Chicken Parmesan Meatloaf

Chicken Parmesan Meatloaf
original Joelen recipe

1 lb ground chicken (ground turkey can be substituted)

1 egg

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce (homemade or store bought)

1/2 cup shredded Italian cheese blend

minced parsley for garnish


Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Deen Bros. Speedy Mini Meat Loaves

Deen Bros. Speedy Mini Meat Loaves

Ingredients

1 1/2 pounds ground beef
1 cup plain unseasoned bread crumbs
3 large eggs, lightly beaten
3 tablespoons milk
1 garlic clove, finely chopped
1 medium onion, finely chopped
1 1/4 teaspoons salt
1 teaspoon minced fresh thyme
3/4 teaspoon freshly ground black pepper
3 tablespoons ketchup
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
Directions

Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.

In a large bowl, combine the beef, bread crumbs, eggs, milk,  garlic, onion, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.

Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through—the “loaves” will be firm when pressed lightly in the center, but not set.

While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

From here.

Smokey Chipotle Meatloaf

Smokey Chipotle Meatloaf via allrecipes.com

Dani/danibably
Ingredients

    2 eggs
    1/3 cup hickory flavored barbeque sauce
    2 cloves garlic, minced, or to taste
    2 chipotle chilies in adobo sauce, minced, or to taste
    2 tablespoons adobo sauce from chipotle peppers
    1 teaspoon kosher salt
    1 teaspoon coarse ground black pepper
    1/2 teaspoon celery salt
    1/2 teaspoon ground cumin
    1 tablespoon Worcestershire sauce
    1 onion, chopped
    1/2 cup dry oatmeal
    2 pounds lean ground beef
    2 tablespoons hickory flavored barbeque sauce

Directions

    Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
    Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
    Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Footnotes

We used ground turkey instead of beef and we used sweet baby rays original BBQ sauce

Herb-and-Veggie Meatloaf

Herb-and-Veggie MeatloafAmy – amylz
Southern Living  8 Servings

1 medium onion, chopped
1 teaspoon minced garlic
2 teaspoons canola or vegetable oil
1 cup shredded carrots
1 cup roasted garlic-and-herb pasta sauce, divided
1 1/2 pounds extra-lean ground beef
8 ounces 50%-less-fat fresh pork sausage
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked regular oats
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten
Vegetable cooking spray
Additional roasted garlic-and-herb pasta sauce (optional)

Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.
Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray. Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.

Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.
Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.

Turkey Meatloaf with Bacon and Swiss

Turkey Meatloaf with Bacon and Swiss
Summer aka The Skipper Bunch
Via: Palmabella's passion

2lbs ground turkey
4 slices bacon, cooked, cooled and crumbled
1/2 yellow onion, chopped
1/2 c breadcrumbs
1 egg
10-12 fresh sage leaves, chopped
2c shredded swiss cheese

--Preheat oven to 350. Saute onions in a skillet over med heat, about 3 mind and let cool. In a large bowl combine turkey, breadcrumbs, egg, sage, cooled onion and bacon, mix with hands. Add in 1c swiss then rest will be used to top. Bake loaf for 45 min, remove from oven top with remaining cheese. Bake 15 min longer or until cheese is melted and turning golden brown. Let stand 15 min before serving.

CHIPOTLE MEATLOAF

CHIPOTLE MEATLOAF
Adapted from the Parish Café, Boston (via the Boston Globe, January 2006), this meatloaf can be a little bit spicy -- or a little bit more spicy. Serves 4-6.

Olive oil (for the pan)
1 lb 93% lean ground sirloin
1 lb 80% lean ground beef
1/3 cup ketchup
1 egg
1-1/2 tsp each kosher salt and ground black pepper
3/4 cup dry bread crumbs
1 Tbsp canned chipotle peppers in adobo, chopped
1 clove garlic, chopped
2 Tbsp shredded romano cheese

Preheat oven to 375°F. Lightly oil a 9x5x3 inch loaf pan.

In a bowl, combine all ingredients. Mix together lightly with your impeccably clean hands. Press mixture into the loaf pan and cover with foil. Set the loaf on a rimmed baking sheet. Bake for 45 minutes. Remove foil, and continue baking for 10 minutes, or until browned.

Old-fashioned Meat Loaf

Old-fashioned Meat Loaf- A.K.A "Basic" Meatloaf
Amy - amylz
Recipe courtesy Paula Deen
 
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. Topping: Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Meatloaf with Tomato Gravy

Meatloaf with Tomato Gravy

Meatloaf:
1/2 cup dry bread crumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten 

Gravy:
1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15-ounce) can low-sodium chicken broth
1 (15 1/2-ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees F. 

Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.

Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.

Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).


Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.

From here.

Meatloaf on a Bed of Potatoes

Meatloaf on a Bed of Potatoes - Crockpot

Meatloaf on a Bed of Potatoes - Crockpot

Sandy~Bettyinthekitchen

2 T olive oil

3 large russets, cut into 1 to 1-1/2” chunks

2 lb ground sirloin

2 large eggs, beaten

3/4 cup crushed saltine crackers

3/4 cup ketchup

2 T dehydrated onions (optional)

1 tsp salt

Freshly ground black pepper

Topping

3/4 cup ketchup

1/3 cup brown sugar

1 tsp Dijon mustard 

Combine oil and potatoes in crock pot, toss to coat. Spread in an even layer on the bottom of the crock. 

In a large bowl, combine beef, eggs, crumbs, ketchup, onion, salt and pepper. Mix gently, do not compact. Shape into oval or round, place on top of potatoes. Spread with topping.

Cover and cook on High for 1 hour. Reduce heat to Low and continue to cook for 6-7 hours, or until a meat thermometer reads 160º to 165ºF.

Sandy’s notes: I used plain ketchup for the topping since that is my family’s preference. To make the meatloaf easier to remove: Take two long pieces of foil and fold them into two strips. Place them across each other over the potatoes and set the meatloaf on top. Use as handles to remove when the meatloaf is done.

Sweet and Sour Meatloaf

Sweet and Sour Meatloaf
Dottie (hokiesmom)

Ingredients:

1 1/2 pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
1 teaspoon dried minced onion
1 (15 ounce) can tomato sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 cup white sugar
2 teaspoons prepared mustard 

Preheat oven to 350 degrees F (175 degrees C). 

In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan. 

Push the meatloaf down into the pan forming a well for the sauce around all the edges. 

Bake at 350 degrees F (175 degrees C) for 40 minutes. 

Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. Bring to a boil and remove from heat. 

After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf. 

Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.

Simple Meatloaf a la Gaga

Simple Meatloaf a la Gaga
Recipe developed by BigBlackDog

1 lb Ground Beef (I use Ground Chuck)
2-3 Garlic Cloves, minced
2 heaping TBL of Horseradish (I like the pink Horseradish that is flavored with Beet Juice)
1 medium Onion or 4-5 Green Onions including the Stems, chopped
Handful of fresh Parsley, minced
1 egg
2 Sprigs of fresh Tarragon, minced
1 Sprig of fresh Rosemary, minced
2 Sprigs of Marjoram, minced
1/2 c. Bread Crumbs
1/2 c. Ketchup (I used my Tomato Jam)
Salt and freshly ground Black Pepper to taste

Mix all the ingredients together. I just use my hands to mix but I do wear Surgical Gloves when mixing.

Take some Aluminum Foil and cover a rack. With a fork, pierce some holes in the foil to allow the fat to drip through.

Place pierced rack over another pan and form the Ground Beef Mix into a loaf shape.. I know it’s sort of like building blocks but with pans and meat!


Bake at 350 degrees for at least 45 minutes to 1 hour.

Recipe from here.