Bloody Mary Meatloaf Food

BLOODY MARY

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

BLOODY MARY

Steps:

• Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
• Add ice to glass.
• Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
• Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

MARY'S MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
• Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.

CLASSIC BLOODY MARY

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

BLOODY MARY MEATLOAF

Steps:

• Preheat oven to 350°.
• In a big bowl, combine the first 16 ingredients (ground beef through black pepper); mix well.
• Divide the mixture evenly into 4 individual round loaves.
• Place into a lightly sprayed 8x8 inch glass baking dish.
• Bake about 40 minutes, until the loaves are firm and the top is lightly browned.
• Let stand 5-10 minutes.
• While the meatloaves are baking, make the sauce: in a small saucepan over medium heat; mix together the sauce ingredients.
• Cook until flavors are blended and sauce is warmed through, about 5 minutes.
• To serve: pour some of the warm sauce on 4 individual plates.
• Place meatloaves on top of the sauce and pour more sauce over.
• Garnish with celery sticks, if desired.

ROSEMARY MEATLOAF

Steps:

• Heat oven to 350 degrees.
• Spray a 13 x 9 x 2 inch baking pan with nonstick spray.
• In a large bowl, beat eggs slightly with a fork.
• Add water and oatmeal and let stand until liquid is absorbed (about 5 minutes) Stir in remaining ingredients, except meat; mix well.
• Add meat, using your hands or a sturdy spoon and mix until well blended.
• Shape into a loaf in your baking pan.
• Make an indentation (trough) down center of loaf and fill with ketchup.
• Bake for 1 hour or until loaf is done (should not be pink in the middle).
• Remove from oven and cover with foil--let stand 10 to 15 minutes before serving and it will cut nicely.

BLOODY MARY

Steps:

• In a pitcher, mix together the tomato juice, garlic, dill if using, seafood seasoning, celery seeds, hot sauce, horseradish, balsamic, lemon juice and some pepper. Taste for seasoning, adding more hot sauce or horseradish if preferred.
• Fill 2 glasses with ice and divide the liquid between them. Add 2 ounces of the bourbon to each glass. Garnish with beef jerky.

BLOODY MARY MEATLOAF

Steps:

• Preheat oven to 375 degrees. Mix all ingredients in a bowl, and add into a 9x5 in loaf pan, greased with non-stick spray (like Pam). Top with ketchup (optional). Bake for 1 hour. Let stand for 10 minutes before serving for easier slicing.