Mini Bacon-Wrapped Meatloafs

Mini Bacon-Wrapped Meatloafs
Small in size, big in flavor. Meatloaf may not be the most glamorous dish, but it is a classic comfort food that we all crave from time to time. These mini loafs are so much better when wrapped in Bacon.
Source:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1½ pounds ground meat (beef, pork, turkey, chicken or a mixture)
  • ¾ cup plain breadcrumbs
  • 6 strips bacon halved
Directions
  1. Preheat the oven to . Line a baking sheet with parchment paper.
  2. In a medium sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Transfer the mixture to a medium bowl and let cool about 5 minutes.
  3. Add the Worcestershire, ketchup, vinegar, mustard, paprika, cumin, salt, pepper and egg to the bowl with the onion and mix to combine.
  4. Add the meat and mix to combine fully. Add the bread crumbs and mix to combine.
  5. Divide the mixture into four even portions and then form into miniature loaves on the prepared baking sheet. Each loaf should be about long and 1½ to wide.
  6. Wrap each loaf with 3 pieces of the halved bacon.
  7. Bake the meatloaves until the bacon is well browned, and they are cooked through, 20 to 25 minutes. Cool slightly before serving warm.
Notes
If you have mini loaf pans, you can use them in step 5 instead of forming the loaves on the baking sheet. In step 6, just lay the bacon strips on top of the loaves in the pans.

 

The Secret Ingredient Meatloaf

 

The Secret Ingredient Meatloaf
Who knew that Meatloaf is made better with PRUNES and Bacon!! This is a flavorful moist meatloaf. The ingredients seem strange but comes together in a most delicious way.
Ingredients
  • 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
  • ⅓ cup milk
  • 1 tsp Kosher salt
  • 1 ½ tsp freshly ground black pepper
  • ¼ tsp allspice
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1/ bacon (about 4 slices), chopped
  • ½ cup pitted prunes, chopped
  • 2 pounds meatloaf mix (beef, pork and veal)
  • 2 large eggs
  • 2 slices bacon, fried (optional garnish)
  • ⅓ cup finely chopped flat-leaf parsley
Directions
  1. Preheat oven to with rack in middle.
  2. Soak bread crumbs in milk in a large bowl.
  3. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1½ teaspoons pepper. Add to bread-crumb mixture.
  4. Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
  5. Pack mixture into a 9- by oval loaf in a 13- by shallow baking dish or pan.
  6. Bake until an instant-read thermometer inserted into center of meatloaf registers , 1 to 1¼ hours. Let stand 10 minutes before serving.
Notes
cooked meatloaf keeps, chilled, 3 days.
good to double the recipe so you can freeze one
can substitute Golden raisins for the prunes
Can add a Pepper Jelly Glaze for an extra kick

Pepper Jelly Glaze: Combine ½ cup (125 mL) red pepper jelly, ¼ cup (50 mL) apple sauce (optional), 2 tbsp (30 mL) ketchup and 1 tbsp (15 mL) Worcestershire sauce in microwave safe bowl. Microwave at HIGH (100%) power for 1 to 2 minutes until bubbling, stirring once.

Read how to make a good meatloaf at this site

Meatloaf with Mushroom Gravy

Meatloaf with Mushroom Gravy
Moist and Tasty. This meatloaf has a crusty, deep brown exterior which accompanied by the rich, mushroom-studded gravy makes the perfect companion to mashed potatoes on a cold night.
Source:
Serves: 6 to 8
Ingredients
  • 1 cup water
  • ¼ ounce dried porcini mushrooms, rinsed
  • 16 square or 18 round saltines
  • 10 ounces white mushrooms, trimmed
  • 1 tablespoon vegetable oil
  • 1 onion, chopped fine
  • Salt and pepper
  • 4 garlic cloves, minced
  • 1 pound ground pork
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce plus (¾ teaspoon for mushroom sauce)
  • 1 pound 85 percent lean ground beef
  • ¾ teaspoon minced fresh thyme
  • ¼ cup all-purpose flour
  • 2 ½ cups low-sodium chicken broth
Directions
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini mushrooms in a covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Remove porcini from the bowl with fork and mince. Strain porcini liquid through a fine-mesh strainer lined with a coffee filter; reserve ¾ cup.
  2. Process saltine crackers in food processor until finely ground, about 30 seconds; transfer to large bowl. Pulse half of white mushrooms in processor until finely ground, 8 to 10 pulses.
  3. Heat oil in a nonstick oven safe skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add processed white mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool completely about 15 minutes.
  4. Add pork, eggs, 1 tablespoon Worcestershire, 1 teaspoon salt, ¾ teaspoon pepper, and ¼ cup reserved porcini liquid to cooled white mushroom– saltine mixture and knead gently until mostly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 by 6-inch loaf. Bake until meatloaf registers 160 degrees, 45 to 55 minutes. Transfer meatloaf to carving board using spatula and tent loosely with aluminum foil.
  5. Thinly slice remaining white mushrooms. Discard any solids in skillet and pour off all but 2 tablespoons fat. Heat fat over medium-high heat until shimmering. Add sliced white mushrooms and minced porcini mushrooms and cook, occasionally stirring , until dark golden brown, 6 to 8 minutes. Stir in thyme and ¼ teaspoon salt and cook until fragrant, about 30 seconds. Add flour and cook, frequently stirring, until golden, about 2 minutes. Slowly whisk in broth, remaining ½ cup reserved porcini liquid, and remaining ¾ teaspoon Worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, occasionally whisking , until thickened, 10 to 15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with mushroom gravy.
Notes
If you’re short the 2 tablespoons of meatloaf drippings needed to make the gravy, supplement them with melted butter or vegetable oil.

We thought the Sliced button mushrooms provided texture for the gravy, while heady minced porcini delivered the earthy bang we were looking for. To boost the flavor (and moisture) of the meatloaf itself, we added sautéed processed button mushrooms and the porcini soaking liquid. Keeping convenience in mind, we baked the meatloaf in the skillet that we’d sautéed our processed mushrooms in, and once the loaf was resting, we used the same skillet (and meat drippings) to build our gravy.

The Core Techniques for making a meatloaf can be found here

How to make a good meatloaf

These tips come from the Cook’s Country October/November 2011 Magazine 

You can find the recipe for this meat loaf  with mushroom gravy here.

Whether basic or dressed up, glazed or plain, cooked in the oven or in the slow cooker, there are many kinds of meatloaf. These four universal principles can improve any meatloaf.

Meatloaf

Skip the Meatloaf Mix: Not every store carries meatloaf mix, a combination of ground chuck, pork, and veal. Plus, the mix is inconsistent from store to store, and different ratios of meat and different fat percentages can affect how a recipe works. Buy ground beef and pork separately, and omit the harder-to-find veal altogether.


Use a Panade: 
Panade, a mixture of bread or cracker crumbs and liquid, helps keep meatloaves (and meatballs) moist. As meat cooks, the proteins shrink wringing out moisture. The panade interrupts the meat’s protein network, discouraging it from linking into a tough matrix and squeezing out liquid. Also, the starches in the panade form a gel, which traps moisture and fat inside the meat. The pieces of chopped mushrooms also work this way.

Precook Aromatics and Vegetables: No matter how long meatloaf bakes, aromatics and vegetables that are added raw will always taste raw. Sautéing the onion, garlic, and any other vegetables before incorporating them into the raw meat mixture improves their taste and texture.

Lose the Loaf Pan: Meatloaves made in loaf pans stew in their own juices, making their bottoms greasy and mushy. Avoid that by baking meatloaf on a baking sheet or, as we do here, in a skillet. Our method allows the excess moisture to evaporate, keeping the meatloaf from stewing or steaming. Also, when baked in a skillet or on a baking sheet, the meatloaf can form flavorful, browned crust on the sides.

Meatier Meatloaf

Meatier Meatloaf
A milk and bread panade gives meatloaf a tender and moist texture, but too much panade can dull meaty flavor. We were able to replace much of the panade with gelatin and umami-rich mushrooms without sacrificing texture. Browning the mushrooms with tomato paste and swapping the milk for chicken stock and soy sauce added additional savory notes. Cooking the meatloaf free-form and on a rack maximizes browning and prevents the loaf from stewing or steaming.
Source:
Serves: 6 to 8
Ingredients
  • Meatloaf
  • 2 tablespoons unsalted butter
  • 1 onion, chopped fine
  • 6 ounces white mushrooms, trimmed and sliced thin
  • 1 tablespoon tomato paste
  • 3 tablespoons plus ½ cup low-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 large eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon unflavored gelatin
  • ½ slice hearty white sandwich bread, torn into pieces
  • ⅓ cup minced fresh parsley
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 pound ground pork
  • 1 pound 85 percent lean ground beef
  • Glaze
  • ½ cup ketchup
  • ¼ cup cider vinegar
  • 3 tablespoons packed brown sugar
  • 1 teaspoon hot sauce
  • ½ teaspoon ground coriander
Directions
  1. FOR THE MEATLOAF: Adjust oven rack to middle position and heat oven to 350 degrees. Fold heavy-duty aluminum foil to form 9 by rectangle. Center foil on wire rack set in rimmed baking sheet. Poke holes in foil with skewer (about apart). Spray foil with vegetable oil spray.
  2. Melt butter in skillet over medium heat. Add onion and mushrooms; cook, stirring occasionally, until beginning to brown, 10 to 12 minutes. Add tomato paste and cook, stirring constantly, until browned, about 3 minutes. Reduce heat to low; add 3 tablespoons broth and garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom mixture to large bowl to cool.
  3. Whisk eggs, remaining ½ cup broth, and soy sauce together in bowl. Sprinkle gelatin over egg mixture and let sit until gelatin softens, about 5 minutes.
  4. Pulse bread in food processor until finely ground, 5 to 10 pulses. Add gelatin mixture, cooled mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushrooms are finely ground, about 10 pulses, scraping down bowl as needed. Transfer bread-crumb mixture to large bowl. Add pork and beef and mix with hands to thoroughly combine.
  5. Transfer meat mixture to foil rectangle and shape into 9 by loaf using wet hands. Bake meatloaf until it registers 155 to 160 degrees, 75 to 90 minutes. Remove from oven and turn on broiler.
  6. FOR THE GLAZE: While meatloaf cooks, bring all ingredients to simmer in small saucepan over medium heat. Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
  7. Spread half of glaze evenly over cooked meatloaf; place under broiler and cook until glaze bubbles and begins to brown at edges, about 2 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; return to broiler and cook until glaze is again bubbling and beginning to brown, about 2 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.
Notes
recommend using ground chuck for this recipe

Meatier Meatloaf

 

Meatier Meatloaf
Tender and Moist meatloaf
Source:
Serves: 6 to 8
Ingredients
  • Meatloaf
  • 2 tablespoons unsalted butter
  • 1 onion, chopped fine
  • 6 ounces white mushrooms, trimmed and sliced thin
  • 1 tablespoon tomato paste
  • 3 tablespoons plus ½ cup low-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 large eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon unflavored gelatin
  • ½ slice hearty white sandwich bread, torn into pieces
  • ⅓ cup minced fresh parsley
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 pound ground pork
  • 1 pound 85 percent lean ground beef
  • Glaze
  • ½ cup ketchup
  • ¼ cup cider vinegar
  • 3 tablespoons packed brown sugar
  • 1 teaspoon hot sauce
  • ½ teaspoon ground coriander
Directions
  1. 1. FOR THE MEATLOAF: Adjust oven rack to middle position and heat oven to 350 degrees. Fold heavy-duty aluminum foil to form 9 by rectangle. Center foil on wire rack set in rimmed baking sheet. Poke holes in foil with skewer (about apart). Spray foil with vegetable oil spray.
  2. 2. Melt butter in skillet over medium heat. Add onion and mushrooms; cook, stirring occasionally, until beginning to brown, 10 to 12 minutes. Add tomato paste and cook, stirring constantly, until browned, about 3 minutes. Reduce heat to low; add 3 tablespoons broth and garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom mixture to large bowl to cool.
  3. 3. Whisk eggs, remaining ½ cup broth, and soy sauce together in bowl. Sprinkle gelatin over egg mixture and let sit until gelatin softens, about 5 minutes.
  4. 4. Pulse bread in food processor until finely ground, 5 to 10 pulses. Add gelatin mixture, cooled mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushrooms are finely ground, about 10 pulses, scraping down bowl as needed. Transfer bread-crumb mixture to large bowl. Add pork and beef and mix with hands to thoroughly combine.
  5. 5. Transfer meat mixture to foil rectangle and shape into 9 by loaf using wet hands. Bake meatloaf until it registers 155 to 160 degrees, 75 to 90 minutes. Remove from oven and turn on broiler.
  6. 6. FOR THE GLAZE: While meatloaf cooks, bring all ingredients to simmer in small saucepan over medium heat. Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
  7. 7. Spread half of glaze evenly over cooked meatloaf; place under broiler and cook until glaze bubbles and begins to brown at edges, about 2 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; return to broiler and cook until glaze is again bubbling and beginning to brown, about 2 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.
Notes
recommend using ground chuck for this recipe

 

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