Best 7 Billionaires Meatloaf Recipes

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

BILL BLASS'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
• When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.
• Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.

MEAT LOAF

Steps:

• 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.

BILLIONAIRES MEATLOAF

Steps:

• Preheat the oven to 375 Melt the butter in a large, heavy skillet over medium heat. When the foaming has subsided, add the onion and shallots and sauté until just soft, about 2 minutes Add the mushrooms, 1/2 t salt and the brandy Continue to sauté until the mushrooms are just soft another 2 minutes Remove the skillet from the heat Beat eggs in a large mixing bowl Add the beef pork lamb and all remaining ingredients except the bacon Add the mushroom mixture to the bowl, along with the cooking liquid from the skillet Knead the meat mixture to combine, but do not mix too much or the meatloaf will be tough Form the mixture into a loaf like shape on a heavy baking sheet lined with parchment, or transfer it to a buttered loaf pan and bang the bottom of the pan against the counter to deflate any air bubbles Place the par cooked bacon in a cross hatch fashion on the top of the loaf and bake until the internal temp has reached but not exceeded 155, about 1 1/2 hours Let meatloaf to rest for at least 15 minutes before slicing.

MILLIONAIRE'S MEATLOAF

Steps:

• For the meatloaf: Preheat oven to 375 degrees. Place a large skillet over medium heat, and add the olive oil, onions and garlic. Sauté until translucent and tender, 3 to 4 minutes. Remove from heat and set aside to cool.
• In a large mixing bowl, combine ground beef, eggs and milk. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic. Mix again, and add the parsley, salt, pepper and thyme. Mix well until thoroughly combined.
• Spread the croutons across a shallow 8-inch-square baking dish. Top with the meatloaf mix, patting the surface so it is level. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour. Toward the end of baking, prepare the chili shrimp.
• For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour. Dredge the shrimp in the mixture until well coated. Place a small skillet over medium heat, and add the chili oil. When it is hot, add the shrimp and cook for 2 minutes a side.
• To finish, cut the meatloaf into 4 slices. Place a slice on each of 4 plates, and top with a chili shrimp. If desired, serve with mashed potatoes.

BILL BLASS'S MEATLOAF

Steps:

• Preheat oven to 350F degrees; oil a 8x4 loaf pan and set aside.
• In a large, heavy skillet over medium heat, saute the celery and onion in the butter until soft; remove from heat and set aside to cool for 5 minutes.
• Add the meats, parsley, sour cream, bread crumbs and spices to the skillet.
• Whisk the egg with the worcestershire sauce and add to mixture.
• Using a wooden spoon or your hands, combine the mixture and mold into a loaf shape.
• Place the meat loaf in the prepared pan; top with the chili sauce, then the bacon slices.
• Place on a cookie sheet-- to catch any drips-- and bake until cooked through and browned, at least 1 hour.

MILLIONAIRE'S MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• Heat a large skillet, over medium high, add oil, onions, and garlic; saute until onions are translucent, about 3 to 4 minutes, then set aside.
• In a mixing bowl, combine ground beef, eggs and milk; add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onion mixture and mix again.
• Season with salt, a little heavy on the pepper, parsley, and thyme; combine thoroughly.
• Spread the croutons on the bottom of an 8 inch square baking dish; top with meatloaf mixture (patting it down so that it is level).
• Bake to an internal temperature 165 degrees F and the top browned, about 1 hour.
• Meanwhile, prepare the chili shrimp by combining the chili powder, cayenne, paprika and flour in a small bowl; dredge the shrimp in the
• mixture.
• Heat a small skillet, over medium high heat, and add the chili oil; once hot, cook the shrimp, about 2 minutes per side.
• To serve, cut the meatloaf into 4 slices and place each slice on a serving dish; top with a chili shrimp.
• Serve with mashed potatoes, if desired.
• NOTE: to make croutons, cube white bread and toss with a little olive oil, salt, and pepper; place in a 4oo degree F oven, stirring once or twice, until lightly browned, about 15 minutes.