MEATLOAF RECIPE GROUND BEEF RECIPES

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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

TOP RATED CLASSIC MEATLOAF RECIPE - FOOD.COM



Top Rated Classic Meatloaf Recipe - Food.com image

My family enjoyed the slightly spicy taste of this meatloaf. This recipe, submitted by a local DJ, was in our local paper.

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 1 Meatloaf, 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1 cup cracker crumb
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 large egg, beaten
1 medium onion, chopped
1/2 cup tomato sauce
3/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 cup water
2 tablespoons mustard
2 tablespoons vinegar

Steps:

  • Preheat oven 325 degrees Fahrenheit.
  • In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
  • Mix lightly.
  • Shape into a loaf and place in a baking dish.
  • In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
  • Brush the loaf with this mixture.
  • Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

Nutrition Facts : Calories 588.6, FatContent 27.7, SaturatedFatContent 10.5, CholesterolContent 162.2, SodiumContent 1613.2, CarbohydrateContent 46.1, FiberContent 2.1, SugarContent 19.6, ProteinContent 37.7

More about "meatloaf recipe ground beef 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


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


TOP RATED CLASSIC MEATLOAF RECIPE - FOOD.COM
My family enjoyed the slightly spicy taste of this meatloaf. This recipe, submitted by a local DJ, was in our local paper.
From food.com
Reviews 5.0
Total Time 1 hours 40 minutes
Calories 588.6 per serving
  • Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.
See details


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