Time 1h15m Yield 6 servings Number Of Ingredients 20 Steps:
Preheat the oven to 375 degrees F. Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge. Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy. In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.
Time 1h30m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan. Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving. While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
Yield 12 Servings Number Of Ingredients 24 Steps:
Meat Loaf 1.Preheat the oven to 400°. In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats and cheese until combined. 2.Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°. Let the meat loaves rest for 15 minutes, then cut into thick slices and serve with the Creamy Onion Gravy. Creamy Onion Gravy 1.In a large saucepan, melt the butter in the olive oil. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft but not browned, 10 to 12 minutes. Stir in the flour and cook for about 2 minutes. Add the chicken stock and cook, whisking frequently, until the gravy is thickened, 7 to 8 minutes. Stir in the heavy cream and simmer the onion gravy over moderate heat for about 5 minutes. 2.Transfer the onion gravy to a blender and puree until smooth. Season with salt and black pepper. Return the onion gravy to the saucepan and simmer until it is reduced to 5 cups, about 5 minutes.
Time 2h30m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
To make Meatloaf: Preheat oven to 350 degrees. In a large bowl, mix chopped meat, bread crumbs, eggs, bouillon broth, Parmesan, and chopped parsley. Mix well with a wooden spoon until all the ingredients are well incorporated. Form into a loaf shape and place on a sheet pan coated with nonstick vegetable spray. Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees. To make Tomato Gravy: In a large saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow garlic to brown slightly. Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown. Add chicken stock and tomato paste and cook for 3 to 5 minutes. Add 1/4 cup red wine vinegar and all tomatoes. Simmer for 30 minutes and finish with salt, pepper and oregano. Serve atop the meatloaf. To make Fried Onions: Heat a large, deep pot of oil to 350 degrees. Soak onions in milk for a minimum of 10 minutes. When oil is hot, drain onions and dredge in flour, making sure to remove excess flour. Plunge onions a batch at a time (there should be 3 batches) into hot oil and fry until extremely golden brown and crispy. Remove from fryer and place on a paper towel to drain. Serve atop dressed meatloaf.
Time 5h15m Yield 8 servings. Number Of Ingredients 5 Steps:
Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix well. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. , Using foil strips as handles, remove meat loaf to a platter.
Time 1h30m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Preheat the oven to 350°F Lightly grease a large roasting pan. In a skillet, cook the CHOPPED onions and the garlic in the butter until soft. Add the mushrooms and cook for 5 minutes. Scrape the mixture into a large bowl and let cool. Add the turkey, bread crumbs, eggs, mustard, parsley, thyme, salt and pepper to the bowl; mix well. Shape half of the meat mixture into a 14x4-inch loaf, flattening the top. Place the green beans down the center, leaving a 1 inch border. Top with the remaining meat mixture, shaping and sealing the loaf to enclose the beans. Place the SLICED onions around the meat loaf. Bake for 45 minutes, or until an instant-read thermometer registers 160F and the loaf is firm to the touch. Transfer the meat loaf to a cutting board. Leave onions in the pan. GRAVY: Place the roasting pan with the sliced onions still in it over medium heat. Add 1/4 cup of the chicken broth, stirring up onions and any browned bits from the bottom of the pan. In a small bowl, whisk together the flour and milk, then add the remaining 1 cup chicken broth. Add flour-broth mixture to the roasting pan; bring to a boil, keep whisking. Cook until mixture is thickened. Slice meat loaf and serve with gravy.
Time 1h50m Yield 8 serving(s) Number Of Ingredients 21 Steps:
Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf. Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes. Let cool. Mix the vegetables and meat into the bread mixture with your hands. Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion. Form into a free-form 9" x 5" loaf. Drape with the bacon and place on a greased rack in a broiler pan. Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through. Lift off the rack and keep warm while making the gravy. Pour 1/4 cup of the pan drippings into a small saucepan. Stir flour into the drippings until smooth. Cook, stirring, over medium heat 3 minutes. Gradually stir in the stock and bring to a boil. Reduce the heat and cook until thickened. Stir in the sour cream; heat through but do not boil. Season with salt and pepper. Transfer to a heated sauce boat and sprinkle with parsley.
