The Perfect Meatloaf Recipe - 3 Secrets to the Best Meatloaf Ever
The Perfect Meatloaf Recipe - 3 Secrets to the Best Meatloaf Ever
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How To Make Saucy Slow Cooker Meatloaf | Ep 537
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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry a lot of experience and
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How To Make Saucy Slow Cooker Meatloaf | Ep 537
1 cup breadcrumbs
1/2 full cream milk
1 red onion, grated
1 tsp salt
1/2 tsp black pepper
1 tsp sweet paprika
1 tsp dried oregano
1 tbsp chopped fresh parsley
3 crushed garlic cloves
1/4 cup tomato sauce/ketchup
2 eggs
1kg ground beef
1 cup tomato sauce/ketchup
1/4 cup BBQ sauce
1/2 tsp black pepper
1/4 cup brown sugar
Easy Chicken Meatloaf | Ground Chicken Meatloaf Recipe | MOLCS Easy Recipes
Chicken Meatloaf
2 lbs Ground Chicken
1 C Seasoned Breadcrumbs
2 Eggs
1 Medium Carrot - grated
1 Medium Onion - Chopped
4 - 5 Cloves Garlic - minced
1/2 C Ketchup
1 Tbsp Worcestershire Sauce
1 tsp Celery Salt
1/2 tsp Salt
1/2 tsp Pepper
1/4 C Fresh Parsley - chopped
Mix the chicken & breadcrumbs in a medium sized bowl while you prepare the remaining inredients.
Add in carrots, onions, garlic, eggs, worcestershire sauce, celery salt, salt, pepper & parsley. Mix
well.
Place on a baking sheet lined with parchment paper. Shape onto pan.
Cover and bake @ 350 for 1 hour. Uncover and cook for an additional 15 - 30 minutes or until internal
temperature reaches 160.
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How To make JUICY Meatloaf| Easy Meatloaf Recipe
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How to make Meatloaf, Easy Meatloaf
In today's recipe we're making in easy meatloaf recipe.
This is an Easy Meatloaf Recipe to make and follow. It's super moist with just the right amount of seasoning to make it perfect!
#meatloafrecipe
Ingredients
2 lbs of ground beef 85% or 90%
1 Tbsp of Olive Oil
1 Onion, finely diced
2 tbsp Garlic, minced
4 Slices of Cuban bread, or Italian
½ cup of Milk
¼ cup of Chopped Parsley
2 Eggs
1 tbsp Worcesteshire Sauce
1 tbsp creole seasoning
Salt and Pepper, to taste
For the Glaze:
3/4 cup of Ketchup
2 Tbsp of Tomato sauce
¼ cup of Brown Sugar
1 tsp of Dijon Mustard
1 tsp of Paprika
1 tbsp of Granulated Onion
The Secret to a Classic Meatloaf Recipe
Watch as Better Homes and Gardens shows you how to make meatloaf the classic way! When you're in the mood for a homestyle meal that reminds you of your childhood, homemade meatloaf with a tangy sauce is a perfect fit. This veggie-packed meatloaf recipe will be a welcome addition to your weekly dinner repertoire. With that being said, there are quite a few veggies to cut and prepare. Finely chop 1/2 cup of fresh mushrooms and 1/3 cup of a small onion. Shred one medium peeled carrot until you have 1/2 cup of grated carrots. Mince two cloves of fresh garlic, and you're ready to dive into this simple meatloaf recipe. Preheat your oven to 350 degrees and line a rectangular baking dish with foil. Over medium-high heat, heat 1 tablespoon of vegetable oil in a large skillet and add the mushrooms, onions, carrots, and garlic to kick off this recipe for meatloaf. Cook the veggies until they're tender after four to five minutes and remove the skillet from the heat. Crack two eggs into a bowl and beat them lightly, adding to them 1 cup of soft bread crumbs, the cooked vegetables, 1/4 cup of milk, 3 tablespoons of ketchup, 1 tablespoon of Dijon style mustard, 1 tablespoon of Worcestershire sauce, and 1/2 teaspoon of kosher salt. Mix this all together, then add 1 pound of ground beef chuck and 1 pound of ground beef sirloin to bring your classic meatloaf recipe to life. Mix again until everything is just combined, taking care not to overwork the meat for a tender meatloaf. Transfer the meatloaf to the baking dish and work it into a rectangular loaf that's 9 inches long and 5 inches wide. Bake for 35 minutes, and while that's browning up, let's make the meatloaf glaze. To 1/2 cup of ketchup, add 1/4 cup of packed brown sugar and 2 teaspoons of Dijon style mustard. Stir until everything is combined to create a sweet glaze that's sure to stand out. After the meatloaf has cooked for 35 minutes, spoon the glaze over it and return to the oven for another 25 minutes. When this easy meatloaf has an internal temperature of 160 degrees, it's ready to be eaten. Serve up this classic meatloaf recipe for a scrumptious family dinner. If you happen to have any leftovers, this meatloaf will make a wonderful sandwich for lunch tomorrow!
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THE MOST BANGIN' MEATLOAF | COOKING VLOG
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KCLA MEATLOAF RECIPE
Meatloaf:
2 lbs 80/20 Ground Beef
1 medium yellow onion, sautéed and cooled
1/2 large red pepper, sautéed and cooled
½ large green bell pepper, sautéed and cooled
1 cups bread crumbs (more if you’d like)
2 tbs Worcestershire
2 eggs, beaten
1 tsp italian seasoning (optional)
½ cup of milk
2 tsp beef of chicken bouillon powder
Garlic powder, onion powder, salt, and pepper to taste
Fresh/dried parsley (for garnish)
nice squirt of bbq sauce or ketchup, (adds moisture)
Glaze (Adjust to your taste):
1 cup ketchup
1/3 cup brown sugar
1/2 cup your fave bbq sauce (I use SB Rays)
Worcestershire, to taste (is that you u spell it?)
mustard, to taste
Dash of liquid smoke (optional)
Directions:
Preheat oven to 375. (I know video said 350)
Combine all ingredients except the beef into a large mixing bowl. Mix well. Add beef to the mixing bowl. Using a large spoon, spatula etc. thoroughly mix the wet mixture into the ground beef. You do not want to see any large chunks of breadcrumbs or large chunks of meat that don’t look seasoned/incorporated. This step is important for the meatloaf to have a nice texture, so mix well. The breadcrumbs will help prevent the meat from getting really tough while mixing. Next, put meat mixture in fridge for at least 20 mins for flavors to develop and for mixture to become firm and easier to shape.
Make a small taste tester patty and fry it in a skillet. Taste it and make sure it doesn’t need anymore seasoning. If so, add more of whatever you think needs.
After 20 mins, put mixture into a loaf pan or form it into a loaf inside a baking dish. Bake meatloaf at 375 degrees until it reaches 165 internal temp (roughly 45 mins). Baste with your sauce about half way through. Let rest 20-30 minutes before slicing. Garnish with parsley. Serve and enjoy!
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