Meat Loaf Recipe

The best meat loaf recipe is something I am always in search of and I suppose even if I found it I would still be searching for one even better. I am a huge fan of good meat loaf and I will drive miles to eat it.

My mom always made a mean meat loaf . It was always served with plenty of mashed potatoes and gravy and a few choice vegetables cooked up in a way that only she could do. I always enjoyed the leftover meat loaf on sandwiches as well.

The real secret to meat loaf is in the mixing... mix the meat loaf thoroughly with your hands by squeezing the meat through your fingers and when you are done... mix it again the same way.

Here are some meat loaf recipe variations that should get you started and if you have a prize recipe then please by all means send it to me.

Here is a lengthy but good one...

Ingredients:

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup milk
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup crushed saltine crackers, about 16
1/3 cup minced parsley

Instructions:

For the glaze (below), mix all ingredients in small pan, set aside. For the meatloaf, heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool. Mix eggs with salt, pepper, thyme, mustard, Worcestershire sauce, and milk. Add to meat in large bowl along with crackers, parsley and cooked onion and garlic. Mix with fork until evenly blended and mixture doesn’t stick to the bowl. If it sticks add
milk. With wet hands, pat mixture into 9x5-inch loaf shape. Place in foil lined
baking pan for easy clean up. Brush with half the glaze. Bake until crisp,
about 1 hour. Cool at least 20 minutes and serve with the remaining glaze.

The Glaze

1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons vinegar (any type)

And a Classic Meat Loaf Recipe

1 cup of finely chopped onion
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallion (can substitute onion)
2 Tbsp unsalted butter
2 tsp salt
1 1/2 tsp freshly ground pepper
2 tsp Worscestershire sauce
2/3 cup ketchup
1 1/2 pounds of ground chuck
3/4 pound of spicy ground pork sausage
(NOTE: many versions of meatloaf call for ground veal as well. I would experiment with a third each of beef, pork, and veal.)
1 cup fresh bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves

Preheat oven to 350 degrees F.

In a large heavy skillet cook the onion, garlic, celery, carrot, and scallion in butter, over moderate heat, stirring, for about 5 minutes. Cover and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, bread crumbs, vegetables, and parsley. Form into a loaf and put into a retangular baking pan with 2 inch high sides. Cover loaf with remaining ketchup.

Bake meat loaf in oven for 1 hour.

Serves 4 to 6.

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