Polkadotmeatloaf Recipes

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

CLASSIC SLOW-COOKER MEATLOAF

Steps:

• Line 4 1/2- to 5-quart slow cooker with foil. Spray foil with cooking spray.
• In large bowl, mix all ingredients except ketchup. Shape mixture into loaf, and place in center of slow cooker. Spread ketchup over top.
• Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in center of loaf reads 160°F. Remove meatloaf from slow cooker to serving platter. Cut into pieces to serve.

POLKA DOT MEATLOAF

Steps:

• Heat oven to 375' In a large bowl, mix ground beef, 1/4 Celsius of the ketchup, the bread crumbs, Worcestershire sauce, salt and egg. Press 1/3 of mixture in bottom of ungreased 8x4 loaf pan.
• Place 2 pieces of the string cheese lengthwise and evenly spaced over beef mixture, with one end of the cheese about 1/2 inch from end of pan. Cut 2 pieces of string cheese in half crosswise. Place 2 half pieces on beef mixture so cheese extends full length of pan. Press cheese into beef mixture.
• Top with half of remaining beef mixture, pat evenly in place. Top with remaining string cheese in two rows; press inches Press remaining beef mixture over cheese. Press ends and edges of beef mixture well to seal in cheese; smooth top.
• Bake 45 minutes. Meanwhile, in a small bowl, mix remaining 1/4 cup ketchup, the mustard and brown sugar.
• Remove meatloaf from oven. Spoon juices from meatloaf; spoon ketchup mixture evenly over top.
• Return to oven; bake 35 to 45 minutes longer or until thermometer inserted in center of meat loaf reads 160'. Let stand 15 minutes before cuttung into slices.

POLPETTONE - ITALIAN MEATLOAF

Steps:

• In a large bowl mix all the ingredients together besides the provolone cheese and olive oil. The mixture should be soft, perfectly blended together, and should not stick to the sides of the bowl. Add a little more breadcrumbs or milk if necessary.
• Place the mixture on a sheet of kitchen paper and form a rectangle. Arrange the cubed cheese onto the center.
• Roll the meat with the help of the parchment paper to form a log. Make sure it's well sealed on all sides. Roll it in the parchment paper and twist the ends to form a large candy.
• Transfer the meatloaf in the fridge and let it rest for 15 minutes.
• Preheat oven to 350°F (175°C) and arrange the oven tray onto the middle shelf.
• Transfer the meatloaf onto a baking sheet and bake it in the oven for 30 minutes. After this cooking time, the meatloaf will have released some liquid, but it's totally ok.
• Remove the parchment paper, drizzle the top of the polpettone with olive oil, then place it back in the oven for a further 10 minutes.
• Check if the meat is done with a meat thermometer, if it reaches 155°F/68°F you can safely remove it from the oven. Let the polpettone rest for about 15 minutes, then slice it and serve with your favourite sides.

POLKA DOT MEAT LOAF

Steps:

• 1. Heat oven to 375 degrees. In bowl, mix ground beef, 1/4 cup of the ketchup, the bread crumbs, Worchestershire sauce, salt and egg. Press 1/3 mixture in bottom of ungreased 8"x4" loaf pan.
• 2. Place two pieces of the string cheese lengthwise and evenly spaced over beef mixture, with one end of the cheese about 1/2 inch from one end of pan. Cut 2 pieces of string cheese in half crosswise. Place 2 half pieces on beef mixture so cheese extends full length of pan. Press cheese into beef mixture.
• 3. Top with half of remaining beef mixture; put evenly in place. Top with remaining string cheese in 2 rows; press in. Press remaining beef mixture over cheese. Press ends and edges of beef mixture to seal in cheese; smooth top.
• 4. Bake 45 minutes. Meanwhile in small bowl, mix remaining 1/4 cup ketchup, the mustard and brown sugar.
• 5. Remove meat loaf from oven. spoon juices from meat loaf; spoon ketchup mixture evenly over top,
• 6. Return to oven; bake 30 to 45 minutes longer or until meat thermometer inserted in center reads 160 degrees. Let stand 15 minutes before cutting into slices.