Care to share your favorite meatloaf with me? I need a new idea.?!


Question: Savory Meat Loaf

1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce

Heat oven to 350°F.
Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.



Cheese-stuffed Meat Loaf
2 tablespoons olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup minced Italian parsley
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 teaspoons chili powder
1 1/4 teaspoons cumin
3/4 cup salsa
2 eggs
1 1/2 pounds lean ground beef or a mix of lean ground beef and ground turkey
3/4 cup bread crumbs
1/4 pound sliced mozzarella cheese
1. Heat the oven to 350o. In a skillet, sauté the onion, celery, garlic, and parsley in the oil over moderate heat until softened but not browned. With a slotted spoon, transfer the vegetables to a large bowl.
2. Add all remaining ingredients, except cheese, to the vegetables. Mix well with your hands.
3. Transfer half the mixture to a 9- by 5-inch loaf pan. Place mozzarella slices on top, then cover with the rest of the meat mixture. 4. Bake for 75 to 80 minutes or until a meat thermometer reads 170o. Cool and chill. Wrap tightly in freezer foil. Place in a resealable plastic freezer bag. Label and freeze. To serve: After thawing and unwrapping, bake in a covered pan at 400o for 20 to 30 minutes. Serves 5 to 6.



MEATLOAF WITH SWEET AND SOUR SAUCE
1 (8 oz.) can tomato sauce
1/4 c. brown sugar, packed
1/4 c. cider vinegar
1 tsp. prepared mustard
1 egg, slightly beaten
1 onion, minced
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. Italian seasoned bread crumbs or crushed crackers
2 lbs. ground sirloin
1/2 tsp. Salt
1/4 tsp. black pepper
In a saucepan mix tomato sauce, brown sugar, vinegar and mustard. Cook until sugar is dissolved. Set aside. Take onion, celery, green pepper and 1 tablespoon water; put in bowl. Put Saran wrap over them and put in microwave to soften. Combine egg with vegetables (celery, onion, green pepper), crackers, salt, black pepper, meat and 1/2 cup tomato sauce mixture. Mix thoroughly. Shape into loaf. Put into baking dish and pour remaining tomato sauce mixture over meatloaf. Bake 350 degrees covered for 1 hour. Baste occasionally. If sauce thickens, add 1/4 cup water to
sauce. Serve sauce separate. Serves 6.


With this recipe instead of zucchini I use green beans.
ITALIAN STUFFED MEATLOAF
1 lb. lean ground beef
1 c. Quaker Oats (quick or old fashioned), uncooked
1 (15 1/2 oz.) jar spaghetti sauce
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 egg, beaten
1 tbsp. Worcestershire sauce
1 tsp. pepper
1/3 c. of any of the following:
Sliced mushrooms, sliced ripe olives, shredded
Mozzarella cheese, and shredded Zucchini
1/2 c. (2 oz.) shredded Mozzarella cheese
Sliced, ripe olives
Heat oven to 350 degrees. Grease 8 inch square baking pan. Combine ground beef, oats, 1/2 cup spaghetti sauce, onion, Parmesan cheese, egg, Worcestershire, and pepper; mix well. Separate mixture into two equal parts. Shape each into a patty about 7 inches in diameter. Place stuffing choices on one patty to within 1/2 inch of edge. Top with other patty. Pinch sides together to completely enclose stuffing; smooth edges into rounded loaf. Place into prepared pan. Bake 40 to 45 minutes or until meat is done. Top loaf with 1 cup spaghetti sauce and Mozzarella cheese. Garnish with olives and serve with remaining sauce. 6 servings.




CAJUN MEATLOAF
1 tbsp. butter
1 med. onion (chopped)
1/2 c. chopped celery
1/2 c. green bell pepper
2 cloves garlic (minced)
3 slices white bread
1/3 c. milk
1-1/2 lbs. ground chuck
1/2 lb. ground pork
1 egg (beaten)
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. salt
1 tbsp. worcestershire sauce
2 tbsp. ketchup
Heat oven to 350 degrees. In frying pan melt butter, add onion, celery, green pepper and garlic. Cook until wilted. In a bowl, soak bread in milk. Mix meat and other mixtures, also the remaining other ingredients. Shape into loaf. Bake one hour.

nfd?


Answers: Savory Meat Loaf

1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce

Heat oven to 350°F.
Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.



Cheese-stuffed Meat Loaf
2 tablespoons olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup minced Italian parsley
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 teaspoons chili powder
1 1/4 teaspoons cumin
3/4 cup salsa
2 eggs
1 1/2 pounds lean ground beef or a mix of lean ground beef and ground turkey
3/4 cup bread crumbs
1/4 pound sliced mozzarella cheese
1. Heat the oven to 350o. In a skillet, sauté the onion, celery, garlic, and parsley in the oil over moderate heat until softened but not browned. With a slotted spoon, transfer the vegetables to a large bowl.
2. Add all remaining ingredients, except cheese, to the vegetables. Mix well with your hands.
3. Transfer half the mixture to a 9- by 5-inch loaf pan. Place mozzarella slices on top, then cover with the rest of the meat mixture. 4. Bake for 75 to 80 minutes or until a meat thermometer reads 170o. Cool and chill. Wrap tightly in freezer foil. Place in a resealable plastic freezer bag. Label and freeze. To serve: After thawing and unwrapping, bake in a covered pan at 400o for 20 to 30 minutes. Serves 5 to 6.



MEATLOAF WITH SWEET AND SOUR SAUCE
1 (8 oz.) can tomato sauce
1/4 c. brown sugar, packed
1/4 c. cider vinegar
1 tsp. prepared mustard
1 egg, slightly beaten
1 onion, minced
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. Italian seasoned bread crumbs or crushed crackers
2 lbs. ground sirloin
1/2 tsp. Salt
1/4 tsp. black pepper
In a saucepan mix tomato sauce, brown sugar, vinegar and mustard. Cook until sugar is dissolved. Set aside. Take onion, celery, green pepper and 1 tablespoon water; put in bowl. Put Saran wrap over them and put in microwave to soften. Combine egg with vegetables (celery, onion, green pepper), crackers, salt, black pepper, meat and 1/2 cup tomato sauce mixture. Mix thoroughly. Shape into loaf. Put into baking dish and pour remaining tomato sauce mixture over meatloaf. Bake 350 degrees covered for 1 hour. Baste occasionally. If sauce thickens, add 1/4 cup water to
sauce. Serve sauce separate. Serves 6.


With this recipe instead of zucchini I use green beans.
ITALIAN STUFFED MEATLOAF
1 lb. lean ground beef
1 c. Quaker Oats (quick or old fashioned), uncooked
1 (15 1/2 oz.) jar spaghetti sauce
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 egg, beaten
1 tbsp. Worcestershire sauce
1 tsp. pepper
1/3 c. of any of the following:
Sliced mushrooms, sliced ripe olives, shredded
Mozzarella cheese, and shredded Zucchini
1/2 c. (2 oz.) shredded Mozzarella cheese
Sliced, ripe olives
Heat oven to 350 degrees. Grease 8 inch square baking pan. Combine ground beef, oats, 1/2 cup spaghetti sauce, onion, Parmesan cheese, egg, Worcestershire, and pepper; mix well. Separate mixture into two equal parts. Shape each into a patty about 7 inches in diameter. Place stuffing choices on one patty to within 1/2 inch of edge. Top with other patty. Pinch sides together to completely enclose stuffing; smooth edges into rounded loaf. Place into prepared pan. Bake 40 to 45 minutes or until meat is done. Top loaf with 1 cup spaghetti sauce and Mozzarella cheese. Garnish with olives and serve with remaining sauce. 6 servings.




CAJUN MEATLOAF
1 tbsp. butter
1 med. onion (chopped)
1/2 c. chopped celery
1/2 c. green bell pepper
2 cloves garlic (minced)
3 slices white bread
1/3 c. milk
1-1/2 lbs. ground chuck
1/2 lb. ground pork
1 egg (beaten)
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. salt
1 tbsp. worcestershire sauce
2 tbsp. ketchup
Heat oven to 350 degrees. In frying pan melt butter, add onion, celery, green pepper and garlic. Cook until wilted. In a bowl, soak bread in milk. Mix meat and other mixtures, also the remaining other ingredients. Shape into loaf. Bake one hour.

nfd?

Well I do not measure the ingredients when I make it but here it is. I use hamburger meat of course, brown sugar, whole wheat ritz crackers (crumbs), an egg, tomato sauce, ketchup, tiny bit of mustard, throw some spices in there, sometimes I put cheese in there too. Then when it is finished I put brown sugar and ketchup on top for a glaze and bake for like 15 more min.

1 1/2 Ib. Ground Beef
1 Pack Saltine Crackers (crushed)
2 Eggs
1 Small Onion Chopped
About 1/4 Cup Ketchup (this is lenient so..)

Mix together in a large bowl, place in a baking pan and voile!

You can also mix about 1/2 cup ketchup and a bit of brown sugar for a VERY good meatloaf topping (sweet and tangy)

I just make a basic meatloaf and add taco seasoning and salsa to it. You can add grated cheese too if you like. It gives it a Mexican flair and makes yummy sandwiches.





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