MOM'S FAMOUS MEATLOAF!

This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!
 

Preheat oven 350.  Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced red onion
1/2c. diced celery
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. paprinka
1/2 tsp. pepper

Mix all meatloaf ingredients together and place in pan.  Mix all topping ingredients together and brush on top.  Bake until it reaches 160 degrees.  (One loaf pan is about 75-85 mins. Drain off any extra fat.)

MOM'S FAMOUS MEATLOAF!!!!!

This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!
 
Preheat oven 350.  Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced red onion
1/2c. diced celery
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. paprinka
1/2 tsp. pepper

Mix all meatloaf ingredients together and place in pan.  Mix all topping ingredients together and brush on top.  Bake until it reaches 160 degrees.  (One loaf pan is about 75-85 mins.  Check mini loaves earlier)

AMAZING MEATLOAF MUFFINS TOPPED WITH MASHED POTATO "FROSTING"

I originally made these for April Fool's Day but they are way too delicious to enjoy only once a year! Super fun for kids, too!!!!

MEATLOAF MUFFINS!
1 CARROT, CHOPPED TINY
1 BUNCH SCALLIONS, CHOPPED
1 ONION, CHOPPED
2 T. BUTTER
1 POUND GROUND BEEF
1/2C. BREAD CRUMBS (I USED GLUTEN FREE)
1/4C. PARMESAN CHEESE
1 EGG
SALT, PEPPER
2T. KETCHUP, PLUS EXTRA FOR BRUSHING ON THE TOPS!

SAUTEE VEGGIES IN THE BUTTER UNTIL SOFT. SET ASIDE TO COOL. MIX MEAT, CRUMBS, CHEESE, EGG, S&P AND KETCHUP. ADD IN VEGGIES AND COMBINE. SCOOP INTO MUFFIN LINERS AND BRUSH TOPS WITH EXTRA KETCHUP. BAKE 30-35 MINUTES AT 350. TOP WITH MASHED POTATOES. I USED A PASTRY BAG AND PIPED THEM ON.

POTATOES
I USED A BAG OF RUSSET. PEEL, CUT IN HALF AND BOIL TILL SOFT. PUT IN MIXER WITH 4T. BUTTER AND ENOUGH HALF AND HALF UNTIL THEY REACH THE CONSISTENCY YOU LIKE! ADD SALT AND PEPPER TO TASTE!

MEATLOAF AT A WHOLE NEW LEVEL-A COMPLETELY GOURMET TAKE ON MEATLOAF & SERVED WITH A ROASTED GARLIC BUTTER SAUCE!

• * (Note: I halved this recipe with excellent results.  For the eggs, I used one egg and 1 egg white.) BELOW IS THE FULLER VERSION RECIPE! 
• 1 pound ground veal
• 1 pound ground pork
• 1 pound ground beef
• 1 tablespoon chopped, fresh chives
• 1 tablespoon chopped, fresh thyme leaves
• 3 large eggs
• 1 1/3 cups Panko (I USED GLUTEN FREE)
• 2/3 cup whole milk
• 2 tablespoons kosher salt (you may want to use less, but we are salt-a-holics so it was perfect!!!)
• 1 tablespoon freshly ground black pepper
• Olive oil
• 2 stalks of celery, finely diced
• 1 large Spanish onion, finely diced
• 2 cups chicken stock
• 10 cloves garlic
• 3 tablespoons SOFT butter

Directions

Preheat the oven to 350 degrees. Grind the Panko in the food processor to make fine. 
Place the meats, chives, thyme, parsley, eggs, panko, milk, salt and pepper in a large bowl.
Heat a medium saute pan over medium-high heat.  Heat a little olive oil and cook the celery and onion 10 mins. When the celery and onions are cool, add them to the bowl with the meats. Mix the ingredients well (YUP-with your hands!!!)

Line a jelly roll pan (with sides) with parchment paper.  Place the meatloaf on the parchment and pat it into a rectangle.  Then press the sides into a cylinder shape.  Bake at 350 for 50-55 minute.   Internal temp should be about 160 degrees. Remove from the oven and rest 10 minutes.

For the sauce, combine the oil and garlic and cook 15 mins at a low simmer to lightly brown.  Don't burn the garlic.  Take the garlic out of the oil and place in a pot with the broth and butter over medium-high heat. Save the oil for another use like sauteeing chicken tomorrow!  Simmer 15 minutes, or until slightly thickened.  Add s&p to taste. Add extra chives/thyme if you want!

Slice the meatloaf and spoon the hot garlic butter sauce over the meatloaf. Yum! 
ADAPTED FROM INA GARTEN!!!!