HOW TO MAKE THE BEST MEATLOAF RECIPES

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BEST CLASSIC MEATLOAF RECIPE - HOW TO MAKE EASY MEATLOAF



Best Classic Meatloaf Recipe - How To Make Easy Meatloaf image

Meatloaf is an old-school recipe that everyone should know how to make. Here are the Delish Test Kitchen's top tips for cooking meatloaf at home.

Provided by Lauren Miyashiro

Categories     nut-free    weeknight meals    winter    dinner    meat

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 servings

Number Of Ingredients 17

Cooking spray
1 tbsp. butter
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tsp. fresh thyme leaves, chopped
Kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 tsp. Worcestershire sauce
1 tbsp. tomato paste
2 lb. ground beef
1/2 c. bread crumbs
2 large eggs, lightly beaten
1/2 c. ketchup
2 tbsp. packed brown sugar
Freshly chopped parsley, for serving

Steps:

  • Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large skillet over medium heat, melt butter. Add onions, carrots, and celery. Season with salt and pepper and cook, stirring occasionally, until soft, 5 minutes. Add thyme and garlic and cook until fragrant, 1 minute more. Turn off heat and stir in Worcestershire sauce and tomato paste. Let cool slightly.
  • In a large bowl, combine vegetable mixture, ground beef, bread crumbs, and eggs. Press into prepared loaf pan. 
  • In a small bowl, whisk together ketchup and brown sugar. 
  • Brush meatloaf with half the ketchup mixture and bake for 45 minutes. Brush with remaining ketchup mixture and bake for another 15 to 20 minutes or until the middle of the loaf reaches 155°. Let cool 15 minutes. 
  • Slice and garnish with parsley to serve. 

THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES



The best meatloaf recipe | Jamie Oliver mince recipes image

A good meatloaf with freshly made tomato sauce is great comfort food. It’s made along similar lines to meatballs and burgers, and trust me – anyone who tries it will love this just as much.

Total Time 1 hours 10 minutes

Yield 4 to 6

Number Of Ingredients 21

1 onion
olive oil
1 teaspoon ground cumin
1 heaped teaspoon ground coriander
12 Jacob’s cream crackers
2 teaspoons dried oregano
2 heaped teaspoons Dijon mustard
500 g quality minced beef
1 large free-range egg
2 sprigs of fresh rosemary
12 slices of higher-welfare smoked bacon or pancetta
1 lemon
1 onion
2 cloves of garlic
½-1 fresh red chilli
olive oil
1 tesapoon smoked paprika
1 x 400 g tin of chickpeas
2 tablespoons Worcestershire sauce
2 x 400 g tins of quality plum tomatoes
2 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to full whack.
    2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
    3. Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
    4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
    5. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
    6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
    7. You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
    8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
    9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
    10. Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
    11. Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
    12. Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
    13. Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
    14. To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
    15. Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
    16. Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 837 calories, FatContent 49.2 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 48 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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    8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
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