The Garden Gate Recipe Collection
Meatloaf!
Meatloaf has gotten a bad rap, over the decades! It comes from the old, now updated, belief that everything had to be cooked to death and dryness! We know so much better, now...we can even revive the old classic loaves, and know they'll come out moist and delicious! Granny would be proud!
Mama's Meatloaf (with the sweet & tangy glaze)
1# fresh ground chuck
1# fresh ground sirloin
1/2 cup onion and 1/4 cup bell pepper, both chopped finely and sauteed tender in butter
3 tablespoons ketchup
2 large eggs, lightly beaten
1/2 cup fresh breadcrumbs, soaked in milk
1 teaspoon Dijon mustard
1 teaspoon Kosher salt
1/2 teaspoon black pepper, coarse
Mix all but the meat together, then mix into the meat, gently but thoroughly. Form into a loaf on a foil lined cookie sheet, or into a sprayed meatloaf pan (preferably one with the drainage tray in it). Apply a nice layer of the glaze. Bake at 350 for an hour. Drain away the rendered fat. Add the extra glaze and return loaf to the oven for another 120 to 15 minutes. (you want an internal temperature of 155) Let meatloaf rest for 10-15 minutes, before slicing, to let it hold together better.
You can line your meatloaf pan with double thickness of heavy aluminum foil to go along the sides with overhang to allow for pulling the loaf up and out of the pan. You can pull it out when it's almost done cooking, dump the grease that has rendered, and replace the loaf to finish cooking.
German Meatloaf
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1lbs ground beef
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1/2# ground pork
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1 onion
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1 egg
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1/3 cup fresh bread crumbs
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½ cup milk
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1 teaspoon garlic powder
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1 teaspoon salt & 1/2 teaspoon pepper
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1 teaspoon lemon juice
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1 tablespoon thyme, fresh (1 tsp dry)
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1 tablespoon parsley, fresh (1 tsp. dry)
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1 tablespoon basil, fresh (1 tsp, dry)
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1 teaspoon coarse grain mustard
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1 tablespoon sweet paprika
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How you make it
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Cut your onion very small
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In a large bowl combine ALL ingredients
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Knead for about 5 minutes (the more you knead the better the flavor will be later
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Form the meat to a meatloaf shape
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Place in the fridge for 30 minutes
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Preheat your oven to 395°F
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Take meat out of the fridge and transfer to the baking dish of your choice (brownie pan, meatloaf pan)
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Bake for 40 minutes
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Let rest 5 minutes before cutting it
Italian Meatloaf Parmesano
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1 yellow onion, diced
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1 fire roasted red pepper, diced
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olive oil, for sauteing
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5 cloves garlic
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1 vine-ripened tomato, diced
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1 tablespoon dried Italian seasoning
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1 egg
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¾ cup tomato sauce
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1 teaspoon Worcestershire sauce
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1 pound ground beef
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1/2 pound loose Italian sausage, sweet or hot, as you prefer
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½ cup Italian seasoned bread crumbs
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¼ teaspoon black pepper
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1 tablespoon chopped fresh parsley (1 tsp, dry parsley)
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2 tablespoons Parmesan cheese, grated
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1 + ½ cups mozzarella cheese, shredded
Instructions
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Heat a skillet with enough oil to cover the bottom of pan over medium-low heat, add onion and pepper, saute until tender. Add garlic, saute until fragrant; add tomato and Italian seasoning, saute 3-4 minutes. Set aside to cool.
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Preheat oven to 400 degrees F. In a large bowl whisk together egg, ⅓ cup tomato sauce, and Worcestershire. Add ground meat, bread crumbs, black pepper, parsley, Parmesan and sautéed veggies. Combine with a fork; mix in 1 cup of mozzarella.
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In a large, greased roasting pan form the meat into a loaf. Spread the remaining ½ cup sauce over top and sprinkle with remaining ½ cup mozzarella. Bake about 45 minutes or until no longer pink in the middle. Let set five minutes before serving.