CHILI GLAZED MEATLOAF
3/4 pound ground beef
3/4 pound ground pork
2 eggs, lightly beaten
1/2 cup breadcrumbs
2/3 cup chili sauce, divided
1 large shallot, finely diced
1/4 teaspoon FRESH ground black pepper
- Preheat oven to 350°.
- Spray loaf pan with non-stick cooking spray. Set aside.
- In a large mixing bowl combine the beef, pork, breadcrumbs, 1/3 cup chili sauce, shallots and pepper gently blending together.
- Form meat mixture into loaf pan.
- Top with remaining chili sauce during the last 15 minutes of baking time.
- Bake 1 hour until juices run clear and meat is cooked through.
- Let stand under foil for 10 minutes before slicing.
Meatloaf is really just an oversized meatball. So, why not make it a personal size so you can get more finished edges covered in delicious gravy?
Swedish Meat Loaves are spicy beef meatloaves smothered in a rich tasty gravy served over mashed potatoes with roasted carrots with Lingonberry jam on the side—in other words, Thanksgiving for the rest of the year.
SWEDISH MEATLOAVES with MASHED POTATOES, ROASTED CARROTS & LINGONBERRY JAM
2 Carrots, peeled and sliced into thick coins
3/4 pound Yukon potatoes, peeled and cubed
1/3 cup minced yellow onion
several sprigs Parsley, finely chopped
1 slice white bread
3 tablespoons + 1/4 cup milk
2/3 pound ground beef
1 teaspoon Nutmeg
1 teaspoon thyme
1 teaspoon white pepper
1 tablespoon flour
1 cup beef consomme
2 tablespoon Lingonberry Jam
1 tablespoon avocado oil
2 tablespoons butter
FRESH ground salt and pepper, taste
- PREHEAT oven to 425° and adjust rack to upper position.
- Toss carrots on a baking sheet with a drizzle of oil and a large pinch of salt and pepper.
- Roast in oven for 15 minutes.
- Add potatoes to a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and return to empty pot off heat.
- Place bread and 3 tablespoons milk in a medium bowl. Break up bread with your hands until pasty.
- Add in beef, 2 tablespoons minced onion, half the parsley, 1/2 teaspoon nutmeg, 1/2 teaspoon thyme, 1/2 teaspoon white pepper and salt to taste. Mix by hand gently until thoroughly mixed.
- Shape mixture into two 1-inch-tall loaves.
- Heat a drizzle of oil in a large pan over medium-high heat.
- Add meatloaves and cook until browned on surface but not yet cooked through, about 3 minutes per side.
- Once carrots have roasted about 15 minutes, remove sheet from oven and give carrots a toss. Add meatloaves to same sheet and place back in oven.
- Bake until meatloaves are cooked through and carrots are tender, about 15 minutes more.
- Melt 1 tablespoon butter in the same pan you browned the meatloaves in over medium heat.
- Add remaining minced onion. Cook, sauteing, until soft, about 2 minutes.
- Add flour and cook, stirring, until pasty, about 1 minute.
- Slowly whisk in beef stock and 1/4 cup milk.
- Bring to a simmer, then whisk until thickened, about 1 minute.
- Season with salt, pepper, and a pinch of nutmeg to taste.
- Add more water if too thick.
- Place pot with potatoes over low heat.
- Add 1/4 cup milk and 1 tablespoon butter mashing until smooth. Add more milk if too stiff.
Season to taste with additional salt and pepper.
- Plate potatoes and meatloaves.
- Drizzle with gravy.
- Add carrots and jam to the side.
- Garnish with remaining parsley.
HOUSE SEASONING MIX
1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper
- Combine in a small bowl until well blended.
- Store in an air tight container.
I saw this on Damaris Phillip’s show, Southern at Heart and fell in love almost immediately! I made just a few alterations to fit with what I had on hand, but we love it and have had it several times, several ways since.
BUFFALO CHICKEN MEATLOAF
TOTAL TIME: 1 hr 25 min COOK TIME: 1 hour PREP TIME: 25 min
1/3 cup ketchup**
1 tablespoon hot sauce
- Whisk together the ketchup and hot sauce in a small bowl and set aside.
3 tablespoons unsalted butter
1 cup diced celery (2-3 stalks) + leaves reserved for garnish
1 cup small diced onion or shallot
3 tablespoons Frank’s original hot sauce
1 1/2 pounds ground chicken
1 cup blue cheese crumbles (GORGONZOLA works well too as does sharp cheddar)
1 1/2 teaspoons kosher salt
2 teaspoons FRESH coarse ground black pepper
2 large eggs
1 1/2 cups Panko breadcrumbs
1/3 cup grated Parmesan
- Preheat the oven to 350°.
- Grease a 9 X 5 inch loaf pan with cooking spray and set aside.
- Melt the butter in a medium skillet over medium-high heat and saute the celery and onion until softened, 3- 5 minutes.
- Transfer the mixture, plus the drippings, to a large bowl.
- Add the hot sauce to the bowl and stir to combine.
- Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
- Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked.
- Spread half of the sauce over the top of the meatloaf.
- Mix the Parmesan with the Panko and sprinkle the mixture on top of the sauce.
- Bake until the center is set and the top is golden brown, 45 minutes to an hour.
- Let rest 10-15 minutes before cutting to serve.
- Garnish the meatloaf slices with remaining heated sauce and chopped celery leaves.
**NOTE: Use jalapeno ketchup if you want a bit more spice.