How to make meatloaf?!
Answers: I buy Hunt's Meatloaf Fixin's -- it's in a can where you find the tomato sauce, etc. -- it has directions on it and makes great meatloaf. But I usually add my own extra things, like extra onions and canned diced tomatoes. The last time I made meatloaf, I also diced up some zucchini and added it and it was good. I have tried different kinds of ground meat and I think ground round works the best -- lean but still has a bit of fat so it doesn't get too dry -- if you use regular ground beef, it just leaves way too much grease to have to drain.
I must have tried 90 different recipes for that and I hated every one of them. Bleck, now I just make burgers instead.
Go to www.epicurious.com. They've got a bunch of meatloaf recipes. And, they come from published magazines, so at least a few people approve of them.
Or you can check out www.foodnetwork.com.
I don't know.
My girlfriend is Italian, and she makes meatloaf to die for. Before hers, I hated meatloaf. But it can be done very well! My favorite now. I'll have to get her recipe for you.
You can put just about anything in meatloaf, as long as the main ingredient is meat. You can put onions, garlic, carrots, zucchini, peppers, bread crumbs, rice, and leftovers. I would put in an egg to hold it together and some ketchup on top.
Serve with mashed potatos and gravy or a large baked potato with real butter and veggie.......
MANWICH NIGHT MEATLOAF
1 1/2 lbs. ground beef
1 cup soft fresh bread crumbs
1/2 cup finely chopped onions
1 egg
1/2 tsp. salt
1/4 tsp. pepper
1 (15 1/2 oz.) can Hunt's Manwich Sloppy Joe Sauce, divided use
1 tbsp. prepared mustard
In bowl mix beef, bread crumbs, onion, egg, salt, and pepper with 1/2
cup of the sauce. Shape into loaf and place in shallow baking pan.
Bake at 350 degrees F for 40 minutes; drain.
Spread mustard over loaf and pour remaining sauce over all. Bake an
additional 30 minutes.
Makes 6 to 8 servings
Juicy Meatloaf
This is the best meatloaf ever...extremely juicy and flavorful due to
the veggies, the spices and the water-bath. Well worth the effort &
people are always surprised when I tell them all that goes into it!
* 3 tablespoons unsalted butter
* 3/4 cup onion, finely chopped
* 3/4 cup scallions, finely chopped
* 1/2 cup carrots, finely chopped
* 1/4 cup celery, finely chopped
* 1/4 cup red bell pepper, minced
* 1/4 cup green bell pepper, minced
* 2 teaspoons of minced garlic
* Salt, to taste
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon ground white pepper
* 1/4 teaspoon cayenne pepper
* 1 teaspoon ground cumin
* 1/2 teaspoon ground nutmeg
* 3 eggs, well beaten
* 1/2 cup ketchup
* 1/2 cup half-and-half
* 2 pounds lean ground beef chuck
* 12 ounces sausage meat (not fennel-flavored Italian sausage)
* 3/4 cup fine fresh bread crumbs, toasted
1. Preheat oven to 375°F.
2. Melt the butter in a heavy skillet, and add the onion, scallions,
carrots, celery, bell peppers, and garlic. Cook until the moisture
from the vegetables has evaporated, about 10 minutes. Set aside to
cool; then refrigerate, covered, until chilled, about 1 hour.
3. Combine the salt, black pepper, white pepper, cayenne, cumin,
nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and
half-and-half. Blend thoroughly.
4. Add the ground beef, sausage, and bread crumbs to the egg mixture.
Then add the chilled vegetables and mix thoroughly with your hands,
kneading for 5 minutes.
5. With damp hands to keep the mixture from sticking, form the
mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches.
6. Place the meat in a baking dish, and place the dish inside a
larger pan. Pour boiling water into the larger pan until it reaches
halfway up the sides of the baking dish.
7. Place the pan in the oven and bake for 35 to 40 minutes.
8. Remove the baking dish from the water bath, and let the meat loaf
rest for 20 minutes before slicing and serving.
My Godmother was not a cook- but this she made, made well, made often, and it is great! A stple, and so easy, the kids can do it. The stuffing mix is seasoned, ( I use Stove Top Pork Stuffing mix) and adds just the right flavor.
Easiest Meat Loaf
2 eggs
1/2 cup water
1 (6 ounce) package instant stuffing mix
2 pounds ground beef
Ketchup
Bacon
In a large bowl, beat eggs and water. Add stuffing mix and contents of seasoning packet; mix well. Add beef; mix well. Press into an ungreased 9-in. x 5-in. x 3-in. loaf pan. Top with bacon slices and ketchup. Bake, uncovered, at 350 degrees F for 1-1/4 to 1-1/2 hours or until no pink remains and a meat thermometer reads 160 degrees F
Meatloaf
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
Garnish:cooked bacon
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.