Best 4 Anne Burrell Meatloaf Recipes
Are you craving a hearty and flavorful meatloaf that will tantalize your taste buds? Look no further than Anne Burrell's Meatloaf recipe, a culinary masterpiece that combines juicy ground beef, savory spices, and a secret ingredient that adds a burst of umami. This recipe is perfect for a comforting weeknight dinner or a special occasion feast. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate Anne Burrell Meatloaf.
Here are our top 4 tried and tested recipes!
ANN'S SISTER'S MEATLOAF RECIPE
This is supposedly Ann Landers' sister's meatloaf recipe.
Provided by Debbie Clark
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 510.4 calories, Carbohydrate 27.1 g, Cholesterol 156.9 mg, Fat 28.3 g, Fiber 2 g, Protein 34.9 g, SaturatedFat 10.5 g, Sodium 1164.3 mg, Sugar 5.8 g
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
ORIGINAL ANN LANDERS MEATLOAF
This is the original version my mom handed down to me and has been one of my family staples since the 70s. I occasionally add other ingredients such as bell pepper or fresh onions, or top with bacon or cheese slice triangles. Sometimes I substitute saltine cracker crumbs to give it a different texture. My favorite part is meatloaf sandwiches from the leftovers.
Provided by MARGO P.
Categories Meatloaf
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients except tomato sauce.
- Shape into loaf and place in ungreased pan.
- Pour tomato sauce over loaf.
- Bake for one hour.
Nutrition Facts : Calories 507.6, Fat 25.9, SaturatedFat 9.7, Cholesterol 164.8, Sodium 1235, Carbohydrate 32.2, Fiber 2.2, Sugar 10.4, Protein 35.2
ANN LANDER'S MEATLOAF
Adapted over the years for my family's taste. Original recipe calls for 8 oz. tomato sauce instead of chili sauce over the top. If you don't like sauce on top of your meatloaf, then leave it off. This is an old recipe, written long before MSG (Accent) was determined to be evil. Use at your own risk.
Provided by ratherbeswimmin
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together except bacon and chili sauce.
- Put in loaf pan.
- Cover with bacon strips.
- Pour chili sauce over top.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 579, Fat 35.1, SaturatedFat 13.1, Cholesterol 172, Sodium 1164.4, Carbohydrate 31, Fiber 1.7, Sugar 8.8, Protein 33.1
Tips:
- Choose the right ground beef. For a moist and flavorful meatloaf, use a combination of ground chuck and ground sirloin. Avoid using ground beef that is too lean, as it will result in a dry meatloaf.
- Use fresh ingredients. The fresher the ingredients, the better your meatloaf will taste. Use fresh herbs, vegetables, and spices to give your meatloaf the best flavor.
- Don't overmix the meatloaf mixture. Overmixing the meatloaf mixture will make it tough. Mix the ingredients just until they are combined.
- Form the meatloaf into a loaf shape. To prevent the meatloaf from falling apart, form it into a loaf shape before baking. You can use a loaf pan or a baking sheet to shape the meatloaf.
- Bake the meatloaf at the right temperature. Bake the meatloaf at 350 degrees Fahrenheit for about 1 hour, or until a meat thermometer inserted into the center of the loaf reads 160 degrees Fahrenheit.
- Let the meatloaf rest before slicing. Let the meatloaf rest for at least 10 minutes before slicing. This will help the meatloaf to retain its juices.
Conclusion:
Meatloaf is a classic comfort food that is easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make a delicious and moist meatloaf that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give meatloaf a try. You won't be disappointed!
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