Need a good recipe for meatloaf?!
Meat loaf
INGREDIENTS
1 pound lean ground beef
1 pound ground pork sausage
3 cloves grarlic chopped
2 teaspoon ground sage
1 (8 ounce) package French onion dip
2 eggs
1 (10 ounce) package saltine crackers, crushed
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the beef, pork sausage, French onion dip, seasonings, eggs and crushed crackers. Mix well and shape into a loaf.
Bake in a 5x9 inch loaf pan for 1 hour.
Sweet & Sour Meat Loaf
INGREDIENTS
1 egg
5 tablespoons ketchup, divided
2 tablespoons prepared mustard
1/2 cup dry bread crumbs
2 tablespoons onion soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1/4 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar
DIRECTIONS
In a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf.
Place in a shallow 1-qt. microwave-safe dish; cover with waxed paper. Microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain.
In a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 3-5 minutes. Let stand for 10 minutes before slicing.
Mexican Meat loaf
INGREDIENTS
3/4 cup milk
2 eggs, beaten
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 1/2 pounds lean ground beef
1 (16 ounce) jar picante sauce
DIRECTIONS
In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake, uncovered, at 350 degrees F for 1 hour or until juices run clear; drain. Top with warm picante sauce.
Cordon Blue meat loaf
INGREDIENTS
2 pounds extra-lean ground beef
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
3 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
Answers: Here are a few each of them with a spin. All of them are great!! Enjoy!!!
Meat loaf
INGREDIENTS
1 pound lean ground beef
1 pound ground pork sausage
3 cloves grarlic chopped
2 teaspoon ground sage
1 (8 ounce) package French onion dip
2 eggs
1 (10 ounce) package saltine crackers, crushed
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the beef, pork sausage, French onion dip, seasonings, eggs and crushed crackers. Mix well and shape into a loaf.
Bake in a 5x9 inch loaf pan for 1 hour.
Sweet & Sour Meat Loaf
INGREDIENTS
1 egg
5 tablespoons ketchup, divided
2 tablespoons prepared mustard
1/2 cup dry bread crumbs
2 tablespoons onion soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1/4 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar
DIRECTIONS
In a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf.
Place in a shallow 1-qt. microwave-safe dish; cover with waxed paper. Microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain.
In a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 3-5 minutes. Let stand for 10 minutes before slicing.
Mexican Meat loaf
INGREDIENTS
3/4 cup milk
2 eggs, beaten
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 1/2 pounds lean ground beef
1 (16 ounce) jar picante sauce
DIRECTIONS
In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake, uncovered, at 350 degrees F for 1 hour or until juices run clear; drain. Top with warm picante sauce.
Cordon Blue meat loaf
INGREDIENTS
2 pounds extra-lean ground beef
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
3 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
BASIC MIX:
1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)
In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.
Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.
Optional Variations:
Choose one:
1. Eliminate salt, bouillon, and substitute 3 tablespoon onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.
2. Use old-fashioned rolled oats instead of bread crumbs.
3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).
4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients:
1 c. ketchup
1 8 oz can tomato sauce
3 tbsp. balsamic vinegar
3 tbsp. of brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and:
1/3 pound ricotta mixed with one egg
1/4 c. freshly chopped Italian parsley or 1 c. fresh spinach
1/2 pound grated mozzarella cheese
Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325 degree oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.
6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!
7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual. 8. Use your imagination, get creative, and enjoy!
Bacon Cheeseburger MeatLoaf!
1
meatloaf
1? hours 15 min prep
4 slices bacon
1 1/2 lbs lean ground chuck or ground round
1 cup firm fresh white breadcrumbs
1 cup coarsely shredded sharp cheddar cheese
1 large sweet onion, chopped (vidalia)
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 egg
1/4 cup ketchup
Preheat the oven to 350.
In medium skillet,cook bacon over medium heat until it is limp& some fat is rendered,3-4 minutes.
Remove bacon from the skillet and reserve it,set aside.
In large mixing bowl,use your hands to gently but thoroughly mix together: meat,bread crumbs,1/2 cup cheese,onion,mayo,relish,mustard?? pepper and egg.
Pat mixture into a shallow 2-quart baking pan.
Spread top of the loaf with the ketchup then lay bacon strips over the ketchup.
Bake until loaf is firm& the bacon is crisp,45 to 50 minutes.
Sprinkling top with remaining 1/2 cup cheese to melt during last 5-10 minutes of baking (Internal temperature should be 155).
Let meatloaf stand in the baking dish for 10 minutes,then cut into squares to serve.
I have made the Mexican style meatloaf a lot lately. I use salsa. Don't know how close that is to picante. And I add cumin as well and it gives it a really good mexican flair.
Go to "Martha Stewart".com. Without a doubt she has the best meatloaf recipe. I just made it yesterday, and it always turns out nice. Give it a try.