like to have extra glaze to serve with it at the table as well!

Provided by Connors Mama

Categories     Meat

Time 1h15m

Yield 1 Loaf, 6-8 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1/2-1 cup onion, chopped
4 slices white bread, chopped in food processor
2 eggs, beaten
1/2 cup milk
2 teaspoons salt
1/2 teaspoon black pepper
1 cup brown sugar
ketchup, enough to make paste

Steps:

  • Preheat oven to 350*.
  • In large bowl mix beef, chopped onions, bread and half of the milk with hands.
  • Slowly add the remainder of the milk if needed - too much will make the mixture to runny and it won't form the loaf.
  • Shape into loaf and place in a glass 8x8 or 9x13 baking dish, I add just a little water to the bottom of the pan.
  • Bake at 350* for 45 min, cover the top of the loaf with the glaze and finish baking for 15-20 min longer.
  • Let the loaf sit 10-15 min before slicing.

Nutrition Facts : Calories 551.4, Fat 25.6, SaturatedFat 10, Cholesterol 167.7, Sodium 1004.6, Carbohydrate 46.8, Fiber 0.7, Sugar 36.9, Protein 32.4

NOT MY MOMMA'S MEATLOAF



Not My Momma's Meatloaf image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 31

2 celery stalks, cut into large dice
1 medium carrot, cut into large dice
1/2 medium yellow onion, cut into large dice
2 tablespoons canola oil
1 cup panko
1/3 cup buttermilk
1/3 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
2 tablespoons chopped fresh parsley
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne pepper
2 pounds ground beef chuck
1 pound fresh ground pork
Herb Aioli, recipe follows
Spicy Hollandaise, recipe follows
1 1/2 cups Southern-style mayonnaise
1 cup olive oil
3 tablespoons chopped fresh sage
1 tablespoon chopped green onions
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
3 egg yolks
1 1/2 pounds (6 sticks) unsalted butter
2 cups pasteurized egg yolks
1/2 cup Louisiana-style hot sauce, such as Texas Pete
1/4 cup white wine Pinch kosher salt
Pinch pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Pulse the celery, carrots and onions in a food processor until finely chopped. Add the oil to a saute pan over medium-low heat, then add the chopped veggies and cook, covered, until translucent. Transfer the veggies to a plate and cool in the refrigerator.
  • Meanwhile, mix together the panko, buttermilk, ketchup, Worcestershire and eggs in a bowl. Add the parsley, salt, black pepper and cayenne and mix well. Once the veggies are cool, add them to the mixture and incorporate. Next add the ground beef and pork and mix thoroughly with your hands.
  • Line two loaf pans with parchment paper and divide the meatloaf mixture between them. Cover with foil and bake until the meatloaves reach an internal temperature of 165 degrees F, about 1 hour. Slice and serve immediately, or cool, slice and reheat. Serve with Herb Aioli and Spicy Hollandaise.
  • Add the mayonnaise, olive oil, sage, green onions, rosemary, thyme, salt, pepper and egg yolks to a blender or food processor and blend until smooth and well incorporated.
  • Melt the butter in small saucepan over medium heat. Blend the yolks, hot sauce, wine, salt and pepper in a blender, then drizzle in the melted butter while blending, until the sauce is smooth.

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