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A huge collection of all types of recipes in a user friendly format. This page contains recipes for many varieties of meatloaf - Meat loaves of every size and description: healthy meat loaf recipes, chicken, beef, turkey, and pork meatloaves.

Meatloaf Recipes Disk 174  |  ( 101  kb)

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More Meatloaf Recipes

MEATLOAF INFORMATION

MEATLOAF TIPS

A DIFFERENT MEATLOAF

ALL-AMERICAN MEATLOAF

ANN LANDER'S MEATLOAF

APPLE MEATLOAF

APPLESAUCE MEATLOAF

BACON DOUBLE-CHEESEBURGER LOAF

BACON, MUSHROOM, SWISS MEATLOAF

BANANA MEATLOAF

BARBECUE MEATLOAF AUSSIE STYLE

BARBECUE MEATLOAF

BASIC MEATLOAF 1  with Variations:
BARBECUED MEATLOAF
POTATO-TOPPED MEATLOAF
SOUPED-UP MEATLOAF

BASIC MEATLOAF 2

BEEF AND PORK MEATLOAF with ONION GRAVY 

BEGINNER'S MEATLOAF

BEST-EVER MEATLOAF

BEST-EVER MEATLOAF WITH BROWN GRAVY

BEST MEATLOAF 1

BEST MEATLOAF 2

BEST MEATLOAF 3

BROWN SUGAR MEATLOAF

BURGUNDY MEATLOAF

CAJUN STYLE MEATLOAF

CAKE-LIKE MEATLOAF

CARIBBEAN MEATLOAF

CHEESEBURGER MEATLOAF

CHEESE-POTATO MEAT LOAF

CHEESY MEATLOAF

CHICKEN AND BACON MEATLOAF

CHILI MEAT LOAF

CLASSIC MEATLOAF

CORN STUFFED MEATLOAF

CRANBERRY MEATLOAF

CURRIED CHUTNEY MEAT LOAF

CURRIED MEATLOAF

DINER MEAT LOAF 1

DINER MEATLOAF 2

DUTCH MEATLOAF

EASY MEATLOAF

EASY SPICY MEAT LOAF

FAMILY MEATLOAF

FAST MEAT LOAF PATTIES

FAVORITE MEATLOAF 1

FAVORITE MEATLOAF 2

FLUFFY LIGHT MEAT LOAF

 

 

 

MEATLOAF INFORMATION      > Back to Top <

Meatloaf is the busy cook's best friend. A few minutes of mixing and shaping, then just toss in the oven and relax while dinner makes itself. It's so versatile, too. You can use any combination of ground meats (beef, turkey, ham, pork, or veal) or even non-meat ingredients for vegetarian loaves. Vary the ingredients, seasonings and sauces to create an almost unlimited number of meatloaves.

Meatloaf can be cooked conventionally in the oven, quickly in the microwave, easily on the stove, or effortlessly in the crockpot. Best of all, meatloaf freezes well, both cooked and uncooked.

 

 

 

MEATLOAF TIPS      > Back to Top <

Meatloaf has long been a standard main dish in America, and was first seen in print as early as 1899. For many, meat loaf is a comfort food, bringing back pleasant childhood memories of family meals. For those who don't have such fond memories of their Mom's basic meatloaf, there are plenty of new ways to cut the calories and enhance the flavor.

Many of us have turned up our gourmet noses at "early" meatloaf. Ugh, all of the most dull and boring ingredients wrapped into one dry, tasteless gray blob.

Many Americans grew up on the standard ground beef version bound with white bread soaked in milk, flavored with onions and / or catsup or chili sauce, and baked in a loaf pan or mounded on a sheet pan.

Then came the "new meatloaf" of the '80s, strangely colored tri-layered versions with a lot of vegetables and flavors that just didn't belong.

After swinging wide both ways, the pendulum is finding a satisfying middle ground: moist, delectable, interesting but not odd meatloaf. One that's well-prepared and made from high-quality, innovative ingredients can be an incredible culinary delight for traditional meat and potato eaters as well as the more demanding caviar and truffle crowd.

Nearly all grocery stores stock ground pork, turkey and chicken, in addition to the usual ground beef labeled with the fat content. Combining these in different ways provides variety but constitutes a base that allows the dish to retain that true meatloaf essence.

If you've a taste (and a digestive system) for lighter, less rich foods, you will undoubtedly enjoy the texture and flavor that comes by using a combination of meat and poultry, or just poultry. Contrary to what you may think, even those made with just ground poultry can be moist, flavorful and delectable.

The basic formula for a successful meatloaf includes freshly ground meat and / or poultry; a binding agent such as finely ground dry bread crumbs, crackers, potato or tortilla chips; eggs and / or a thick, flavorful compound like barbecue sauce, sour cream or catsup; fresh or dried foods like mushrooms, sun-dried tomatoes, anchovies, onions, olives, ginger, etc.; and spices, herbs and other flavor enhancers.

Ground round is the best choice if you're using beef for your meatloaf, since excess fat in fattier ground meats is absorbed by breadcrumbs. Use soft bread crumbs in place of dry for a moister meatloaf, or substitute grated potato or carrots for a portion of the meat, which will also eliminate some of the calories. Baking the meatloaf on a rack will keep it out of the fatty drippings. You can make your own pan by piercing holes in an inexpensive loaf pan then setting it on a rack in a baking pan.

Another great thing about meatloaf is you can bake it in the oven, microwave, electric roaster, or crock pot. Truly, the only limit is your imagination! If Mom's basic meatloaf has lost its appeal, try one from this page or Meatloaf Recipes Disk. Also look in the Crockpot and Healthy Recipes, and Vegetarian categories. Or create your own with some of the tips below:


Replace liquids with red wine or dark beer.

For more flavor and a juicier meatloaf, add about 1/4 cup of tomato juice, wine, or broth for each pound of meat.

Bake in muffin tins or mini-loaf pans for individual servings.

Use leftovers sliced in sandwiches or crumbled in sauces or chili.

Add a cup of grated or shredded cheese to the meatloaf and top with more cheese about 10 minutes before it's done.

Make the finished meatloaf extra fancy by frosting with mashed potatoes and topping with cheese; return to the oven and cook until the cheese is melted.

Hasty meatloaf - Speed up the cooking time by making individual meatloaves in muffin pans. Not only do they cook quickly, children love getting their own kid-sized meatloaf.

Make two - Cooked meatloaf freezes well, so always cook an extra one to freeze. It takes no more effort to make two, and you'll have a quick weekday dinner ready when you need it.

Mixing hints: If you don't like to dig your hands into a bowl of cold, ground meat, try using a potato masher instead. Or put all the ingredients into a heavy plastic bag, press out the air, seal, and massage the bag to mix well (no bowl to clean up, either).

Planned leftovers - Cold meatloaf makes excellent sandwiches, so always make a larger-than-necessary meatloaf and you'll have tomorrow's lunch.

 

 

 

A DIFFERENT MEATLOAF      > Back to Top <

1-1/4 pounds Ground chuck
1 Egg, beaten
3/4 cup Cheddar, cut in small cubes (optional)
1 small Onion, chopped
1/2 medium Green pepper, chopped
1 Stalk celery, sliced thin
Lots black pepper, freshly ground
Dash paprika
Seasoned salt
1/2 cup Milk
1/3 cup Breadcrumbs, Italian-style
3 Slices bacon

Combine chuck through seasonings. Add milk and breadcrumbs. If necessary, add a little additional milk until it just barely keeps together in your hands when you try to pick it up. In small open roasting pan, form into oval. Lay strips of bacon on top. Bake at 450o F for approximately 1 hour, or until bacon is crisp. Remove to paper towels to drain before placing on serving platter.

 

 

 

ALL-AMERICAN MEATLOAF      > Back to Top <

2 pounds Ground chuck or sirloin
3/4 cup Oatmeal
1 Onion
1/2 cup Catsup
1/4 cup Milk
2 Eggs
1 tablespoon Horseradish
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Catsup
1 tablespoon Horseradish
3 tablespoons Brown sugar
2 teaspoons Mustard (prepared)

Combine first 9 ingredients; shape into two 7-1/2 x 4-inch loaves. Place on a lightly greased rack of a broiler pan; bake at 350o F. for 40 minutes. Combine 1/2 cup catsup, 1 tablespoon horseradish & remaining ingredients; spoon over meatloaf & bake an additional 5 minutes. Yields 2 loaves.

NOTE: You can freeze the second loaf.

 

 

 

ANN LANDER'S MEATLOAF      > Back to Top <

2 pounds ground round steak
2 eggs
11/2 cups bread crumbs
3/4 cup ketchup
1 teaspoon flavor enhancer
1/2 cup warm water
1 package onion soup mix (Lipton's specified)
2 strips bacon (optional)
1(8-ounce) can tomato sauce

Preheat oven to 350o F. Combine meat, eggs, crumbs, ketchup, flavor enhancer, water and soup mix and mix thoroughly. Place in loaf pan; cover with bacon strips if desired. Pour tomato sauce over all. Bake 1 hour. Serves 6.

 

 

 

APPLE MEATLOAF      > Back to Top <

2-1/2 pounds lean ground beef
1-1/2 cups herb seasoned stuffing mix (Pepperidge Farms, not cubes)
2 cups finely chopped apples
3 eggs
1 teaspoon salt
2 Tablespoons prepared mustard
2 Tablespoons horseradish
1 onion, finely chopped
3/4 cup ketchup

Preheat oven to 350o F. Mix all ingredients together well in a large bowl. Shape into two loaves and place in two loaf pans. Bake about 1 hour and 15 minutes, or until cooked through. Let rest for 10 minutes before slicing.

NOTE: The addition of apples and horseradish makes this meatloaf extraordinary. Please don't skip this one if your family doesn't like horseradish. They'll never know what it is, just that it tastes delicious.

 

 

 

APPLESAUCE MEATLOAF      > Back to Top <

1-1/2 pounds extra-lean ground beef
1/2 pound ground pork
1/2 cup finely diced onion
1 egg, beaten
3/4 cup applesauce
1 cup bread crumbs
3 tablespoons ketchup
1-1/2 teaspoons salt
1/4 teaspoon black pepper

Preheat oven to 350o F. Lightly grease a 9 x 5 x 3-inch loaf pan. In a large bowl, combine all ingredients; mix well. Place the meatloaf mixture in the prepared pan. Bake for 1-1/2 to 2 hours. Let cool 10 minutes; remove to a platter and slice. Serves 6 to 8.

 

 

 

BACON DOUBLE-CHEESEBURGER LOAF      > Back to Top <

4 slices bacon
1-1/2 pounds lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp cheddar cheese (4 oz)
1 large sweet onion, such as Vidalia, chopped
2 tablespoons regular or low fat mayonnaise
2 tablespoons India or other sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup ketchup

Preheat the oven to 350o F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it.

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup.

Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155o F.

Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve. Yields: 6 servings

Leftovers: Reheat slices in a microwave and serve on sesame buns with lettuce, tomato and ketchup.

This freezes well (freeze after baking). To serve, defrost and reheat.

 

 

 

BACON, MUSHROOM, SWISS MEATLOAF      > Back to Top <

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1-1/2 pounds extra-lean ground beef
1 egg
1/4 cup evaporated milk or half & half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350o F.

In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and sauté the mushrooms and onions until tender. Allow to cool slightly.

In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan.

Bake at 350o F for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly.

Allow to rest for 10 minutes before slicing. Yield: 4 to 6 servings.

 

 

 

BANANA MEATLOAF      > Back to Top <

1 pound lean ground beef 
1 cup fresh bread crumbs 
1 tablespoon minced onion 
3/4 cup mashed banana 
1/2 teaspoon salt 
1/8 teaspoon ground black pepper 
1/4 teaspoon paprika 
1/2 teaspoon ground mustard 

Preheat oven to 350o F (175o C). Grease a 9x5 inch loaf pan. In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. Shape into a loaf and place in prepared pan. Bake in preheated oven 1 hour, or until no longer pink in the center. Makes 6 servings.

Nutrition at a glance: per serving: Calories 237; Protein 12 grams; Total Fat 12 grams; Sodium 385 milligrams; Cholesterol 39 milligrams; Carbohydrates 20 grams; Fiber 1 grams 

 

 

 

BARBECUE MEATLOAF AUSSIE STYLE      > Back to Top <

1 pound Ground beef - lean
1 pound Sausage stuffing
1 cup Breadcrumbs - fine
2 Onions - medium, chopped fin
1 tablespoon Curry powder
1/2 cup Water
1 Salt and pepper to taste
1 tablespoon Parsley - chopped
1 Egg - beaten
1 Garlic clove - crushed
1/2 cup Milk

Sauce:
1 Onion - chopped very fine
1/4 cup Water
1/2 cup Ketchup
1/4 cup Dry red wine or beef stock
1/4 cup Worcestershire sauce
2 tablespoons Vinegar
1 tablespoon Instant coffee
1/4 cup Brown sugar - packed
1 ounce Margarine
2 teaspoons Lemon juice

Loaf: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375o F.

Sauce: Sauté onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches.

 

 

 

BARBECUE MEATLOAF      > Back to Top <

2 pounds Lean Ground Meat
1-1/2 cups Bread crumbs
1 large Onion; chopped
1 can (8 ounces) Tomato Sauce
1 large Egg
1 tablespoon My Seasoning (follows)
1 medium Green Pepper; chopped

Sauce:
1/2 cup Water
3 tablespoons Vinegar
3 tablespoons Brown Sugar
2 tablespoons Prepared Mustard
1-1/2 cups Tomato sauce
2 tablespoons Butter

Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper. Mix well and place in a loaf pan.

Combine all sauce ingredients. Cook in a saucepan until butter melts. Pour sauce over meat loaf and bake at 350o F. for 1 hour. While baking, the sauce needs to be spooned over the meat occasionally.

Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking.

My Seasoning: Mix 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe.

 

 

 

BASIC MEATLOAF 1      > Back to Top <

1-1/2pounds Lean Ground Beef
3 Bread Slices; *
1 Egg; Large
1 cup Milk
1/4 cup Onion; Chopped, 1 Small
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
1/2 teaspoon Mustard, Dry
1/4 teaspoon Pepper
1/4 teaspoon Sage
1/8 teaspoon Garlic Powder
1/2 cup Sauce **

*You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat
**You can use catsup, chili sauce or barbecue sauce as a topping in

Heat the oven to 350o F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 x 5 x 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1-1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. Yield: 6 servings

NOTE: For leftover meatloaf, try the following

BARBECUED MEATLOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tablespoon of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes.

POTATO-TOPPED MEATLOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550o F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot.

SOUPED-UP MEATLOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10-3/4 ounce size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve.

 

 

 

BASIC MEATLOAF 2      > Back to Top <

1 pound ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten

Mix all ingredients together gently. Form into a loaf and place in baking dish. Top with additional ketchup if desired. Bake at 350o F for about 1 hour. Serves 4.

 

 

 

BEEF AND PORK MEATLOAF      > Back to Top <

2 cups bread crumbs
1 pound lean ground beef
1 pound lean ground pork
1 egg, slightly beaten
3 Tablespoons chopped parsley
1 medium onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 teaspoon thyme
1/2 teaspoon pepper
1-1/2 teaspoons salt
3 hard boiled eggs, peeled (optional)

Pre-heat oven to 350o F. Mix all ingredients together. Shape into a loaf pan. Bake for 1-1/2 hours. If desired, spoon onion gravy over baked meatloaf slices.

If you want to add the optional hard boiled eggs, just fill the meatloaf pan half full, insert the whole, hard boiled eggs in the center, and fill in with the rest of the meatloaf mixture. This makes for a great presentation when the meatloaf is cut open. Serves 8

 

 

 

ONION GRAVY      > Back to Top <

1/2 cup onion, minced
3 Tablespoons butter
3 Tablespoons flour
1-1/3 cups beef stock
1 Tablespoon minced parsley
1/4 cup dry red wine

Sauté onion in butter for about 3 to 5 minutes, or until slightly browned. Stir in flour and add remaining ingredients. Simmer for 3 to 5 minutes, stirring constantly. Serve. Makes About 2 cups

 

 

 

BEGINNER'S MEATLOAF      > Back to Top <

1 cup barbecue sauce plus 1/4 cup set aside
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup bread crumbs (seasoned or plain)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

Preheat oven to 400o F.

Combine the all ingredients in a bowl and stir until thoroughly mixed. Spoon mixture into a loaf pan, cover with foil and bake for 30 minutes. Remove foil, drain fat from meatloaf, pour remaining barbecue sauce over meat and bake another 30 minutes or until top has browned. Take meatloaf from oven, let cool slightly, slice into thick pieces and serve hot.

 

 

 

BEST-EVER MEATLOAF      > Back to Top <

1-1/2 pounds lean ground beef 
1 cup tomato juice 
3/4 cup oats 
1 egg 
1/4 cup chopped onion 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 

Preheat oven to 350o F (175o C). In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving. Makes 8 servings. 

Nutrition at a glance: per serving: Calories 298; Protein 19 grams; Total Fat 19 grams; Sodium 215 milligrams; Cholesterol 90 milligrams; Carbohydrates 12 grams; Fiber 2 grams

 

 

 

BEST-EVER MEATLOAF WITH BROWN GRAVY     > Back to Top <

1-1/2 pounds ground beef 
3/4 cup fresh bread crumbs 
1/2 cup chili sauce 
1 egg 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1 cup fresh sliced mushrooms 
2 tablespoons minced onion 
1 tablespoon butter 
1 cup beef broth 
2 tablespoons water 
1 tablespoon cornstarch 

Preheat oven to 350o F (175o C). In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8 x 4-inch loaf pan. Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160o F (70o C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving. While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened. Makes 6 serving.

Nutrition at a glance: amount per serving: Calories 452; Protein 23 grams; Total Fat 34 grams; Sodium 452 milligrams; Cholesterol 137 mg; Carbohydrates 13 grams; Fiber 1 grams 

 

 

 

BEST MEATLOAF 1      > Back to Top <

3/4 pound sliced bacon, chopped
4 large leeks, white part only, rinsed well and chopped
3 medium red peppers, chopped
2 medium onions, chopped
6 garlic cloves, minced
3 pounds ground beef chuck
1/2 cup Dijon mustard
3 tablespoons fresh thyme leaves, finely chopped
2 tablespoons fresh sage leaves, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 tablespoons hot pepper sauce
3-1/2 cups fresh bread crumbs
1/2 cup tomato sauce
1/4 cup grated Parmesan cheese
parsley sprigs for garnish

In 12-inch skillet, cook bacon over medium-low heat until browned. With slotted spoon, remove bacon to paper towels to drain. Pour off all but 1/4 cup bacon fat.

In bacon fat in skillet, cook leeks, red peppers, onions, and garlic over medium heat until vegetables are tender, about 15 minutes, stirring occasionally. Set aside to cool slightly.

Preheat oven to 375o F. Line 15-1/2 x 10-1/2-inch jelly-roll pan with cooking parchment or foil.

In large bowl, mix ground beef, Dijon mustard, thyme, sage, rosemary, hot pepper sauce, bacon, cooked vegetables, and 3 cups bread crumbs just until well combined but not over-mixed.

In lined jelly-roll pan, shape meat mixture into 10 x 5-inch loaf. Spread top with tomato sauce, grated Parmesan, and remaining 1/2 cup bread crumbs. Bake meat loaf 1 hour and 30 minutes. Let meat loaf stand 10 minutes before slicing. Garnish with parsley if you like. Serves: 12

Each serving: About 405 calories, 26 grams protein, 18 grams carbohydrate, 25 grams total fat (9 grams saturated), 82 milligrams cholesterol, 630 milligrams sodium.

 

 

 

BEST MEATLOAF 2      > Back to Top <

500 grams topside mince
10 rashers bacon, rind removed
2 eggs
2 slices bread
1 cooking apple
1 medium potato
1 medium onion (about 100 grams)
half cup parsley finely chopped
1 teaspoon fresh thyme
1/2 teaspoon salt

Finely chop onion and mix with mince.

Remove crusts from bread and put in a bowl with half a cup of water. When soft squeeze the water out and add lightly beaten eggs, herbs and seasonings.

Finely grate potato and apple. Add to mince and mix well (use your hands if you like). Add bread mixture and mix well.

Use a baking dish or a tray with a good lip as some fat will come from the bacon. Spread some bacon on the tray to make a base and form the mince into a loaf shape on it. Cover top and sides with remaining bacon. It doesn't have to be totally covered, you can leave gaps.

Bake in a preheated moderate oven for about an hour. Rest for ten minutes before serving.

 

 

 

BEST MEATLOAF 3      > Back to Top <

1 large Onion; chopped
2 tablespoons Worcestershire sauce
1 (8-ounce) can tomato sauce
1 cup Bread crumbs
1 Egg
1/4 cup Catsup
1-1/2 pounds Ground beef
1 pinch Chili powder
1 Clove garlic; minced
Salt and pepper; to taste

Sauté onion in oil (preferably bacon grease) and combine it and all ingredients in a large bowl. With the hands, squish the mixture well until well blended. Pile into loaf pan, patting into shape. Bake at 350o F for 60 minutes.

 

 

 

BROWN SUGAR MEATLOAF      > Back to Top <

1/2 cup packed brown sugar 
1/2 cup ketchup 
1-1/2 pounds lean ground beef 
3/4 cup milk 
2 eggs 
1 1/2 teaspoons salt 
1/4 teaspoon ground black pepper 
1 small onion, chopped 
1/4 teaspoon ground ginger 
3/4 cup finely crushed saltine cracker crumbs 

Preheat oven to 350o F (175o C). Lightly grease a 5 x 9-inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. Makes 6 to 8 servings 

Nutrition at a glance: per serving: Calories 405: Protein 21 grams; Total Fat 23 grams; Sodium 904 milligrams; Cholesterol 136 milligrams; Carbohydrates 28 grams; Fiber 1 grams 

 

 

 

BURGUNDY MEATLOAF      > Back to Top <

2 pounds Ground beef; or mixture of beef/pork/veal
1 small Onion; chopped
2 Eggs
1 cup Soft white bread crumbs
1/2 cup Parsley; chopped
1/2 cup Dry red Burgundy
1 tablespoon Basil; fresh
1-1/2 teaspoon Salt
1/4 teaspoon Pepper
5 slices Bacon
1 Bay leaf
8 ounces Tomato sauce with mushrooms, heated

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover. Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well-done. Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf. Serve on heated platter and spoon part of the heated tomato sauce over.

 

 

 

CAJUN STYLE MEATLOAF      > Back to Top <

2 bay leaves 
1 teaspoon salt 
1 teaspoon ground cayenne pepper 
1 teaspoon ground black pepper 
1/2 teaspoon ground white pepper 
1/2 teaspoon ground cumin 
1/2 teaspoon ground nutmeg 
4 tablespoons butter 
3/4 cup chopped onion 
1/2 cup chopped green bell pepper 
1/4 cup chopped green onions 
4 cloves garlic, minced 
1 tablespoon hot pepper sauce 
1 tablespoon Worcestershire sauce 
1/2 cup evaporated milk 
1/2 cup ketchup 
1-1/2 pounds ground beef 
1/2 pound andouille sausage, casings removed 
2 eggs, beaten 
1 cup dried bread crumbs 

In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside. 

Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Sauté until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally. 

Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9 x 13-inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1-1/2 inches high. 

Bake uncovered at 350o F (175o C) for 25 minutes. Then raise heat to 400o F (200o C) and bake for another 35 minutes. Let stand for 5 minutes before serving. Makes 6 to 8 servings 

Nutrition at a glance: per serving Calories 551: Protein 26 grams; Total Fat 41 grams; Sodium 1250 milligrams; Cholesterol 165 milligrams; Carbohydrates 20 grams; Fiber 1 grams 

 

 

 

CAKE-LIKE MEATLOAF      > Back to Top <

2 pounds Lean ground beef
1/2 cup Tomato juice
1 Egg, raw
3/4 cup Crushed melba
1 package Herb-Ox Onion Soup
1/2 cup Ketchup
3 tablespoons Warm water

Mix all ingredients together, place into a ring-type baking mold. Bake 60 minutes in a 325o F oven. (Hard cooked Eggs can be placed between raw meat before cooking, Add 75 calories for each hard cooked egg used.) Yields: 4 servings

 

 

 

CARIBBEAN MEATLOAF      > Back to Top <

1-1/2 pounds 95% lean ground beef
1 (15-ounce) can tomato sauce, divided
1/4 cup Egg Beaters(r) 99% egg substitute (or 2 fresh eggs)
1/2 cup onion, minced
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup plain dry bread crumbs
8 ounce can crushed pineapple in juice, drained
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon dry mustard

Preheat oven to 350o F.

In a large bowl, combine ground beef with 1/2 cup tomato sauce, egg substitute, onion, Worcestershire sauce, salt and pepper and mix well. Add bread crumbs and mix well. Shape mixture into a loaf and place in a 8 x 4-inch loaf pan. Bake for 1 hour and 5 minutes.

Combine remaining ingredients with remaining tomato sauce. Pour over meatloaf and bake an additional 5 minutes. Allow to rest for 10 minutes before slicing.

NOTE: This freezes well after baking. To serve, defrost and reheat.

 

 

 

CHEESEBURGER MEATLOAF      > Back to Top <

2 pounds ground beef 
3/4 cup soft, fresh bread crumbs 
1/2 cup minced onion 
2 eggs, beaten 
1-1/2 teaspoons salt 
1-1/2 teaspoons ground black pepper 
3 cups shredded Cheddar cheese 

Preheat oven to 350o F (175o C). In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper and mix well. Pat out meat mixture into a 14 x 18-inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4-inch border around the edges. Roll up jelly roll fashion, to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10 x 15-inch baking dish. Bake at 350o F (175o C) for 1 hour, or until internal temperature reaches 160o F (70o C). Makes 4 to 6 servings 

Nutrition at a glance: per serving: Calories 743; Protein 42g; Total Fat 61g; Sodium 1087mg; Cholesterol 259mg; Carbohydrates 5g; Fiber 1g 

 

 

 

CHEESE-POTATO MEATLOAF      > Back to Top <

1 pound ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
1/4 cup Blue Cheese; Crumbled
Potatoes; Instant Mashed
Bacon; Crisp and Crumbled

Mix the first seven ingredients together gently. Mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 x 9 x 2-inches. Bake at 350o F for about 1 hour. Drain off the excess fat.
Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. Yield: 6 servings

 

 

 

CHEESY MEATLOAF      > Back to Top <

1 pound ground beef 
1 pound ground pork 
1 (1.25-ounce) envelope dry onion soup mix 
2 eggs, beaten 
1-1/2 cups dry bread crumbs 
ground black pepper to taste 
3/4 cup water 
2 cups shredded mozzarella cheese, divided 

Preheat oven to 350o F (175o C). In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9 x 5-inch loaf pan. Spread remaining 1-1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture. Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving. Makes 8 servings 

Nutrition at a glance: per serving: Calories 406; Protein 24 grams; Total Fat 26 grams; Sodium 752 milligrams; Cholesterol 131 milligrams; Carbohydrates 18 grams; Fiber 1 gram 

 

 

 

CHICKEN AND BACON MEATLOAF      > Back to Top <

1-1/2 tablespoons virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, seeded and finely chopped
2 teaspoons finely chopped basil or thyme
1/4 cup red wine
2 roasted red capsicums (see note below), finely chopped of 1 fresh red
capsicum (pepper) finely chopped
1 cup finely chopped parsley
6 leaves basil, shredded, optional
1 kg minced chicken
1-1/2 cups fresh soft breadcrumbs
1 tablespoon capers
Dash of Tabasco
2 teaspoons salt
Freshly ground black pepper, to taste
3 eggs, lightly beaten
16 rashers bacon
6 hard-boiled eggs, optional

Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until they have softened and lightly colored, about six minutes. Add the tomatoes, basil or thyme and the wine. Simmer for about 15 minutes, stirring from time to time, until a fairly thick tomato sauce forms - about 12 to 15 minutes. remove from heat and leave to cool. Preheat oven to 180o C. Place the capsicum, parsley, basil, chicken, breadcrumbs, capers, Tabasco, salt, pepper and beaten eggs in a bowl. Add the cooled tomato sauce and mix thoroughly (use clean hands).

Trim the bacon and line two medium-size loaf tins (about 21 x 13 x 7-centimeters ) with overlapping rashers of bacon. You may have to trim it to fit the ends. Don't worry if rashers overhang the tins, as you will fold them over later. Divide half the mixture evenly between the lined tins. Nestle three hard-boiled eggs, if using them, into the mixture, down the length of the tin.

Cover evenly with remaining chicken mixture. Fold over any overhanging bacon and top with any left over bacon. Place on a foil or paper-lined oven tray to catch any spills and cook for one and a quarter hours. Cover loaves lightly with foil if they start to become to brown on top. Remove from oven and allow to settle for 10 minutes before turning out of tins. Serve one loaf immediately, garnishing the dish with parsley sprigs. The second loaf or any remaining meatloaf will keep well for about 3 days in the fridge.

Note: To roast the capsicum, place them on an oven tray in 220o C oven. Roast them, turning them occasionally until they are charred and blistered all over. This should take about 20 minutes. Remove capsicum from the oven. Place them in a plastic bag, seal tightly and leave until cool. Once they are cooled enough to handle, peel off the skin, discard the seeds and core and chop the flesh finely.

 

 

 

CHILI MEATLOAF      > Back to Top <

2 pounds lean ground beef (ground round)
3 tablespoons minced onion, or 1 tablespoon dried minced
1 to 2 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon black pepper
1 teaspoon garlic powder
2 eggs, beaten
1/2 cup cracker crumbs
1 cup canned diced tomatoes (reserve remaining tomatoes for topping or another use)
1 can (16 ounce) red kidney beans or pinto beans, well-drained and mashed

Combine all ingredients; mix gently but thoroughly. Line a loaf pan (9 x 5 x 3-inch) with aluminum foil; press meat mixture in pan. Bake at 350o F for about 1 hour and 30 minutes, or until done. Serves 8 to 10.

 

 

 

CLASSIC MEATLOAF      > Back to Top <

12 ounces ground beef
12 ounces ground pork
1-1/2 cups chopped onions
1 cup quick-cooking rolled oats or breadcrumbs
2/3 cup ketchup
2/3 cup finely chopped parsley
3 large eggs, lightly beaten
1 teaspoon ground thyme
1 teaspoon salt
1/2 teaspoon ground pepper

Preheat oven to 350o F. Lightly grease a 9 x 5-inch loaf pan.

Combine ingredients in a large bowl. Knead the mixture with your hands until everything is well blended. Do not overmix.

Fill the loaf pan with meat mixture, mounding the top. Place the pan on a baking sheet and bake 1 to 1-1/4 hours, until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160o F. Pour off excess fat and let stand for 15 minutes.

Optional: Add 1/2 cup chopped olives or finely grated carrots, potatoes or sweet potatoes to meat mixture.

For Creole sauce: Sauté 1/2 cup chopped onion, 1/2 cup chopped green bell pepper and 1/4 cup chopped celery in 2 tablespoons butter until vegetables are soft. Add 2 minced cloves garlic near end of cooking time. Add 1 drained 16-ounce can tomatoes and a pinch of thyme. Bring to boil, reduce heat and simmer 10 minutes, breaking up tomatoes as they cook.

Season with salt, pepper and cayenne pepper to taste. Top meat loaf with sauce halfway through cooking.

 

 

 

CORN STUFFED MEATLOAF      > Back to Top <

1-1/2 pounds lean ground beef
3/4 teaspoon salt
1/4 teaspoon black pepper

Stuffing Mixture:
1-1/2 cups whole kernel corn, canned or frozen, thawed
1 cup soft bread crumbs
1/3 cup finely chopped onion
1 tablespoon dried parsley flakes
1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper

Combine meat, salt and pepper. On a large piece of wax paper, form meat mixture into a 10 x 12-inch rectangle.

Mix stuffing ingredients. Top meat with stuffing mixture to within 3/4-inch of edges and roll up like a jelly roll. Seal ends to keep corn mixture in. Place roll in a baking dish (with sides). Bake at 350o F for about 1 hour. Serves 8.

 

 

 

CRANBERRY MEATLOAF      > Back to Top <

1/4 cup firmly packed brown sugar
1/2 cup whole cranberry sauce
1-1/2 pound ground beef, lean
1/2 pound ground ham
3/4 cup evaporated milk
3/4 cup cracker crumbs
2 eggs, beaten
2 tablespoons chopped onion
3 bay leaves

Spread sugar over bottom of greased loaf pan. Mash cranberry sauce; spread over sugar. Combine remaining ingredients except bay leaves. Shape into loaf; place on cranberry sauce. Place the bay leaves on top of the loaf. Bake at 350o F for about 1 hour. Remove bay leaves before serving. Serves 8.

 

 

 

CURRIED CHUTNEY MEATLOAF      > Back to Top <

2 pounds ground beef chuck
2 large eggs
1 large Granny Smith apple, peeled, cored, and diced
1 small onion, finely chopped
1 cup fresh bread crumbs
1/2 cup orange juice
2 teaspoons curry powder
1-1/2 teaspoons salt
1 jar (8 1/4 ounces) mango chutney, chopped (3/4 cup)

Preheat oven to 350o F. In large bowl, mix ground beef, eggs, apple, onion, bread crumbs, orange juice, curry powder, salt, and 1/2 cup chutney just until well combined but not over-mixed.

Spoon meat mixture into 9 x 5-inch metal loaf pan; press down gently. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes in pan.

Pour off fat from loaf pan. Invert meat loaf onto platter; spread top with remaining chutney. Serves: 8

Each serving: About 335 calories, 22 grams protein, 23 grams carbohydrate, 17 grams total fat (6 grams saturated), 123 milliliters cholesterol, 515 milliliters sodium.

 

 

 

CURRIED MEATLOAF      > Back to Top <

1-1/2 pounds ground beef 
3/4 cup quick cooking oats 
1/2 cup chopped onion 
1/2 cup chopped, peeled apple 
1/3 cup raisins 
1/3 cup finely chopped peanuts 
1/3 cup ketchup 
1 egg 
2-1/2 teaspoons curry powder 
1-1/3 teaspoons ground cinnamon 
1-1/4 teaspoons salt 

Preheat oven to 375o F (190o C). In a large mixing bowl, mix together ground beef, oats, onion, apple, raisins, peanuts, ketchup, egg, curry powder, cinnamon, and salt. Shape to form six 4 x 2-inch loaves. Place in a large shallow pan. Bake for about 25 to 30 minutes, or until done. Makes 6 servings 

Nutrition at a glance: per serving: Calories 539; Protein 26g; Total Fat 37 grams; Sodium 734 milligrams; Cholesterol 132 milligrams; Carbohydrates 28 grams; Fiber 4 grams 

 

 

 

DINER MEATLOAF 1   > Back to Top <

1-1/2 pounds Ground beef
1 cup Soft bread crumbs
3/4 cup Milk
1/2 cup Chopped onions
1/2 cup Parmesan cheese
1 Egg, slightly beaten
1-1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano
1 small Can tomato sauce
3 Slices Mozzarella cheese

Heat oven to 350o F. Combine all ingredients except tomato sauce and Mozzarella cheese. Mix lightly. In a 10 x 6-inch loaf pan, shape loaf. Bake 1-1/2 to 2 hours. Drain excess fat. Pour tomato sauce over loaf during last 1/2 hour of baking time. Place Mozzarella cheese on top. Bake 5 to 10 minutes. Serves 4 to 6.

 

 

 

DINER MEATLOAF 2      > Back to Top <

1/2 cup quick cook oats, uncooked
3 tablespoons skimmed milk
1-1/2 pounds ground beef
1/2 cup shredded carrots
1/4 cup sliced green onions
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 egg white
1/4 cup catsup

Combine oats and milk in a large bowl; let stand 10 minutes. Add remaining ingredients and mix well. Shape into a loaf 8 x 5 x 2 inches. Place on a rack, coated with cooking spray; place in a shallow baking dish. Brush with catsup and lay two or three bacon strips on top. Bake at 350o F. for 1 hour or until cooked through.

 

 

 

DUTCH MEATLOAF      > Back to Top <

1-1/2 pounds Ground neat
1 cup Breadcrumbs
8 ounces Tomato sauce. w/onions
2 tablespoons Mustard
1 tablespoon Vinegar
1-1/2 teaspoons Salt
1/4 teaspoon Pepper
2 tablespoons Brown sugar
1 Egg

Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350o F for 75 minutes.

 

 

 

EASY MEATLOAF       > Back to Top <

1-1/2 pounds ground beef 
1 egg 
1 onion, chopped 
1 cup milk 
1 cup dried bread crumbs 
salt and pepper to taste 
2 cups brown sugar 
2 tablespoons prepared mustard 
1/3 cup ketchup 

Preheat oven to 350o F (175o C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5 x 9-inch loaf pan, OR form into a loaf and place in a lightly greased 9 x 13-inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350o F (175o C) for 1 hour. Makes 4 to 6 servings 

Nutrition at a glance: per serving: Calories 756; Protein 24 g; Total Fat 33 grams; Sodium 508 milligrams; Cholesterol 135 milligrams; Carbohydrates 92 grams; Fiber 1 gram 

 

 

 

EASY SPICY MEATLOAF      > Back to Top <

1-1/2 lb Ground beef
1/2 pound Ground pork
1 medium Green bell pepper
1 medium Onion
1 small Can jalapeno peppers
1 small Pack Monterey Jack cheese
1 small Can spicy tomato sauce
1 package Meat loaf mix

In a large bowl, combine ground beef and pork. Cut up the pepper and onion in small chunks. Add to the meat mixture. Mix the meat loaf mix as directed on package. Add to mixture and mix well. Place 1/2 of the mixture into a 9 x 12-inch roasting pan. Open can of jalapeno peppers and clean out seeds. Place 3 good size peppers on top of the mix in the pan. Cover with thin slices of Monterey Jack cheese. Cover with remaining meat loaf mix. Place in 350o F oven for 1-1/2 hours. Fifteen (15) minutes before done, pour tomato sauce over top. Serve with mashed potatoes, gravy and a green salad and hot homemade bread. Yield: 6 servings

 

 

 

FAMILY MEATLOAF      > Back to Top <

1-1/2 pounds lean ground beef
2/3 cup quick-cooking oatmeal (uncooked) or 1 cup fine dry bread crumbs
1 cup 1 percent milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning
2 eggs
1 teaspoon Worcestershire sauce
1 cup chopped onion
1/4 cup ketchup
1-1/2 to 2 tablespoons firmly packed brown sugar
1 teaspoon prepared mustard
1/4 teaspoon nutmeg (or less)

Preheat oven to 350o F.

In a large mixing bowl, combine the ground beef, oatmeal or crumbs, milk, salt, pepper, poultry seasoning, eggs, Worcestershire sauce and chopped onion. Put in a 4-1/2 x 8-1/2-inch loaf pan.

Combine the ketchup, brown sugar, mustard and nutmeg. Spread over the meat loaf. Bake about 1 hour and 15 minutes. Meat thermometer should read 160o F in the center of loaf. Makes 6 servings

 

 

 

FAST MEATLOAF PATTIES      > Back to Top <

2 pounds Ground beef
1/2 cup Catsup
1/2 cup Diced onions
1/2 cup Oat meal
1/2 cup Milk
1 Egg
1/2 teaspoon Celery salt
1/2 teaspoon Garlic salt
1 Dash salt and pepper

Mix into patties of desired size (at least 1/2-inch thick). Place to short strips of bacon on top and bake at 375o F for about 25 minutes. Yield: 8 servings

 

 

 

FAVORITE MEATLOAF 1      > Back to Top <

6 slices Bacon
3 large Eggs
1/2 cup Milk
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Dried thyme leaves
1/4 teaspoon Ground nutmeg
1 dash Ground cloves
1 cup Fresh white-bread crumbs
2 pounds Ground beef (or 1 Pound ground beef, 1/2 Pound each Ground pork and ground veal)
1/2 cup Green onions, chopped
2 tablespoons Fresh parsley, chopped
2 tablespoons Fresh celery leaves, chopped (optional)
1 Clove garlic, minced
1/3 cup Chili sauce
2 teaspoons Light brown sugar
1/2 teaspoon Dry mustard

In medium skillet, over medium heat, sauté bacon until partially cooked but not browned. Drain on paper towels; set aside. Preheat oven to 350o F. In large bowl, with fork, lightly beat eggs with milk, salt, pepper, thyme, nutmeg, and cloves. Stir in bread crumbs; let stand for 5 minutes. Add beef, green onions, parsley, celery leaves, and garlic. Stir until well mixed. Transfer to foil-lined 12 x 8-inch baking pan. Press and shape with hands to form mixture into a 10 x 4-inch loaf. Arrange bacon diagonally on top of loaf. Bake for 45 minutes.

Meanwhile, combine chili sauce, brown sugar, and mustard in small bowl; stir to blend. Remove meatloaf from oven. Brush sauce over meatloaf. Return to oven; bake for 15 minutes longer.

To Serve: Transfer meatloaf to warm serving platter. Serve with cooked greens, if desired. Makes 8 servings.

 

 

 

FAVORITE MEATLOAF 2     > Back to Top <

2 cups Chopped onions
2 pounds Extra lean ground beef
1 pound Lean Chorizo removed from Casing and chopped
1 cup Seasoned bread crumbs
2/3 cup Shredded Cheddar cheese
1/2 cup Beef broth
2 Eggs lightly beaten
1 tablespoon Salt
2 teaspoons Dried thyme
2 teaspoons Paprika
1 teaspoon Pepper
1 teaspoon Ground allspice
1 teaspoon Crushed dried oregano

Preheat oven to 350o F. Sauté onions. Mix well with other ingredients. Shape into loaf and bake in a large pan for 1-1/2 hours. If oven runs hot shape a foil tent over meatloaf to keep it from drying out.

NOTE: Turkey may be substituted for the beef.

Each serving is about 470 calories, 33 grams fat, 142 milligrams cholesterol

 

 

 

FLUFFY LIGHT MEATLOAF      > Back to Top <

1 pound Ground beef
1 can (6 ounce) tomato paste
1/2 cup Oatmeal
3 tablespoons Finely chopped green pepper Or celery
2 tablespoons Bran
2 tablespoons Wheat germ
1 small Onion, finely chopped
1 tablespoon Freshly chopped parsley
1 Egg, lightly beaten
1/4 teaspoon Finely chopped garlic
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
Chili sauce

Preheat oven to 350o F. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 x 5 x 3-inch loaf pan, cover with layer of chili sauce (or ketchup if desired), bake 50 minutes to 1 hour. (Do not over-bake, since part of the secret of fluffiness is shorter cooking time.) Serve the meat loaf sliced and hot. Serves 4.

Variation: Half ground veal and half ground beef can be used for the meat loaf - lower in calories. Yield: 4 servings

 

 

 

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