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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 175  |  ( 102  kb)

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More Meatloaf Recipes

 

GERMAN APPLESAUCE MEATLOAF

GLAZED MEATLOAF 1

GLAZED MEATLOAF 2

GRACELAND OATMEAL MEATLOAF

GRANDMA'S MEATLOAF

GREEN CHILI MEATLOAF

GUY APPROVED MEATLOAF

HAMMY LOAF

HARVESTERS MEATLOAF

HEALTHY MEAT LOAF

HEALTHY TURKEY LOAF 

HEIDELBERG MEAT LOAF

HELOISE'S MEAT LOAF

HIGH COUNTRY MEATLOAF 

HOME PRIDE MEATLOAF

HONEY MUSTARD MEATLOAF

IMITATION MEATLOAF

INDIVIDUAL AMERICAN-STYLE BBQ MEATLOAVES

INDIVIDUAL MEATLOAVES WITH SPAETZLE

INDIVIDUAL PINEAPPLE MEAT LOAVES

INSIDE- OUT CHEESEBURGER MEATLOAF

ITALIAN MEATLOAF

ITALIAN-STYLE MEATLOAF 1

ITALIAN- STYLE MEATLOAF 2

KID'S FAVORITE MEATLOAF

LASAGNA MEATLOAF

LEMON BARBECUED MEATLOAVES

MAPLE GLAZE for MEATLOAF

MARKET STREET MEATLOAF AND GRAVY

MEATLOAF GRAVY 

MARVELOUS MEATLOAF

MEAL- IN- ONE

MEATLOAF 1

MEATLOAF 2

MEATLOAF 3

MEATLOAF 4

MEATLOAF 5

MEATLOAF 6

MEATLOAF 7

MEATLOAF 8

MEATLOAF 9

MEATLOAF 10

MEATLOAF 11

MEATLOAF 12

MEATLOAF 13

MEATLOAF 14

MEATLOAF 15

MEATLOAF 16

MEATLOAF 17

MEATLOAF 18

MEATLOAF 19

MEATLOAF 20

MEATLOAF 21

MEATLOAF 22

 

 

 

GERMAN APPLESAUCE MEATLOAF      > Back to Top <

Vegetable oil
1-1/2 pounds Ultra-lean ground beef
1/2 pound Ground pork
1/2 cup Finely diced onion
1 cup Applesauce
1 Egg, beaten to blend
1 cup Bread crumbs
3 tablespoons Ketchup
2 teaspoons Salt
1/4 teaspoon Black pepper

Lightly oil a 9 x 5-inch loaf pan. In a large bowl, combine beef, pork, onion, applesauce, beaten egg, bread crumbs, ketchup, salt and pepper; mix well. Place mixture in a preheated 350o F oven 1-1/2 to 2 hours. Let cool 15 minutes. Turn out loaf; slice to serve.

 

 

 

GLAZED MEATLOAF 1      > Back to Top <

1/2 cup ketchup
1/3 cup brown sugar
1/4 cup lemon juice, divided
1 teaspoon mustard powder
2 pounds ground beef 
3 slices bread, broken up into small pieces
1/4 cup chopped onion
1 egg, beaten
1 teaspoon beef bouillon granules

Preheat oven to 350o F (175o C). In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5 x 9-inch loaf pan. Bake at 350o F (175o C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes. Makes 6 servings 

Nutrition at a glance: per serving: Calories 589; Protein 28 grams; Total Fat 42 grams; Sodium 428 milligrams; Cholesterol 164 milligrams; Carbohydrates 25 grams; Fiber 1 gram

 

 

 

GLAZED MEATLOAF 2      > Back to Top <

1/2 cup ketchup 
1/3 cup brown sugar 
1 tablespoon lemon juice 
1 teaspoon dry mustard 
2 pounds lean ground beef 
3 slices bread, shredded 
1/4 cup diced onion 
1 egg, beaten 
1 cube beef bouillon, crumbled 
3 tablespoons lemon juice 

Preheat oven to 350o F (175o C). In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9 x 5-inch loaf pan. Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more. Makes 8 servings.

Nutrition at a glance: per serving: Calories 297; Protein 16 grams; Total Fat 17 grams; Sodium 402 milligrams; Cholesterol 85 milligrams; Carbohydrates 19 grams; Fiber 1 gram 

 

 

 

GRACELAND OATMEAL MEATLOAF      > Back to Top <

2 Green peppers, diced
2 medium Onions, diced
2 large Eggs, lightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1-1/2 cups Hunt's ketchup

Preheat the oven to 375o F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well-done.

 

 

 

GRANDMA'S MEATLOAF      > Back to Top <

1-1/2 pounds ground beef 
1/2 pound ground breakfast sausage 
1 cup Italian seasoned bread crumbs 
1 onion, chopped 
1 (4.5-ounce) can mushrooms, drained 
1 (10.75-ounce) can condensed cream of mushroom soup 
1 egg 

Preheat oven to 375o F (190o C). In a large bowl, combine the ground beef, sausage, bread crumbs, onion, mushrooms, soup and egg. Mix together well and place in a 5 x 9-inch loaf pan. Bake at 375o F (190o C) for 50 minutes. Makes 4 to 6 servings 

Nutrition at a glance: per serving: Calories 793; Protein 36 grams; Total Fat 61 grams; Sodium 1634 milligrams; Cholesterol 159 milligrams; Carbohydrates 25 grams; Fiber 2 grams 

 

 

 

GREEN CHILI MEATLOAF      > Back to Top <

2 pounds lean ground beef
2 eggs, whisked
1/3 cup catsup
1/3 cup water
1 cup day old bread crumbs
1 Tablespoon minced dried onion
Pinch of garlic granules or powder
1 Tablespoon or a packet Rocky Mountain Green Chili Fixin's

In large mixing bowl, combine all ingredients and mix well. Shape into a loaf to put into a large bread pan or on any flat baking tin. Make a narrow indention in length of meatloaf and squirt catsup into it. Sprinkle entire meatloaf with more minced dried onion. Bake at 350o F for 1-1/2 hours. Serves 6.

 

 

 

GUY APPROVED MEATLOAF      > Back to Top <

1-1/2 pounds ground beef 
2 eggs 
1 onion, chopped 
1/2 cup barbecue sauce 
3/4 cup crushed crackers 
1 cup crushed potato chips 
3/4 teaspoon liquid smoke flavoring 
3/4 teaspoon ground black pepper 
1 teaspoon salt 
1/2 teaspoon garlic powder 
1 pinch cayenne pepper 
6 slices bacon 

Preheat oven to 375o F (190o C). In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well. On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil. Bake at 375o F (190o C) for 1-1/2 hours. Makes 4 servings 

Nutrition at a glance: per serving: Calories 1323; Protein 51 grams; Total Fat 109 g; Sodium 2098 milligrams; Cholesterol 372 milligrams; Carbohydrates 35 grams; Fiber 3 grams 

 

 

 

HAMMY LOAF      > Back to Top <

6 cups ham, in 1/2-inch dice
1 pound bulk sausage (Bob Evans is best)
1 onion, chopped finely
1 cup milk
1 cup dry bread crumbs
2 eggs, beaten

For Glaze:
3/4 cup orange marmalade or apricot preserves
3 Tablespoons brown mustard
2 teaspoons prepared horseradish

Preheat the oven to 350o F. In a food processor or meat grinder, chop ham coarsely (do not make into a paste) using pulses. Place into a bowl with all other loaf ingredients and mix well. Form into one large loaf or two smaller loaves and place in a baking pan. With the back of a knife, make 1/4-inch deep crosshatch patterns on the top of the loaves.

Brush the tops with the glaze. Bake for 1-1/4 hours. Loaves should be firm and nicely brown. Let rest 5 to 10 minutes before slicing. Yield: 1 large loaf or two small ones (about 8 servings).

 

 

 

HARVESTERS MEATLOAF      > Back to Top <

2 shallots
2 ounces each: crimini and button mushrooms
6 slices fresh white bread, crusts removed
1 cup milk
3 tablespoons butter
2 pounds ground beef chuck
1 pound ground pork
2 teaspoons salt
1 teaspoon each: ground black pepper, onion and garlic powders
1 bunch fresh chives, diced
2 large eggs
Ketchup

Preheat oven to 350o F. Purée shallots and mushrooms in food processor; set aside. Combine bread and milk in large mixing bowl, and mash with hands until milk is absorbed and mixture has a smooth texture. Heat butter in skillet and sauté shallot-mushroom purée about 3 minutes until tender.

In large mixing bowl, combine mushroom mixture, bread, chuck, pork, salt, pepper, onion and garlic powders, chives and egg; mix by hand until evenly blended. Transfer mixture to a 9 x 5 x 3-inch loaf pan and pound on table to remove any air bubbles. Cover with foil. Bake about 1 hour until slightly browned on top. Remove foil and glaze top with ketchup.

Return to oven and bake 10 minutes more, until browned. Remove from oven and let rest 15 minutes before slicing. Serve with additional ketchup. Makes 4 to 6 servings.

 

 

 

HEALTHY MEATLOAF      > Back to Top <

4 cups Packed, finely shredded Cabbage (about 1 pound)
1 medium Onion, finely chopped (1/2 cup)
1-1/2 tablespoons Corn oil
1 cup Packed shredded carrot(2 medium)
1 clove Garlic, minced (1 heaping Tablespoon)
1/2 pound Ground round or lean ground Beef
1 Egg white
1 Whole egg
1/3 cup Bread crumbs, preferably Whole wheat
1 teaspoon Dried basil, crumbled
1/4 teaspoon Oregano, crumbled
1/2 teaspoon Fresh ground black pepper, or to taste
1/4 cup Water
2 tablespoons Vinegar
1 cup Packed shredded potatoes (2 medium)

Sauté cabbage and onion in the oil in a large skillet over medium heat, stirring them often, for about 5 minutes. Reduce the heat to medium low and sauté the vegetables for 5 to 10 minutes longer or until cabbage begins to turn golden. Add the carrots and garlic; sauté the vegetables another 5 minutes. Remove the vegetables from the heat and let them cool to room temperature. 

In a large bowl, combine the beef with the egg white and whole egg, bread crumbs, basil, oregano, black pepper, water and vinegar. Add the cooked vegetables and shredded potatoes to the beef mixture. Mix ingredients well. In a shallow baking pan, shape the meat and vegetable mixture into a loaf about 8-inch long. Cover the pan tightly with aluminum foil. Bake the meat loaf in a preheated 350o F oven for 30 minutes. Uncover the meat loaf and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes before slicing it. Serve 8.

 

 

 

HEALTHY TURKEY LOAF      > Back to Top <

1/2 pound ground turkey 
1 egg 
1/4 cup salsa 
1/8 cup chopped red bell pepper 
1/8 cup chopped yellow bell pepper 
1/4 cup chopped onion 
1/4 cup dry bread crumbs 
lemon pepper to taste 

Preheat oven to 350o F (175o C). In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan. Bake in the preheated oven for 25 minutes. Makes 5 servings 

Nutrition at a glance: per serving: Calories 112; Protein 10 grams; Total Fat 5 grams; Sodium 158 milligrams; Cholesterol 78 milligrams; Carbohydrates 6 grams; Fiber 1 gram 

 

 

 

HEIDELBERG MEATLOAF      > Back to Top <

1-1/2 pounds Lean Ground Beef
3 Slices Rye Bread; Torn Up
1 cup Beer Or Bouillon; Any Brand
1 Egg; Large
1/4 cup Onion; Chopped, 1 Small
1 teaspoon Salt
1 teaspoon Caraway Seed; Optional
1/2 teaspoon Celery Seed
1/4 teaspoon Pepper

Heat the oven to 350o F. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 x 5 x 3-inches. Bake uncovered for 1 to 1-1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter. Yield: 6 servings

 

 

 

HELOISE'S MEATLOAF      > Back to Top <

1/4 cup packed brown sugar
1 teaspoon prepared mustard
Dash hot pepper sauce
3/4 cup catsup
2 pounds ground beef chuck
1 large egg
2/3 cup cracker crumbs
1/2 cup milk
1/3 cup grated onion
1/4 cup finely chopped red pepper
1 teaspoon salt
1/2 teaspoon dried sage leaves
1/2 teaspoon ground black pepper

Preheat oven to 350o F. If you like, for ease in removing cooked meat loaf, line metal 9 x 5-inch loaf pan with foil, allowing foil to extend above sides.

In small bowl, with spoon, mix brown sugar, mustard, hot pepper sauce, and 1/4 cup catsup; set aside.

In large bowl, mix ground beef, egg, cracker crumbs, milk, onion, red pepper, salt, sage, black pepper, and remaining 1/2 cup catsup just until well combined but not over-mixed.

Spoon meat mixture into loaf pan; press down gently. Spread catsup mixture over top of loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes in pan before removing from pan and slicing.

Each serving: About 410 calories, 23 grams protein, 22 grams carbohydrate, 25 grams total fat (10 grams saturated), 113 milligrams cholesterol, 645 milligrams sodium. Serves: 8

NOTE: Household expert and GH columnist Heloise calls this loaf Hawaii/Texas-style because her mother-the original Heloise-lived in both states and apparently combined two versions into one.

 

 

 

HIGH COUNTRY MEATLOAF     > Back to Top <

3/4 cup Sundried tomato bits
1/4 cup Yellow corn meal
3 large Cloves garlic minced
3/4 cup Boiling water
1-1/2 pounds Lean ground beef
2 Eggs
2/3 cup Chopped green onions
1 cup 4 ounces green chilies (mild) Diced
1/3 cup Chopped fresh cilantro
1 Jalapeno pepper chopped, Seeded (optional)
1-1/2 teaspoons Salt
1/4 teaspoon Pepper

In large bowl, mix tomato bits, corn meal, garlic and water, set aside 10 minutes. Add remaining ingredients. Mix with hands to blend thoroughly. In shallow baking pan or dish form a loaf with meat mixture. Sprinkle with small amt. of corn meal Bake 375o F. for 1 hour or until juices run clear. Let stand for 10 minutes before slicing. Cover and refrigerate leftovers makes great sandwiches

 

 

 

HOME PRIDE MEATLOAF      > Back to Top <

2 teaspoons Crisco Oil
1/4 cup chopped onion
1 1/2 pounds ground round
1 cup quick oats (not instant or old-fashioned)
1 cup tomato juice
1/2 cup ketchup or barbecue sauce, divided
1 egg white
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic salt
Heat oven to 350 degrees.
Heat Crisco Oil in small skillet on medium heat. Add onion. Sauté until softened.

Combine onion, meat, oats, tomato juice, 1/4 cup ketchup, egg white, Worcestershire sauce, salt, pepper, and garlic salt. Stir until well blended. Press into 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan (or shape into loaf). Turn out into larger baking pan.

Bake at 350o F for 50 minutes. Remove from oven. Spread remaining ketchup over top. Return to oven. Bake 10 minutes. Remove from oven. Let stand 5 minutes. Place on serving plate. Slice. Serve. Makes 8 servings.

 

 

 

HONEY MUSTARD MEATLOAF      > Back to Top <

1-1/2 pounds lean ground meat
1/3 cup dry bread crumbs
2 eggs
1/2 cup chopped onion
1 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Dijon style mustard
3 tablespoons honey
2 tablespoons green onions, chopped

Preheat oven to 350o F. Combine ground meat, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing lightly, but thoroughly. Shape into loaf. Place loaf in baking pan, or on a baking sheet (with sides). Combine honey and mustard, brush half of the mixture on loaf. Bake uncovered for 30 minutes. Brush with remaining honey and mustard mixture. Bake for 20 to 30 more minutes. Remove from oven, sprinkle chopped green onion. Serves 6 to 8.

 

 

 

IMITATION MEATLOAF      > Back to Top <

1-1/2 cups cooked lentils 
1/2 cup wheat germ 
1-1/2 cups dry bread crumbs 
2/3 cup brown rice 
2 eggs 
1 large onion, chopped 
1 teaspoon dried thyme 
1/3 cup crushed tomatoes 
2 teaspoons hot sauce 
2 tablespoons ketchup 
1 tablespoon soy sauce 
1/3 cup shredded mozzarella cheese 

Preheat oven to 325o F (165o C). In a large bowl, mash lentils. To the lentils add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce and cheese. Pour into loaf pan. Bake, covered, for 1 hour. Makes 6 servings 

Nutrition at a glance: per serving: Calories 449; Protein 18 grams; Total Fat 7 grams; Sodium 510 milligrams; Cholesterol 74 milligrams; Carbohydrates 79 grams; Fiber 8 grams 

 

 

 

INDIVIDUAL AMERICAN-STYLE BBQ MEATLOAVES      > Back to Top <

1-1/4 pounds ground lean beef
1 medium onion, minced
1 cup hickory-smoked barbecue sauce, plus 6 tablespoons
2 eggs, lightly beaten
1 cup ground reduced-fat crackers (such as Snack Wells)

Preheat oven to 350o F.

Place the beef, onion, 1 cup of the barbecue sauce, eggs and ground crackers in a large bowl. Using your fingers like the tines of a fork, lightly mix until just combined. Do not over-mix.

Lightly grease the six cups of a jumbo (1-cup each) muffin pan. Spread 1 tablespoon of barbecue sauce in the bottom of each cup. Divide the meat mixture between the six cups, packing it gently and making a smooth surface. Place muffin pan on a sheet pan and bake on the bottom shelf of the oven 45 minutes. Remove from oven and let stand at room temperature 10 minutes before removing from pan.

Remove from muffin pan by running a dull knife around the outside of each meatloaf. Using a fork, gently lift each one from the pan, and place on serving plate. Serve immediately. Makes 6 servings.

 

 

 

INDIVIDUAL MEATLOAVES WITH SPAETZLE      > Back to Top <

2 egg whites
1 cup frozen orange juice concentrate, thawed
1-1/2 cups soft bread crumbs (2 slices)
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1-1/2 pounds 90% lean ground beef
2 tablespoons cornstarch
1 cup cold water
1/2 cup grapefruit juice
3 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground ginger
3 cups hot cooked spaetzle or noodles

In a large bowl combine egg whites and 1/3 cup of the thawed concentrate. Add bread crumbs, mustard, salt, the 1/4 teaspoon ginger, and the pepper. Add ground beef; mix well.

Shape mixture into 6 individual meat loaves. Place in a 13 x 9 x 2-inch baking pan. Bake in a 350o F oven for 35 to 40 minutes or until no pink remains. (If desired, baked meat loaves may be chilled, wrapped, labeled, and frozen for up to 4 months. Reheat, covered, in a 350 degree oven for 1 hour.)

Meanwhile, in a small saucepan combine remaining thawed concentrate and the cornstarch. Add water, grapefruit juice, soy sauce, and the 1/2 teaspoon ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon some of the sauce over the loaves the last 5 minutes of baking. Serve remaining sauce with meat and spaetzle or noodles. Makes 6 servings.

 

 

 

INDIVIDUAL PINEAPPLE MEATLOAVES      > Back to Top <

1 beaten egg
1/2 cup quick-cooking rolled oats
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 teaspoon salt
1 pound lean ground beef
1 8-ounce can crushed pineapple (juice pack), drained
2 tablespoons bottled sweet-and-sour sauce or barbecue sauce (optional)

In a large mixing bowl stir together egg, oats, onion, green pepper, and salt. Add beef and pineapple; mix well. Divide mixture into 6 equal portions. Shape each portion into a 4 x 2-inch loaf. Place loaves in a 13 x 9 x 2-inch pan.

Bake, uncovered, in a 350o F. oven for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the sweet-and-sour or barbecue sauce, if desired. Makes 6 servings.

Make ahead tip: Prepare and shape meat loaves. Wrap in freezer paper or foil; place in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator and bake and serve as above.

Nutrition facts per serving: 186 calories, 8 grams total fat, 99 milligrams cholesterol, 152 milligrams sodium, 10 grams carbohydrate, 18 grams protein.

 

 

 

INSIDE-OUT CHEESEBURGER MEATLOAF      > Back to Top <

Meatloaf:
1 pound lean ground beef (ground round)
1/2 pound mild bulk breakfast sausage
1 egg, slightly beaten
1 package dry mushroom or onion gravy mix (1-1/4 ounce)
1 tablespoon dry minced onion, or use fresh
1/2 cup oatmeal
2 tablespoons ketchup
1/4 cup low fat evaporated milk
black pepper, to taste

Filling:
mustard
ketchup
6 to 8 hamburger dill pickle slices
thin tomato slices, about 5 or 6 (reserve remaining slices for serving)
4 to 8 slices American cheese

Combine meatloaf ingredients, mixing gently until thoroughly mixed. Take half of the meatloaf mixture and make a ball. On a piece of aluminum foil, flatten to about 7 to 8 inches. Drizzle with mustard and ketchup to within 3/4 inch of edges. Top with dill pickle slices. Top pickle slices with halved tomato slices. Top with 4 cheese slices.

Make a ball of the remaining meatloaf mixture and flatten it on a separate piece of aluminum foil to roughly the same diameter. Place it atop the first meat/stuffing round, sealing edges with fingers.

Prepare the crockpot by lining with folded aluminum foil strips about 18 to 24-inches in length.

Put a small rack in the lined pot, if you have one that fits. (I used the one from my pressure cooker.) Invert the prepared meatloaf onto your hand and place gently into the crockpot. Fold the aluminum foil over it. Cover and cook for 6 to 8 hours on low. Remove to a platter and cut in wedges. Serve with fries or mashed potatoes and a salad.
Serves 6 to 8.

 

 

 

ITALIAN MEATLOAF      > Back to Top <

2 pounds Lean ground beef
1 pound Italian sausage
1-1/2 cups Cracker crumbs
2 Eggs, beaten
1 medium Onion, chopped
1 Bell pepper, chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Oregano
1 clove Garlic, minced
1 cup Pizza sauce

1/2 pound Boiled ham, sliced thin
8 ounces Grated Mozzarella cheese
1 can (8 ounces) mushrooms, drained

Mix first eleven ingredients together. Reserve 1/4 cup pizza sauce. On a large sheet of wax paper, pat meat into a 10 x 13-inch rectangle. Arrange ham on top of meat mixture, leaving a small margin. Spread mushrooms over ham. Sprinkle cheese over all. Reserve small amount of cheese. Start at 10-inch size and roll meat like a jelly roll. Use wax paper to lift. When rolled tightly, seal edges. Place seam side down in a 9 x 13-inch pan. Brush with reserved pizza sauce. Bake 1-1/4 hours at 375o F, 10 minutes. Before done, sprinkle reserved cheese over and finish baking. Serves 10 to 12.

 

 

 

ITALIAN-STYLE MEATLOAF 1     > Back to Top <

1-1/2 pounds ground beef 
2 eggs, beaten 
3/4 cup seasoned dry bread crumbs 
1/4 cup ketchup 
1 teaspoon Italian-style seasoning 
1 teaspoon dried oregano 
1 teaspoon dried basil 
1 teaspoon garlic salt 
1 (14.5-ounce) can diced tomatoes, drained 
1-1/2 cups shredded mozzarella cheese 

Preheat oven to 350o F (175o C). In a large bowl, combine ground beef, eggs, bread crumbs, ketchup, Italian seasoning, oregano, basil, garlic salt, diced tomatoes, and cheese. Mix together. Shape into a 9 x 5-inch loaf pan, and cover loosely with foil. Bake for approximately 1 hour, or until done. Internal temperature should measure 160o F (70o C), the meat should be browned through, and the juices clear. Makes 6 servings 

Nutrition at a glance: per serving: Calories 535; Protein 29 grams; Total Fat 39 grams; Sodium 929 milligrams; Cholesterol 189 milligrams; Carbohydrates 16 grams; Fiber 1 gram

>

 

 

 

ITALIAN-STYLE MEATLOAF 2      > Back to Top <

1 carrot, grated 
1/2 onion, chopped 
2 cloves garlic, minced 
1/2 cup chopped fresh parsley 
2 pounds ground beef 
1/2 cup ketchup 
2 eggs 
1-1/2 cups fresh bread crumbs 
1 cup tomato sauce 
1 teaspoon white sugar 

Preheat oven to 375o F (190o C). In a medium saucepan over medium high heat, sauté the carrot and onion for 2 minutes, or until onion is transparent. Add garlic and sauté for 2 more minutes. Remove from heat and let cool. In a large bowl, combine the parsley, beef, ketchup, 1/2 cup tomato sauce, bread and eggs, mixing well. Add the carrot/onion mixture and continue mixing, but do not over mix, as this will make the meatloaf dry. Transfer mixture to a 9 x 13-inch baking dish and form into a loaf. Bake at 375o F (190o C) for 30 to 45 minutes. While loaf is baking, heat the remaining tomato sauce and sugar in a medium saucepan over medium low heat. Pour over loaf when done. Makes 5 servings 

Nutrition at a glance: per serving: Calories 686; Protein 35 grams; Total Fat 51 grams; Sodium 811 milligrams; Cholesterol 239 milligrams; Carbohydrates 21 grams; Fiber 2 grams

 

 

 

KID'S FAVORITE MEATLOAF      > Back to Top <

1/2 cup ketchup 
2 tablespoons brown sugar 
1 teaspoon prepared mustard 
1 tablespoon Worcestershire sauce 
1 teaspoon salt 
1-1/2 teaspoons onion powder 
1/4 teaspoon garlic powder 
1 egg 
1 tablespoon milk 
1/4 teaspoon ground black pepper 
1-1/2 cups crispy wheat cereal squares 
1-1/2 pounds ground beef 

In a large bowl, combine the ketchup, brown sugar and mustard and mix well. Remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. To the mixture in the bowl, add the Worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well. Stir in the wheat cereal squares and let stand for 5 minutes. Then break up the cereal squares and add the ground beef, mixing well. Shape the mixture into the mini loaf pans you've decided to use. Bake at 350o F (175o C) for 65 minutes. Brush on reserved ketchup mixture and bake for 15 more minutes. Makes 8 kid-size servings 

Nutrition at a glance: per serving: Calories 335; Protein 16 grams; Total Fat 24 grams; Sodium 684 milligrams; Cholesterol 99 milligrams; Carbohydrates 16 grams; Fiber 2 grams 

 

 

 

LASAGNA MEATLOAF      > Back to Top <

Sauce:
1 Tablespoon olive oil
1 onion, chopped
2 teaspoons dried basil
2 cans (19 ounces each) chopped tomatoes, undrained
1 (5-1/2-ounce) can tomato paste
1/2 teaspoon crushed red pepper (optional for those who like a little heat)

Filling:
6 Cups fresh spinach
1 egg
1 Cup Ricotta cheese
1/2 Cup mozzarella cheese, shredded
3 Tablespoons Parmesan cheese, grated
3 Tablespoons fresh parsley, chopped
2 Tablespoons milk
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Meat:
1-1/2 pounds lean ground beef
1 egg, beaten
1 onion, chopped
3 cloves garlic, minced
1/2 Cup bread crumbs
3 Tablespoons Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350o F.

Sauce: Cook onion and garlic over medium heat until starting to soften, about 3 minutes. Add tomatoes and 1/2 Cup tomato paste and bring to a boil, stirring frequently. Reduce heat and simmer until thickened, about 20 minutes, continuing to stir often. Season to taste with salt and pepper and, if desired, crushed red pepper. Set aside.

Filling: Wash spinach. Shake off excess water but do not dry. Place spinach in a saucepan with no additional water, cover and cook over medium-high heat until just wilted, about 2 to 3 minutes. Set aside. Mix together egg, cheeses, parsley, nutmeg and salt and pepper. Set aside.

Meat: Mix together all ingredients except meat. Combine with the meat and mix well. Cut two large sheets of waxed or parchment paper. Roll meat mixture into a 18 x 8 rectangle and remove top layer of paper.

Leaving a 1-inch border on all sides, spread a layer of spinach over meat, followed by cheese mixture and 1 cup of sauce.

Roll meat from the short end, just like you would when making a jellyroll cake, lifting the paper out of the way as you go. Don't worry if some of the filling oozes out, just tuck it back in. Carefully transfer roll, seam side up, to a 9 x 5-inch loaf pan. Bake for about 1 hour and 10 minutes or until temperature on a meat thermometer reaches 145o F. Let stand for 20 minutes before removing from pan. Drain off excess fat, remove from pan. Serve in slices, covered in the remaining tomato sauce.

NOTE: In a hurry? Substitute your favorite bottled pasta sauce for the home made version here.

 

 

 

LEMON BARBECUED MEATLOAVES      > Back to Top <

1-1/2 pounds lean ground beef
1-1/2 cups soft breadcrumbs
1/2 small onion, chopped
1/4 cup lemon juice
1 large egg, lightly beaten
2 teaspoons seasoned salt
1 cup ketchup
2/3 cup firmly packed light brown sugar
2 teaspoons dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons lemon juice

Stir together first 6 ingredients in a large bowl; shape into 4 (4 x 2-inch) loaves. Place loaves in a lightly greased 8-inch square baking dish. Bake at 350o F for 20 minutes; pour off drippings.

Stir together ketchup and remaining ingredients. Spoon half over loaves, and bake an additional 30 minutes. Heat the remaining sauce in a small saucepan over medium heat, and serve with meatloaves. Yield: 4 servings.

 

 

 

MAPLE GLAZE for MEATLOAF     > Back to Top <

3/4 cup real maple syrup 
1 tablespoon white wine vinegar 
1/2 teaspoon mustard powder 
5 whole cloves 
1 (8 ounce) can crushed pineapple, drained (optional) 

Whisk together the maple syrup, vinegar and dry mustard. Score the ham, brush on glaze and continue to brush as it bakes. If desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing. Makes 3/4 cup 

 

 

 

MARKET STREET MEATLOAF AND GRAVY      > Back to Top <

1 tablespoon butter
3/4 cup minced green onion
3/4 cup minced white onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
1 teaspoon salt 1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 eggs, beaten
1/2 cup ketchup
1/2 cup half-and-half
1-1/2 pounds lean ground beef
1/2 pound lean ground pork sausage, with no herbs or seasonings added
3/4 cup prepared breadcrumbs

Meat loaf gravy (see following recipe)

Preheat oven to 350o F.

Heat the butter in a heavy skillet and add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic.

Cook, stirring often, for 10 minutes or until moisture has evaporated. Set aside to cool.

In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and eggs and mix well. Add ketchup and half-and-half. Blend thoroughly.

Add ground beef, ground pork, breadcrumbs and vegetable mixture. It might be easier to mix this with your hands. Grease a loaf pan and add meat mixture, pressing it into corners. Put loaf pan in a larger pan filled 1-inch-high with boiling water. Cook in oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy. Makes 6 servings

 

 

 

MEATLOAF GRAVY      > Back to Top <

2 tablespoons butter
4 shallots, mixed
1 sprig thyme
1 bay leaf

Dash of crushed peppercorns
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
2 roma tomatoes, peeled, seeded and diced
Salt and pepper

In a heavy pan, melt 1 tablespoon butter and sauté shallots, thyme, bay leaf, peppercorns and red and yellow bell peppers over medium heat for 3 minutes.

Add wine and simmer over high heat until reduced by three-fourths, to make a glaze. Add veal stock and chicken stock and simmer, uncovered, over high heat until reduced by one-fourth. Add tomatoes and bring to slow simmer. Cook, covered, for 20 minutes.

Stir in remaining 1 tablespoon butter and season with salt and pepper to taste. Strain, discarding bay leaf and thyme before serving.

 

 

 

MARVELOUS MEATLOAF      > Back to Top <

1 pound ground beef
2 medium eggs
1 envelope beefy onion soup mix
1/2 to 3/4 cups bread crumbs
1 jar Pepperidge Farm gravy

In large mixing bowl add beef, eggs, beefy onion soup mix and bread crumbs mix well. Cook in oven at 350o F for 30 to 45 minutes or until thoroughly cooked. Remove from oven and add 1/2 to 3/4 jar of gravy. Place back in oven at 350o F for another 15 minutes.

 

 

 

MEAL-IN-ONE      > Back to Top <

1 pound ground beef
1/2 Onion (optional)
1 (10-ounce) package frozen vegetables (your favorite kind)
1 loaf frozen bread dough (thawed)
1 cup shredded cheese
Melted butter

Brown ground beef with onion and drain. Cook and drain the frozen vegetables. Divide the bread dough into two parts. Roll each half out on a floured board to form a rectangle. Brush bread with melted butter, leave edges dry. Spread half of the meat, vegetables and shredded cheese over the dough. Roll into loaf and press to seal ends and bottom. Brush outside with melted butter. Make 3 small slits for air vents in top of loaf. Repeat for remaining loaf. Bake at 375o F about 30 minutes or until golden brown. Slice to serve.

 

 

 

MEATLOAF 1      > Back to Top <

1 pound ground beef
1 onion, chopped
1 egg slightly beaten
bread crumbs, about 1/2 cup
1 (8-ounce) can of tomato sauce

Squish meat, onion, egg and 2 Tablespoons of the tomato sauce. Then add bread crumbs and squish... Add whatever seasonings you feel like...

 

 

 

MEATLOAF 2      > Back to Top <

3 large eggs
1/2 cup heavy or whipping cream
2 teaspoons dried thyme leaves
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup fresh bread crumbs
2 tablespoons margarine or butter (1/4 stick)
1/2 pound chicken livers, trimmed
2 medium onions, chopped
1-1/2 pounds ground beef chuck
1/2 pound ground veal
1/2 pound ground pork
2 tablespoons chopped celery leaves
2 green onions, chopped
4 or 5 dashes Maggi seasoning sauce or soy sauce
2 tablespoons spicy brown mustard
3 slices bacon

In medium bowl, with fork, beat eggs, heavy cream, thyme, salt, and pepper. Stir in 1/2 cup bread crumbs; let mixture stand 30 minutes.

Meanwhile, in nonstick 10-inch skillet, melt 1 tablespoon margarine or butter over medium-high heat. Add chicken livers and cook until browned on the outside but still pink on the inside, about 5 minutes, stirring frequently. Transfer chicken livers to plate; cool slightly until easy to handle. Coarsely chop livers.

In same skillet, melt remaining 1 tablespoon margarine or butter over medium heat. Add onions and cook until tender and lightly browned, about 15 minutes, stirring occasionally.

Preheat oven to 400o F. In large bowl, mix ground meats with egg mixture, chicken livers, cooked onions, celery leaves, green onions, Maggi sauce, and remaining 1/2 cup bread crumbs just until well combined but not over-mixed.

In 13 x 9-inch metal baking pan, shape meat mixture into 10 x 5-inch loaf. Spread mustard over loaf; arrange bacon slices on top. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Serves: 10

Each serving: About 355 calories, 28 grams protein, 5 grams carbohydrate, 24 grams total fat (10 grams saturated), 243 milligrams cholesterol, 665 milligrams sodium.

 

 

 

MEATLOAF 3      > Back to Top <

1 Egg
2 cups Ground round; 15% fat
3 slice Bread; cubed fine
1/4 cup Catsup
1/3 cup Onion; chopped fine
2 tablespoons Green pepper; chopped fine
1 teaspoon Salt;
1/2 teaspoon Dry mustard;
1 tablespoon Prepared horseradish; if desired

Preheat oven to 400o F. Mix all ingredients well. Form into a loaf. Place in foil-lined 5 x 9-inch pan; bake until done (15-20 minutes)

 

 

 

MEATLOAF 4      > Back to Top <

2 pounds Meat loaf mix (Ground Beef, Pork, and Veal)
1 package Onion soup mix
1-1/2 cups Italian bread crumbs
2 Eggs
3/4 cup Water
1 teaspoon Salt
1 teaspoon Garlic powder
1/2 tsp Pepper
Ketchup (optional)

Combine all ingredients in bowl, mixing well. Spray baking pan with cooking spray to prevent sticking. Shape into loaf; place in pan; spread ketchup over top. Bake 1 hour, or until done at 350o F. Yield: 6 servings

 

 

 

MEATLOAF 5      > Back to Top <

1 pound sausage
1 pound hamburger
1 medium onion, chopped fine
1 cup oatmeal
2 eggs
1 (8-ounce) can tomato sauce
spices to taste (I add salt, pepper, thyme and sometimes basil)

Beat eggs and tomato sauce together, add oatmeal and spices. Add to meat and mix thoroughly. Bake in 8-inch square pan in 350o F oven for 1 hour or until juices are clear. If you put potatoes in to bake before you mix your meatloaf, it will all be done at the same time.

 

 

 

MEATLOAF 6     > Back to Top <

1 egg
1 cup quick oats
1/3 cup catsup
1/4 cup chopped onion
2 Tablespoon Worcestershire sauce
2 teaspoon seasoned salt
1/2 teaspoon pepper
2 pounds ground beef

Beat egg slightly; stir in other ingredients, except beef. Mix well. Add ground beef and mix. Pat mixture into a 9 x 5 x 3-inch loaf pan. Bake in a 325o F oven about 1 hour.

 

 

 

MEATLOAF 7      > Back to Top <

4 cloves garlic, minced
1 large onion, finely chopped
1 each, celery rib and carrot finely chopped
2 Tablespoon butter or margarine
2 teaspoon salt
1-1/2 teaspoon black pepper
1 Tablespoon Worcestershire sauce
2 pounds lean ground beef
1 pound each, lean ground pork and veal
1 cup fresh bread crumbs
1/2 cup milk
1/3-1/2 cup chopped parsley
1/3 cup Tomato Ketchup

In a heavy skillet, cook garlic, onion, celery and carrot in butter until tender. Stir in salt, pepper and Worcestershire sauce; remove from heat and cool.

In a large mixing bowl, combine the 3 meats, cooked vegetables, bread crumbs soaked in milk, eggs and parsley. Mix until thoroughly combined.

In a shallow baking pan, shape into two loaves. Bake in a 350o F oven for 1 hour. Spoon Tomato Ketchup over loaves and bake for 30 minutes.

 

 

 

MEATLOAF 8      > Back to Top <

2 pounds extra-lean ground beef
1 cup uncooked oatmeal (not instant)
1 cup tomato sauce (divided)
1/4 cup 1 percent milk
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/4 cup minced onion
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 egg

Preheat oven to 375o F.

In a large bowl, combine the ground beef, oatmeal, 1/2 cup tomato sauce, milk, Worcestershire sauce, garlic, onion, thyme, salt, pepper and egg. Mix with clean hands until the mixture is well combined.

Place the mixture in a shallow baking dish and shape into a loaf shape. Bake for 1 hour. Open oven and pour remaining 1/2 cup tomato sauce over meatloaf. Return to oven and bake another 15 to 30 minutes or until a meat thermometer placed in the center of the meatloaf registers 160o. Remove from oven and, using two wide spatulas, lift the meatloaf to a serving plate. Makes 8 servings

 

 

 

MEATLOAF 9       > Back to Top <

1 egg
1 cup quick oats
1/3 cup catsup
1/4 cup chopped onion
2 Tablespoon Worcestershire sauce
2 teaspoon seasoned salt
1/2 teaspoon pepper
2 pounds ground beef

Beat egg slightly; stir in other ingredients, except beef. Mix well. Add ground beef and mix. Pat mixture into a 9 x 5 x 3-inch loaf pan. Bake in a 325o F oven about 1 hour.

 

 

 

MEATLOAF 10      > Back to Top <

1 pound lean ground beef
1/3 cup chopped onion
1/3 cup chopped green bell pepper, mushrooms or celery
1/2 cup uncooked oatmeal
1 egg
Large dash Worcestershire sauce
Chili sauce or ketchup

Preheat oven to 350o F.

Combine beef, onion, green pepper, oatmeal, egg and Worcestershire. Mix well with your fingers, breaking up large chunks of meat. Form into a loaf-shaped ball and place in a 9 x 5-inch glass loaf pan. Make a trench down the top of the loaf and fill with chili sauce or ketchup. Bake 1 hour. Meat thermometer should read 160o F in the center. Makes 4 servings

 

 

 

MEATLOAF 11      > Back to Top <

1-1/2 pounds Ground beef
2/3 cup Soft bread crumbs
1/3 cup Chopped onion
1 teaspoon Salt
1/8 teaspoon Pepper
2 Eggs, lightly beaten
1 cup Milk
Piquant sauce

Combine ground beef, bread crumbs, chopped onions, salt and pepper and beaten eggs and milk in a large bowl. Stir well. Shape meat mixture into a 12 x 7-inch loaf. Place in a 13 x 9 x 3-inch baking dish. Bake at 350o F for 1 hour 15 minutes.

Remove from oven and pour Piquant Sauce over top of loaf. Return meat to oven and bake an additional 15 min. Transfer loaf to a serving platter.

Piquant Sauce:
3/4 cup firmly packed brown sugar
1-1/2 teaspoon dry mustard
3/4 cup catsup
3/4 teaspoon Worcestershire sauce

Combine all ingredients in a small bowl. Stir well. Yield: 1-1/4 cups

 

 

 

MEATLOAF 12      > Back to Top <

2 pounds ground beef
1 cup bread crumbs
1 egg beaten
1 (8-ounce) can tomato sauce
1 small onion chopped
salt and pepper

Mix all. Bake at 375o F for 1 hour

 

 

 

MEATLOAF 13      > Back to Top <

2 pounds ground beef chuck
2 large eggs
2 green onions, minced
1 medium onion, minced
2 cups fresh bread crumbs
1/4 cup milk
2 tablespoons prepared white horseradish
1-1/2 teaspoons salt
1 teaspoon dry mustard
3/4 cup catsup

Preheat oven to 400o F. In large bowl, mix ground beef, eggs, green onions, onion, bread crumbs, milk, horseradish, salt, mustard, and 1/4 cup catsup just until well combined but not over-mixed.

In 13 x 9-inch metal baking pan, shape meat mixture into 9 x 5-inch loaf; spread remaining 1/2 cup catsup over top of loaf. Bake meat loaf 1 hour. Let meat loaf stand 10 minutes before slicing. Serves: 8

Each serving: About 305 calories, 23 grams protein, 14 grams carbohydrate, 17 grams total fat (7 grams saturated), 124 milligram cholesterol, 850 milligram sodium.

 

 

 

MEATLOAF 14      > Back to Top <

1 pound Ground beef, lean
4 Pieces bacon
1/2 pound Ground pork, lean
1/2 pound Ground veal
1 cup Breadcrumbs - fresh whole wheat
2 Eggs - lightly beaten
1/2 teaspoon Tomato or V8 juice
1/2 cup Onion - chopped
1/2 teaspoon Marjoram
1/2 cup Bell pepper, green or red, chopped
1 teaspoon Salt
1/4 teaspoon Black pepper
1/2 teaspoon Oregano
1/2 teaspoon Basil
1 tablespoon Worcestershire sauce

Mix eggs, breadcrumbs, onion, V8 juice, green pepper and seasonings in a large bowl until well combined. Add meat, 1/4 pound at a time, and mix until combined. Shape into two round loaves and place two strips of bacon in an X across each. Place on a rack in a roasting pan and bake at 350o F for 1 hour. Servings: 8

 

 

 

MEATLOAF 15      > Back to Top <

2 pounds Ground chuck
2 Eggs, beaten
1 medium Onion, grated
1 clove Garlic, minced
1 teaspoon Salt
1/2 teaspoon Pepper
4 slices White bread, softened in water

Mix meat, grated onion, crushed garlic, beaten eggs, softened bread slices, salt and pepper. Blend thoroughly. Form into 2 loaves. Bake in pan for 45 minutes at 375o F.

 

 

 

MEATLOAF 16      > Back to Top <

2 pounds Ground Beef
2 Eggs
1-1/2 cup Bread Crumbs
3/4 cup Tomato Sauce
1 teaspoon Accent
1/2 cup Water
1 package Soup Mix

Mix thoroughly and shape into loaf or place in a 9 x 5-inch baking pan. Bake at 350o F for 1 hour or until meat is cooked through.

 

 

 

MEATLOAF 17      > Back to Top <

1 cup herb-seasoned bread stuffing (from an 8-ounce bag)
1/4 cup milk
1/2 cup bottled chili sauce
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1-1/4 pounds ground beef round (21/2 cups packed down)
2 ribs celery (1 scant cup), finely chopped

Preheat oven to 375o F. In a medium mixing bowl, combine stuffing, milk, chili sauce, egg, salt and pepper until bread is thoroughly moistened and paste-like. Add beef and celery; mix with hands until blended. Line a small (11 x 7 x 1-1/2-inch) baking pan with foil. Turn meat mixture into pan and shape into an 8-inch-square loaf. Bake about 1 hour. Makes 6 servings.

 

 

 

MEATLOAF 18     > Back to Top <

2 pounds ground beef
2 eggs, slightly beaten
1/4 cup each: ketchup and rolled oats
8 saltine crackers, crushed
1 medium onion, chopped
1 tablespoon barbecue sauce
Salt and pepper to taste
Flour
Oil
1 cup water
1(8-ounce) or (15-ounce) can tomato sauce (see note)

Mix beef, eggs, ketchup, oats, crackers, onion, barbecue sauce, salt and pepper and form into 2 loaves. Flour each lightly and brown on all sides in a little oil (about 1 teaspoon) in a skillet. Remove from pan. Heat 2 tablespoons oil and stir in 2 tablespoons flour with wooden spoon or whisk. Cook, stirring, until a dark roux forms. Stir in water, salt and pepper. Pour gravy into the bottom of a pressure-cooker pan and place meatloaves over it on a rack. Pour half a can of tomato sauce over each and pressure cook according to manufacturer's directions, about 20 minutes. Let pressure drop of its own accord.

Note: If you like more tomato flavor, use a 15-ounce can of tomato sauce (recipe tested with Tomato Sauce Special).

 

 

 

MEATLOAF 19      > Back to Top <

1 pound Ground beef - lean
1 Whole wheat bread crumbs From 1 slice
1/2 cup Parmesan
1/2 cup White wine - dry
8 Slice ham, capicollo and Pepper salami

Mix the ground beef, spices, Parmesan and bread. Flatten mixture out on waxed paper and top with layers of the deli meat. Roll up like a jelly roll and bake in a loaf pan for 1-1/2 hours at 375o F. Cover tightly with aluminum foil during the first half hour, then remove to finish cooking. To make sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tablespoons of flour to thicken and serve with the loaf. Servings: 8

 

 

 

MEATLOAF 20      > Back to Top <

1-1/2 pounds ground beef 
1 egg 
1 cup sour cream 
2 tablespoons Worcestershire sauce 
1 (1 ounce) package dry onion soup mix 
1/2 cup grated Parmesan cheese 
1-1/2 cups Italian-style dried bread crumbs 

Preheat oven to 375o F (190o C). In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9 x 5-inch loaf pan. Cover with foil. Bake at 375o F (190o C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing. Makes 12 servings 

Nutrition at a glance: per serving: Calories 305; Protein 15 grams; Total Fat 21 grams; Sodium 832 milligrams; Cholesterol 78 milligrams; Carbohydrates 13 grams; Fiber 1 gram

 

 

 

MEATLOAF 21       > Back to Top <

2 pounds ground beef 
1 (10.75 ounce) can condensed tomato soup 
1 onion, finely diced 
1 cup rolled oats 
2 eggs, beaten 
1 tablespoon steak sauce 
1/2 cup ketchup 
3 tablespoons prepared mustard 

In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup and mustard. Mix well. Shape into a loaf, and pat Into a loaf pan. Bake in a preheated 350o F (175o C) oven for 1 hour or until done. Makes 9 servings 

Nutrition at a glance: per serving: Calories 396; Protein 23 grams; Total Fat 24 grams; Sodium 513 milligrams; Cholesterol 123 milligrams; Carbohydrates 21 grams; Fiber 3 grams

 

 

 

MEATLOAF 22      > Back to Top <

1 pound Ground pork
1/2 pound Ground lamb
1/2 pound Ground veal
2 Carrots (grated)
1 Onion (chopped)
1/4 cup Saltine crackers (crushed)
1/4 cup Oatmeal
1/4 cup Bread crumbs (or less)
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1/2 cup Sour cream
1 Egg
1/2 teaspoon Dried sage

Cook carrot & onion in microwave on high for 3 or 4 minutes. to soften. Combine all ingredients in large bowl and mix well. Add only enough bread crumbs so that the loaf holds together well. Form into a loaf and place into an Au gratin or shallow baking pan, large enough to hold it. Preheat the oven to 350o F and cook loaf for 1-1/2 hours. or until internal temp. reaches 170o F. Serve with salsa ketchup or your favorite sauce.

 

 

 

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