Originally Posted by LEFSElover
I will be forever in search of the perfect meatloaf. Tried and true favorites are my favorite.
Here are a couple of tried and true meatloaf recipes that we love:
Roasted Vegetable Meatloaf
3 small zucchini, diced
2 large red bell peppers, seeded and diced
2 medium red onions, diced
2 Tbs olive oil
1 Tbs chopped fresh rosemary
2 lbs ground beef chuck (20% fat)
2 cups finely grated mozzarella cheese (about 8 ounces)
1½ cups panko (Japanese breadcrumbs)
1 cup thinly sliced fresh basil
1 tsp.dried marjoram
1½ tsp salt
½ tsp ground black pepper
½ tsp dried crushed red pepper
1 cup ketchup, divided
2 large eggs
¼ cup dry red wine
Preheat oven to 450°F.
Combine zucchini, peppers and onions in medium bowl. Add oil and rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
Preheat oven to 375°F.
Mix ground beef, mozzarella, panko, basil, marjoram, salt, pepper, dried crushed pepper, and 1 cup roasted vegetables in large bowl. Whisk ½ cup ketchup, eggs and wine in medium bowl. Add to beef mixture; mix with hands until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
Spoon ½ cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour, 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
Rewarm remaining vegetable mixture in microwave. Turn meatloaf out; cut into 1-inch-thick slices. Top with roasted vegetable mixture. Serve with mashed potatoes.
*Using ground beef with a higher fat content ensures a moist meatloaf.
Incredibly tender and flavorful meatloaf...
1½ cups finely chopped onion
1 Tbs minced garlic
1 tsp olive oil
1 medium carrot, peeled and cut into 1/8-inch dice
¾ lb cremini mushrooms, trimmed and very finely chopped in food processor
1 tsp salt, divided
½ tsp black pepper, divided
1½ tsp worcestershire sauce
1/3 cup finely chopped fresh parsley
¼ cup + 1 Tbs barbecue sauce, divided
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread) (or use panko)
1/3 cup 1% milk
1 large egg, lightly beaten
1 large egg white, lightly beaten
1¼ lbs ground turkey
1 Preheat oven to 400°F.
2 Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10-15 minutes. Stir in worcestershire sauce, parsley, and 3 Tablespoons barbecue sauce, then transfer vegetables to a large bowl and cool.
3 Stir together bread crumbs and milk in a small bowl and let stand for 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining ½ teaspoon salt and ¼ teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist)
4 Form into a 9x5-inch oval loaf in a lightly oiled 13x9-inch by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 Tablespoons barbecue sauce. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F., 50-55 minutes.
5 Let meatloaf stand 5 minutes before serving.