Time 3h45m Yield 6 servings. Number Of Ingredients 12 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 4- or 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf. , Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours., Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.
Time 1h30m Yield Serves 6 (serving size: 1 slice) Number Of Ingredients 14 Steps:
Preheat oven to 350°F. Place a pan of water on bottom rack. Heat oil in a large skillet over medium-high. Add onion; sauté 3 minutes. Add mushrooms; sauté 3 minutes. Add Worcestershire, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute. Gently combine beef, panko, eggs, mushroom mixture, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. For easy cleanup, line an 8 1/2- x 4 1/2-inch loaf pan with foil; let foil overhang edges. Add meat mixture; lightly press into edges. Bake at 350°F on middle rack until loaf center is 160°F, about 1 hour. Combine ketchup, sugar, and vinegar; brush over loaf top. Increase heat to broil. Broil loaf 10 minutes or until glaze bubbles. Remove from oven; cool 10 minutes. Lift or remove loaf from pan. Cut into 6 slices.
Time 1h25m Yield 6 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes. Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Time 2h Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves. Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Time 1h30m Yield 8 Servings Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees. 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. Serving Size: one 1-inch thick slice
Time 1h30m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, combine the egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture; mix lightly but thoroughly., Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, for 50 minutes; drain. Top with marinara sauce. Bake until no pink remains and a thermometer reads 165°, 10-15 minutes longer . If desired, top with Parmesan cheese.
Time 1h10m Yield 8 Number Of Ingredients 17 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan. Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes. Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don’t over pulse. Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil. Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.
Time 1h10m Yield 3-5 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350*F. chop mushroom and onion to approximately 1/4 inch pieces. If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool. In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well. Next add the bread and blend into the mix. Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together). Spread the mixture evenly into a bread loaf pan (9x5x3-inch). Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red. Let stand for 10 minutes before slicing and serving.
Time 5h45m Yield 6 Number Of Ingredients 11 Steps:
Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker. Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf. Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes. Remove meatloaf to a cutting board and let rest 10 minutes before slicing.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well. Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan. Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.
Time 2h15m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes. Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps. Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste. Remove from heat and stir in heavy cream. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove pan from the oven and gently remove meatloaf to a serving platter. Skim off any extra fat from the surface of the sauce. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
Time 2h Yield 6 - 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees. Slice the mushrooms on a flat surface. There should be three or four cups. Heat the butter in a skillet and add the onions. Cook until wilted and add the mushrooms. Cook until the mushrooms give up their liquid. Cook until this liquid evaporates. Put the pork and veal in a mixing bowl and add the mushroom and onion mixture. Add the nutmeg, bread crumbs, pepper flakes, a generous grinding of pepper, egg, heavy cream and chopped dill. Blend well with the hands. Pack the mixture into a 9-by-5-by-3-inch loaf pan and smooth it over on top. Spoon the tomatoes on top and arrange the dill sprigs in the center. Place the loaf pan in a larger pan and pour water around it. Bring the water to the boil on top of the stove and then place in the oven. Bake one to one and one-half hours or until a meat thermometer in the center of the loaf registers 160 degrees.
Yield Serves 6-12 Number Of Ingredients 19 Steps:
In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool. Preheat the oven to 350˚F. Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour. Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack. While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed. Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 23 Steps:
Preheat the oven to 350 degrees. Pour the oil into a sauté pan and set over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from heat and allow to cool. In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk. Place the ground meat into another bowl and pour the egg mixture over the meat. Add the saltines, parsley, onion, and garlic to the bowl. Season with salt and pepper. Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning). Transfer to a cookie sheet and form into a loaf. If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat. Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees. If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes. Remove from the oven and set aside to rest for 5 minutes. Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098. Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and sauté until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that’s okay. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
Time 1h40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Mix together all ingredients thoroughly except for soup. Press into a loaf pan. Bake uncovered for 30 minutes; drain grease. Put the can of cream of mushroom on top. Bake for another 30-45 minutes. Enjoy. Goes good with mashed potatoes and green beans.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well by hand. Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside. Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes. Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned. Spoon the crumb mixture over the meat in the loaf pan. Cover stuffing with the remaining meat mixture and press down gently to seal. Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary. Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart. NOTE: I use an instant read meat thermometer to check for doneness so I don’t have to cut into the meatloaf.
Time 1h25m Yield 6 servings. Number Of Ingredients 15 Steps:
In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.
Time 1h10m Yield 8 , 5-8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350. Place hamburger in a large bowl and add eggs with 1/2 cup ketchup. Fold gently to assure you will have a tender meatloaf. Add breadcrumbs, oregano, mushrooms and onion after egg and ketchup mixture is finely folded with hamburger. Take half of the meatloaf mixture and place into a baking dish and add 9 slices of cheese evenly on the first layer. After cheese has been placed, add the second half of the mixture on top of the cheese. Put 3 tablespoons of ketchup on top and criss cross with a fork to spread it evenly over the top layer. Sprinkle salt, pepper and oregano over the top layer with ketchup and bake for 1 hour and 10 minutes. Take meatloaf out and let rest, then cut serve and enjoy!
