Simple and Easy Meatloaf Recipe
Nothing says comfort food better than a good old fashioned meatloaf recipe. This meatloaf is not a complicated dish. In fact, my recipe has the most basic, simple ingredients, yet still gets 5 stars all the way!
Ingredients:
2 lbs. lean ground beef
1 cup Italian breadcrumbs
2 eggs
1/2 cup onion, diced
2 tsp garlic powder
2 tsp chopped parsley
1 tsp salt
1 tsp pepper
1/2 cup bbq sauce
For the Topping:
1/3 cup ketchup
2 tbsp brown sugar
1 tsp yellow mustard
*You'll increase the oven temperature to 400 degrees F when topped with the glaze.
FIND THE WRITTEN RECIPE HERE:
**Suggested side dishes to serve with meatloaf:
Fluffy Mashed Potatoes -
Parmesan Roasted Green Beans -
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MEATLOAF Recipe with Oatmeal | How to Make an Easy Gluten-Free Meat Loaf & Best Glaze
Here's How to Make an easy ????????????????????????-???????????????? ???????????????????????????????? ???????????????? ???????????????????????????? and Glaze. Why? Because it is flavorful, moist, delicious, and foolproof! Not only are we going to make a Gluten-Free Glazed Meatloaf with oatmeal, but we are going to be using a 50/50 mixture of pork and ground beef! That is probably closer to the original meatloaf recipe than you may think! Food critics and historians credit Dutch and German immigrants who settled in the Pennsylvania area for this famous American concoction. The American meatloaf is believed to be a close relative of the scrapple, a loaf consisting of a mixture of ground pork and cornmeal, very popular during the colonial era with German immigrants. Why the 50/50 mix of ???????????????? ???????????? ???????????????????????? ????????????????? As we get older, our bodies may struggle with processing large amounts of red meat. The 50/50 pork and ground beef mix does away with some of that and lowers the saturated fat intake.
Something else, I know a lot of people are going to argue that why bother with a Gluten-Free ???????????????????????????????? ???????????????? ????????????????????????????? Although there are arguments on both sides, and IMO the gluten craze is more of a marketing ploy than anything else, I will go on record and admit that gluten affects the body in more ways than one. For those with celiac disease, it causes inflammation and damage in their intestinal tracts, among other things. Some early signs include gas, cramping, bloating, diarrhea, and constipation. To me, it makes me slow and lazy, almost like a sugar crash. Not as bad with pasta but definitely with white bread. By replacing the bread crumbs in your meatloaf with oatmeal, you'll be adding more fiber without tasting any difference. It also helps keep the texture of the meatloaf light and helps retain the meatloaf's moisture. However, I do suggest grinding them down to a consistency similar to bread crumbs.
As always, please know that the ingredients for my not so ???????????????????????????????????????????? ???????????????????????????????? ???????????????????????? with oatmeal will be available on my blog at:
???????????????????????????????? ???????????????????????? ???????????????? ????????????????????????????
We'll start by running our oatmeals in a food processor or blender to make it finer. One of the most significant issues I have faced when using oatmeal on meatloaf is that if left too chunky, it keeps the meat mixture from sticking together, and it won't stay together. Causing the meatloaf may fall apart as you try to cut it! Ideally, you want to grind the oatmeal to the same consistency as bread crumbs. Once accomplished, let's place it in a small mixing bowl, along with a teaspoon of oregano and a half cup of beef broth. Mix it set it aside, and let's turn our focus on the onion and garlic. After dicing the onion and the garlic, we are going to place it on a skillet and coof it down for about 4-5 minutes, or until they become pretty translucent and soft. Add a teaspoon of salt, cumin, the garlic, and cook that for an additional minute or two. Set that aside as well to cool off.
The next step is the pork and the ground beef. Deposit the two packs into a large mixing bowl, along with one teaspoon of salt, black pepper, one package of Lipton onion soup mix. Mix all the ingredients in a motion like kneading dough. These two meat have different colors. The goal is to mix them until they look like one unified color, at which time we are going to add two beaten eggs, the oatmeal, and the onion mixture. Continue to mix until all the ingredients are thoroughly incorporated, at which time we are going to deposit the mixture into a 5X9 loaf mold and place it in the fridge while we make the glaze.
My ???????????????????????????????? ???????????????????? does not have to be limited meatloaf! This glaze is terrific if you are making checking on the grill and even ribs. That is because it is significantly closer to a tangy Carolina barbecue sauce recipe than a traditional meatloaf glaze.
To make the meatloaf glaze combine, three-quarters cup of ketchup, two tablespoons of white vinegar, three tablespoons of brown sugar, one tablespoon of onion, and garlic powder, as well as half a teaspoon of salt and freshly ground black pepper. I use a lot of pre-ground black pepper and rarely make a fuzz about it, but in this case, I will! Stir to combine everything and let it sit for 4-5 minutes before using, then stir it again.
At this time, we can take our meatloaf out of the fridge and flip it into the center of a 9X13 baking dish or cook tray. If you are using a cookie tray, I strongly suggest lining it with aluminum foil. With wet hands, we are going to redefine the shape of our loaf, pour our glaze over it, and paint it using a brush or spatula. We are then going to place our meatloaf with oatmeal in the center of a preheated 325-degree oven for 60-65 minutes. At which time, we will check for a ???????????????????????????????? ???????????????????????????????? ???????????????? of 155 degrees Farenhigh.
#MeatloafRecipeWithOatmeal #GlutenFreeMeatloaf #MeatloafNoMilk #MeatloafNoBreadCrumbs #MeatloafEasy #MeatloafGlaze #MeatloafOatmeal #BestMeatloafGlaze #CarolinaMeatloafGlaze
Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
How to Make Meatloaf with Oats | Quaker
What happens when you add oats to meatloaf? Awesomeness. This video tutorial will show you how to make a mouth-watering meatloaf made with wholesome Quaker® rolled oats and topped with irresistible bacon and cheese.
TOOLS:
Metal baking pan
Large bowl
Small bowl
INGREDIENTS:
MEATLOAF
1-1/2 Pound(s) 85% lean ground beef
1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1/4 Cup(s) finely chopped onion
1 Can(s) (8 oz.) tomato sauce
1/2 Teaspoon(s) Black pepper
SECRET SAUCE
1/3 Cup(s) Mayonnaise
2 Tablespoon(s) Ketchup
TOPPINGS
8 Whole large (about 4” x 6” each) slices cheddar cheese
8 Whole strips thick-sliced bacon, crisp-cooked and halved
2 Whole medium tomatoes, sliced
8 Whole hamburger buns or other favorite roll or bread, split and toasted (optional)
DIRECTIONS:
1) Heat oven to 350°F.
2) Spray 13” x 9” metal baking pan with cooking spray.
3) For meatloaf, combine all meatloaf ingredients in large bowl; mix lightly but thoroughly. Press mixture into pan.
4) Bake 30 to 35 minutes or until meatloaf is done (160°F) and center is no longer pink. Drain off any juices.
5) Heat broiler. For secret sauce, combine ingredients in small bowl; mix well. Spread over hot meatloaf, completely covering; cut meatloaf into 8 rectangles. (Do not remove from pan.)
6) Top each rectangle with cheese, 2 half pieces bacon and tomato slices.
7) Broil meatloaf 5 to 6 inches from heat source 2 to 3 minutes or until cheese melts. Serve, if desired, on bun or bread.