And yet another "Best Meatloaf Ever" recipe

[cuffs054]

This was on Yahoo's home screen and I decided to give it a go. It is not for the faint of heart (and those who hate to clean up).

1 T olive oil
1 onion grated on large holes (I got to use my Sunbeam Disco-Slice for the first time!)
1 clove garlic minsed
3/4 C ketchup
1/4 C apple cider vinegar
3 T dark brown sugar
1/4 t cayenne
3/4 C low-sodium chick broth
1/2 C chopped fresh parsley
2 large eggs
2/3 C fine bread crumbs
1/2 C grated Parmesan
1 T KOSHER (author made it clear it HAD to be kosher) salt
1/4 fresh cracked pepper
2 lbs ground beef (author says at least 15% fat)
6 thin slices bacon

Heat oven to 350. Line a rimmed baking sheet with foil and then with parchment paper (I don't know why)
Soften onion and garlic in oil
Boil ketchup, vinegar, brown sugar and cayenne to boil in small pan, reduce heat, simmer 5 min until syrupy.
Transfer 2 T of ketchup mix to blender, add broth and parsley blend till smooth.
Mix broth mixture, eggs, breadcrumbs, Parm, salt, pepper to onion mix.
Mix all that with meat. Shape into long log, smooth surface.
Spread rest of ketchup stuff on top.
Drap bacon in a crisscross pattern over loaf and tuck ends under.
Bake 70-80 min until bacon is crisp and center is at 165 degrees.

I'll report back with taste test

 

[appnut]

I saw this recipe a day or two ago on there. It's from Bon Appetite

[this post was last edited: 3/13/2015-18:50]

 

[cuffs054]

App, you are correct Sir! I forgot about it being from BA. Taste test went great. This may be my new fav meatloaf.

 

[arbilab]

MUCH easier meatloaf

1.5# 80% hamburger
4 fistfulls crushed cornflakes
1 egg
Dash/splat: pepper, soy sauce, liquid smoke, mustard, ketchup

Mush all that up by hand, press into a flying saucer shape in microwave casserole.
Paint top liberally with ketchup.

Microwave on power 6 (modern 1100W, mine is 600W so I use power 10) 16 minutes. Mine also has no carousel so I do it 4x4min and rotate.

Oh, and I hate onions other than rings, you can put those in if you like/must.

 

[whirlcool]

We use oatmeal flakes instead of bread crumbs. You can't tell the difference but at least it's a little bit healthier.

The parchment paper is probably to make cleanup of the pan easier. I noticed that Martha Stewart does this a lot with messy baking dishes. She says it makes cleanup a lot easier. She also uses those silicone baking mats too in place of parchment sometimes.

I know Kosher salt has a different consistency than regular table salt has, i'm not sure but it may also have a stronger flavor too. Lots of television cooks use it.

 

[golittlesport]

Turkey meatloaf fans - try this one

My partner Gary made this easy recipe last week he found on Facebook. I love meatloaf and this was the best meatloaf I've ever tasted! Turkey meatloaf can sometimes be dry, but this was moist and flavorful.

Two pounds ground turkey
One box turkey stuffing mix with seasonings (Stove Top)
Two eggs
One cup water

Add these optional ingredients to taste, or not:
chopped onion
chopped celery
grated carrot

Mix all ingredients and form into loaf or put in bundt tube pan. Bake at 375 about an hour, or until done to your liking. You can top with your favorite sauce or serve as is.

We had it served with mashed potatoes, peas and cranberry jelly. Yum!

 

[revvinkevin]

These meatloaf recipes sound tasty!

 

 

I got a good chuckle from arbilab's recipe, fistfulls of this, a splat of that... LOL

 

Richie - that turkey meatloaf sounds simple but good!   I would DEFINITELY add the onion, carrot, celery because it will add flavor.

 

Allen - the main difference between "table" and "Kosher" salt is the shape of the salt crystals.  Table salt is small cubes, whereas Kosher salt are more like flakes.   The shape of table salt allows more to pack neatly into any given container.   Because of this, 1 Tablespoon of table salt has more "salting power" than 1 Tablespoon of Kosher salt.   So if you grab a "pinch of salt" from a bowl on the counter, that "pinch" will feel the same whether Kosher or table salt, you are adding less "salt" if you use Kosher.

 

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Here are the some relative densities of common types of salt:

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- Table Salt: small-grained cubes. 10 ounces/280 grams per cup.

 

- Morton's Kosher Salt: small flakes. 8 ounces/225 grams per cup.

 

- Diamond Crystal Kosher Salt: wide flakes. 5 ounces/140 grams per cup.

 

- Maldon Sea Salt: Large, flaky pyramids. 4 ounces/115 grams per cup.

 

Because of the difference in these densities, a cup of table salt has TWICE the "salting power" of a cup of Diamond Crystal Kosher salt, for example.

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Kevin

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[whirlcool]

Thanks for that info. It's a very good explanation of how consistency of salt can effect the final end product. I never knew that before!