meatloaf

What&#39;s better than a hearty meatloaf? This is a recipe that&#39;s easy and foolproof.  No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

Classic Beef Meatloaf

Beef

panko bread crumbs

ketchup, divided

onion

Worcestershire sauce

garlic

thyme

pepper

salt

Preheat oven to 350&#176;F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.

Place on upper oven rack in 350&#176;F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160&#176;F; brush with remaining 1/4 cup ketchup during last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

Make a whole nutritious dinner in one pot with this quick and easy Meatloaf and Mashed Potatoes recipe!

Instant Pot Meatloaf Mashed Potatoes

beef

breadcrumbs

eggs

onion (diced)

garlic powder

parsley

honey bbq sauce

brown sugar

tbsp mustard

ketchup

potatoes

chicken broth

half and half

tbsp butter

sour cream

salt and pepper

Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.

Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.

Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees F.

Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.

Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.

Serve the meatloaf in slices with the mashed potatoes. Enjoy!

Fall Meatloaf

cranberry sauce

jalapeno

olive oil

yellow onion, finely diced

celery,

garlic,

turkey

stuffing mix

eggs,

salt and black pepper

potato,

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.

Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.

Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.

Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.

The best easy meatloaf recipe you can make using ground beef and a tasty meatloaf sauce on top is Granny&#039;s Classic Meatloaf.

Granny's Classic Meatloaf

garlic (minced)

butter

milk

spicy brown mustard

Preheat oven or grill to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.

Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat and set aside to cool.

In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, salt and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Shape into loaf on parchment lined baking sheet. Use sharp knife to cut a criss cross pattern on top.

Bake uncovered in the preheated oven 40 minutes. While meatloaf is cooking, combine ketchup with mustard and brown sugar in a bowl. Set aside.

After 40 minutes of cooking, spread ketchup mixture over the top of the meatloaf and continue baking for about 30-35 minutes to an internal temperature of 160 degrees F (70 degrees C).

https://content.jwplatform.com/videos/mxNWCkJ5.mp4

The best easy meatloaf recipe you can make using ground beef and a tasty meatloaf sauce on top is Granny's Classic Meatloaf.

Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.

The Food Lab's All-American Meatloaf Recipe

chicken stock

buttermilk

(2 packets; about 1 1/2 tablespoons) unflavored gelatin

button or cremini mushrooms, cleaned

anchovy

Marmite

soy sauce

paprika

garlic, roughly chopped (about 2 teaspoons)

onion, roughly chopped (about 3/4 cup)

carrot,

unsalted butter

pork

cheddar, provolone, Monterey Jack,

For the Glaze:

cider vinegar

black pepper

Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.

Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.

Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.

Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.

Add the meat mixture to the bowl, along with the eggs, cheese, parsley, 1 tablespoon salt, and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.

Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refriger- ated for up to 2 days.)

Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet. Loosen the foil and spread it out, leaving the pan on top of the meatloaf (see note). Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.

Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. Return to the oven and bake until the center of the meatloaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.

Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.

Use a brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze and mustard or ketchup as desired.

<p>These mini meatloaf muffins are a kid and parent favorite! Kids love the delicious taste. Parents love the healthy additions of sneaky nutrition.</p>

Mini Meatloaf Muffins

carrot (about 1/3 cup), finely diced or grated

garlic cloves,

chicken stock (sub: beef broth)

tomato paste

parsley,

egg,

bread crumbs (Gluten-Free Option: Sub almond meal

all-natural ketchup (for topping)

Preheat oven to 450° F. Generously spray a 12-cup muffin tin with cooking spray.

Heat oil in a medium sauce pan over medium-high heat. Saute the onion and carrot until vegetables are softened, about 3-4 minutes. Add the garlic for another 30-60 seconds. Remove from the heat. Stir in the salt, pepper, chicken stock, Worcestershire sauce, and tomato paste and allow the mixture to cool.

In a large bowl, use your hands to combine the cooled veggie mixture, ground beef, parsley, egg, and bread crumbs. Do not over mix. 

Use a spoon or ice cream scoop to fill each muffin tin hole to the top. Gently press to fit into muffin tin mold.

Top each mini meat loaf with a spoonful of ketchup and spread it around with the back of the spoon. (Freezing instructions for Method #1 begin here.)

Bake about 20-25 minutes. Cut open a muffin to test that the middle is cooked through (no more pink or registers 165°F internally). Sprinkle with a little chopped parsley at the end, as garnish. (Freezing instructions for Method #2 begin here.)

Make It Now:

What makes this low-fat meatloaf speedier than the typical oven version? The reflective surface of the foil packet, which traps and intensifies the heat like a mini silver oven. Plus the loaf is slightly thinner, so it cooks more quickly while maintaining a flavorful char on the surface.

Healthy Grilled BBQ Meatloaf Foil Pack

2-percent milk

barbecue sauce

baby spinach

scallions, trimmed

99-percent fat-free ground turkey

Nonstick cooking spray

FNK HEALTHY GRILLED BBQ MEATLOAF FOIL PACK, Food Network Kitchen, Milk, Egg,
Whole Wheat Breadcrumbs, Worcestershire Sauce, BBQ Sauce, Baby Spinach, Scallions,
Garlic, Ground Beef, Ground Turkey

Stir together the milk, egg, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium bowl.

Finely chop the spinach, scallion and garlic together on a cutting board. Transfer to the bowl, along with the ground beef and turkey, 1 teaspoon salt and several grinds of black pepper. Gently combine the mixture well with your hands.

Coat a 20-inch piece of heavy duty aluminum foil all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that's about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet.

Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve.

Excellent! Tweaked the amount of meat because I was cooking for two, which made it less structured and hard to flip. That tip about using TWO spatulas or tongs to turn is important-- I punctured my packet. So the end result wasn't pretty to look at but sure was delicious. Added additional  pepper, cause that's how I roll. YUM. 

No need for the foil. Put the loaf directly on the grill and cook with an offset heat an you will end up with a perfectly crusty and moist loaf. Adding a bit of smoke will take it to the next level. 

Why wrap it up in aluminum foil? Might as well cook in the oven! I put mine on a cookie cooling grate, no foil, and put that right on the grill grate. 

my opinion,  nothing should be cooked in aluminum foil 

BEST...... MEATLOAF....EVER!!!!  We have been looking for a good meatloaf recipe and this is it.

I wrapped it in foil but thought the grill was too hot.  wish I put it on while hotter for a better crust but will do it with a cooler grill without the foil.  I used regular bbq sauce and let the meat sit overnight.  after cooking I basted it in garlic mesquite bbq sauce.  I will definitely make this again.

New Classic Meatloaf

small onion, diced (1 cup)

white button mushrooms, finely diced

oats

tomato sauce

Tablespoon mustard

unsulphered molasses

NEW CLASSIC MEATLOAF, Ellie Krieger, Food Network, Olive Oil, Onion, White ButtonMushrooms, Carrot, Tomato Paste, Dried Thyme, Garlic, Quick-Â­Cooking Oats, Eggs,Worcestershire Sauce, Tomato Sauce, Mustard, Unsulphered Molasses

Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.

In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.

In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.

Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.

One thing I would change about this is the olive oil.  You should never ever cook with olive oil.  It oxidizes the oil which changes the healthy unsaturated fats into the bad trans fats and the nutrients become carcinagenic as they are burnt along with the unsaturated fats holding them together.  I always use Grapeseed oil or Cold pressed organic refined coconut oil for my cooking and leave my olive oil for dipping sauce, dressing, and massage oil. :)

I am a meatloaf lover, but this was not something I will make again.  I followed the recipe, and it was moist enough, but I just didn't like the flavor.  I'll stick to my turkey veggie meatloaf, it blows this one out of the water.

I am not a very good cook and had never done meat loaf for that matter. I must say this is some GOOD STUFF! my fiancee and mother absolutely loved it. I was impressed, i did not use the molasses because i did not have any and since i was in a hurry i did not let the onion and mushroom mixture cool like the recipe calls for; however, the meat loaf came out awesome. defiantly recommend this recipe :D

I made this meatloaf one day and baked it the next,  I followed the recipe exactly. I took it to our Fellowship Group that night and they loved it.  It freezes beautifully and makes great sandwiches. Will definately make this again.  

Absolutely love this meatloaf!  Moist, flavorful and the glaze is the bomb.  The latter absolutely makes this dish.  I've made it twice now, and my only adjustment the second time was to get a lot more liberal with the salt and pepper on the meat itself.  Other than that, it's fabulous.  Make sure that you put it in that 9 x 13 pan because it allows the glaze to go over the sides.  My husband loves this so much, he wants me to make double the sauce, cook the extra on the stove to reduce it and serve it with the meatloaf.  Even my picky son loves this.  Best recipe that I've gotten in forever.

Love this recipe!  It's so easy to make, healthy and moist.  Have made this a few times now.  The first time, I prepared it ahead and baked it in the oven of our cabin during winter camping along with cornbread.  It was perfect!  Comforting and delicious.  Thanks Ellie for a fabulous recipe!

One of our favorites, especially when we add a few slices of bacon on top!  I always make two.  One for dinner and one for cold meatloaf sandwiches.

We absolutely adore this recipe. We made it for my family and the in-laws when we had a pre-wedding dinner, and everyone said it should be one of our signature dishes for family gatherings. Very significant compliment! Thanks Ellie!!

I am not a meatloaf lover. I only made meatloaf once and it went to waste no one in my family liked it, so I never made it again. That was until I came across this recipe. I made this the other night and needless to say I didn't have any left overs for the next day. This was the best meatloaf I have ever ate.

https://www.foodnetwork.com/videos/trimmed-classic-meatloaf-0135367

With a few ingredient adjustments, Ellie makes a better-for-you meatloaf.

Ligtened-Up Classic Meatloaf

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!

Meatloaf Recipe with the Best Glaze

beef (85%

med onion (finely chopped)

Tbsp ketchup

Tbsp fresh parsley (finely chopped)

½ tsp salt (or

½ tsp Italian seasoning

¼ tsp ground black pepper

½ tsp ground paprika

½ tsp white vinegar

½ Tbsp brown sugar

onion powder

Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.

In a small bowl, mix all of the ingredients together for the sauce.&nbsp;Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.&nbsp;&nbsp;

This keto meatloaf is SO comforting, satisfying, and delicious! It's easy to make, only has 1 NET CARB a slice, and doesn't taste low carb at all. Honestly, it's 100% THE BEST meatloaf recipe for the keto diet. Oh, and you can even wrap it in bacon to take it to a whole different level of deliciousness.

Keto Meatloaf | The Best, Easy, Low Carb Meatloaf Recipe You'Ll Make

Tbsp (14 grams) Macadamia Nut Oil

Medium Onion (100 grams) chopped

Cup Celery (100 grams) chopped into tiny pieces

Cloves Garlic, minced

Tsp. Oregano

Tsp. Chili Powder

Tsp. Italian Seasoning

Lbs. (907 grams) 80/20 Ground Beef

Cup (112 grams) Shredded Cheddar

Cup (35 grams) Almond Flour

Heaping 1/4 Cup (25 grams) Grated Parmesan

Eggs

Tbsp (30 grams) Liquid Aminos –

Salt & Pepper

Cup (80 grams) Keto Ketchup

bacon

Keto Meatloaf | The BEST, Easy, Low Carb Meatloaf Recipe You'll Make

Grease a 9&#215;5 loaf pan with cooking spray and set it aside.

In a large skillet over medium heat, add and heat the Macadamia Nut Oil.

Now, add the onion &amp; celery and cook until soft and translucent.

Next, add the garlic, oregano, and chili powder, and Italian seasoning and cook until fragrant.
Once fragrant, let the mixture cool.

Now, when the mixture cools, use a large bowl to add and combine all of the ingredients &#8211; except for the ketchup.

Shape meat mixture into the size of a large loaf, and add it to the pan. *If using bacon, wrap it in bacon before adding the meatloaf to the pan.

Cook for 40 minutes, remove, and cover with ketchup (if using)

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