Time 1h30m Yield 6 to 8 servings Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F. Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted. Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce. Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.) Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
Time 1h30m Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan. Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350F degrees. In a large bowl, combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic and rosemary. Remove casing from sausage. Add ground beef and sausage, mix well. Press 2/3 of the mixture evenly in the bottom of an 8x4x2-inch loaf pan. Add cheese cubes. Add the 1/3 mix left. Mix the remaining ingredients and spread on top. Bake 55 minutes.
Time 1h40m Yield 2 casseroles (10 servings each). Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Stir in 2 tablespoons butter; set aside., Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl. , In same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. , Divide between two greased 13x9-in. baking dishes; sprinkle with cheese. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Time 2h10m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, prepare the cornbread stuffing according to package directions. Add eggs, mushrooms and garlic powder. Crumble beef over mixture and mix well. , Shape into a loaf in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 hours; drain. Top with chilies. Cover and bake 20 minutes longer or until meat is no longer pink and a thermometer reads 160°., Sprinkle with cheese and top with salsa. Bake, uncovered, for 5-10 minutes or until cheese is melted.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees Fahrenheit. Grease a 9" loaf pan. In a small bowl, soak bread in warm water. Place beef in large bowl; drain bread and add to beef. Add both onions, salsa, mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in prepared loaf pan. Bake 1 hour. Drain off excess fat and top with barbeque sauce. Return to oven and bake an additional 15 minutes. Serve and enjoy!
More about “firehouse meatloaf recipes”
Time 1h35m Yield 6 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.
