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Time To Elevate Your Meatloaf Game With 6 Recipes page contents .

5 Recipes to Elevate your Meatloaf Game

5 Recipes to Elevate your Meatloaf Game Free Cooking and BBQ Magazine

Its time to Elevate your Meatloaf  Game because let’s face it there is nothing that quite feels like home, as a good meatloaf!

So often this comfort food seems to be the farthest thing from a special dish. The ingredients and the recipes can be very simple but with a few additions, this hearty home meal can be elevated to a top restaurant-quality dish.

First of all, the basic rules when making meatloaf must be followed to make sure that you don’t mass produce a less than desirable- overly dry, bland meatloaf.

5 Recipes to Elevate your Meatloaf Game Free Cooking and BBQ Magazine

 

Tips to Elevate Meatloaf.

  • Use meat with reasonable fat content.
  • While so many people are on a health kick it isn’t possible to make a good meatloaf with ground chicken or turkey mince. The fat content is just too low and the meat easily dries out.
  • It is possible to make a hearty moist vegetarian ‘meat ‘ loaf and you can find a recipe for this below.
  • Think about using a meat blend. Any combination of lamb, pork, beef or veal works well together. A recommended blend is one that includes 30 % ground pork. The natural fat in pork will keep a meatloaf moist and tender.
  • Seasoning the Meat:-Keep in mind that as with all meat dishes the addition of seasoning is important. Once you mix the meats it is not easy to see the amount of salt and pepper you are adding. Be careful and consider adding the seasoning to each type of ground meat before mixing them.
  • Additional flavoring in the form of wet ingredients like Soy, BBQ, Worcestershire, and ketchup will help keep the meatloaf moist.
  • Partially Cook Vegetables before adding to mix. The addition of vegetables to a meatloaf gives extra flavor and texture. However, it is better to at least partly cook your vegetables.
  • Lightly fry the vegetables in a little olive oil first. The vegetables and your meatloaf will all the better.
  • Where the recipe calls for the addition of stale bread ( it helps to bind the ingredients together ) then firstly soak the bread in milk. It will allow for easier blending and adds further moisture to the meat. ( Don’t pour all the milk in just the mushy bread )
  • Rest your Meatloaf. As with all types of meat, the meatloaf will benefit from resting for five minutes before you cut into it. It allows the juices to settle evenly giving a moist meatloaf.

BBQ your Meatloaf!

5 Recipes to Elevate your Meatloaf Game Free Cooking and BBQ Magazine

  • Many people don’t realize that you can grill meatloaf on your outdoor BBQ.
  • The trick is to keep the grill temperature at a steady medium heat of around 180* C / 350* F
  • It is possible to cook meatloaf on the grill in a pan or foil. This is fine. However, some Pitmasters feel that a better flavor is obtained by grilling the meatloaf over a raised rack which allows all sides to get the benefit of smoky flavor. It also allows the beef fat to drip away from the meatloaf instead of the meatloaf sitting in a pan in its drippings.
  • It is also possible to buy a special grill pan with a roasting rack that allows the juices and fats to drip through. This can also be used to create a gravy. 5 Recipes to Elevate your Meatloaf Game Free Cooking and BBQ Magazine
  • If you use foil to make sure that it is heavy-duty.
  • Top the meatloaf with a Barbecue sauce or glaze before you start to grill.
  • Baste the meatloaf frequently so that it won’t dry out.
  • The resultant smoky flavor will add an extra dimension to your meatloaf.

A specialty Italian Meatloaf Recipe

This recipe elevates the humble meatloaf to a gastronomic experience.

Mario Batali’s Italian Meatloaf Recipe

5 Recipes to Elevate your Meatloaf Game Free Cooking and BBQ Magazine

( Recipe via foodrepublic.com)

Ingredients

  • 2 pounds Italian-style pork sausage (sweet or hot), casing removed
  • 2 pounds lean ground beef
  • 4 + 1/4 cups fresh breadcrumbs
  • 2 cups Pecorino Romana, freshly grated
  • 3 large eggs
  • 1 cup whole milk
  • 1 pound baby spinach
  • 4 carrots, peeled and cut lengthwise into 3 x 1/4 x 1/4 battons
  • 12 scallions, root ends trimmed
  • 1/4 cup all-purpose flour, plus more for extra dusting
  • 10 thin slices mortadella (about 5 ounces)
  • 6 slices Cascio di Roma or other semi-soft sheep’s milk cheese
  • 2 springs fresh rosemary
  • 1/2 + 1/4 cup extra virgin olive oil

Method

  1. Preheat the oven to 400°F. In a large bowl, combine the sausage, beef, 4 cups of the breadcrumbs, the pecorino, eggs, milk, and salt and pepper.
  2. Mix gently but thoroughly with your hands. Cover and refrigerate.
  3. Bring 8 quarts of water to a boil in a large pasta pot. Set up an ice bath nearby.
  4. Add 2 tablespoons salt to the boiling water. Dip the spinach leaves in the water just to wilt them, immediately transfer them to the ice bath, then drain them in the colander.
  5. Add the carrots to the boiling water and cook for 10 minutes, then remove with a spider or slotted spoon and set aside. Drop the scallions into the boiling water and cook for 1 minute.
  6. Drain and set on a towel-lined plate.
  7. Combine the flour with the remaining 1/4 cup breadcrumbs, and heavily dust a wooden board or work surface with the mixture.
  8. Place the spinach leaves between two plates and press them together to remove remaining water, and then lay the spinach over the meat, leaving a 1-inch border on the short sides.
  9. Lay the carrot pieces and then the scallions over the spinach, arranging them lengthwise down the rectangle.
  10. Lay the mortadella and Cacio di Roma over the scallions.
  11. Starting from a long side, roll the meat up like a jelly roll, making it as compact as possible; patch any holes like modeling clay. The roll should be about 16 inches long. Dust the outside with flour.
  12. Place the loaf (on a diagonal if necessary) on a rimmed baking sheet, and press a sprig of rosemary onto each side of the polpettine and pour 1 cup of water into the pan.
  13. Drizzle 1/2 cup of the olive oil down the length of the loaf. Bake the polpettine for 1 hour, or until it reaches an internal temperature of 165 F.
  14. Carefully transfer the loaf to a cutting board and allow it to rest for 15 minutes.
  15. Strain pan juices into a saucepan and bring to a boil, season with salt and pepper to taste, add the remaining 1/4 cup oil and whisk to form a loose sauce.
  16. Slice the meatloaf into 1 inch-thick slice, drizzle with sauce and serve.

    Mario Batali Italian Meatloaf

    Prep Time15 mins
    Cook Time1 hr 45 mins
    Course: Main Course
    Cuisine: Italian
    Servings: 6

    Ingredients

    • Ingredients
    • 2 pounds Italian-style pork sausage sweet or hot, casing removed
    • 2 pounds lean ground beef
    • 4 + 1/4 cups fresh breadcrumbs
    • 2 cups Pecorino Romana freshly grated
    • 3 large eggs
    • 1 cup whole milk
    • 1 pound baby spinach
    • 4 carrots peeled and cut lengthwise into 3 x 1/4 x 1/4 battons
    • 12 scallions root ends trimmed
    • 1/4 cup all-purpose flour plus more for extra dusting
    • 10 thin slices mortadella about 5 ounces
    • 6 slices Cascio di Roma or other semi-soft sheep's milk cheese
    • 2 springs fresh rosemary
    • 1/2 + 1/4 cup extra virgin olive oil

    Instructions

    • Method
    • Preheat the oven to 400°F. In a large bowl, combine the sausage, beef, 4 cups of the breadcrumbs, the pecorino, eggs, milk, and salt and pepper.
    • Mix gently but thoroughly with your hands. Cover and refrigerate.
    • Bring 8 quarts of water to a boil in a large pasta pot. Set up an ice bath nearby.
    • Add 2 tablespoons salt to the boiling water. Dip the spinach leaves in the water just to wilt them, immediately transfer them to the ice bath, then drain them in the colander.
    • Add the carrots to the boiling water and cook for 10 minutes, then remove with a spider or slotted spoon and set aside. Drop the scallions into the boiling water and cook for 1 minute.
    • Drain and set on a towel-lined plate.
    • Combine the flour with the remaining 1/4 cup breadcrumbs, and heavily dust a wooden board or work surface with the mixture.
    • Place the spinach leaves between two plates and press them together to remove remaining water, and then lay the spinach over the meat, leaving a 1-inch border on the short sides.
    • Lay the carrot pieces and then the scallions over the spinach, arranging them lengthwise down the rectangle.
    • Lay the mortadella and Cacio di Roma over the scallions.
    • Starting from a long side, roll the meat up like a jelly roll, making it as compact as possible; patch any holes like modeling clay. The roll should be about 16 inches long. Dust the outside with flour.
    • Place the loaf (on a diagonal if necessary) on a rimmed baking sheet, and press a sprig of rosemary onto each side of the polpettine and pour 1 cup of water into the pan.
    • Drizzle 1/2 cup of the olive oil down the length of the loaf. Bake the polpettine for 1 hour, or until it reaches an internal temperature of 165 F.
    • Carefully transfer the loaf to a cutting board and allow it to rest for 15 minutes.
    • Strain pan juices into a saucepan and bring to a boil, season with salt and pepper to taste, add the remaining 1/4 cup oil and whisk to form a loose sauce.
    • Slice the meatloaf into 1 inch-thick slice, drizzle with sauce and serve.

 

Bacon-wrapped Cheese Meatloaf.

Elevate your Meatloaf Game

Bacon and Cheese is a  heaven-sent match! Mix it with meatloaf and it becomes irresistible.

Ingredients for Meatloaf

2 Slices of White bread with crusts removed

½ cup milk

1 diced onion ( medium)

3 Cloves of garlic crushed

2 Tablespoons Olive Oil

½ cup Parmesan cheese grated

2 cups grated Cheddar Cheese

¼ cup chopped fresh parsley

2 eggs

1 Tablespoon Worcestershire sauce

1 Tablespoon Dijon Mustard

1 teaspoon paprika

1 teaspoon Chili powder

3 lbs of minced Chuck Steak

15 slices of bacon preferably streaky

Ingredients for Glaze

¼ cup tomato sauce ( Ketchup)

2 Tablespoons brown sugar

2 teaspoons of vinegar

Method

The first step is to make the glaze by mixing all of the ingredients (for the glaze) into a bowl. Set aside.

Mix all the ingredients for the glaze in a small bowl and set aside.

Preheat the oven to 180 C

Combine the bread pieces with the milk and let it soak.

Saute the garlic and onions in olive oil until soft. Season with salt and pepper.

Once cooled add the garlic onion mixture to the soaked bread.

Add the Parmesan ½ cup grated cheddar, eggs, Worcestershire sauce, parsley, chili, mustard and paprika to the mixture.

Mix with a fork until evenly distributed.

Add the meat. Season with salt and pepper. Combine well but don’t overwork the meat.

Place about 2/3 rd of the meat mix into a roasting pan Apply a little water to your hands and mold into a loaf shape about 10 x 5 inches.

Press in the middle of the loaf and fill with the remaining cheddar cheese.

Top with the balance of the meat mixture sealing well.

Take your glaze and brush the loaf over. Place the bacon slices over the loaf tucking them in on an overlap to stop curling.

Place in the oven for 1 ½ hour until the bacon is crisp. The internal temperature of the meatloaf should be 72 C.

Allow cooling for 5-10 minutes before serving.

Bacon Cheese Stuffed Meatloaf

Bacon and Cheese is a  heaven-sent match! Mix it with meatloaf and it becomes irresistible.

Ingredients

  • Ingredients for Meatloaf
  • 2 Slices of White bread with crusts removed
  • ½ cup milk
  • 1 diced onion medium
  • 3 Cloves of garlic crushed
  • 2 Tablespoons Olive Oil
  • ½ cup Parmesan cheese grated
  • 2 cups grated Cheddar Cheese
  • ¼ cup chopped fresh parsley
  • 2 eggs
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon paprika
  • 1 teaspoon Chili powder
  • 3 lbs of minced Chuck Steak
  • 15 slices of bacon preferably streaky
  • Ingredients for Glaze
  • ¼ cup tomato sauce Ketchup
  • 2 Tablespoons brown sugar
  • 2 teaspoons of vinegar

Instructions

  • Method
  • The first step is to make the glaze by mixing all of the ingredients (for the glaze) into a bowl. Set aside.
  • Method
  • Mix all the ingredients for the glaze in a small bowl and set aside.
  • Preheat the oven to 180 C
  • Combine the bread pieces with the milk and let it soak.
  • Saute the garlic and onions in olive oil until soft. Season with salt and pepper.
  • Once cooled add the garlic onion mixture to the soaked bread.
  • Add the Parmesan ½ cup grated cheddar, eggs, Worcestershire sauce, parsley, chili, mustard and paprika to the mixture.
  • Mix with a fork until evenly distributed.
  • Add the meat. Season with salt and pepper. Combine well but don’t overwork the meat.
  • Place about 2/3 rd of the meat mix into a roasting pan Apply a little water to your hands and mold into a loaf shape about 10 x 5 inches.
  • Press in the middle of the loaf and fill with the remaining cheddar cheese.
  • Top with the balance of the meat mixture sealing well.
  • Take your glaze and brush the loaf over. Place the bacon slices over the loaf tucking them in on an overlap to stop curling.
  • Place in the oven for 1 ½ hour until the bacon is crisp. The internal temperature of the meatloaf should be 72 C.
  • Allow cooling for 5-10 minutes before serving.

 

Korean BBQ Glazed Meatloaf

5 Recipes to Elevate your Meatloaf Game Free Cooking and BBQ Magazine

Ingredients

1 lb ground beef

1 cup Panko ( Japanese crispy breadcrumbs)

1 Tablespoon of Sriacha Sauce ( optional )

1 Tablespoon soy sauce

5 crushed garlic cloves

1 Tablespoon sesame seeds

1 teaspoon ground ginger

1 teaspoon sesame oil

1 egg

Spring Onions for garnish

Korean BBQ glaze

1 Teaspoon sesame seeds

1 Teaspoon ground ginger

4 crushed garlic cloves

2 tablespoons of Cornstarch

½ cup of Soy sauce

½ cup rice vinegar ( can substitute apple cider vinegar)

¾ cup brown sugar

Method

For the glaze first mix in a saucepan over medium heat the sesame oil and cornstarch. Stir in the remainder of the glaze ingredients.

Bring this to a simmer cooking until the sauce thickens. Set aside.

Preheat oven to 180 C

Knead together all of the meatloaf ingredients in a bowl. Don’t overwork!

Shape the meat into a loaf and place on a roasting pan and place in the oven.

Bake for 45 minutes. After 20 minutes brush the glaze over the meatloaf and return to the oven at 180 C.

At the end of 45 minutes raise the temperature of the oven to 230 C.Brush over the remainder of the glaze and bake for a further 10 minutes.

Remove from the oven and allow to rest for 5 minutes before slicing. Garnish with chopped spring onions.

Korean Glazed Meatloaf

Prep Time15 mins
Cook Time2 hrs
Course: Main Course
Cuisine: country
Servings: 6 people

Ingredients

  • Ingredients
  • 1 lb ground beef
  • 1 cup Panko Japanese crispy breadcrumbs
  • 1 Tablespoon of Sriacha Sauce optional
  • 1 Tablespoon soy sauce
  • 5 crushed garlic cloves
  • 1 Tablespoon sesame seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 egg
  • Spring Onions for garnish
  • Korean BBQ glaze
  • 1 Teaspoon sesame seeds
  • 1 Teaspoon ground ginger
  • 4 crushed garlic cloves
  • 2 tablespoons of Cornstarch
  • ½ cup of Soy sauce
  • ½ cup rice vinegar can substitute apple cider vinegar
  • ¾ cup brown sugar

Instructions

  • Method
  • For the glaze first mix in a saucepan over medium heat the sesame oil and cornstarch. Stir in the remainder of the glaze ingredients.
  • Bring this to a simmer cooking until the sauce thickens. Set aside.
  • Preheat oven to 180 C
  • Knead together all of the meatloaf ingredients in a bowl. Don't overwork!
  • Shape the meat into a loaf and place on a roasting pan and place in the oven.
  • Bake for 45 minutes. After 20 minutes brush the glaze over the meatloaf and return to the oven at 180 C.
  • At the end of 45 minutes raise the temperature of the oven to 230 C.Brush over the remainder of the glaze and bake for a further 10 minutes.
  • Remove from the oven and allow to rest for 5 minutes before slicing. Garnish with chopped spring onions.

 

Perfect Honey Bourbon BBQ Glaze

5 Recipes to Elevate your Meatloaf Game Free Cooking and BBQ Magazine

 




As a change why not use your favorite meatloaf recipe but instead of the usual ketchup glaze mix together

1 Tablespoon of Bourbon

1 ½ Tablespoon of Honey

1 Cup good quality BBQ sauce.

Mix these three ingredients and baste your meatloaf frequently.

 

Vegan “Meatloaf”

5 Recipes to Elevate your Meatloaf Game Free Cooking and BBQ Magazine

Ingredients

1-2 tablespoon Olive Oil

1 small onion

2 x Celery Sticks

2 x Small carrots

3 Crushed Garlic cloves.

3 cups of canned chickpeas drained and rinsed

1/cup breadcrumbs

2 Tablespoons ground flaxseed

2 tablespoons Soy sauce

3 Tablespoons nutritional yeast

2 Tablespoons of Vegan Worcestershire sauce i.e. Annies Organic

¼ cup ketchup

½ teaspoon of liquid smoke

Glaze Topping:

½ cup ketchup

1 teaspoon vegan Worcestershire sauce

Method

Preheat the oven to 190 C.

Spray a 9-inch loaf pan with oil.

Finely dice the Onions, Carrots, Celery, and garlic.

Place in a small pan with the olive oil and saute until soft.

Remove from heat and set aside.

In a large bowl mash the chickpeas with a fork They should be well broken up but not mushy.

Add the previously sauteed vegetables and other ingredients to the chickpeas. Note that chickpeas can vary with brands so if the mixture is too dry add a little more breadcrumbs.

Stir the mixture until well mixed.

Place the loaf mixture in a pan pressing down softly.

Cover with foil and bake for 30 minutes.

Mix the glaze topping in a small bowl.

After 30 minutes remove the foil and apply the glaze over the top.

Bake for a further 15 minutes uncovered.

Remove from the oven and if possible allow the loaf to rest for ten minutes.

Sprinkle with chopped parsley and serve.

Vegan Meatloaf

Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: vegan
Servings: 6 people

Ingredients

  • Ingredients
  • 1-2 tablespoon Olive Oil
  • 1 small onion
  • 2 x Celery Sticks
  • 2 x Small carrots
  • 3 Crushed Garlic cloves.
  • 3 cups of canned chickpeas drained and rinsed
  • 1/ cup breadcrumbs
  • 2 Tablespoons ground flaxseed
  • 2 tablespoons Soy sauce
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons of Vegan Worcestshire sauce i.e. Annies Organic
  • ¼ cup ketchup
  • ½ teaspoon of liquid smoke
  • Glaze Topping:-
  • ½ cup ketchup
  • 1 teaspoon vegan Worcestershire sauce

Instructions

  • Method
  • Preheat the oven to 190 C.
  • Spray a 9-inch loaf pan with oil.
  • Finely dice the Onions, Carrots, Celery, and garlic.
  • Place in a small pan with the olive oil and saute until soft.
  • Remove from heat and set aside.
  • In a large bowl mash the chickpeas with a fork They should be well broken up but not mushy.
  • Add the previously sauteed vegetables and other ingredients to the chickpeas. Note that chickpeas can vary with brands so if the mixture is too dry add a little more breadcrumbs.
  • Stir the mixture until well mixed.
  • Place the loaf mixture in a pan pressing down softly.
  • Cover with foil and bake for 30 minutes.
  • Mix the glaze topping in a small bowl.
  • After 30 minutes remove the foil and apply the glaze over the top.
  • Bake for a further 15 minutes uncovered.
  • Remove from the oven and if possible allow the loaf to rest for ten minutes.

 

Treat your family to an unusual and delicious meatloaf it doesn’t require much to elevate this comfort dish.

 



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About the Author:

Hi, I am a writer based outside Cape Town in South Africa. I come from a Barbecue obsessed family. With the great weather we have in Cape Town ( most of the year) we enjoy Cooking Outside in our Backyard as often as possible. South African's love to "Braai" anything! The trick to continuing to enjoy Barbecuing is loving the old favorites but experimenting with new foods and methods often.

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