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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 176  |  ( 104  kb)

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More Meatloaf Recipes

 

MEATLOAF 23

MEATLOAF 24

MEATLOAF 25 

MEATLOAF 26

MEATLOAF 27

MEATLOAF and MARINARA SAUCE

MEATLOAF BOURGUIGNON

MEATLOAF CORDON BLEU

MEATLOAF DELIGHT 

MEATLOAF DELUXE

MEATLOAF FOR BEGINNERS

MEATLOAF IN PUFF PASTRY

MEATLOAF OLE

MEATLOAF ORIENTAL STYLE

MEATLOAF RING

MEATLOAF STUFFED PEPPERS

MEATLOAF SUPREME

MEATLOAF SURPRISE

MEATLOAF TERIYAKI

MEATLOAF TROPICAL

MEATLOAF WELLINGTON

MEATLOAF WELLINGTON (Healthier Version)

MEATLOAF WITH A BITE

MEATLOAF WITH HERBS

MEATLOAF WITH SUN DRIED TOMATOES

MEATLOAF WITH TOMATO GRAVY

MEATLOAF WITH FRIED ONIONS AND RANCH SEASONING

MEATLOAF WITH ZESTY TOPPING

MEATY MEATLOAF

MICROWAVE MEATLOAF 1

MICROWAVE MEATLOAF 2

MILLBROOK MEATLOAF

MINI MEAT LOAF

MIXTURE FOR MEATBALLS, MEATLOAF OR BURGERS

MOM'S BEST MEATLOAF

MOM'S MAGIC MEATLOAF

MUSHROOM IN THE MIDDLE MEATLOAF

MUSHROOM MEATLOAF

MUSHROOM-STUFFED MEAT LOAF

MY MEATLOAF

MY SWEDISH MEATLOAF

NOT MOM'S MEATLOAF

OATSY MEATLOAF

OLD-FASHIONED MEATLOAF

OLD-TIME MEATLOAF

ONION MEATLOAF

ONION SOUP MEATLOAF

ORIENTAL-STYLE MEATLOAF

PARMESAN MEATLOAF

PEPPERED MEATLOAF

PESTO MEATLOAF

PIGMALION MEATLOAF

 

 

 

MEATLOAF 23      > Back to Top <

2 pounds Ground beef
1 cup Bread crumbs
2 Egg, beaten
1 Onion, chopped, small
1 tablespoon Parsley, chopped
1/2 cup Milk
4 Bacon, strips
1 dash Salt
1 dash Pepper

Combine all ingredients except bacon. Place in loaf pan with bacon on top. Bake 45 minutes at 350o F. You may substitute bacon by spreading 2 tablespoons salad oil over top. Yield: 4 servings

 

 

 

MEATLOAF 24      > Back to Top <

1-1/2 pounds Ground round or sirloin
1 Egg
1 cup Bread crumbs, plain
1/4 cup Catsup
1 teaspoon Onion powder
1 teaspoon Garlic powder

Mix all ingredients well. Place in bread pan lined with plastic wrap. Press to form a firm loaf. Turn pan over onto a wire rack in a baking dish. Pour 2 tablespoons catsup over the top of the meat loaf. Place 2 or 3 strips of bacon across the top. Bake at 350o F for 1 hour and 15 minutes. Makes approximately 8 servings.

 

 

 

MEATLOAF 25      > Back to Top <

2 pounds ground beef chuck
1 cup fresh bread crumbs
1/2 cup milk
1-1/2 teaspoons salt
3/4 cup chili sauce
2 eggs, hard-cooked and shelled
1 tablespoon Worcestershire

Preheat oven to 375o F. In large bowl, mix ground beef, bread crumbs, milk, salt, pepper, and 1/2 cup chili sauce just until well combined but not over-mixed.

In 13 x 9-inch metal baking pan, shape half of meat mixture into 9 x 5-inch rectangle. Press whole eggs, end to end, firmly along center of meat mixture. Place remaining meat mixture on top of and around eggs, pressing firmly to form 9 x 5-inch loaf.

In cup, mix Worcestershire and remaining 1/4 cup chili sauce; use to brush over loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Serves: 8

Each serving: About 290 calories, 23 grams protein, 10 grams carbohydrate, 17 grams total fat (7 grams saturated), 125 milligrams cholesterol, 875 milligrams sodium.

 

 

 

MEATLOAF 26    > Back to Top <

1-1/2 pounds ground beef 
1/2 cup crushed buttery round crackers 
3/4 cup shredded Cheddar cheese 
1 (1-ounce) package dry onion soup mix 
2 eggs, beaten 
1/4 cup ketchup 
2 tablespoons steak sauce 

Preheat oven to 350o F (175o C). In a large bowl, stir together ground beef, crushed crackers, cheddar cheese and onion soup mix until well combined. In a separate bowl, stir together eggs, ketchup and steak sauce until smooth. Stir the egg mixture into the beef mixture, adding a little water if necessary. Shape into a loaf and place in a 9 x 5-inch loaf pan. Bake in preheated oven 45 to 60 minutes, until no longer pink. Makes 6 servings.

Nutrition at a glance: per serving: Calories 340; Protein 20 grams; Total Fat 24 grams; Sodium 808 milligrams; Cholesterol 144 milligrams; Carbohydrates 10 grams; Fiber 1 gram 

 

 

 

MEATLOAF 27      > Back to Top <

4 slices whole wheat bread, stale
1 pound lean ground beef
1 pound lean ground turkey
1 large onion, chopped
1 large green bell pepper, chopped
1 to 2 cloves garlic, minced
2 eggs
1/2 cup plain no-fat yogurt
1 teaspoon salt
1 tablespoon prepared horseradish
2 tablespoons pickapeppa (pepper sauce)
3 tablespoons ketchup

Process the bread into fine crumbs in the food processor. In a large bowl, mix the crumbs into the beef and turkey. Set aside. Heat the olive oil over medium heat and sauté the onion and green pepper until the onion is soft, about 3 minutes. Add the garlic and sauté for 1 minute more. Set aside to cool. In a food processor, mix together the eggs, yogurt, horseradish, salt and Pickapeppa. 

Add the cooled vegetables and the egg mixture to the meat mixture and mix. Combine gently but thoroughly with your hands. Pat the mixture into a loaf pan. Frost the top with ketchup and bake it in a preheated 350o F oven for 1-1/2 hours. Let stand 10 minutes before cutting. Serves 8

 

 

MEATLOAF and MARINARA SAUCE     > Back to Top <

2 pounds lean ground beef
10 ounces frozen chopped spinach, thawed and drained
1 pound mozzarella cheese, shredded
2 garlic cloves, minced
1 teaspoon basil
1 egg
1 cup Italian seasoned bread crumb
Salt and pepper

MARINARA SAUCE:
1 (28-ounce) can crushed tomatoes
1 teaspoon basil
2 Tablespoons olive oil
2 garlic cloves, chopped
1 pinch thyme
salt and pepper to taste
1 pinch red pepper

Mix all meatloaf ingredients together to form one large loaf or two smaller ones. Spray a loaf pan with non-stick cooking spray. Put in pan and bake at 350o F for about 2 hours.

Meanwhile, make marinara sauce. Sauté garlic in olive oil. Add basil and thyme and stir a minute. Add all other ingredients and simmer about an hour.

Let meatloaf rest about 10 minutes. Serve with marinara sauce.

 

 

 

MEATLOAF BOURGUIGNON      > Back to Top <

2-1/2 pounds Lean ground beef
1/2 pound Ground pork or 1/2 pound Sausage meat
2 large Onions; chopped
3 cloves Garlic; minced
1/2 cup Fresh parsley; minced
2 teaspoons Dried oregano
2 teaspoons Dried thyme
2 teaspoons Nutmeg
2 teaspoons Salt; optional
1 teaspoon Pepper
3 tablespoons Teriyaki sauce or 1 tablespoon Soy sauce; low sodium preferred
2 tablespoons Dijon mustard
1 cup Dry red wine
2 cups Unsalted crackers; crushed
1/2 cup Walnuts; finely minced
2 Eggs; slightly beaten
1/2 pound Cheddar cheese; cut into 1/8-inch slices
Parsley sprigs

Into a large bowl place all the ingredients except the cheese and parsley sprigs in the order given. Knead the mixture well to mix thoroughly,. Divide the mixture in half and form each half into a compact loaf approximately 1-1/2 inches in depth. Place the cheese on the top of one of the loaves and top with the other loaf. Pinch the loaves together well, to seal. Place in a shallow roasting pan and bake in a preheated 400o F oven 1 hour. Remove from the oven. Slice the loaf and arrange slices on a warm platter. Garnish with parsley sprigs.

 

 

 

MEATLOAF CORDON BLEU       > Back to Top <

2 Eggs
1/4 cup Minced parsley; divided
1/2 cup Bread crumbs
2 Cloves garlic; pressed
2 teaspoons Salt
1 teaspoon Tarragon
1 teaspoon Dry mustard
1/4 teaspoon Ground black pepper
1 bunch Green onions (include green tops), chopped
1 tablespoon Butter
1 cup Swiss cheese; shredded
2 ounces Prosciutto or other smoked ham, chopped
2 pounds Lean ground beef
1/2 cup Chicken broth

Preheat oven to 350o F degrees. Beat eggs in a large bowl. Add 2 tablespoons parsley, bread crumbs, broth, garlic, salt, tarragon, mustard, and pepper. Beat well. Mix in ground beef. Set aside. Sauté onions in butter until soft. Blend cheese, ham, remaining parsley and onions in a medium bowl. Set aside. Divide the meat mixture into two equal parts. Pat one part into the stoneware loaf pan to form a layer. Top with cheese mixture. Pat remaining meat mixture on top of cheese. Bake for 45 minutes. Remove stoneware loaf pan from oven and drain off fat. Bake an additional 30 minutes. Cool for 15 minutes in stoneware loaf pan the remove from pan and cool completely in refrigerator. Cut into thin slices for sandwiches. May also be served hot.

 

 

 

MEATLOAF DELIGHT      > Back to Top <

2 pounds ground beef
1 teaspoon salt
1 onion chopped
2 dashes of pepper
1 well beaten egg
1 teaspoon melted butter
1/2 cup tomato soup
1/2 cup bread crumbs
2 teaspoons flour
1/3 cup catsup
2 teaspoons brown sugar
2 teaspoons mustard

Combine ground beef, salt, onion, pepper, egg, butter, soup, bread crumbs, and flour. Form into a loaf shape and place in a shallow baking dish. 1/3 cup catsup, 2 tablespoons brown sugar and 2 teaspoons mustard. Note: bake on a wire rack covered with tin foil so grease can drip away. Bake at 350o F for 1 hour. Add topping made from 1/3 cup catsup, 2 tablespoons brown sugar and 2 teaspoons mustard. Bake for an additional 30 minutes. Yield: 8 servings

 

 

 

MEATLOAF DELUXE      > Back to Top <

1-1/2 cup bread crumbs
1 package onion soup mix (optional)
2 pounds ground beef
2 eggs
3/4 cup water
1/3 cup catsup

Mix all ingredients well and shape into a loaf. Bake at 350o F for 1 hour and 15 minutes. Yield: 8 servings

 

 

 

MEATLOAF FOR BEGINNERS      > Back to Top <
Tolerated by Everyone; Makes 4 servings

1 egg, beaten
8 saltine crackers saturated with about 1/3 cup 1% milk, or 1 slice torn bread
saturated with milk
1 teaspoon salt
1/2 teaspoon pepper
Dried sage
Chopped celery (maybe 1/3 cup)
Chopped onion (maybe 1/3 cup)
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 pound ground beef (or a mixture of ground meats)

Preheat oven to 350o F.

In a large bowl, mix egg, saltines saturated with milk, salt, pepper, sage, celery, onions, ketchup and Worcestershire sauce. Work in ground beef with fingers. Don't squish the meat too much or it'll be tough.

Put in a glass loaf pan, pushing the edges lower, and creating a crown. Bake 1 hour to 1 hour and 15 minutes. Meat thermometer should read 160o F in the center.

Drain off fat, holding meatloaf in pan with a spatula, so it doesn't fall in the sink. Let set for 5 to 10 minutes before slicing.

 

 

 

MEATLOAF IN PUFF PASTRY      > Back to Top <

1 8 x 10-inch Sheet frozen puff Pastry, thawed
1 pound Ground beef
1 pound Ground chicken or turkey
1 Onion, finely chopped
2 Eggs
2 Tablespoons Mustard
4 Cloves garlic, minced
Salt
Pepper
Other spices as desired
2 cups Matzo meal or bread crumbs
Fresh sliced mushrooms Or canned mushrooms
1 Egg, beaten

Mix ground beef with half of chopped garlic, half of chopped onion, 1 cup of matzo meal or bread crumbs, and salt and pepper. Grease a sheet of aluminum foil. Spread ground beef on foil to form a flat rectangle. In a separate bowl, mix ground chicken or turkey with remaining garlic, onion, matzo meal, salt and pepper and mustard. Cover ground beef rectangle with chicken mixture. place line of mushrooms across the width of meat rectangle and roll up jelly-roll fashion, leaving foil behind. Place thawed puff pastry on flat surface, place meat roll on puff pastry; roll and cover meat mixture in pastry. Trim and seal edges with water. Brush with beaten egg. Place on a foil-lined baking sheet and bake in a 350o F oven for half an hour, covered with foil. Uncover and bake for additional half hour or until pastry is golden brown. Delicious hot or cold.

 

 

 

MEATLOAF WITH HERBS      > Back to Top <

3/4 cup Breadcrumbs
6 ounces Vegetable sausage mix
Salt & pepper to taste
1 teaspoon Dried herb mixture
1 tablespoon Fresh parsley, chopped
1 cup Cold water
1 tablespoon Margarine
1 medium Onion, chopped
4-1/2 ounces TVP mince
2-1/4 cups Tomato juice

Preheat oven 350o F. Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl. Stir very well and set aside. Melt the butter in a frying pan. Sauté the onion 5 minutes, until lightly browned. Add the TVP mince and continue to sauté for 1 to 2 minutes, then add tomato juice, stir and simmer for 10 minutes. Stir the contents of the frying pan into the sausage mixture in a bowl. Place into greased and lined 2-pound loaf pan and bake 1 hour.

 

 

 

MEATLOAF OLE      > Back to Top <

1-1/2 pounds Lean Ground Beef
3/4 cup Unseasoned Dry Bread Crumbs
1 large Egg; Beaten
4 ounces Green Chiles; Diced, 1 Can
1/2 cup Cheddar Cheese; Grated, 2 ounces
1 package Taco Seasoning Mix; 1.25 ounces
1 medium Tomato; Chopped
1/2 cup Green Onions; Sliced
2 tablespoons Ketchup
1 tablespoon Salsa
1/2 teaspoon Seasoned Salt

Combine the first 6 ingredients in a large bowl, blending well. Pat the meat mixture into a 9 x 5 x 3-Inch loaf pan. Bake, uncovered, in 350o F. oven for about 1 hour or until the meat is cooked through. Let stand for 10 minutes before draining the fat and removing the meat loaf from the pan. Combine the remaining ingredients in a small bowl. Slice the meat loaf into 1/2-inch slices and spoon the tomato mixture over the slices. Serve with Mexican Rice.

 

 

 

MEATLOAF ORIENTAL STYLE      > Back to Top <
(Makes 4 servings)

1 tablespoon oil
3/4 cup finely chopped scallions with the green parts included
1 teaspoon finely chopped garlic
1/2 cup water chestnuts, drained and chopped
3/4 pound lean ground beef
3/4 pound ground pork or turkey
1 teaspoon freshly grated ginger
1/4 cup loosely packed cilantro leaves
1/2 cup fine fresh bread crumbs
3 tablespoons soy sauce
1 large egg, beaten
1/4 cup dry sherry
Freshly ground white pepper to taste

Sauce:
3 tablespoons olive oil
1 cup ketchup
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
2 tablespoons honey
2 teaspoons freshly grated ginger
2 teaspoons soy sauce
3 lemon slices, seeds remove
1 tablespoon Dijon mustard

Heat oven to 425o F. Heat oil in skillet and sauté scallions, garlic and water chestnuts briefly, until scallions are wilted. Set aside.

Place beef and pork in mixing bowl. Add scallion mixture, ginger, cilantro, bread crumbs, soy sauce, egg, sherry and white pepper.

Blend with hands, taking care not to over-mix. Form into a loaf and place in center of baking pan.

Make sauce by combining ingredients well. Spread sauce over meat loaf. Bake for 50 minutes or until loaf is done.

 

 

 

MEATLOAF RING      > Back to Top <

1 pound Ground beef, lean
1/4 teaspoon Pepper
1 Egg; beaten
1 teaspoon Garlic salt; OR 1 Garlic clove; minced
6 Soda crackers; OR 1/4 c Bread crumbs, dry
1 small Onion; minced
1 Tablespoon Parsley, fresh; minced
3/4 teaspoon Salt
1/4 cup Bell pepper, green; chopped
1/4 cup Celery; chopped
1/2 cup Tomato juice
1/4 cup Catsup

Thoroughly combine all the ingredients except the catsup. Pack lightly into a nine-inch glass dish, making a well in center. Place an empty glass, right side down, in the center of the dish. Microwave on HIGH for six minutes, rotating one-quarter turn halfway through cooking. Drizzle the catsup over the top. Microwave on HIGH for five minutes longer, rotating one-quarter turn halfway through cooking. Let the loaf Rest for five minutes. Remove glass; baste off drippings.

If time is not a factor, you can cook it with the following times: MEDIUM-HIGH (70%) for nine to ten minutes in step 1. MEDIUM-HIGH (70%) for seven to nine minutes in step 2.

 

 

 

MEATLOAF STUFFED PEPPERS      > Back to Top <

6 medium-size green bell peppers
1 (28-ounce) jar spaghetti sauce, divided
2 cups cooked cubed meatloaf
1 cup cooked rice
1/4 cup diced onion
1/4 cup diced green bell pepper
1/2 cup (2 ounces) shredded sharp Cheddar cheese
Cut tops from green peppers, and remove seeds.
Spread 1 cup spaghetti sauce in bottom of an 11 x 7-inch baking dish. Place peppers, cut side up, over sauce.

Stir together remaining spaghetti sauce, meatloaf, and next 3 ingredients in a medium saucepan. Cook over medium heat, stirring often, 5 to 10 minutes or until thoroughly heated. Spoon evenly into peppers.

Bake, uncovered, at 375o F for 25 minutes. Sprinkle evenly with cheese. Yield: 6 servings.

 

 

 

MEATLOAF SUPREME     > Back to Top <

2 pounds ground beef 
4 (6-ounce) cans tomato paste 
15 ounces dry bread crumbs 
4 eggs 
3 tablespoons garlic salt 
3 tablespoons seasoning salt 

Preheat oven to 350o F (175o C). In a large bowl, combine ground beef, tomato paste, bread crumbs, eggs, garlic salt and seasoning salt until well mixed. Shape into a loaf and place in a 9 x 5-inch loaf pan. Bake in preheated oven 1 hour, until no longer pink. Makes 6 servings.

Nutrition at a glance: per serving: Calories 709; Protein 36 grams; Total Fat 30 grams; Sodium 5715 milligrams; Cholesterol 220 milligrams; Carbohydrates 76 grams; Fiber 7 grams 

 

 

 

MEATLOAF SURPRISE      > Back to Top <

1-1/2 pounds all-purpose potatoes (about 3 large), peeled and cut into 2-inch chunks
1/4 cup milk
2 tablespoons margarine or butter (1/4 stick)
1-1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 can (14-1/2 ounces) diced tomatoes
2 pounds ground beef chuck
2 large eggs
3/4 cup seasoned dried bread crumbs
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

In 3-quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes until potatoes are fork-tender. Drain potatoes and return to saucepan. Add milk, margarine or butter, 1/2 teaspoon salt, and 1/8 teaspoon pepper. With potato masher, mash potatoes until mixture is smooth; set aside.

Preheat oven to 350o F. In blender at high speed or in food processor with knife blade attached, blend tomatoes with their juice and 1/2 cup water until smooth.

In large bowl, mix ground beef, eggs, bread crumbs, grated Parmesan, garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup tomato mixture until well combined but not over-mixed.

Onto long sheet of waxed paper (14 x 12-inch), pat meat mixture into 11 x 9-inch rectangle. Spread mashed potatoes over meat rectangle leaving a 1-inch border all around. Place spinach over potatoes; sprinkle with 1/4 teaspoon salt.

Starting at a narrow end, roll meat with potatoes and spinach, jelly-roll fashion, lifting waxed paper and using long metal spatula to loosen meat from waxed paper. Carefully place rolled meat loaf, seam side down, in 13 x 9-inch glass or ceramic baking dish.

Pour remaining tomato mixture over and around meat loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Serves: 8

Each serving: About 400 calories, 28 grams protein, 26 grams carbohydrate, 21 grams total fat (8 grams saturated), 127 milligrams cholesterol, 1015 milligrams sodium.

 

 

 

MEATLOAF TERIYAKI      > Back to Top <

2 pounds Lean ground beef
2 Eggs; lightly beaten
1/2 cup Bread crumbs
1/2 cup Green bell pepper; chopped
1 large Onion; chopped
2 Carrots; grated
2 Cloves garlic; crushed
2 tablespoons Soy sauce
2 tablespoons Brown sugar
2 tablespoons Lemon juice
2 tablespoons Fresh parsley; chopped
3/4 teaspoon Ground ginger
1/2 cup Brown sugar
1/2 cup Soy sauce

Combine all but last 2 ingredients. Form into 1 or 2 loaves and place in a 9 x 9-inch baking dish. Bake at 350o F for 30 minutes. Remove from oven and drain off grease. Mix together the brown sugar and soy sauce and pour over meat. Bake for 30 more minutes and remove meat to serving platter. Pour sauce over sliced meat loaf or serve separately.

 

 

 

MEATLOAF TROPICAL      > Back to Top <

1-1/2 pounds Lean Ground Beef
1 Egg; Large
1 cup Bananas; Ripe, Mashed, 2 Large
1/2 cup Oats; Quick Cooking
1/2 cup Green Bell Pepper; Chopped
2 tablespoons Onion; Chopped
1 teaspoon Salt
1 teaspoon Mustard; Prepared
1/4 teaspoon Nutmeg
1/8 teaspoon Allspice
2 Slices Bacon
3 tablespoons Orange Marmalade

Heat the oven to 350o F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 x 5 x 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1-1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Yield: 6 servings

NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf.

 

 

 

MEATLOAF WELLINGTON      > Back to Top <

1 pound Ground beef
1/2 pound Ground veal
1/2 pound Ground pork
1 teaspoon Worcestershire sauce
2 Eggs
1-1/2 cups Cracker crumbs
3/4 cup Ketchup
1/2 cup Warm water
1 package Dry onion soup mix
4 Bacon strips
2 package Crescent roll dough
1 Egg white, lightly beaten with 1 tablespoon water
Flour

Heat oven to 350o F. Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease, use non stick cooking spray.) Drape the loaf with bacon strips. Bake 1-1/2 to 2 hours or until done. Cool 10 to 15 minutes.

Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently, press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used. Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden. Makes 6 to 8 servings.

 

 

 

MEATLOAF WELLINGTON (Healthier Version)      > Back to Top <

2 pounds lean ground beef
1 cup fine, dry breadcrumbs
3 tablespoons chopped onion
1 (10-3/4-ounce) can reduced-fat cream of mushroom soup, undiluted
2 eggs, lightly beaten
2 teaspoons steak sauce*
1 teaspoon salt
1/2 teaspoon pepper
1 (17-1/4-ounce) package frozen puff pastry sheets, thawed
1 egg, lightly beaten

Stir together first 8 ingredients in a large bowl; press mixture into a lightly greased 9 x 5-inch loaf pan. Bake at 375o F for 45 to 50 minutes. Invert onto a wire rack over a shallow pan; let stand 10 minutes.

Unfold pastry sheets. Lap a short edge of one pastry sheet 1 inch over a short edge of second pastry sheet on a lightly floured surface, and press edges securely. Roll into an 18 x 10-inch rectangle. Place meatloaf in center of pastry. Fold pastry over meatloaf, covering completely; trim excess pastry and press edges to seal. Place meatloaf, seam side down, on baking sheet, and brush with 1 egg.

Bake at 425o F for 20 minutes or until brown. Yield: 8 servings.

*We used A-1 brand steak sauce.

 

 

 

MEATLOAF WITH A BITE    > Back to Top <

1 pound ground beef 
1-1/2 cups medium salsa 
1/4 cup grated Parmesan cheese 
1/4 cup shredded Monterey Jack cheese 
1 egg 
1 cup crushed saltine crackers 

Preheat oven to 350o F (175o C). Grease a 9 x 5-inch loaf pan. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan. Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160o F (70o C), the meat should be browned through, and the juices clear. Makes 4 to 6 

Nutrition at a glance: per serving: Calories 352; Protein 18 grams; Total Fat 25 grams; Sodium 598 milligrams; Cholesterol 107 milligrams; Carbohydrates 13 grams; Fiber 1 gram 

 

 

 

MEATLOAF WITH SUN DRIED TOMATOES      > Back to Top <

1/4 cup olive oil, preferably from sun-dried tomatoes packed in oil
3 cups finely diced yellow onion
1 cup finely diced celery (2 ribs)
6 garlic cloves, peeled and minced (2 tablespoons)
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
2 teaspoons dried thyme, crumbled
3 pounds lean ground beef
2 pounds sweet Italian-style sausage, casings removed if in links
1 cup coarsely chopped oil-packed sun-dried tomatoes
1 cup minced Italian (flat-leaf) parsley
4 eggs, beaten
1/2 cup fine, dry bread crumbs
1 tablespoon salt
1 tablespoon freshly ground black pepper

In a medium-size skillet over moderate heat, warm the oil. Add the onions, celery, garlic, basil, oregano, and thyme and cook, covered, stirring once or twice, until the vegetables are tender, about 15 minutes. Cool slightly.

Position a rack in the middle of the oven and preheat to 350o F. In a large bowl combine the ground beef, the sausage and the sautéed vegetables and their juices. Stir in the tomatoes, parsley, eggs, bread crumbs, salt and pepper and mix thoroughly with your hands. Form the meat into two oval loaves and transfer them to a large, shallow baking dish.

Bake, occasionally pouring off the accumulated juices from the pan, 1-1/2 hours, or until an instant-reading thermometer inserted in the center of the meat registers 160o F.

Serve hot or warm. Allow the chilled meatloaf to return to room temperature before serving. Makes 20 servings

 

 

 

MEATLOAF WITH TOMATO GRAVY      > Back to Top <

1-3/4 pounds ground chuck
1 large onion, chopped
1 large green pepper, finely diced
6 to 7 garlic gloves, chopped
15 saltine crackers, crumbled
1 egg, beaten
1 (8-ounce) can tomato sauce
1 (6.5-ounce) can mushroom stems and pieces, drained
salt, pepper, and red pepper to taste
whisper of oregano
3 strips bacon
3 (8-ounce) cans tomato sauce
3 or 4 tomato sauce cans of water (2-1/2 to 3 cups)

Preheat oven to 350o F.

In a mixing bowl large enough to work ingredients easily with hands, combine all of the above except last 3 items. When mixed, shape into a loaf, or you may prefer to make 2 or 3 small loaves. Place into utensil for baking.

Lay strips of bacon on top. Mix tomato sauce with water and carefully pour mixture over and around loaf.

Bake uncovered for 1-1/2 hours, basting occasionally. You may want to add a little water if liquid cooks down too low.

If you want to thicken the gravy after removing meat loaf, simply mix a tablespoon of flour with a little cold water and stir in. Then cook until desired thickness is achieved.

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

 

 

 

MEATLOAF WITH FRIED ONIONS AND RANCH SEASONING  > Back to Top <

1-1/2 pounds ground beef 
2 eggs, beaten 
1/4 cup ketchup 
3/4 cup herb-seasoned dry bread stuffing mix 
1/2 (1 ounce) package dry ranch-style dressing mix 
1 (6 ounce) can French-fried onions 

Preheat oven to 350o F (175o C). In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions. Shape into loaf and fit into 9 x 5-inch loaf pan. Bake, covered loosely with foil, at 350o F (175o C) for 50 to 60 minutes, or until meat is thoroughly cooked. Makes 6 servings 

Nutrition at a glance: per serving: Calories 489; Protein 24 grams; Total Fat 33 grams; Sodium 778 milligrams; Cholesterol 168 milligrams; Carbohydrates 23 grams; Fiber 1 gram 

 

 

 

MEATLOAF WITH ZESTY TOPPING      > Back to Top <

1-1/2 pound Ground beef
1/4 medium Onion, minced
2 slices Dry toast, cubed
3/4 cup Applesauce
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Catsup
2 tablespoons Brown sugar
1 teaspoon Dry mustard
1 teaspoon Prepared horseradish

Mix together thoroughly the ground beef, onions, dry bread cubes, applesauce, and seasonings. Pack into 9 x 5 x 3-inch greased loaf pan. Combine catsup, brown sugar, mustard, and horseradish and spoon over top of loaf. Bake 325o F for 1 hour. Yield: 6

 

 

 

MEATY MEATLOAF  > Back to Top <

2 pounds extra-lean ground beef 
1-1/2 cups dry bread crumbs 
2 eggs 
2 tablespoons Worcestershire sauce 
1 small onion, diced 
1/4 cup grated parmesan cheese 
1 (8-ounce) can tomato sauce 

Preheat oven to 350o F (175o C). In a mixing bowl, combine ground beef, bread crumbs, eggs, Worcestershire sauce, onion, and parmesan cheese. Shape into a loaf and place in a 8 x 4-inch loaf pan. Top with tomato sauce. Bake in preheated oven for 1 hour, or 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. Makes 8 to 10 servings 

Nutrition at a glance: per serving: Calories 349; Protein 24 grams; Total Fat 20 grams; Sodium 516 milligrams; Cholesterol 119 milligrams; Carbohydrates 16 grams; Fiber 1 gram 

 

 

 

MICROWAVE MEATLOAF 1      > Back to Top <

1/4 cup Dried Chopped Onion
1-1/2 pounds Ground beef
3/4 cup Bread crumbs
1/4 cup Parsley sprigs
1/2 teaspoon Pepper
1 (8-ounce) can Tomato sauce
1 Egg
1 Carrot
3 tablespoons A1 Sauce
1/2 teaspoon Dried Oregano

Topping
1/2 can Tomato paste (3 ounces)

In food processor, shred carrot. Add remaining ingredients except for the tomato paste. Process until blended. Invert a 6-ounce custard cup in center of a 9-inch glass pie plate. Shape mixture into a ring around cup. Spread the tomato paste over the top of the meat loaf. Cook in microwave on high 15 minutes or until juices run clear. Pour off any fat from dish before slicing.

 

 

 

MICROWAVE MEATLOAF 2      > Back to Top <

1-1/2 pounds Lean ground beef
1 medium Onion, chopped coarsely
1/2 cup Dry bread crumbs
1 Egg
2 tablespoons Minced fresh parsley
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
1 cup Tomato sauce

Mix all of the ingredients to blend well. Form mixture into an oval loaf. Using a carousel, cook on high power until internal temperature is 145o F, about 20 minutes. Makes 6 servings

 

 

 

MILLBROOK MEATLOAF      > Back to Top <

1 red bell pepper
1 onion chopped
2 pounds ground beef
2 cups Millbrook bread crumbs
1 teaspoon butter
2 teaspoons shortening
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon pepper
2 eggs
1 cup milk

Chop pepper and onion and sauté in shortening for 5 minutes. Combine meat, eggs, spices, bread crumbs and milk in a large bowl. Blend in sautéed mixture. Pack lightly into a 9 x 5-inch bread pan lined with foil or cellophane wrap. Turn out onto shallow baking dish. Take off wrap or foil and bake for 1 hour. Also dribble catsup or barbeque sauce on top before baking. Bake at 350o F for 1 hour or until done. Yield: 8 servings

Hint: for added flavor, place a few strips of bacon on top while baking.

 

 

 

MINI MEATLOAF      > Back to Top <

2 Saltine crackers
1 cup Cubed raw beef
2 (1-inch) pieces onion
2 Sprigs parsley
1 Egg
1 tablespoon Ketchup
2 Dashes pepper
2 tablespoons Ketchup

Place crackers in food processor bowl and cover unit. With hand on cover process until finely crumbled. Add 1/2 cup meat, cover and process 3 to 4 fast pulses. Remove cover and add remaining meat, onion and parsley; cover and process 4 to 6 fast pulses. Remove cover and add egg, 1 tablespoon ketchup and pepper. Cover and process 2 fast pulses. Pat into 3 x 1-1/4-inch mini loaf pan. Bake in preheated 350o F oven for 30 minutes. Add 2 tablespoons ketchup to top and continue to bake an additional 20 minutes. Makes 1 to 2 servings.

 

 

 

MIXTURE FOR MEATBALLS, MEATLOAF OR BURGERS  > Back to Top <

2 pounds ground beef 
4 slices white bread - soaked with water, squeezed out and broken into tiny pieces 
3 eggs 
1/2 cup grated Romano cheese 
1 teaspoon dried parsley 
1/4 cup minced onion, optional 
salt and pepper to taste 
3 tablespoons ketchup 
4 tablespoons steak sauce, if making burgers 

In a large bowl, combine the ground beef, bread, eggs, cheese, parsley and onion and season with salt and pepper to taste. 

For meatballs: Form mixture into golf size balls and brown in a large skillet over medium heat for 5 to 10 minutes, or until well browned. Add to your favorite spaghetti sauce and simmer until meatballs are completely cooked through, about 15 to 20 minutes. 

For meatloaf: Preheat oven to 350o F (175o C). Add 3 tablespoons ketchup to mixture, mix well, form into a loaf and place in a 9 x 13-inch baking dish. Bake at 350o F (175o C) for 75 to 90 minutes. 

For burgers: Add 3 to 4 tablespoons steak sauce to mixture, mix well and form into patties. Sauté in a large skillet over medium heat for 10 to 15 minutes, or to desired doneness. Makes 8 to 10 servings 

Nutrition at a glance: per serving: Calories 409; Protein 22 grams; Total Fat 31 grams; Sodium 586 milligrams; Cholesterol 161 milligrams; Carbohydrates 9 grams; Fiber 0 grams

 

 

 

MOM'S BEST MEATLOAF  > Back to Top <

1-1/2 pounds ground beef 
1/4 cup chopped onion 
1/4 cup quick cooking oatmeal 
1/8 cup cornmeal 
1 cup dried bread crumbs 
1-1/2 teaspoons salt 
1 tablespoon white sugar 
1 egg, beaten 
1/2 cup tomato juice 
1/2 cup water 
1 tablespoon barbecue sauce 
1 dash liquid smoke 
1 tablespoon distilled white vinegar 
1/4 cup ketchup 
1 tablespoon brown sugar 
2 teaspoons prepared mustard 
2 dashes liquid smoke 

Preheat oven to 350o F (175o C). In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9 x 5-inch loaf pan. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf. Bake at 350o F (175o C) for approximately one hour. 

Nutrition at a glance: per serving: Calories 435; Protein 21 grams; Total Fat 28 grams; Sodium 907 milligrams; Cholesterol 113 milligrams; Carbohydrates 25 grams; Fiber 1 gram 

 

 

 

MOM'S MAGIC MEATLOAF      > Back to Top <

1 cup Bread crumbs
1/2 cup Parmesan cheese, grated
1 tablespoon Basil
1/2 teaspoon Pepper
2 Eggs
2 Cloves garlic, minced
16 ounces Tomato sauce
2 pounds Ground beef, lean
3 pounds Potato, peeled
1 can Evaporated milk
Salt and pepper

In a large bowl, combine crumbs, cheese, basil, the 1/2 teaspoon pepper, eggs, garlic, and 1 cup of the tomato sauce. Add beef and, using your hands or a spoon, mix until combined. In a shallow baking pan (about 10 inches in diameter), shape mixture into a 2-inch-thick heat or oval. (If desired). Bake in 400o F oven for 45 minutes. Remove from oven; carefully drain fat from pan, then top loaf with remaining tomato sauce. Bake for 15 more minutes. 

While loaf is baking, cook potatoes in boiling water until tender throughout when pierced (about 30 minutes). Drain potatoes and mash with a potato masher or an electric mixer until smooth; slowly beat in milk. Season to taste with salt and pepper . To serve, carefully transfer meat loaf to a serving dish. Spoon potatoes into a pastry bag fitted with a large star tip; pipe potatoes around meat loaf.( Or simply spoon potatoes around loaf.) Makes 8 servings.

 

 

 

 

MUSHROOM IN THE MIDDLE MEATLOAF  > Back to Top <

1 pound ground pork breakfast sausage 
1 pound ground beef 
2 eggs, beaten 
1 cup seasoned bread crumbs 
1/2 cup chopped onion 
1/2 cup chopped green bell pepper 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon garlic powder 
1 (10.75-ounce) can condensed cream of mushroom soup 

Preheat oven to 350o F (175o C). In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well. Roll out mixture flat, 8 x 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan. Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes. Makes 4 servings 

Nutrition at a glance: per serving: Calories 956; Protein 35 grams; Total Fat 76 grams; Sodium 2456 milligrams; Cholesterol 251 milligrams; Carbohydrates 32 grams; Fiber 2 grams

 

 

 

MUSHROOM MEATLOAF  > Back to Top <

2 pounds ground beef 
1/2 pound fresh mushrooms, all minced except for 6 
3/4 cup fresh bread crumbs 
1/2 cup minced onion 
1/2 cup ketchup 
2 eggs, beaten 
1-1/2 teaspoons salt 
1/2 teaspoon ground black pepper 

Preheat oven to 350o F (175o C). In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves. Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160o F (70o C) when done. Makes 4 to 6 servings 

Nutrition at a glance: per serving: Calories 770; Protein 48 grams; Total Fat 51 grams; Sodium 1594 milligrams; Cholesterol 277 milligrams; Carbohydrates 27 grams; Fiber 2 grams

 

 

 

MUSHROOM-STUFFED MEATLOAF      > Back to Top <

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1 pound mushrooms, diced
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme leaves
4 cups fresh bread crumbs
2 tablespoons plus 1/2 cup chicken broth
2 pounds ground beef chuck
2 large eggs
1/2 cup catsup
1-1/4 teaspoons salt
1/8 teaspoon ground black pepper

In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook until golden, stirring occasionally. Increase heat to medium-high; add mushrooms and cook 5 to 8 minutes longer until mushrooms are browned.

Remove skillet from heat. Stir in parsley, thyme, 3 cups bread crumbs, and 2 tablespoons chicken broth; set aside.

Preheat oven to 375o F. In large bowl, mix ground beef, eggs, catsup, salt, pepper, remaining 1 cup bread crumbs, and remaining 1/2 cup chicken broth just until well combined but not over-mixed.

Press half the meat mixture into 9 x 5-inch metal loaf pan; top with all of the stuffing. Press remaining meat mixture into loaf pan over stuffing.

Place loaf pan on jelly-roll pan to catch any drips during baking. Bake meat loaf 1 hour and 30 minutes. Let meat loaf stand 10 minutes in pan.

Pour off fat from loaf pan. Invert meat loaf onto platter before slicing. Serves: 8

Each serving: About 360 calories, 25 grams protein, 19 grams carbohydrate, 20 grams total fat (7 grams saturated), 123 milligrams cholesterol, 805 milligrams sodium.

 

 

 

MY MEATLOAF  > Back to Top <

1 pound ground beef 
1/4 cup ketchup 
1/2 packet dry onion soup mix 
3 slices leftover bread (heels are great), torn into bite-size pieces 
1 teaspoon Italian-style seasoning 
1 tablespoon water 
water as needed 

Preheat oven to 425o F (220o C). In a large bowl, combine the beef, ketchup, soup mix, bread, Italian-style seasoning and water. Mix well. Shape into a loaf and place into a 9 inch pie pan OR a 9 x 13-inch baking dish. Baste the top of the meatloaf with ketchup. Bake at 425o F (220o C) for one hour, or until the edges are just crispy and the top has a crust. Cool for 15 to 20 minutes before cutting. Makes 4 servings 

Nutrition at a glance: per serving: Calories 421; Protein 21g; Total Fat 31g; Sodium 436mg; Cholesterol 97mg; Carbohydrates 14g; Fiber 1g 

 

 

 

MY SWEDISH MEATLOAF      > Back to Top <

1/2 cup Oatmeal
1/2 cup Milk
2 Eggs
1-1/2 pounds Ground beef
1/3 cup Onion, minced finely
2 tablespoons Margarine
1/4 teaspoon Garlic powder
1/2 teaspoon Nutmeg, grated
1/2 teaspoon Sage
1-1/2 teaspoon Salt
1 teaspoon Mustard powder

Mix oats and milk; add eggs and beat. Pour over meat and mix well. Sauté onion in margarine until tender. Add to meat. Mix dry ingredients together and mix into meat mix. As a loaf, bake at 350o F 1-1/4 to 1-1/2 hours. As meat balls, form into balls, brown and remove to a plate. Make sauce with leftover pan drippings and mushroom soup. Serve with mashed potatoes.

 

 

 

NOT MOM'S MEATLOAF      > Back to Top <

1 Clove garlic
1 Shallot
2 teaspoons Butter
1/2 cup Fine bread crumbs
1/2 teaspoon Crushed, dried oregano
1/4 teaspoon Crushed, dried thyme
Freshly ground pepper, to taste
1/2 teaspoon Salt
1/4 teaspoon Hot pepper sauce
1 Egg, beaten
1 tablespoon Tomato paste
1/2 pound Lean, ground beef
1/2 cup Shredded Quatro Fromaggi (see note)

Mince together garlic and shallot. Melt butter in medium skillet. Add garlic and shallot, and sauté until shallot is translucent, about 5 minutes. Stir in bread crumbs. Remove from heat. Mix in oregano, thyme, pepper to taste, salt, hot pepper sauce, egg and tomato paste. Add bread crumb mixture to ground beef and gently mix in.

Spread half the meat mixture in a 7 x 3-inch loaf pan. Sprinkle with shredded Quatro Fromaggi in an even layer. Gently spread remaining meat mixture over top. Bake at 350o F until meat is cooked through; about 35 minutes. Let stand 5 minutes before serving. Makes 4 slices, or 2 servings.

NOTE: Quatro Fromaggi, a blend of shredded mozzarella, Asiago, provolone and Romano cheese, is sold by Stella Cheese Company in Milwaukee and is available in many supermarkets. If not available, use equal parts of the four cheeses, or half mozarrella and half provolone.

 

 

 

OATSY MEATLOAF      > Back to Top <

1-1/2 pounds lean ground beef or ground turkey
1 cup tomato juice or tomato sauce
3/4 cup uncooked oats, quick or old-fashioned
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion
Salt and pepper to taste

Preheat oven to 350o F. In a large bowl, combine all ingredients; mix lightly but thoroughly. Press mixture into a 8 x 4-inch loaf pan.

Bake 1 hour or until a thermometer registers 160o F and the center is no longer pink. Let stand 5 minutes. Drain off any juices before slicing. Makes 8 servings.

NOTE: This recipe can be further enhanced by adding a half cup of corn or peas --defrosted if frozen, drained if canned -- or chopped bell pepper.

 

 

 

OLD-FASHIONED MEATLOAF      > Back to Top <

1/4 pound saltine crackers, crushed (about 1-1/2 cups)
1 pound extra-lean ground beef
1 egg
1/2 cup 1 percent milk
1 small onion, diced (optional)
1 (10.75-ounce) can condensed cream of tomato soup or 1 cup ketchup

Preheat oven to 350o F.

In a large mixing bowl, combine crackers, ground beef and egg. Mix together with a large spoon. Add milk and mix thoroughly. Add onion, if using.

Pat loaf with hands into a loaf shape. Place in a loaf pan. Cover with foil.

Bake 1-1/2 hours or until a meat thermometer inserted in thickest spot reaches 160o F.

Pour soup or ketchup over meatloaf and return to oven until heated through, 10 to 15 minutes. Makes 4 servings

 

 

 

OLD-TIME MEATLOAF       > Back to Top <

1 pound Shoulder beef
1/2 pound Stewing veal
1/4 pound Shoulder pork
2 Eggs, beaten
1 cup Cracker or dry bread crumbs
Salt and pepper to taste
Sage or other seasonings

Put beef, veal and pork through food processor. Add beaten eggs, dry bread crumbs, salt, pepper, sage or other seasonings to taste. Mix and shape in a loaf. Bake in a roast pan one hour at 375o F.

 

 

 

ONION MEATLOAF      > Back to Top <

2 pounds Lean Ground Beef
2/3 cup Milk
3 tablespoons Brown Sugar
1 tablespoon Mustard; Prepared
1-1/2 ounces Onion Soup Mix; 1 package
1 Egg; Large
3 tablespoons Catsup

Heat the oven to 350o F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 x 9 x 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter.

 

 

 

ONION SOUP MEATLOAF      > Back to Top <

2 eggs, beaten
1/3 cup ketchup
3/4 cup water
1 packet dry onion soup mix
1-1/2 cups bread crumbs
2 pounds lean ground beef

Combine eggs, ketchup, water, and soup mix; mix well. Add bread crumbs and beef; mix well. Shape into loaf and place in a shallow pan or loaf pan. Bake at 350o F for about 1-1/4 hours. Serves 8 to 10.

 

 

 

ORIENTAL-STYLE MEATLOAF      > Back to Top <

1 tablespoon Vegetable oil
3/4 cup Chopped scallions with greens included
1 teaspoon Chopped garlic
1/2 cup Water chestnuts, drained and chopped
3/4 pound Ground beef
3/4 pound Ground turkey
1 teaspoon Grated fresh ginger
1/4 cup Fresh coriander leaves (cilantro),
1/2 cup Fine bread crumbs
3 tablespoons Soy sauce
1 Egg, beaten
1/4 cup Dry sherry
1 White pepper, to taste
1 Your favorite barbecue sauce

Preheat oven to 425o F. Heat the oil in a non-stick skillet, add the scallions, garlic, and water chestnuts. Cook briefly until wilted. Set aside. Place the beef and turkey in a mixing bowl. Add the scallion mixture and remaining ingredients, except barbecue sauce. Blend well with your hands, taking care not to over-mix. Divide the meatloaf mixture into four equal portions and place in four individual 1-1/2 cup soufflé dishes. Smooth the tops. Set the soufflé dishes in a large pan with an inch of water and bring to a boil on top of the stove. Place the pan with the soufflé dishes in the oven and bake for 30 minutes. Let the loaves cool about 5 minutes before unmolding. Spoon barbecue sauce over and around each loaf. Makes 4 servings

 

 

 

PARMESAN MEATLOAF      > Back to Top <

2 pounds lean ground beef
1 egg, beaten
1-1/4 cups grated Parmesan cheese
1 small onion, finely chopped
1/4 cup finely chopped green pepper
1 cup cracker crumbs
3/4 cup whole or evaporated milk
1/2 to 1 teaspoon salt, or to taste
1/2 cup chili sauce

Combine first 8 ingredients and press into a 9 x 5 x 3-inch loaf pan. Turn out onto a shallow baking pan (one with sides). Bake at 350o F for 55 to 60 minutes. Spread top with the chili sauce and return to the oven. Bake an additional 15 minutes. Serves 8.

 

 

 

PEPPERED MEATLOAF      > Back to Top <

2 pounds ground beef chuck
1/2 pound bulk sausage, crumbled
1 large onion, finely chopped
3 garlic cloves, minced
1(8-ounce) can tomato sauce
1/2 cup ketchup
3/4 cup crushed saltine crackers
2 eggs
2 teaspoons each: Worcestershire sauce and seasoned salt
1/4 teaspoon seasoned pepper
1 or 2 potatoes, peeled and cut into fingers (optional)
Sauce (recipe follows)

Combine chuck, sausage, onion, garlic, tomato sauce, ketchup, crushed crackers, eggs, Worcestershire, salt and pepper. Mix well. Shape into a round loaf. Place potatoes in bottom of electric slow cooker (or place meatloaf on rack). Pour Sauce over all. Cover and cook on low 8 to 12 hours. Turn to high and remove the cover the last hour. Makes 6 to 8 servings.

Sauce
1 cup ketchup
1/3 cup brown sugar (optional)
1-1/2 teaspoons dry mustard
1/2 teaspoon ground allspice or nutmeg

Mix ketchup, sugar, mustard and allspice well. This makes a light sweet-sour sauce. If desired, omit brown sugar or reduce to 2 tablespoons.

 

 

 

PESTO MEATLOAF     > Back to Top <

8 slices Bacon, cooked crisp and crumbled (optional)
1/2 pound Lean ground beef
1/2 pound Lean ground pork
1 Spicy uncooked sausage, casing removed
1 Onion, finely chopped
1/2 pound Mushrooms, finely chopped
Salt and pepper to taste
1 Egg, beaten
1/2 cup Seasoned bread crumbs
1/2 cup Pesto (see below)

Preheat oven to 375o F. In a large bowl, thoroughly mix all ingredients together. Form meat mixture into a cylindrical shape; place in a shallow roasting pan. Bake for 1-1/4 hours. Serves 10 to 12

*For pesto:
You can combine the following in a food processor:
1/2 cup fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 clover garlic.

Note: this meat loaf may be also baked encased in a pastry. Use directions from any Beef Wellington recipe.

 

 

 

PIGMALION MEATLOAF      > Back to Top <

3 slices Bread
1 Celery rib
1/2 medium Onion
3/4 pound Ham, cooked; cut into 1-inch chunks
3/4 pound Ground beef
2 Eggs
1/4 cup Milk
1/4 cup Mustard, Dijon style
1 Tablespoon Parsley flakes, dried

Use a blender or food processor with its steel blade inserted. Tear the bread into two-inch chunks and put them into the appliance. Turn on until bread is chopped into fine crumbs. Pour the crumbs into a large mixing bowl.

Cut the celery and onion into one-inch chunks. Put into the same appliance Pulse on and off until vegetables are finely chopped. Add to the crumbs.

Put half of the ham chunks into the same appliance. Pulse on and off until ham is ground. Put into the same mixing bowl containing crumbs and vegetables. Grind remaining the ham chunks and add them to the bowl.

Add the ground beef, eggs, milk, mustard and parsley flakes to bowl with ham, crumbs and vegetables; mix well. Pack mixture into a 9 x 5 x 3-inch glass loaf pan so that the top of loaf is flat. Cover with wax paper.

Rotating pan a quarter turn after every five minutes, microwave on 70% for 18 to 20 minutes. Drain any grease which may have collected in the pan. Let stand for ten minutes before turning the loaf out of the pan.

 

 

 


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