Time 1h40m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside. Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside. In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don’t squeeze mixture). Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
Time 1h20m Yield Makes 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350ºF. Mix pork, stuffing mix, eggs, peppers and sour cream in large bowl until well blended. Shape pork mixture into oval loaf in 13x9-inch baking dish; top with 1/2 cup of the salsa and bacon slices. Bake 1 hour 15 min. or until cooked through (170ºF). Remove from oven; cover. Let stand 10 min. Serve with remaining 1/2 cup salsa, warmed.
Time 1h25m Yield 6 servings Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees F. In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper. In a large mixing bowl, combine the meats, egg-milk mixture, breadcrumbs, parsley, and the cooked onion mixture. In a small bowl, stir together ketchup, sugar, and vinegar. Set aside. Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust. Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze. Bake in oven for about 45 minutes, until glaze has set. Brush meatloaf with remaining glaze and bake for 15 minutes more. Internal temperature of loaf should be 160 degrees F.
Time 2h30m Yield About 6 cups Number Of Ingredients 7 Steps:
Preheat the oven to 325˚. Combine the chili powder with 2 teaspoons salt and 1 teaspoon pepper in a small bowl and rub all over the pork. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, 4 to 7 minutes. Remove to a plate. Pour off all but about 1/2 tablespoon oil from the pot. Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water and scrape up any browned bits from the bottom of the pot. Add the bay leaves, then return the pork to the pot. Bring to a simmer, then cover and transfer to the oven. Roast until the pork is very tender, 2 to 2 hours and 30 minutes. Discard the bay leaves and shred the pork in the pot with 2 forks, discarding any large chunks of fat. Stir to combine with the onion, garlic and any liquid. Season with salt and pepper.
Time 2h Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Position a rack in the center of the oven and preheat to 325 degrees F. Line a large baking sheet with parchment paper. Put the bacon in a large saute pan and cook over medium heat until most of the fat has rendered and the bacon is crispy, about 10 minutes, stirring occasionally. Use a slotted spoon to remove the bacon to a large bowl. Increase the heat slightly (between medium and medium-high) and add the onions to the bacon fat in the pan and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook until tender, about 1 minute, stirring constantly. Transfer to the bowl with the bacon. Stir in the chopped ribs and pulled pork. Cool completely. Add the beef, eggs, breadcrumbs, mustard powder, smoked paprika, basil, thyme, 1 to 1 1/2 teaspoons salt (depending on how salty the ribs and pulled pork are) and several heavy grinds of pepper. Use your hands to mix until well combined. Form into a 9-by-3 1/2-inch loaf that is about 2 inches tall on the prepared baking sheet. Spread 1/4 cup of the BBQ sauce evenly over the top of the meatloaf. Bake for 30 minutes, and then spread the remaining 1/4 cup BBQ sauce on top of the partially cooked meatloaf. Continue to bake until a thermometer inserted into the center of the meatloaf registers 160 degrees F, about 45 more minutes. Serve with additional warm BBQ sauce alongside.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Mix meats. Mix spices, bread crumbs, Worcestershire sauce, salt, pepper together. Lightly beat eggs with water. Chop up mushrooms. Combine all the above, shape into a loaf, cover lightly with foil, and bake at 350°F for about one hour, removing the foil after 30 minutes.
More about “pulled pork meatloaf recipes”
Time 1h20m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray. Whisk eggs and milk together in a bowl. Add pork, bread crumbs, bell pepper, green onion, mustard, and pepper; stir. Transfer pork mixture to the prepared loaf pan. Press pork tightly into pan and spread barbeque sauce on top. Bake in the preheated oven until heated through, about 1 hour. Let meatloaf cool 5 to 10 minutes before slicing and serving.
