MEATLOAF RECIPE REE DRUMMOND RECIPES

Name: Sheet Pan Meatloaf
Cook time: 20 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: Nonstick cooking spray, for the sheet pan; 1/2 cup dry breadcrumbsu00A0; 1 cup milku00A0; 6 slices white sandwich breadu00A0; 3 pounds ground beefu00A0; 1 cup grated Parmesanu00A0; 1 1/2 teaspoons seasoned salt, such as Lawry'su00A0; 1/2 cup minced fresh flat-leaf parsleyu00A0; Freshly ground black pepperu00A0; 4 large eggs, beatenu00A0; 1 cup ketchup; 1/2 cup brown sugaru00A0; 2 tablespoons balsamic vinegaru00A0; 1 tablespoon Worcestershire sauceu00A0; 6 slices regular bacon, cooked crisp, cooled and choppedu00A0; Mashed potatoesu00A0and chopped fresh flat-leaf parsley, for servingu00A0

SHEET PAN MEATLOAF RECIPE | REE DRUMMOND | FOOD NETWORK

Sheet Pan Meatloaf Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 45 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for the sheet pan
1/2 cup dry breadcrumbs
1 cup milk
6 slices white sandwich bread
3 pounds ground beef
1 cup grated Parmesan
1 1/2 teaspoons seasoned salt, such as Lawry's
1/2 cup minced fresh flat-leaf parsley
Freshly ground black pepper
4 large eggs, beaten
1 cup ketchup
1/2 cup brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
6 slices regular bacon, cooked crisp, cooled and chopped
Mashed potatoes and chopped fresh flat-leaf parsley, for serving

Steps:

For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking.
Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners.
Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon.
Bake until the meat is cooked through and slightly browned, 20 to 25 minutes.
Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley.

ITALIAN-STYLE MEATLOAF WITH PANCETTA RECIPE | REE DRUMM…

Italian-Style Meatloaf with Pancetta Recipe | Ree Drumm… image

Pancetta and Italian bread and seasoning give an old-world twist to this meatloaf by Pioneer Woman's Ree Drummond. Get the recipe at FoodNetwork.com.

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 35 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 cup milk
6 slices crusty Italian bread
2 pounds ground beef
1 cup grated Parmesan
1/4 to 1/2 cup minced fresh flat-leaf parsley
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon seasoned salt, such as Lawry's
Freshly ground black pepper
4 eggs
8 to 12 thin pancetta slices
2 cans diced tomatoes, drained
1/4 cup brown sugar
1 teaspoon dry mustard
1 pinch of cayenne pepper
1 to 2 dashes Worcestershire sauce

Steps:

Preheat the oven to 350 degrees F.
For the meatloaf: Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, parsley, Italian seasoning, salt, seasoned salt and some pepper in a large mixing bowl. Add the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the pancetta slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
For the tomato sauce: Put the diced tomatoes into a bowl. Add the brown sugar, dry mustard and cayenne pepper and splash in the Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour another third of the remaining tomato sauce over the meatloaf. Bake until no longer pink in the middle, for an additional 20 to 25 minutes. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.

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