HOW TO USE MEATLOAF PAN RECIPES

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MEATLOAF | BEEF RECIPES | JAMIE OLIVER RECIPES



Meatloaf | Beef recipes | Jamie Oliver recipes image

There’s nothing more comforting than a gorgeous meatloaf made with top-quality meat, lightened up with festive flavours. It’s a delicious, easy way to feed a big group of people. And when it comes out in a big tray it looks amazing, too.

Total Time 2 hours

Yield 12

Number Of Ingredients 16

4 medium bulbs of fennel
olive oil
2 onions
2 carrots
½ a bunch of fresh sage (15g)
½ a bunch of fresh rosemary (15g)
1 x 125 g ball of mozzarella cheese
200 g sourdough breadcrumbs
1 kg higher-welfare minced pork
1 kg minced beef
2 teaspoons wholegrain mustard
2 large free-range eggs
12 rashers of higher-welfare smoked streaky bacon
500 ml organic chicken stock
2 tablespoons quality blackcurrant jam
1 tablespoon sun-dried tomato purée

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
    3. Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
    4. Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
    5. Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
    6. Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
    7. Roast for 30 minutes, then remove from the oven and discard the foil.
    8. Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
    9. If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they’re the consistency of your liking, skimming away any fat from the surface, if needed.
    10. Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

Nutrition Facts : Calories 448 calories, FatContent 22.1 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 44.1 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 1.8 g salt, FiberContent 1.8 g fibre

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. 

More about "how to use meatloaf pan recipes"

THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES
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.
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 837 calories per serving
    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.
See details


MEATLOAF | BEEF RECIPES | JAMIE OLIVER RECIPES
There’s nothing more comforting than a gorgeous meatloaf made with top-quality meat, lightened up with festive flavours. It’s a delicious, easy way to feed a big group of people. And when it comes out in a big tray it looks amazing, too.
From jamieoliver.com
Total Time 2 hours
Calories 448 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
    3. Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
    4. Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
    5. Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
    6. Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
    7. Roast for 30 minutes, then remove from the oven and discard the foil.
    8. Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
    9. If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they’re the consistency of your liking, skimming away any fat from the surface, if needed.
    10. Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.
See details


BEST CLASSIC MEATLOAF RECIPE - HOW TO MAKE EASY MEATLOAF
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.
From delish.com
Reviews 4.6
Total Time 1 hours 45 minutes
Category nut-free, weeknight meals, winter, dinner, meat
Cuisine American
  • Slice and garnish with parsley to serve. 
See details


MINI MEAT LOAF SHEET-PAN MEAL RECIPE: HOW TO MAKE IT
I grew up with this classic meat loaf recipe, but I adapted it to mini meatloaves so that they would bake more quickly. The sauce topping is always a hit. I added the potatoes and asparagus to make an easy complete meal. —Deanne Johnson, Reading, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Category Dinner
Calories 460 calories per serving
  • Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. , Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes., Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.
See details


THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES
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.
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 837 calories per serving
    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.
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SHEET PAN MEATLOAF | SOUTHERN LIVING
Now, you can go a few different routes with the sides, though we can seldom think of a meatloaf sheet pan dinner quite so on point as one that includes green beans and mashed potatoes. If you're feeling really fancy, you can always pair our meatloaf sheet pan …
From southernliving.com
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12 BEST RECIPES FOR LEFTOVER MEATLOAF
Dec 28, 2020 · For something a little different, use your leftover meatloaf in this fantastic beef cheese pan quiche. It's a surprisingly easy dish and the flavors of any classic meatloaf recipe will be a good match for the herbs and cheese. If you don't have a full pound of meatloaf, don't worry. Just use …
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THE BEST MEATLOAF RECIPE | ALLRECIPES
I put 1/4 cup ketchup in the mixture along with the steak sauce. Per the recommendations of others, I put two pieces of bread at the bottom of the loaf pan and the meatloaf was perfectly moist without being greasy. Great "crust" on the outside. This is the only meatloaf recipe I will ever use.
From allrecipes.com
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CRACKER BARREL MEATLOAF RECIPE - RECIPEFAIRY.COM
Dec 03, 2019 · Use beef in 80/20 ratio, meaning there has to be 80 percent beef mixed with 20 percent of its fats. The leaner the beef is, the drier the meatloaf turns out to be. The use of fats makes the meatloaf juicier and moist. Take a baking pan or a loaf pan and place it with parchment paper or foil sheer then spread the beef in the pan …
From recipefairy.com
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A HISTORY OF MEATLOAF, LONG MAY IT REIGN | BON APPéTIT
Mar 06, 2017 · Meatloaf was such a use. To the chopped beef they added pepper, salt, onion, slices of milk-soaked bread and egg. You’ll find these very ingredients and steps in many a meatloaf …
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SOUPERIOR MEATLOAF - LIPTON KITCHENS
Directions Email | Print. 1.Preheat oven to 350°. 2.Combine all ingredients in large bowl. Shape into loaf in 13 x 9-inch baking or roasting pan. Bake uncovered until done, about 1 hour.
From liptonkitchens.com
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12 BEST RECIPES FOR LEFTOVER MEATLOAF
Dec 28, 2020 · For something a little different, use your leftover meatloaf in this fantastic beef cheese pan quiche. It's a surprisingly easy dish and the flavors of any classic meatloaf recipe will be a good match for the herbs and cheese. If you don't have a full pound of meatloaf, don't worry. Just use …
From thespruceeats.com
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EASY MEATLOAF RECIPE | ALLRECIPES
This meatloaf was great! I did as some of the other reviewers did, I tweaked a few items. B 4 cooking I read some reviews about the meat being too mushy. The trick to solve this problem is to put two slices of bread in the bottom of the pan before the meatloaf. Also, use …
From allrecipes.com
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CLASSIC MEATLOAF {BEST. EVER.} - SIMPLY RECIPES
Jun 15, 2021 · Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf …
From simplyrecipes.com
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MUFFIN PAN MINI MEATLOAVES RECIPE - MUFFIN TIN RECIPES
Feb 05, 2021 · Use an ice cream scooper to scoop out portions of meatloaf. Arrange meatloaves on a wax paper-lined pan, cover with plastic wrap to prevent cross-contamination, and freeze for 4 …
From muffintinrecipes.com
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KETO BACON-WRAPPED MEATLOAF - RECIPE - DIET DOCTOR
May 03, 2016 · Added some garlic with the onion, cause you can never have to much garlic ? And baked the meatloaf in a glass pan, to get crispy bacon all over. Broiled it at the end too. The sauce …
From dietdoctor.com
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PAULA DEEN’S MEATLOAF - INSANELY GOOD RECIPES
Feb 23, 2021 · Freezing Uncooked Meatloaf. Line your loaf pan with plastic wrap and place the meatloaf mixture. Freeze it for an hour. Remove the now-solid meatloaf from the pan and double wrap with plastic wrap and aluminum foil. Freeze for up to 3 to 4 months. To thaw, remove the plastic wrap and aluminum foil and place the loaf in a loaf pan.
From insanelygoodrecipes.com
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HEALTHY MEATLOAF RECIPES | COOKING LIGHT
Whether your meatloaf is made with ground beef, pork, or turkey, replacing a portion of the meat with some whole grains is an easy way to give it a nutrition boost. The amount to use varies from …
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THE SIMPLY RECIPES GUIDE TO LOAF PANS
Jul 02, 2019 · As a rule of thumb, if the batter fills the pan 2/3 full, the loaf pan is at its limit. If you still have extra batter, don’t over-fill the pan. Instead, bake the excess batter in a muffin pan, filling the empty tins with a few tablespoons of water to keep the pan …
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A HISTORY OF MEATLOAF, LONG MAY IT REIGN | BON APPéTIT
Mar 06, 2017 · Meatloaf was such a use. To the chopped beef they added pepper, salt, onion, slices of milk-soaked bread and egg. You’ll find these very ingredients and steps in many a meatloaf …
From bonappetit.com
See details


SOUPERIOR MEATLOAF - LIPTON KITCHENS
Directions Email | Print. 1.Preheat oven to 350°. 2.Combine all ingredients in large bowl. Shape into loaf in 13 x 9-inch baking or roasting pan. Bake uncovered until done, about 1 hour.
From liptonkitchens.com
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16 BEST LEFTOVER MEATLOAF RECIPES - INSANELY GOOD
Mar 03, 2021 · Meatloaf’s flavors go well with cheese and eggs, so it only makes sense to use it to make a quiche. And you don’t even need to have a lot of leftover meatloaf to make this recipe either. Just use …
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Dec 22, 2019 · Fat is your friend in this Southern meatloaf recipe. Yes, you can make meatloaf with ground turkey or lean beef, but if you do so, you should expect a dry meatloaf. For the best flavor, use …
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GLAZED MEATLOAF I RECIPE | ALLRECIPES
The glaze is wonderful and adds a great flavor to the meatloaf. I did use 3/4c breadcrumbs rather than the bread slices. ... This gave me enough mixture to make 2 loaves. I don't like cooking meatloaf in a loaf pan, so I cut out some parchment paper the size of the meatloaf …
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CRACKER BARREL MEATLOAF RECIPE - RECIPEFAIRY.COM
Dec 03, 2019 · Use beef in 80/20 ratio, meaning there has to be 80 percent beef mixed with 20 percent of its fats. The leaner the beef is, the drier the meatloaf turns out to be. The use of fats makes the meatloaf juicier and moist. Take a baking pan or a loaf pan and place it with parchment paper or foil sheer then spread the beef in the pan …
From recipefairy.com
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