Twisted Spoke Meatloaf Recipes

HEINZ 57 MEATLOAF

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Shape into a loaf and place in a 13x9 baking dish. Brush an additional 2 Tbsp. of Worcestershire Sauce on top and sides if desired.
• Bake uncovered for about 1 hour, or until cooked through. Allow to rest for 5 to 10 minutes before serving.
• TIP: If desired, add 1/3 cup of finely chopped sweet bell peppers.
• TIP: Save the leftovers for lunch. Heat the meatloaf slices in a large skillet over medium heat for 1 to 2 minutes on each side. Serve on toasted rolls with additional Heinz 57®.

JEFF AND GEOFFREY'S ULTIMATE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.
• Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough.
• Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes.
• Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side.
• Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain.
• Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary.
• Store the tzatziki in an airtight container for up to 3 days.

SOFT AND MOIST MEATLOAF

Steps:

• Pre-heat oven to 350 degrees. Place bread cubes in a large bowl. Beat egg and milk together in a small bowl, then pour over bread cubes. Let stand until bread absorbs milk, about 15 minutes. Mash and stir mixture until bread is in very small chunks. Add mustard, salt, pepper, basil, thyme, onion, celery and parsley. Mix well. Add ground beef and mix well. Turn mixture into an 8 x 5-inch loaf pan. Place in oven and bake for 55 minutes. Let stand 5 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.

JO'S BACON-WRAPPED MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• Combine panko, milk, pecorino, Worcestershire sauce, pepper, salt, eggs, pasilla chiles and Italian parsley in a large mixing bowl and mix well. Add the ground beef and hand-mix until well blended. Set aside.
• To make the glaze, combine ketchup, brown sugar, dry mustard and hot sauce in a small mixing bowl. Stir well using a rubber spatula. Set aside.
• Lay bacon down slightly overlapping side-by-side in a half-sheet pan. Spray a 9-by-4-inch loaf pan that's 6 inches high with nonstick spray. Place the beef mixture in the pan and pat down to form a meatloaf. Turn pan over and tap out the meatloaf into your hand. Place the meatloaf over the center of the bacon slices. Working with one slice at a time, fold ends of each bacon slice over the top of the meatloaf. Turn loaf over and place on a rack set in a baking sheet to allow the fat to drain while baking.
• Using the rubber spatula, spread half the glaze over the meatloaf. Bake for 1 hour, then apply remaining glaze. Continue to bake until the internal temperature reaches 165 degrees F, about another 20 minutes.