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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 177  |  ( 102 kb)

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More Meatloaf Recipes

 

PIQUANT MEATLOAF WITH MUSHROOM GRAVY

PIZZA MEATLOAF

POTATO TOPPED MEATLOAF

QUARTERBACK MEATLOAF

QUICK MEATLOAF

RANCH-STYLE MEATLOAF

REUBEN MEATLOAF

REUBEN- STUFFED MEATLOAF

RIO GRANDE MEATLOAF

ROAST MEATLOAF

SANTA FE MEATLOAF

SAUSAGE & PEPPER LOAF

SAVORY STUFFED MEATLOAF 1

SAVORY STUFFED MEATLOAF 2

SAVOURY MEATLOAF WITH SAUCE

SCRAPPLE MEATLOAF

SICILIAN MEATLOAF

SIMPLE MEATLOAF BAKE

SOMETHING DIFFERENT ON A BUDGET MEATLOAF

SOUPERIOR MEATLOAF

SOUTHWEST MEATLOAF

SOUTHWESTERN MEATLOAF

SPANISH MEATLOAF

SPICY CHILE-CHEESE MEATLOAF

SPICY MEATLOAF

SPINACH STUFFED TURKEY MEAT LOAF

SPOONED UP MEATLOAF

STUFFED MEATLOAF

STUFFED MEXICAN MEATLOAF

SUMMERTIME MEATLOAF

SURPRISE MEATLOAF SQUARES

SURPRISE MEATLOAF

SURPRISE MEATLOAVES

SWEET AND SOUR MEATLOAF 1

SWEET AND SOUR MEATLOAF 2

TANGY MEATLOAF

TANGY MEATLOAF AND NOODLES

TASTY MEAT LOAF

TEX-MEX MEATLOAF

THANKSGIVING MEATLOAF

THAT'S-A MEATLOAF

THE BEST MEATLOAF

THREE-MUSHROOM MEATLOAF

TURKEY AND PORK MEATLOAF with Herbed Tomato Sauce

TURKEY SAUSAGE LOAF

TURKEY SPINACH LOAF

ULTIMATE MEATLOAF

VEGETABLE SOUP MEATLOAF

 

 

PIQUANT MEATLOAF WITH MUSHROOM GRAVY      > Back to Top <

1-1/2 pounds Ground beef
1 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Paprika
1/4 teaspoon Oregano
1/4 teaspoon Thyme
1/8 teaspoon Garlic powder
1/8 teaspoon Chili powder
1 teaspoon Parsley flakes
3/4 cup Evaporated milk
1 Egg
1/2 cup Cracker crumbs
1/4 cup Onions - chopped

Meatloaf: Sprinkle meat with salt, pepper, paprika, oregano, thyme, garlic powder, chili powder and parsley flakes. Toss with fork to mix. Combine evaporated milk and egg in bowl, stir in cracker crumbs and let soak for 5 minutes. Add to ground beef mixture with onions and mix well. Bake in 350o F oven for 1-1/4 hours. Servings: 6



Mushroom Gravy
1/4 pound Mushrooms - sliced
3 tablespoons Unsalted butter
2-1/2 tablespoons Flour
1 teaspoon Onions - chopped
1/2 teaspoon Paprika
1/2 teaspoon Salt
3/4 cup Cream
3/4 cup Beef broth

Sauté mushrooms and onions in butter until limp. Combine flour, salt and paprika. Blend with mushrooms. Stir in broth and cream. Cook until thick and bubbly. Serve over sliced meatloaf.

 

 

 

PIZZA MEATLOAF      > Back to Top <

2 pounds lean ground beef
1 cup Italian-seasoned breadcrumbs
1 egg, lightly beaten
1/3 cup chopped onion
1/3 cup chopped green bell pepper
2 teaspoons seasoned salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 cup pizza sauce, divided
2 cups (8 ounces) shredded mozzarella cheese

Stir together first 8 ingredients and 1/2 cup pizza sauce; shape mixture into a 10 x 7-inch loaf. Place on a lightly greased rack in a broiler pan. Bake at 350o F for 1 hour. Top with remaining 1/2 cup pizza sauce, and sprinkle with cheese; bake 10 more minutes or until cheese melts. Yield: 6 servings.

 

 

 

POTATO TOPPED MEATLOAF      > Back to Top <

1 pound Ground beef
1/2 pound Ground veal
1/2 pound Ground pork
2-1/2 cups Crushed corn flakes
2 Eggs
1/2 teaspoon Salt
1/2 teaspoon Sage
1/2 cup Evaporated milk
1-1/2 cups Hot mashed potatoes

Combine beef, veal, pork and cornflakes. Beat eggs, add to meat mixture with salt, sage and milk. Put into greased loaf pan and bake in 350o F oven 1 hour. Unmold and frost with potatoes. Bake in 350o F oven until potatoes are browned.

 

 

 

QUARTERBACK MEATLOAF      > Back to Top <

1 Egg or egg substitute
1 pound Lean ground beef or 1/2 pound each ground beef and pork
1 teaspoon Salt
1 teaspoon Granulated sugar
1/8 teaspoon Pepper
1 teaspoon Lemon juice
1/4 cup Chopped onion
1/2 cup Bread crumbs
1/2 cup Pork and beans
12 Strips pimiento
1/4 cup Ketchup

Set oven at 400o F. Beat egg in mixing bowl. Add all ingredients except pimiento and ketchup. Mix lightly with fork. Shape into four loaves shaped like footballs. Place loaves on baking sheet and brush with catsup mixed with 1 tablespoon water. Bake 25 minutes. Lift with large spoon onto serving dish. Put strips of pimiento on top each loaf in X design. Serves 4.

 

 

 

QUICK MEATLOAF      > Back to Top <

1 pound ground beef
2/3 cup evaporated regular or skim milk
1 envelope dry onion soup mix

Preheat oven to 350o F. In a 1-1/2-quart bowl mix beef, milk and onion soup mix. Put mixture into an ungreased shallow baking pan. Wet hands and shape into a loaf. Bake for 50 to 60 minutes. Recipe may be doubled. Makes 4 servings.

 

 

 

RANCH-STYLE MEATLOAF      > Back to Top <

1 packet (1 ounce) powdered ranch dressing mix
1/2 cup low-fat milk
2 eggs
2 pounds lean ground beef
1/2 cup dry bread crumbs
1/2 teaspoon red chili powder
1/3 cup ketchup
3 strips bacon, sliced in half

Preheat oven to 350o F. In a small bowl, combine dressing mix and milk. Stir until blended and set aside.

Meanwhile, beat eggs in a mixing bowl. Add beef, bread crumbs, chili powder and dressing mixture. With hands, mix until ingredients are thoroughly incorporated. 

(Note: The mixture at this point could be used as a filling for stuffed peppers.)

Transfer to a loaf pan or baking dish, forming meat into a rectangle. Spread ketchup over the loaf. Arrange sliced bacon over the top. Bake for about 1 hour. Allow to rest for 7 minutes or so before serving.

 

 

 

REUBEN MEATLOAF      > Back to Top <

2 slices Rye or whole grain bread; cubed
1/2 cup Water
1 Egg
2 pounds Ground beef
3/4 cup Sauerkraut; drained
1/4 cup Thousand Island dressing (or combine mayonnaise, catsup and chopped onion)
1 cup Shredded Swiss cheese (4 ounces)

Combine bread and water. Stir in meat, egg and salt and pepper to taste. Put half of beef mixture along bottom and sides of a loaf pan. Press sauerkraut over beef, then layer on salad dressing and cheese. Shape remaining beef into a large patty, and cover loaf, sealing sides. Bake at 350o F for 45 to 60 minutes or microwave on high for 12 to 14 minutes. Let loaf stand for 5 to 10 minutes. Serves 4-6.

 

 

 

REUBEN-STUFFED MEATLOAF      > Back to Top <

1-1/2 pound lean ground beef
1 Cup breadcrumbs, preferably soft
1/2 Cup bottled 1000 Island dressing
1 egg
1/2 teaspoon pepper
1/2 teaspoon caraway seeds (optional)

Filling:
1 (8-ounce) can sauerkraut
1 (3-ounce) can corned beef, chopped
1/2 Cup Swiss cheese, shredded

Preheat oven to 350o F.

Combine all meat mixture ingredients and mix well. Press 1/2 meat mixture in the bottom of a 9 x 5-inch loaf pan. Make a small indentation, lengthwise, down the center of the meatloaf (leaving small border on all edges). Combine filling ingredients and stuff into indentation. Top with remaining meat mixture, enclosing filling and sealing edges. Bake for about 1 hour or until temperature on a meat thermometer reaches 145o F. Let stand for 10 minutes before removing from pan.

 

 

 

RIO GRANDE MEATLOAF      > Back to Top <

1 can  (3 ounces) mushrooms
1-1/2 pounds Ground beef
1 Egg, slightly beaten
1/3 cup Heinz Ketchup 'n Onions
1/3 cup Crushed tortilla chips
1/2 teaspoon Garlic salt
1/8 teaspoon Red pepper
Dash pepper

Drain mushrooms, reserving 1/4 cup liquid. Finely chop mushrooms. Combine mushrooms and reserved liquid with beef and remaining ingredients. Form into an 8 x 4 x 1-1/2-inch loaf in shallow baking dish. Bake in 350o F oven,1 hour. Let meat loaf stand 5 minutes before slicing. Serve with additional Ketchup 'n Onions, if desired. Makes 6 servings.

 

 

 

ROAST MEATLOAF      > Back to Top <

2 pounds Lean Ground Beef
1/2 cup Onion; Chopped, 1 Medium
1 Egg; Large
1/2 cup Oats; Quick-Cooking
1/2 cup Milk
1 tablespoon Parsley; Snipped
1-1/2 teaspoons Salt
1/2 teaspoon Savory Or Thyme
1/4 teaspoon Pepper
1/2 cup Catsup Or Chili Sauce
2 tablespoons Brown Sugar; Packed

Heat the oven to 350o F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8-1/2 x 4-1/2 x 2-1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 x 9 x 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1-1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. Yield: 8 servings

NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan.

VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas.

 

 

 

SANTA FE MEATLOAF      > Back to Top <

2 pounds lean ground pork
1 teaspoon vegetable oil
2 medium onions, finely chopped
4 garlic cloves, crushed
1 jalapeño pepper, seeded and minced
4 Tablespoons minced dried tomatoes
1 Tablespoon chili powder
1 teaspoon ground cumin
1-1/2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon cayenne
1/2 Cup finely chopped parsley
1/2 Cup dried bread crumbs
1/2 Cup skim milk

In large nonstick skillet heat oil over medium-high heat. Sauté onions and garlic until soft, about 10 minutes; cool slightly and transfer to large bowl. Add all remaining ingredients and mix thoroughly. Place mixture in a 9 x 4-1/2 x 2-1/2-inch loaf pan and bake in a 350o F. oven for 1-1/2 hours. Remove from the oven and allow to rest 10 minutes before removing from pan. Slice to serve warm, or wrap well and refrigerate for sandwiches. Serves 8

Nutrient Information: per Serving: Calories: 312; Sodium: 245 milligrams; Protein: 24 grams; Cholesterol: 82 milligrams; Fat: 19 grams

 

 

 

SAUSAGE & PEPPER LOAF      > Back to Top <

1 tablespoon olive oil
2 medium red peppers, diced
1 large onion, diced
1 large garlic clove, crushed with garlic press
1 pound sweet Italian-sausage links, casings removed
1 pound ground beef chuck
2 large eggs
1-1/2 cups fresh bread crumbs
1/3 cup grated Parmesan cheese
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/2 cup shredded Fontina or mozzarella cheese (2 ounces)

In nonstick 12-inch skillet, heat olive oil over medium heat. Add red peppers and onion and cook until tender and lightly browned, 10 to 15 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring. Set vegetables aside to cool slightly.

Preheat oven to 375o F. In large bowl, mix sausage meat, ground beef, eggs, bread crumbs, Parmesan, tomato sauce, salt, and cooked vegetables 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. Bake meat loaf 1 hour. Sprinkle Fontina cheese down center of loaf in a 2-inch-wide strip. Bake 10 minutes longer. Let meat loaf stand 10 minutes before slicing. Serves: 8

Each serving: About 370 calories, 25 grams protein, 10 grams carbohydrate, 25 grams total fat (10 grams saturated), 132 milligram cholesterol, 915 milligram sodium.

 

 

 

SAVORY STUFFED MEATLOAF 1      > Back to Top <

1-1/2 pounds Lean Ground Beef
2 Slices Bacon; Cut Up
1/2 cup Milk
1 Egg; Large
1/4 cup Bread Crumbs; Dry
2 tablespoons Parsley; Snipped
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
1/2 teaspoon Mustard; Dry
1/4 teaspoon Pepper
1/8 teaspoon Garlic Powder

MEAT LOAF STUFFING
1/2 cup Butter Or Margarine
1/4 cup Onion; Chopped, 1 Small
1/2 cup Celery/Leaves; Chopped
2 cup Bread Crumbs; Fresh
1/4 teaspoon Salt
1/4 teaspoon Sage
1/8 teaspoon Thyme
1 dash Pepper

Heat the oven to 350o F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 x 5 x 3 inches, pressing the mixture up the sides of the pan to within 3/4-inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. Yield: 6 servings

MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients.

 

 

 

SAVORY STUFFED MEATLOAF 2      > Back to Top <

1-1/2 pounds Lean Ground Beef
1/2 cup Milk
1/4 cup Bread Crumbs; Dry
1/2 teaspoon Mustard; Dry
1/8 teaspoon Garlic Powder
2 Slices Bacon; Cut Up
1 Egg; large
1 teaspoon Salt
1/4 teaspoon Pepper

Meat Loaf Stuffing
1/2 cup Butter Or Margarine
1/2 cup Celery/Leaves; Chopped
1/4 teaspoon Salt
1/8 teaspoon Thyme
1 tablespoon Worcestershire Sauce
1/4 cup Onion; Chopped, 1 Small
2 cups Bread Crumbs; Fresh
1/4 teaspoon Sage
2 tablespoons Parsley; Snipped
1 dash Pepper

Heat the oven to 350o F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 x 5 x 3 inches, pressing the mixture up the sides of the pan to within 3/4-inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter.

MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients.

 

 

 

SAVOURY MEATLOAF WITH SAUCE      > Back to Top <

1 Can Cream of Mushroom and Onion Soup
2 pounds Lean ground round
1/3 cup Dry bread crumbs
1/4 cup Ketchup
2 Eggs, beaten
2 tablespoons Worcestershire sauce
1 teaspoon Dry mustard
1/4 teaspoon Pepper
1/3 cup Water

In large bowl, combine 1/2 cup soup, beef, bread crumbs, ketchup, eggs, Worcestershire sauce, mustard and pepper; mix thoroughly with hands. Press mixture firmly in 9 x 5-inch loaf pan. Bake at 350o F for 60 to 70 minutes or until done. Drain liquid. Let stand 5 to 10 minutes. In small saucepan over medium heat, combine remaining soup and water. Heat through, stirring occasionally. Serve with meat loaf. Serves 6 to 8

 

 

 

SCRAPPLE MEATLOAF      > Back to Top <

2 pounds ground lean sirloin
1 large potato, pared and minced
1 egg, beaten
1 cup chili sauce
1/4 cup chopped parsley
1-1/2 teaspoon salt
1/4 teaspoon red pepper, ground, crushed
1 pinch of cinnamon or cloves
1 teaspoon butter or margarine

Preheat oven to 500o F. In a large bowl, stir together the ground sirloin, potato, onion, egg, 1/2 cup of chili sauce, parsley, salt, pepper and cinnamon. Rub butter in a large skillet. Fill with meat mixture, shaping to form a large patty. Bake in the oven for 12 to 15 minutes, until cooked through. Remove from oven; carefully drain fat from skillet. Turn oven to broil. Broil for about 5 minutes or until top is well browned. Remove from oven and drain fat. Top with remaining chili sauce and garnish with a parsley sprig. Seasonings may be altered adding fresh, chopped or dried sage, rosemary, marjoram or thyme. Yield: 6 servings

 

 

 

SICILIAN MEATLOAF      > Back to Top <

2 beaten eggs
3/4 cup soft crumbs (1 to 2 slices of bread)
1/2 cup tomato juice
2 tablespoons snipped fresh parsley
1 teaspoon crushed dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 small clove garlic, minced
2 pounds lean ground beef
8 thin slices ham (about 6 ounces)
6 ounces shredded mozzarella cheese (1-1/2 cups)
3 slices mozzarella cheese (3 ounces), halved diagonally

Preheat oven to 350o F.

Combine eggs, crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Mix in ground beef, mixing well. On foil or wax paper, pat meat to a 12 x 10-inch rectangle. Arrange ham slices atop meat leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using foil to lift; seal edges and ends. Be sure edges are sealed well so cheese won't ooze out.

Place roll, seam side down, in 13 x 9 x 2-inch baking pan. Bake for 1 hour 15 minutes or until center registers 160o F on a meat thermometer. (Nitrates in the ham will keep the center of meat roll pink.) Place cheese wedges over top of roll; return to oven for 5 minutes to melt cheese. Makes 8 servings

 

 

 

SIMPLE MEATLOAF BAKE      > Back to Top <

1-1/2 pounds Lean ground beef
2 Eggs, slightly beaten
1/3 cup Evaporated milk
Salt and pepper to taste
1 cup Cracker or bread crumbs
1 cup Chopped onions
1/2 cup Shredded raw carrots
1 can Tomato soup, undiluted
1/4 cup Brown sugar
1/4 cup Catsup
1 tablespoon Prepared mustard

Mix together ground beef, eggs, milk, salt, pepper, cracker crumbs, onions, carrots and tomato soup. Form into a loaf and place in a 8"x8" baking dish. Combine brown sugar, catsup and prepared mustard and spread atop meatloaf. You might want to add potato pieces, halved carrots and some other favorite vegetables around meatloaf. Bake at 350o F for about 55 minutes or until done. Remove to serving platter and let sit 5 minutes before slicing to serve.

 

 

 

SOMETHING DIFFERENT ON A BUDGET MEATLOAF      > Back to Top <

1/4 pound Ground chicken
1/4 pound Ground pork
1/4 pound Ground beef - lean
1/4 cup Whole milk
2 Eggs - lightly beaten
1/2 cup Breadcrumbs
1/2 cup Honey
Pepper and salt to taste

Glaze
2 tablespoons Hot mustard
1 teaspoon Garlic - crushed
1/4 cup Apricot jam

Mix chicken, pork, beef, eggs, breadcrumbs, milk, honey and salt and pepper. Shape into a loaf and put in pan. Mix glaze ingredients together and spread over top of loaf. Sprinkle with additional breadcrumbs. Bake in 325o F oven for 1-1/2 hours. Servings: 6

 

 

 

SOUPERIOR MEATLOAF     > Back to Top <

1 LIPTON ONION OR BEEF FLAVOR SOUP MIX
2 pounds GROUND BEEF
1-1/2 cups BREAD CRUMBS
2 EGGS
3/4 cup WATER
1/3 cup CATSUP

Preheat oven to 350o F. In a large bowl combine all ingredients. In a shallow baking dish, shape into a loaf. Bake at 350o F for 1 hour or until meat is cooked through. Yield: 8 servings

 

 

 

SOUTHWEST MEATLOAF      > Back to Top <

1 pound Lean ground beef
1/2 pound Chorizo or Italian sausage
1/2 cup Quick-cooking or regular rolled oats
1/2 cup Chopped onion
2 Eggs, beaten
1 (16-ounce) jar salsa, divided
1-1/2 cups Refried beans
1 cup Shredded cheddar cheese
2 tablespoons Diced green chilies

Heat oven to 350o F. Line 9 x 5-inch loaf pan with enough foil so that it extends beyond the pan edges. Coat foil with nonstick cooking spray. In medium bowl, combine spray. In medium bowl, combine ground beef, sausage, oats, onion, eggs and 3 tablespoons salsa. Press half of the mixture into prepared pan. Form a 1-inch deep indentation down center of meat mixture, leaving a 1-inch border of meat on all sides. In a small bowl, combine refried beans, cheese and chilies. Mix well. Spoon bean mixture into indentation, mounding mixture if necessary. Press remaining meat mixture evenly over beans and meat, sealing edges. Bake 1-1/4 hours or until well done. Let stand 15 minutes. Lift loaf from pan using foil. Remove foil. Spoon remaining salsa on top of meatloaf. Serves 6

 

 

 

SOUTHWESTERN MEATLOAF      > Back to Top <

2 pounds Ground chuck
1 cup Crumbled tortilla chips
1/3 cup Taco sauce
2 tablespoons Taco sauce
2 tablespoons Taco seasoning
1 Egg, lightly beaten
1/2 cup Grated cheddar cheese
1/2 cp Ketchup

Combine ground chuck, chips, 1/3 cup taco sauce, seasoning, egg, and cheese. Press into 9 x 5 x 3-inch loaf pan. Bake 1 hour at 325o F. About five minutes before end of baking time, combine remaining ingredients and spread over top of meatloaf, Continue baking. Makes 6 to 8 servings.

 

 

 

SPANISH MEATLOAF      > Back to Top <

1-1/2 pound ground beef
one can (8 ounce) tomato sauce
8 pimiento-stuffed large olive, sliced
one medium onion, chopped (about 1/2 cup)
1/3 cup oats
1 egg
1 teaspoon salt
1/4 teaspoon pepper

Mix thoroughly beef, 1/3 cup of the sauce and the remaining ingredients. Spread in ungreased 9 x 5 x 3-inch loaf pan. Spread remaining tomato sauce over loaf. Bake in 350o F oven 1-1/4 hours. Six servings

 

 

 

SPICY CHILE-CHEESE MEATLOAF      > Back to Top <

2 Eggs, slightly beaten
1 pound Pork sausage, spicy
1 pound Ground beef
1 small Onion, chopped
1 cup Quick-cooking oats
2 teaspoons Garlic salt
1/2 teaspoon Ground cumin
1/2 teaspoon Ground coriander
1 cup Cheddar cheese; grated, plus for garnish, optional
1 cup Chunky salsa, plus extra for topping, if desired

Preheat oven to 350o F. Combine all ingredients in a mixing bowl. Shape in loaf pan and bake for 50 to 60 minutes, until quite firm. Serves 6 to 8.

 

 

 

SPICY MEATLOAF      > Back to Top <

1 tablespoon butter
1 medium onion, chopped
2 cloves garlic, minced
3 slices stale white bread
1/2 cup milk
1-1/2 pounds hamburger
1/2 pound ground pork
1 egg, beaten
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 tablespoons ketchup

Preheat oven to 350o F. Melt butter in skillet. Sauté onion and garlic until soft. In a small bowl, soak bread with milk and break bread into crumbs. In a large bowl, mix together meats, onion, garlic, bread with milk, and remaining ingredients. Mix well and shape into a loaf. Place in a loaf pan and bake for 1 hour.

 

 

 

SPINACH STUFFED TURKEY MEAT LOAF      > Back to Top <

1 cup Mushrooms, coarsely chopped
1/4 cup Chopped onions
2 cloves Garlic, minced
2 tablespoons Olive oil
1 (10-ounce) package frozen chopped spinach thawed and well drained
3/4 teaspoon Salt, divided
1/2 teaspoon Pepper, divided
1/2 cup (2 ounces) shredded mozzarella cheese, divided
1/2 cup Parmesan cheese, grated
1 pound Ground turkey
3/4 cup Uncooked quick-cooking oats
1/2 cup Milk
1 large Egg
1 teaspoon Dried Italian seasoning

Sauté mushrooms, onion, and garlic in hot oil in a large skillet until tender. Remove from heat; drain. Stir in spinach, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup mozzarella cheese, and parmesan cheese.

Combine remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, ground turkey and next 4 ingredients; spoon two-thirds of mixture into a lightly greased 9 x 5-inch loaf pan. Make a 7 x 1-1/2-inch indentation lengthwise down center of turkey mixture; fill with spinach mixture. Spoon remaining turkey mixture on top, and press edges to seal.

Bake at 350o F for 35 minutes or until done. Sprinkle with remaining 1/4 cup mozzarella cheese; bake several more minutes or until cheese melts. Remove from pan; let stand 5 minutes.

 

 

 

SPOONED UP MEATLOAF      > Back to Top <

2 pounds Lean Ground Beef
1/2 cup Oats; Quick Cooking
1/2 cup Dairy Sour Cream
1/4 cup Parmesan Cheese; Grated
1-1/2 ounces Onion Soup Mix; 1 package
1/2 cup Water
2 Eggs; Large, Beaten

Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired.

 

 

 

STUFFED MEATLOAF      > Back to Top <

2 pounds Ground beef or turkey
1/2 cup Bread crumbs
1 Egg
1 tablespoon A-1 Sauce
1/4 cup Milk
1 small Onion, chopped
Cheeses:
1/4 cup Shredded Monterey jack,
1/4 cup shredded provolone, + 1/2 cup shredded cheddar
2 tablespoons Catsup
1 teaspoon Garlic powder
1/2 teaspoon Dried basil
1/4 teaspoon Dill
1 tablespoon Barbeque sauce

Preheat oven to 350o F.

Mix the meat, bread crumbs, egg, A-1 sauce, catsup, garlic, dill, basil, milk, onion and BBQ sauce together. Make a large ball, and separate in two halves. Put the first half in a non-stick sprayed baking dish. Create a valley in the center, not too near the edges. In the valley, place the cheeses, mixed together. With the second half, flatten and form it over the top of the bottom half. Seal the edges. Bake for 1 to 1-1/2 hours or until done.

 

 

 

STUFFED MEXICAN MEATLOAF      > Back to Top <

2 pounds Ground Beef Chuck
8 ounces (1 can) Tomato Sauce
1/2 cup Taco Seasoning Mix * PLUS 2 tablespoon Taco Seasoning Mix *
1/3 cup Chopped Green Pepper
1/3 cup Finely Chopped Onion
1-1/2 Slices White Bread **
1 Large Egg, Slightly Beaten
2 cup Shredded Cheddar Cheese
1/2 cup Sour Cream
Cheddar Cheese Slices

Garnishes
Avocado Slices Cherry Tomatoes

* Total Amount of Taco Seasoning mix is 1/2 cup plus 2 Tablespoons.
** Tear bread slices into fresh bread crumbs.

Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9-1/4 x 5-1/4 x 2-3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375o F) 1-1/2 to 1-3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slices; place cherry tomato in center of each avocado slice.

 

 

 

SUMMERTIME MEATLOAF      > Back to Top <

1-1/2 pounds Ground beef, lean
1/2 cup Ketchup
1/2 cup Tomato juice
1/2 teaspoon Salt and black pepper
1/3 teaspoon Red pepper
2 Eggs, beaten
1/4 cup Bread crumbs
1/4 cup Onions, finely chopped
2 teaspoon Prepared mustard

Topping:
1/4 cup Ketchup
1/2 cup Prepared mustard
2 teaspoon Brown sugar
Fresh herbs for garnish, optional

In large bowl combine ketchup, tomato juice, salt, black and red pepper, eggs, bread crumbs, onion and mustard. Mix until thoroughly blended. Add ground beef, mix gently but thoroughly. Line a 9 x 5-inch loaf pan with foil. Press in the beef mixture. In a separate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf. Bake at 400o F for 35 to 45 minutes or until done. Drain off fat. Rest meatloaf 5 minutes before serving. Garnish with fresh herbs, if desired. Yield: 1 loaf

 

 

 

SURPRISE MEATLOAF SQUARES      > Back to Top <

1-1/2 pounds Lean Ground Beef
2 cups Eggplant; Pared, Finely Chopped
1/2 cup Onion; Chopped, 1 Medium
1 Egg; Large
1/2 cup Milk
1/4 cup Oats; Quick Cooking
1-1/2 teaspoon Salt
1/2 teaspoon Basil Leaves
16 ounces Tomatoes; Stewed, 1 Can
1 Clove Garlic; Minced
1 tablespoon Cornstarch
3/4 teaspoon Salt

Heat the oven to 350o F. Mix the meat, eggplant, onion, egg, milk, oats, 1-1/2 teaspoons salt and the basil together. Spread the mixture into an ungreased 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan. Bake uncovered for 45 to 50 minutes. Drain off the excess fat.

Mix the tomatoes, garlic, cornstarch and 3/4 teaspoon salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. Yield: 6 servings

NOTE: Any type of summer squash can be substituted for the eggplant in this recipe.

 

 

 

SURPRISE MEATLOAF      > Back to Top <

1 tablespoon oil
1-3/4 cups frozen hash brown potatoes, partially thawed
1/4 cup finely chopped green pepper
3/4 cup shredded cheddar cheese
1 envelope Lipton Onion-Mushroom Recipe Soup mix
1/2 cup water
1-1/2 pounds ground beef
3/4 cups fresh bread crumbs
1 egg
1/4 cup ketchup

Onion-Mushroom Cheese Gravy:
1 envelope Onion-Mushroom Recipe Soup mix
2 tablespoons all-purpose flour
1-3/4 cups water
1/2 cup shredded cheddar cheese

Preheat oven to 350o F.

In medium skillet, heat oil and cook potatoes and green peppers, covered, for seven minutes. Cool slightly, stir in cheese.

In medium bowl, combine soup mix with water; add remaining ingredients, mixing thoroughly. In shallow baking pan, shape half of meat mixture into a rectangle (about 8 x 4 inches); top with potato mixture. Cover with remaining meat mixture, shaping into loaf and seal edges tightly. Bake 1 hour or until done. Serve with Onion-Mushroom Cheese gravy.

For gravy: In medium saucepan, combine soup mix with flour. Stir in water; blend until smooth. Bring to a boil, then reduce heat and stir in cheese. Simmer, stirring frequently, until gravy thickens, about 5 minutes. Makes about 2 cups of gravy. Yield: 6 servings

 

 

 

SURPRISE MEATLOAVES      > Back to Top <

1-1/2 cups fine dry breadcrumbs
1 cup beef broth
3 pounds lean ground beef
3 large eggs
1 (1-ounce) envelope onion soup mix
1 (16-ounce) can shredded sauerkraut, drained
1 (16-ounce) can whole cranberry sauce
1 (12-ounce) bottle chili sauce
1 cup water
1/2 cup firmly packed light brown sugar

Stir together first 5 ingredients in a large bowl. Shape into 2 (7 x 4-inch) loaves; place on a lightly greased rack in a broiler pan.
Stir together sauerkraut and next 4 ingredients; spoon half over each loaf. Bake at 350o F for 1 hour and 15 minutes or until done. Yield: 8 to 10 servings.

 

 

 

SWEET AND SOUR MEATLOAF 1     > Back to Top <

1 can (15 ounces) tomato sauce
2 pounds Ground lean beef
1/2 cup Light brown sugar
1/2 pound Ground pork
1/4 cup Vinegar
2 Eggs, slightly beaten
1 teaspoon Prepared mustard
1/4 cup Minced onions
1/2 cup Soft bread crumbs
1 tablespoon Salt
1/4 teaspoon Pepper

Mix together tomato sauce, sugar, vinegar and mustard. Mix together remaining ingredients and one cup sauce mixture. Pack into 1-1/2 casserole. Pour 1/4 cup of sauce over the top. The remaining sauce may be heated and used when serving the meat loaf. Bake at 350o F for 1 to 1-1/2 hours. Yield: 6 servings

 

 

 

SWEET AND SOUR MEATLOAF 2      > Back to Top <

8 ounces Tomato sauce (1 can)
1/4 cup Brown sugar
1/4 cup Vinegar
1 teaspoon Mustard
2 pounds Ground beef
1 cup Sliced mushrooms
1 Egg, slightly beaten
1/4 cup Onion, minced
1/4 cup Crushed crackers
1 teaspoon Salt
1/4 teaspoon Pepper

Combine first 4 ingredients to make sauce. Combine remaining ingredients, kneading together with hands. Add 1/2 tomato sauce mixture. Put in loaf pan. Pour remaining sauce over loaf. Bake at 400o F for 45 minutes.

 

 

 

TANGY MEATLOAF    > Back to Top <

1 pound ground beef 
1/2 cup dried bread crumbs 
1 egg 
garlic powder to taste 
1 dash Worcestershire sauce 
1/3 cup ketchup 
1/4 cup packed brown sugar 
1/4 cup pineapple preserves 

Preheat oven to 350o F (175o C). In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder to taste and a dash of Worcestershire sauce. Mix well and place into a 5 x 9-inch loaf pan. Bake at 350o F (175o C) for 30 to 50 minutes. Meanwhile, in a separate medium bowl, combine the ketchup, brown sugar and pineapple preserves. Mix well and pour this over the meatloaf about 20 minutes before it's done. Makes 4 servings 

Nutrition at a glance: per serving: Calories 549; Protein 22g; Total Fat 32g; Sodium 464mg; Cholesterol 150mg; Carbohydrates 44g; Fiber 1g 

 

 

 

TANGY MEATLOAF AND NOODLES      > Back to Top <

1-1/2 pounds lean ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1 egg, beaten
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh bread crumbs
1 teaspoon prepared mustard
3/4 cup water
2 teaspoons vinegar
2 teaspoons brown sugar

Mix ground beef, onion, half of the tomato sauce, egg, salt, pepper, and bread crumbs together gently until well mixed. Form into a loaf; place in shallow pan. Bake at 350o F for about 1 hour. Mix the other half of the tomato sauce with the remaining ingredients. Cook until well heated; pour over meatloaf. Serve with noodles. Serves 8.

 

 

 

TASTY MEATLOAF      > Back to Top <

1 egg
1 cup bread crumbs
1-1/2 pounds ground beef
1/4 cup onion
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon catsup
1 teaspoon Worcestershire sauce
1 cup milk

Mix all ingredients well and shape into a loaf. Bake at 350o F for 1 hour or until meat is cooked through. Yield: 8 servings

 

 

 

TEX-MEX MEATLOAF  > Back to Top <

1-1/2 pounds ground beef 
2 eggs 
1 (14.5-ounce) can diced tomatoes with green chili peppers 
1 tablespoon onion powder 
1 tablespoon ground black pepper 
1 teaspoon salt 
1 slice white bread, cut into cubes 
4 slices American cheese OR your choice 


Preheat oven to 350o F (175o C). In a large bowl, combine the ground beef, eggs, diced tomatoes and green chili peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 9-inch loaf pan and top with the cheese. Bake at 350o F (175o C) for 1 hour. Makes 4 servings 

Nutrition at a glance: per serving: Calories 713; Protein 39 grams; Total Fat 57 grams; Sodium 1576 milligrams; Cholesterol 278 milligrams; Carbohydrates 10 grams; Fiber 1 gram 

 

 

 

THANKSGIVING MEATLOAF  > Back to Top <

2-1/2 pounds ground turkey 
1-1/2 cups chicken-flavor stuffing mix 
2 eggs 
1/3 cup milk 

Preheat oven to 350o F (175o C). Mix together turkey, stuffing, eggs, and milk in a large bowl. Mixture will be lumpy. Spread mixture in 9 x 5-inch loaf pan. Bake for 1 hour until temperature reads 165o F in center of loaf. Makes 12 servings.

Nutrition at a glance: per serving: Calories 223; Protein 20 grams; Total Fat 9 grams; Sodium 428 milligrams; Cholesterol 111 milligrams; Carbohydrates 13 grams; Fiber 1 gram

 

 

 

THAT'S-A MEATLOAF  > Back to Top <

2 pounds ground beef 
2 eggs 
1/2 cup tomato sauce 
3/4 cup fresh crumbled bread 
1/4 cup grated Parmesan cheese 
2 cloves garlic, minced 
2 tablespoons dried parsley 
1 teaspoon dried oregano 
6 slices ham 
6 medium slices mozzarella cheese 

Preheat oven to 350o F (175o C). In a large bowl, combine the beef, eggs, tomato sauce, bread crumbs, cheese, garlic, parsley and oregano. Mix well and form into an 8 x 10-inch rectangle. Place the ham over the rectangle mixture, and then the cheese over the ham. Roll up jelly-roll style so that you end up with a rolled loaf about 5 x 8 inches. Place roll seam side down into a 5 x 9-inch loaf pan and bake at 350o F (175o C) for 75 minutes. Drain excess fat. Makes 8 servings 

Nutrition at a glance: per serving: Calories 505; Protein 30 grams; Total Fat 40 grams: Sodium 598 milligrams: Cholesterol 181 milligrams: Carbohydrates 5 grams: Fiber 1 gram

 

 

 

THE BEST MEATLOAF  > Back to Top <

1-1/2 pounds ground beef 
1-1/4 teaspoons salt 
1 egg 
1 dash ground black pepper 
1 cup soft bread crumbs 
1/2 cup milk 
1/3 cup steak sauce, (e.g. Heinz 57) 
1 onion, chopped 
1/2 cup diced green bell pepper 

Preheat oven to 350o F (175o C). Lightly grease an 8-1/2 x 4-1/2-inch loaf pan. In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper. Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing. Makes 6 servings 

Nutrition at a glance: per serving: Calories 304; Protein 16g; Total Fat 22g; Sodium 802mg; Cholesterol 104mg; Carbohydrates 9g; Fiber 1g 

 

 

 

THREE-MUSHROOM MEATLOAF      > Back to Top <

1-1/2 pounds lean ground beef
2 teaspoons butter
1/2 cup finely chopped onion
8 ounces assorted wild or button mushrooms, sliced
3 cloves garlic, crushed
3/4 cup soft breadcrumbs
1 egg, slightly beaten
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
Pepper gravy:
1 teaspoon butter
1/2 cup diced red, yellow or green bell pepper
1 jar (12-ounces) beef gravy
1/2 teaspoon dried thyme leaves, crushed

Heat oven to 350o F.

In a large nonstick skillet, heat 2 teaspoons butter over medium heat until hot. Add onion. Cook and stir 3 minutes. Add mushrooms and garlic. Cook and stir 6 to 8 minutes or until mushrooms are tender. Remove from heat; cool 5 minutes.

In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly.

On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf. Bake in 350o F oven about 1-1/4 hours to medium doneness (160o F) or until center is no longer pink and juices show no pink color.

Meanwhile, prepare pepper gravy. In medium saucepan, heat 1 teaspoon butter over medium heat until hot. Add bell pepper. Cook and stir 5 minutes or until crisp-tender. Add gravy and thyme; heat through. Carve meatloaf into slices. Serve with gravy. Makes 6 servings.

 

 

 

TURKEY AND PORK MEATLOAF      > Back to Top <

4 slices whole wheat bread, crumbled
1 pound ground turkey or chicken
1 pound lean ground pork
1 egg, slightly beaten
1/2 cup apple sauce
3 Tablespoons chopped parsley
1/2 teaspoon sage
1/2 teaspoon (preferably white) pepper
1/4 cup milk
3 green onions, thinly sliced
1 teaspoon salt
1/4 teaspoon marjoram

Pre-heat oven to 350o F. Mix crumbled bread with milk and apple sauce. Add remaining ingredients and mix until well blended. Shape into a loaf pan and bake for about one hour. If desired, spoon herbed tomato sauce over baked meatloaf slices. Serve with Herbed Tomato Sauce. Serves 8

Herbed Tomato Sauce

1 small onion, chopped
1 Tablespoon olive oil
1 (28-ounce) can Italian style tomatoes
1/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon marjoram

Sauté onion in olive oil for about 3 to 5 minutes, or until tender. Stir in tomatoes and continue stirring until tomatoes are broken up. Add remaining ingredients and bring to a boil. Lower heat and simmer for about 30 minutes or until slightly thickened. Makes About 2 cups

NOTE: Try this sauce on pasta, grilled vegetables, baked potatoes or whatever!

 

 

 

TURKEY SAUSAGE LOAF      > Back to Top <

1 pound ground turkey
1 pound turkey sausage
1 cup shredded carrots
1 onion, finely chopped
1 cup fresh bread crumbs
1 egg
1/3 cup milk
1/4 cup fresh chopped parsley
1/3 cup ketchup
1 Tablespoon brown sugar
1/2 teaspoon dry mustard

Preheat oven to 350o F. Spray a 9 x 13-inch baking pan with non-stick cooking spray. In a large bowl mix meats, carrots, onion, bread crumbs, egg, milk, and parsley until well blended. Shape into a large loaf in the baking pan about 2-1/2 inches high. Mix remaining ingredients and spread over loaf. Bake 45 minutes to one hour or until cooked through. Allow to rest 10 minutes before slicing.

NOTE: To freeze: Bake first. Cool, wrap and freeze. Defrost and heat to serve.

 

 

 

TURKEY SPINACH LOAF      > Back to Top <

1 pound ground turkey
1(10-ounce) package frozen spinach, thawed and well drained
1/2 cup seasoned bread crumbs
1/3 cup chopped onion
5 tablespoons Dijon-style mustard, divided
1(2-ounce) jar chopped pimentos, drained
1/2 cup grated mozzarella cheese

Combine turkey, spinach, crumbs, onion and 4 tablespoons mustard in medium bowl. Spray a 9-inch pie plate with nonstick spray. Shape turkey mixture into a 6-by-4-inch loaf in pie plate. Bake at 350o F 50 to 55 minutes or until meat thermometer inserted in center of loaf registers 160 degrees and juices run clear; remove from oven.

Spread remaining 1 tablespoon mustard over top of loaf and top with pimentos and cheese. Return to oven and bake 4 to 5 minutes or until cheese is melted. Cut into slices to serve. Makes 6 servings.

Nutritional Information: per serving: 201 calories, 18 grams protein, 8 grams fat, 63 milligrams cholesterol, 10 grams carbohydrates, 708 milligrams sodium.

 

 

 

ULTIMATE MEATLOAF  > Back to Top <

1-1/2 pounds ground lamb 
1 egg, beaten 
1 small onion, chopped 
1 cup tomato sauce, divided 
1 cup cracker crumbs 
salt and pepper to taste 
2 tablespoons vinegar 
2 tablespoons prepared mustard 
1/2 cup brown sugar 
1 cup warm water 

Preheat oven to 375o F (190o C). In a medium bowl combine the ground meat, egg, onion, 1/2 cup tomato sauce and cracker crumbs. Season with salt and pepper to taste and mix well; press mixture into a loaf pan and make a depression in the center. Set aside. In a small bowl combine the remaining 1/2 cup tomato sauce, vinegar, mustard, brown sugar and water. Mix together until sugar has dissolved and pour liquid over meatloaf. Bake in preheated oven for 1 hour. Makes 6 servings 

Nutrition at a glance: per serving: Calories 492; Protein 17 grams; Total Fat 30 grams; Sodium 710 milligrams; Cholesterol 93 milligrams; Carbohydrates 38 grams; Fiber 2 grams 

 

 

 

VEGETABLE SOUP MEATLOAF      > Back to Top <

1-1/2 to 2 pounds ground beef, lean
1 can condensed vegetable soup (10 ounces)
1 egg, beaten
1/2 cup fine bread crumbs or 2 or 3 slices of bread, shredded
1 medium onion, finely chopped
1 tablespoon prepared mustard, optional
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
finely chopped green pepper, if desired

Mix all ingredients together gently; shape into a loaf. Place in a shallow baking dish and bake for 1 to 1-1/2 hours, or until done. Serves 6 to 8

 

 

 

VEGETARIAN MEATLOAF WITH VEGETABLES  > Back to Top <

1/2 (14-ounce) package vegetarian ground beef (eg: Gimme Lean TM) 
1 (12-ounce) package vegetarian ground beef crumbles 
1 onion, chopped 
2 eggs, beaten 
2 tablespoons vegetarian Worcestershire sauce 
1 teaspoon salt 
1/3 teaspoon pepper 
1 teaspoon ground sage 
1/2 teaspoon garlic powder 
2 teaspoons prepared mustard 
1 tablespoon vegetable oil 
3-1/2 slices bread, cubed 
1/3 cup milk 
1 (8 -ounce) can tomato sauce 
4 carrots, cut into 1-inch pieces 
4 potatoes, cubed 
1 cooking spray 

Preheat oven to 350o F (175o C). In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13-inch baking dish and form into a loaf. Pour tomato sauce on top. Place carrots and potatoes around loaf and spray vegetables with cooking spray. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing. Makes 8 to 10 servings 

Nutrition at a glance: per serving: Calories 172; Protein 11 grams; Total Fat 5 grams; Sodium 727 milligrams; Cholesterol 48 milligrams; Carbohydrates 21 grams; Fiber 4 grams 

 

 

 

VEGGIE MEATLOAF  > Back to Top <

1 cup uncooked white rice 
2 tablespoons vegetable oil 
1 onion, finely chopped 
1 cup cooked lentils 
1 cup chopped fresh mushrooms 
1 tablespoon vegetarian Worcestershire sauce 
salt and pepper to taste 
1 egg, beaten 
1 tablespoon garlic powder 
1 tablespoon Italian seasoning 
1 tablespoon dried parsley 
1/2 cup ketchup 

Preheat oven to 350o F (175o C). In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, heat oil in a small skillet over medium heat. Sauté onions until tender. Set aside. In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf. Bake in preheated oven for 45 minutes. Makes 4 servings 

Nutrition at a glance: per serving: Calories 699; Protein 18 grams: Total Fat 9 grams; Sodium 465 milligrams; Cholesterol 53 milligrams; Carbohydrates 134 grams; Fiber 7 grams

 

 

 

WONDERFUL MEATLOAF  > Back to Top <

1 pound ground beef 
3/4 cup cooked rice 
1 tablespoon brown sugar 
3/4 cup chopped onion 
1 tablespoon ketchup 
1/2 cup ketchup 

Preheat oven to 350o F (175o C). In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5 x 9-inch loaf pan. Bake at 350o F (175o C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes. Makes 4 servings 

Nutrition at a glance: per serving: Calories 443; Protein 20 grams; Total Fat 30 grams; Sodium 481 milligrams; Cholesterol 96 milligrams; Carbohydrates 22 grams; Fiber 1 gram

 

 

 

YUMMY MEATLOAF  > Back to Top <

2 pounds ground beef 
1/2 onion, chopped 
1 (10-ounce) package saltine crackers, crushed 
salt to taste 
1/4 teaspoon ground black pepper 
1 tablespoon steak sauce 
2 eggs 
3/4 cup water 

Preheat oven to 350o F (175o C). In a large bowl, combine the beef, onion, crushed crackers, salt, ground black pepper, steak sauce, eggs and water and mix well. Transfer to an ungreased 9 x 13-inch baking dish. Form into a loaf about 6 x 10 inches. Bake at 350o F (175o C) for 1 hour, or until center is completely cooked. Makes 6 to 8 servings 

Nutrition at a glance: per serving: Calories 527; Protein 24 grams; Total Fat 36 grams; Sodium 636 milligrams; Cholesterol 150 milligrams; Carbohydrates 26 grams; Fiber 1 gram 

 

 

 

ZUCCHINI LAYERED MEAT LOAF      > Back to Top <

1 pound ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
1/2 cup Swiss Cheese; Shredded
1/2 cup Zucchini; Thinly Sliced
2 tablespoons Pimento; Chopped

Mix together the first 7 ingredients. Spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 x 5 x 3 inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Bake, uncovered, for 1-1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. Yield: 6 servings

 

 

 

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