Tag Archives: meatloaf

Steakhouse Meatloaf

Growing up in a Midwest family meant we ate lots of beef, steak preferably.  Steak for Sunday supper, steak for birthday’s, steak for holidays.  It’s just a way of life…however, we NEVER served our meaty meal with the famous A-1 Steak Sauce.  Uh-uh, no way José.  One could never treat that delicious slab of beef in such a manner.

That being said, I still did like the poor victim of A-1 in our household (I always wondered why we had it too, given we weren’t allowed to use it for its intended purpose?).  So I would always use the steak sauce to dip my French fries in, as I loathe ketchup.

Now years later, as an adult myself, I too do not allow A-1 to be used on my delicious, perfectly seared steaks.  Apparently that rule is inherited, perhaps genetic?  So to use up my random bottle of perfectly tasty A-1, I thought I’d make it into a meatloaf recipe.  I mean ground beef is yummy, but it isn’t a steak, so this is justified in my opinion.

…and yes, this meatloaf is glorious!  Hearty, beefy with a slight bacon flavor and the fried onions at the end give a great crunch!  Most importantly though…that A-1 sauce has now served a purpose in this family’s life!

The Starting Lineup

  • 2lbs lean ground beef
  • 5 strips bacon, chopped, fat rendered
  • 1 cup oatmeal (or breadcrumbs), soaked in milk
  • 2 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 1 cup A-1 Steak Sauce, divided
  • 2 eggs
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Montreal steak seasoning
  • Kosher salt & pepper

Garnish

  • French fried onions

A1meatloaf

Preheat your oven to 350 degrees and lightly grease your favorite meatloaf pan.

Heat a skillet over medium-high heat and cook the chopped bacon until just barely cooked and still a bit soft.  Transfer to a large bowl, but keep the bacon grease in the skillet.

To that bacon grease, toss in the onions and cook down for about 5 minutes.  Add in the garlic for another 60 seconds.  Pour this into the large bowl with the par cooked bacon.

Next, to the bowl of onions and bacon, you add in the remaining ingredients:  Ground beef, the oatmeal soaked in milk, 3/4 cup of A-1 Steak Sauce, eggs, Worcestershire sauce, Montreal steak seasoning and salt & pepper.  Mix thoroughly with your hands and shape the meat into a loaf/into your loaf pan.  Top with the remaining 1/4 cup of A-1 Steak Sauce.

Bake at 350 degrees for 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.

Allow to rest for 5 minutes, slice and serve with the French fried onions overtop along with mashed potatoes and your favorite vegetable.  Enjoy!

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Grilled Meatloaf Sandwich with a Bourbon Bacon Jam

Ok, I made this treat of a dinner tonight just for myself.  Yes, I made an entire 2 lb+ meatloaf and a jar of bacon jam for MY dinner.  Do you want to know why??  Because quite frankly it’s delicious and it only gets better after the next day or two, especially that Bourbon Bacon Jam!!  Which is why it’s a great “leftovers” type of meal!

Let’s say you made the traditional meatloaf and mashed potatoes for dinner one night and you’re not wanting the same darn thing the next..Well, simply add the Bacon Jam and garnishes to a meatloaf sandwich and you’ve taken repurposing to an entire new level!
*This jam is good off a plain spoon, but spread it on a warm slice of toast or English muffin topped off with a fried egg.  Now THATS a rave worthy breakfast!

The Starting Lineup

Bourbon Bacon Jam

  • 1 pckg (12-16oz) bacon, chopped
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, diced, plus 1 tbsp sauce
  • 1/4 dark brown sugar
  • 1/4 apple cider vinegar
  • 4oz Bourbon (2 shots, optional)
  • 2 tsp smoked paprika
  • 1/2 tsp Cumin
  • Pinch of kosher salt & ground pepper

Meatloaf

  • 2lbs ground (I do 1/2 ground beef & 1/2 ground pork)
  • 1 green bell pepper, chopped
  • 1 small white onion, diced
  • 1 chipotle in adobo, diced
  • 1/2-1 whole jalapeño, seeded & finely diced
  • 2 eggs, beaten
  • 1 cup Panko bread crumbs
  • 1/2 cup milk….*soak the above Panko^^ in the milk
  • 1 packet low-sodium meatloaf seasoning packet (or seasoning blend of choice)
  • Hefty pinch or two of kosher salt & pepper for the top of the meatloaf

Garnish

  • Hearty/crusty white bread slices
  • Mayonaisse
  • Thick sliced ripe tomatoes, seasoned with kosher salt & pepper
  • Havarti cheese slices (or another great melty cheese)  

As I stated earlier, this can all be made ahead of time or at seperate times if using as a “leftover” meatloaf meal…but let’s pretend that you’re doing what I did…let us start from the beginning!

Bourbon Bacon Jam time my friends!  Start by chopping, dicing and mincing the bacon, sweet onion & garlic.  In a large sauce pan (*if not nonstick, add a tbsp of EVOO), cook your chopped bacon until slightly crisp.  Transfer the bacon to a paper towel lined dish and set aside. 

   

In that same pan with the reserved bacon grease, add in the chopped onions and cook down for about 10-15 minutes.  Add the minced garlic to the onions and continue to cook for another few minutes.

Now to the onion-garlic mix, add in all of the remaining ingredients (diced chipotle pepper & sauce, dark brown sugar, apple cider vinegar, bourbon, smoked paprika, cumin, salt & pepper and the cooked bacon) and stir to combine.  Bring to a low boil and then down to a simmer.  Let stand uncovered and do its thing while stirring occasionally.  *I like to leave it on the stove top on low for a good 2-3 hours and carefully drain the liquid from the pot about once an hour.  It’ll really thicken up!  Once done you can either transfer to a food processor to thin or leave as is.  I, myself, prefer it chunky for texture and leave it as is.  Keep in a mason jar or Tupperware container in your refridgerator, it’ll be gone FAST! 


 
 So while that Bourbon Bacon Jam is rendering away, we’ll begin the meatloaf.  Now this is a basic meatloaf recipe, and if you have a personal favorite then please feel free to use it!

*Ok, ok..I can hear you now.  “Carly, why does there have to be chipotles/jalapeño in the meatloaf??”  1.Because  2. Why not?  3. My 2 & 4 year old boys eat it and have no idea, it’s NOT really spicy 4. You need to finish off that can of Chipotles anyway and 5.  Your combining it with a SWEET bacon jam. You NEED the contrasting flavors.  It’s the little things that make food great!

Now back to the task at hand.  Meatloaf.  Preheat your oven to 350 degrees and get whatever pan you use to cook your meatloaf in out and greased if not non-stick.

In a large bowl, combine ALL of the meatloaf ingredients together and gently mix with your hands.  Transfer the mix to your baking pan and again, gently, pack into meatloaf shape.  Crack some more black pepper and salt over top and place into the preheated oven for about 1 hour, uncovered.  

   Remember, while the meatloaf is baking your Bourbon Bacon Jam is still rendering away and smelling devine!  I dare you to tell me your haven’t inhaled a few spoonfuls already….

Now that the meatloaf has finished cooking, it’s assembly time!  Have 1-2 saute pans heating on the stove top.  

In one pan, lay thick slices of meatloaf down and slightly cook each side, as to create a bit of a ‘crust’. 

 Lightly coat each slice of bread (on both sides) with a thin spread of mayonaisse.  Then add a good helping of the warm Bourbon Bacon Jam to one slice. 

Transfer the mayo’ed slice to your second hot pan, top with the Caramelized meatloaf slices, tomatoes seasoned with a pinch of kosher salt & pepper, cheese slices and top it off with the second slice of bacon jam coated bread.  Cook each side for about 2 minutes, till cheese has melted and the bread is golden brown in color. 

   
Cut on the bias and serve warm, enjoy!  

Cowboy Meatloaf

Hey, believe it or not..I’ve never been a fan of traditional meatloaf and don’t even get me started on that nonsense ketchup topping  (bleh!!).  Maybe it is because I had it all too often growing up or …well, I’m just not sure, but THIS is a winner!! (yes, I do like my Cowboy & Italian meatloaf.  I must be a bit biased ;))

This meal has all the great flavors of the West, without being overpowered by any ingredient!  The ground beef PLUS sausage is ideal, BBQ sauce for some depth & tang, combined with crunchy bacon & fried onions, potatoes and gooey, melted cheese!  Now you tell me what’s wrong with this??  Nothing!

Plus the mashed potatoes go right on top!  Not only is this kind of “fun”, but while it’s broiling, you can quickly clean up your kitchen, making for little to no cleanup afterwards!

The Starting Lineup

  • 1lb ground beef (lean)
  • 1lb ground sausage
  • 3/4 cup onion, chopped
  • 1 packet ranch seasoning (i.e Hidden Valley)
  • 1/2 cup bbq sauce
  • 1/2 cup dried breadcrumbs
  • 2 tsp chili powder
  • 2 eggs, beaten
  • 1/2 lb bacon, cooked & crumbled
  • 1 cup cheddar cheese, shredded
  • 2 lbs potatoes (plus milk, butter, S&P), OR prepackaged potatoes fine too
  • 1/2 cup fried onions (i.e Frenches)
  • 1 tsp ground pepper
  • Non-stick spray

Garnish (optional)

  • Green onions, sliced
  • Bacon, crumbles
  • Cheddar cheese, shredded
  • Jalapeno, slices
  • Fried onions, (i.e Frenches)
  • BBQ sauce  

Preheat the oven to 375 degrees and coat a 9×13 baking dish with non-stick spray.

In a large bowl, combine the ground beef & sausage, chopped onion, the packet of ranch seasoning, bbq sauce, breadcrumbs, chili powder, pepper and the 2 beaten eggs.  *I use my hands here..your best tools!  

   Bake this meatloaf (uncovered) in the preheated oven for 30 minutes/until cooked through.  There may be a bit of extra fat/grease once finished, so simply spoon a bit out of dish.  If there’s a bit left, that is A-ok!

**While the meatloaf is baking, now is when you’ll be preparing the mashed potatoes (whether from a packet or homemade) and you’ll also have the bacon crisping away, then crumble.** 

   The meatloaf should be done now, set aside for a quick second.  

Next, add the crumbled bacon (reserve a bit for topping) and the fried onions (reserve a bit for topping) to your mashed potatoes.  Top the cooked meatloaf with a good layer of these badboys and the shredded cheddar cheese.  Place this now back into your oven, set ON BROIL (baking sheet 6″ under broiler) for 4-6 minutes, until browned. 

         Once the cheesy-potato topping is browned and crisp to your liking, remove from the oven and let rest for 5 minutes.  Yes..it’s quite hot!! 

 Cut and serve big square wedges topped with the garnish of your choice…pair with a crisp salad and my easy dressing, Redneck Ranch – Railroad Wife in Texas ENJOY!! 

 

Italian Stuffed Meatloaf Florentine

I’m giving away a secret…my famous Italian meatloaf recipe!  Ok, well maybe it’s only famous between my sister and I, but it’s ridiculous!!  It’s almost like a ginormous meatball or maybe a deconstructed lasagna..call it what you want, but we call it delicioso!

It’s a fun twist on your traditional American meatloaf and mashed potatoes.  There’s nothing wrong with old fashioned comfort food,  but this spin will keep your week nights a little less boring.. ☺️ You can also prepare the meat mixture the night before and then just sauté the spinach and assemble the next evening if you’re crunched for time after a busy day at work.

I hope you enjoy this family favorite recipe as much as me…and my sister. 😉

The Starting Lineup

  • 1 lb lean ground beef
  • 1 lb lean ground pork
  • 15oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 green bell pepper, diced
  • 1/2 large yellow onion, diced
  • 5 large cloves garlic, minced
  • 1/2 cup Italian flat leaf parsley, chopped
  • 1 bag frozen spinach, slighty thawed
  • 1 cup Italian bread crumbs
  • 1/2 cup milk
  • 2 egg, beaten
  • 3 Tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp EVOO 

Side Dish

  • 1 pckg noodles (I.e. Penne, spaghetti)
  • 1 jar of marinara sauce  

Preheat your oven to 350 degrees.

We’re going to first rinse and chop & dice our vegetables (onion, garlic, bell pepper & parsley).  You’ll also seperate the minced garlic.  2 cloves for the spinach and 3 cloves for the meat mixture. 

 

Heat the EVOO to med-low in a skillet and add in the 2 cloves minced garlic.  Cook till fragrant, about 1 minute.   

 

Next, you’ll add in the spinach.  *dont worry if it’s still a bit frozen, it will work.  You can also use fresh spinach if you have that available.  

Stir the garlic spinach mix occasionally till warm.  Transfer the cooked spinach to a dish and set aside while keeping the leftover liquid in the skillet. *I like to place my cooked spinach in a paper towel lined bowl to soak up the extra juices. 

 

While you’re finishing up cooking the spinach (aka the florentine) portion of this masterpiece, we’ll start the meat mixture.  Super simple!

In a very large bowl, combine almost everything else.  The beef, pork, veggies, garlic, bread crumbs, seasonings, the beaten eggs and the milk.  Remember to take off your jewelry because you’re about to get your hands dirty!  Get in there and thoroughly mix this up. 

  


Now, in a 9×13 baking dish that has been sprayed with non-stick, you’re going to start the fun part! 

Take about 2/3 of the meat mixture and make a firmly packed rectangle while pressing down the middle to create an almost 1″ thick by 2″ tall “walls”.  You’re going to be filling this area with some good stuff! 

 

Spread your container of ricotta cheese in the base 1st. 


Next, you’re going to spread the garlic-spinach mix overtop that.  

Then sprinkle about 1 cup of mozzarella cheese over your spinach. 


Finally, we’ll top this off with the remaining 1/3 meat mixture.  I like to almost make ‘hamburger patties’ out of it and place over top while pinching it all together to make a seal.  It’s really easier than it seems.  Then I just press and pack it tight to keep that perfect rectangular shape.

 

Pop this in your preheated oven.  It will cook for one hour.

After about 30 minutes of you’re stuffed meatloaf cooking, start your noodles and sauce.  I like to pour my sauce right into the skillet we sautéed our spinach in.  That flavor from the remaining EVOO, garlic and spinach will only enhance the flavor of the jarred sauce.  *cook your noodles about 2 minutes less than the package directions.  Once time is up ladle straight into the marinara sauce, along with about 1/2 cup of the pasta cooking water. 

   

While your side is coming together, that 1 hour should be up.  Sprinkle the remaining cup of mozzarella cheese over your cooked meatloaf and cook for about 10 more minutes, till cheese is bubbly and melted.  Remove from oven and allow to rest for 5 minutes. 

   

Cut into thick slices and place over your marinara dressed noodles alongside a glass of good vino.  Enjoy!! 

 

*If you do not care for ricotta, you can substitute with all mozzarella cheese.  The thick slices of mozzarella in you’re grocers deli section would be ideal, nice and gooey!

*I chose a lean ground beef, because there’s enough fat in the ground pork to keep it juicy.

  

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