Veal Pork Beef Meatloaf Recipes

MEATLOAF

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

YUMMY VEAL MEAT LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.
• Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.

CARNIVORE'S MEATLOAF

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender.
• In large bowl, mix onion and remaining meatloaf ingredients except bacon. Spray broiler pan rack with cooking spray. On rack in pan, shape mixture into 10x5-inch loaf. Bake 50 minutes.
• In small bowl, mix all topping ingredients. Spread over top and sides of loaf. Sprinkle bacon over top.
• Bake 20 to 25 minutes longer or until meat thermometer inserted in center of loaf reads 160°F. Let stand 5 minutes before slicing.

CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 400 degrees.
• Add the butter and oil to a skillet. Once the butter is melted, add the onions and cook 7-8 minutes until softened.
• Add the tomato paste to the onions and stir to combine. Remove from the heat and let cool slightly.
• Add the meatloaf mix to a large bowl along with the salt, pepper, Worcestershire sauce, mustard, breadcrumbs, eggs, parsley, garlic powder, basil and the cooled, cooked onions.
• Mix together until all the ingredients are incorporated but do not over mix, as this will make for a tough meatloaf.
• Line a baking sheet with foil or parchment paper, or spray a baking sheet with cooking spray. If using foil, make sure you spray that with cooking spray as well before you add the meatloaf.
• Add the meatloaf mixture to the baking sheet, forming into a loaf shape approximately 10″ long by 5″ wide.
• Stir the ingredients together for the glaze in a small bowl. Pour half of the glaze over the meatloaf and save half for later.
• Place the meatloaf in the oven for 35 minutes, remove from the oven to pour on more glaze, then return to the oven and bake another 20-25 minutes.

VEAL MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the ground veal, eggs, dry bread crumbs, water, soup mix, carrots, and shiitake mushrooms. Transfer to a 9x5 inch loaf pan.
• Bake 1 hour in the preheated oven, or to a minimum internal temperature of 160 degrees F (70 degrees C).

MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
• In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.
• In a large mixing bowl, combine the meats, egg-milk mixture, breadcrumbs, parsley, and the cooked onion mixture.
• In a small bowl, stir together ketchup, sugar, and vinegar. Set aside.
• Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
• Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze.
• Bake in oven for about 45 minutes, until glaze has set. Brush meatloaf with remaining glaze and bake for 15 minutes more. Internal temperature of loaf should be 160 degrees F.

MY MOTHER'S ITALIAN-AMERICAN MEATLOAF

Steps:

• 1. Preheat the oven to 350°F.
• 2. Put the beef, veal, and pork into a bowl and kneed them together.
• 3. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, oregano, and parsley. Season with salt and pepper and knead again until well incorporated.
• 4. Oil a large roasting pan with the olive oil. Form the meat mixture into a large loaf in the center of a roasting pan.
• 5. Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf.
• 6. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly.
• 7. Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf.
• Your Nightly Specials
• You can make the loaf with beef and veal only, or with just beef.
• Lay some raw bacon strips over the loaf before baking. (This was one way my mother made her meatloaf extra special.)
• Add some sautéed mushrooms to the pan during the last 20 minutes of cooking.

1770 HOUSE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
• Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
• Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
• Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
• Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.