Best 5 Martha By Meatloaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEATLOAF FOR TWO



Meatloaf for Two image

Filled with spices and aromatics then topped with a spicy harissa ketchup glaze, this is not your average meatloaf.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons olive oil
1/2 medium red onion, diced
Kosher salt and freshly ground black pepper
1/2 cup ketchup
1 tablespoon harissa
1/2 pound 80/20 ground beef
1/2 pound ground lamb
3/4 cups plain dried breadcrumbs
1/2 cup whole milk
1 large egg, lightly beaten
1/4 cup chopped cilantro leaves
Small handful fresh mint leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line a small baking sheet with parchment paper.
  • Heat the oil in a medium nonstick skillet over medium-high heat. Add the onions, season with salt and cook, stirring occasionally, until softened, about 5 minutes.
  • Meanwhile, combine the ketchup and harissa in a small bowl.
  • Put the beef, lamb, breadcrumbs, milk, beaten egg, cilantro, mint, coriander, cumin and paprika in a large bowl. Season with salt and pepper.
  • Add the sauteed onions and using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf.
  • Pour the ketchup-harissa glaze on top of the meatloaf and spread all over until the sides and top are coated. Bake the meatloaf until the edges have browned, about 45 minutes.
  • Allow the meatloaf to rest for at least 15 minutes before cutting and serving.

MARTHA STEWART'S ALL AMERICAN MEATLOAF



Martha Stewart's All American Meatloaf image

This is a great meatloaf. I'm surprised it hasn't already been posted yet. The only thing I like better than meat loaf is meatloaf sandwiches, and this meatloaf is even better the next day; sliced between whole wheat bread, topped with a slice of cheese, and lots of mayo. Note: I omitted the veal and adjusted the amount of beef and pork to compensate--it was still great.

Provided by Pokey in San Antonio

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 22

3 slices white bread (crust removed)
1 cup carrot (shredded)
1 celery rib (minced)
1/2 cup onion (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

Steps:

  • Preheat oven to 400°F.
  • Process or crumble the bread and combine with the minced vegetables in a large bowl.
  • Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
  • Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
  • Form the meat mixture into and elongated loaf on the parchment paper.
  • Mix the next 3 ingredients together and baste the loaf--set aside.
  • Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
  • Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

MARTHA'S MOM'S MEATLOAF



Martha's Mom's Meatloaf image

Make and share this Martha's Mom's Meatloaf recipe from Food.com.

Provided by CountryLady

Categories     Meat

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 slices white bread, torn into pieces
2 1/2 lbs ground beef
1 medium yellow onion, peeled &,cut into 8 ths
2 cloves garlic
2 stalks celery, cut into 2 inch pieces
2 carrots, peeled &,cut into 2 inch pieces
1/2 cup flat leaf parsley
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons fresh ground pepper
2 tablespoons brown sugar

Steps:

  • Heat oven to 375°.
  • Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form.
  • Transfer to a medium bowl, add ground beef& mix well.
  • Place onion, garlic, celery, carrots& parsley in the bowl of a food processor fitted with a steel blade; pulse until fine.
  • Add to meat mixture and, using hands, mix well.
  • Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly.
  • Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  • Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  • Brush mixture over meatloaf; place in the oven over a baking pan set on the rack below to catch drippings.
  • Cook until a meat thermometer inserted in the center reads 160°, about 90 minutes.
  • Check after 60 minutes and if the top is getting too dark, cover with foil, and continue baking.

MEAT LOAF



Meat Loaf image

Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

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.

CLASSIC MEATLOAF



Classic Meatloaf image

The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 10

Number Of Ingredients 19

1 carrot, coarsely chopped
1 rib celery, coarsely chopped
½ onion, coarsely chopped
½ red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ pounds ground chuck
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
  • Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
  • Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
  • Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
  • Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
  • Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g

Related Topics