Rich Company Meatloaf No Tomatoes Recipes

NOW THIS IS MEATLOAF!

Steps:

• Preheat oven to 350°F.
• Mix together milk and eggs until well blended.
• Stir in cracker crumbs until most liquid is absorbed.
• Mix in onion and seasonings.
• Add meat and combine well.
• Shape into a loaf in a shallow baking pan, or lightly pack into a loaf pan.
• Bake 50-60 minutes.
• Remove from oven and let rest 5-10 minutes before slicing.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MEATLOAF FOR TOMATO HATERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix onion, bell pepper, bread crumbs, hot pepper sauce, egg, salt, and pepper together in a large bowl. Add ground beef; mix.
• Press beef mixture into a loaf pan. Sprinkle brown gravy mix over meat.
• Bake in preheated oven until cooked through and browned, 1 hour. Remove from oven and let rest for 10 minutes before serving.

AUNT SQUISHY'S NO-MATER MEATLOAF

Steps:

• 1. Preheat oven to 375 F
• 2. Combine all ingredients in a large bowl and combine thoroughly.
• 3. Line a 9x5 bread loaf pan with parchment paper (it makes removing the meatloaf from the pan for slicing so much easier!)
• 4. Add meatloaf mixture to the pan and press gently but firmly.
• 5. Bake 40 minutes or until internal temperature reaches 160 F

RICH COMPANY MEATLOAF (NO TOMATOES!)

Steps:

• Preheat over to 350°F.
• Mix together the two ground meats.
• Add worcester and soy sauces and basil to the meat and mix.
• Pat the meat mixture into a 9 x 13 casserole dish. Leave a one inch space around the edges. You are not making a loaf, more like a 2 inch thick big meat patty.
• Cut the cheese slices in half and poke them into the meat all over at equal spaces.
• Pour the remaining ingredients into a bowl: yogurt, ranch dip OR minced garlic, mushroom soup OR mushrooms and liquid, mayo, and milk.
• Mix and pour over meat, covering all the meat.
• Bake for 1 3/4 - 2 hours, uncovered, until the middle of the meatloaf is bubbling.

"BETTER THAN BEEF" MEATLESS MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
• Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
• Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
• Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
• Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
• Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
• Bake in the center of the preheated oven until firm to the touch, about 1 hour.
• Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
• While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
• Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
• Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
• Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

NO TOMATO MEATLOAF AND MUSHROOM GRAVY

Steps:

• In a mini chopper process torn bread slices into fine crumbs, put in a bowl and cover fold in the milk or 1/2 and 1/2 and set aside.
• Process garlic with a pinch of salt to a fine mince and set aside.
• Add 2 tbsp butter to a saute pan and sweat onions and the garlic until soft and translucent. Season with salt & pepper to taste. Remove from heat and let cool.
• In a large bowl add all meats, egg, wet breadcrumbs, cooled onion and garlic, Worcestershire sauce, salt and pepper (using smallest measurements to begin), thyme, McCormick blend, Accent and 1/2 can cream of mushroom soup. Gently work all ingredients together. If the mixture seems too wet add 2-3 tbsp oats or more processed bread.
• Make a mini burger using 1-2 tbsp of the meat and saute over med/medhi heat. Cook through and taste to adjust seasoning.
• Cover a large cookie sheet with foil and form a large evenly sized brick shape.
• Place in a 350°F oven, center rack for.
• 1 hour. Check for doneness and cook up to 10-20 minutes more until desired doneness.
• Gravy: While meatloaf is baking.
• In a saucepan melt 3 tbsp butter and add in 3 tbsp flour, cook until a light golden brown. Whisk in remaining 1/2 can of soup and sour cream until all blended. Add in 1 can of chicken broth and pinch of sugar. Season with salt and pepper to taste. Bring up to a boil to thicken, whisking, then reduce heat to simmer. If it doesn't seem thick enough for you, sprinkle with a bit of flour and whisk in quickly. When meatloaf is done, remove to a plate and cover with foil. Skim grease from the meatloaf drippings and whisk the degreased dripping to the gravy. Slice and serve with gravy.