Best 8 Uncle Dees Meatloaf Recipes

PAULA DEEN'S MEATLOAF

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large bowl, stir together ground beef, salt, pepper, onion, bell pepper, egg, tomatoes, and oats. Place the mixture in a loaf pan. Press the surface lightly with your palm to flatten the top.
• To make the topping, combine ketchup, brown sugar, and mustard. Spread it on top of the loaf.
• Bake the meatloaf for 1 hour. Use a meat thermometer to check for doneness. The center should be at 160 degrees Fahrenheit.
• Let the meatloaf rest for 10 minutes after baking so that it holds together better while slicing.

UNITED STATES OF MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
• In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
• For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
• Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.

ED'S MOTHER'S MEATLOAF

Steps:

• Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
• Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
• Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
• Add the remaining raw egg and mix again before finally adding the breadcrumbs.
• Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
• Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
• Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
• Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.

THE MOST EASY AND DELISH MEATLOAF EVER!

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

UNCLE BILL'S MEAT LOAF WITH CHICKPEAS

Steps:

• Preheat oven to 350°F.
• In a food processor, puree' onion and garlic.
• In a large bowl, combine onion/garlic puree', both ground beef, chickpeas, breadcrumbs, beaten egg, chili sauce, Dijon mustard, Worcestershire sauce, hot pepper sauce, cumin, salt, pepper and parsley; mix well to blend.
• Transfer mixture to a lightly oiled 9" x 5" loaf pan, press mixture firmly down and smooth the top.
• Cover with aluminum foil and bake in preheated 350 F oven for 45 minutes or until tested with a thermometer inserted into the center of the loaf; shoud read at least 160 - 165°F.
• In the meantime, prepare the topping in a small bowl, combine chili sauce and Dijon mustard.
• Remove loaf from oven and drain any fat that may have accumulated.
• Spread the chili sauce/Dijon mixture over the loaf.
• Immediately return meat loaf to oven and bake uncovered for another 30 minutes at 350°F.
• Remove from oven and let rest for about 15 minutes before slicing.
• This meat loaf is excellent eaten cold in a sandwich.

UNCLE SAM'S MEAT LOAF

Steps:

• Heat oven to 350° F. Combine all ingredients. Divide in half shape each half into a loaf and place in a shallow baking pan. Bake 1 hour to 1 hour and 30 minutes or until well-browned. Pour off juice and top with the following sauce.Sauce:*Mix well and pour over loaves. Bake 30 minutes longer.

PAULA DEEN'S OLD-FASHIONED MEATLOAF

Steps:

• preheat oven to 375 degrees.
• mix all ingredients except ketchup, mustard, and brown sugar.
• place into baking dish and shape into loaf.
• mix ketchup, mustard and brown sugar.
• spread on loaf.
• bake for 1 hour.

CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
• Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
• Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
• Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
• Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.