MEATLOAF RECIPE WITH PORK AND BEEF RECIPES

EASY BEEF AND PORK MEATLOAF RECIPE

Easy Beef and Pork Meatloaf Recipe image

This classic meatloaf recipe is a tried and tested favorite. Let us know more about it. This recipe demands 20 minutes of preparation time and 70 minutes to cook. It yields 5 to 6 servings. Let us look at the recipe now.

Provided by Pauline

Number Of Ingredients 13

Ingredients

1 pound Ground beef
1 pound ground pork
½ cup Chopped onions
Dried Bread Crumbs
1 spoon Worcestershire sauce
2 Eggs
½ tsp Garlic Powder
1 tsp salt
1 tsp Pepper
½ tsp Chilli powder
½ cup ketchup
¼ Light brown sugar
1 ½ Cider vinegar

Steps:

In a large bowl, add lean ground beef and pork. Now, introduce onions, bread crumbs, egg, ketchup, garlic powder, Worcestershire sauce, salt, and pepper. Mix all the ingredients well.
Prepare the loaf pan by spraying it with cooking spray. Put the mixture into a loaf pan and spread evenly. In case you’re wondering, the recommended pan size is 5×9″. For those without a loaf pan or those who don’t want to use one. There’s no reason to worry. Likewise, we will take care of your needs as well. Line a baking sheet with aluminum foil. Create a loaf-like shape from the meatloaf mixture. That’s all. It’s that simple.
Now it is time for my favorite part- the sauce. Whisk cider vinegar, light brown sugar, and ketchup. Whisk, whisk until all the ingredients have fully combined. Pour this in the loaf pan over the loaf.
Time to send the pan into the oven! Bake the meatloaf uncovered at 350 degrees for about an hour. Now, check with a meat thermometer poked right into the center of the meatloaf. It should read about 150 degrees F. If it does, you are good to go.
Let it sit for ten minutes before you begin slicing. Eh, hardest ten minutes ever. Isn’t it? Plate it and enjoy your very delicious home-cooked meatloaf.

BEEF AND PORK MEATLOAF RECIPE | INA GARTEN | FOOD NETWORK

Beef and Pork Meatloaf Recipe | Ina Garten | Food Network image

This delicious meatloaf by Barefoot Contessa's Ina Garten mixes beef, veal and pork to get added flavor. Get the recipe at FoodNetwork.com.

Provided by Ina Garten

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 tablespoons good olive oil
2 cups chopped Spanish onion (1 large)
1 1/2 cups small-diced celery (2 stalks)
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cup whole milk
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce, recipe follows
3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper

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.

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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.
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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.
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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.
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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.

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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.
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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.
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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.
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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.
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