Country Meat Loaf Food

COUNTRY STYLE MEATLOAF RECIPE

Steps:

• Preheat the oven to 375°.
• Add the squeezed out wet bread to a large bowl along with the peppers, onions, garlic, ground beef, eggs, Worcestershire sauce, salt and pepper and mix thoroughly until completely combined.
• Divide the mixture between to 9x5 prepared loaf pans and pack it in tight. You can line one of the pans with bacon as I did in the video for extra flavor if you prefer.
• In a small bowl mix together the ketchup, brown sugar, and soy sauce until combined and add it to the top of the meatloaf and spread around to coat the top.
• Bake in the oven at 375° for 50-60 minutes or until cooked throughout and reads 165° internally.
• Rest for 3-4 minutes, slice, and serve.

COUNTRY MEATLOAF

Steps:

• In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally.
• Into large bowl, tear bread into small pieces.
• Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon.
• Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf.
• If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf.
• In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce.
• Spoon mixture evenly over meatloaf in pan.
• Bake at 350 degrees for 1 1/2 hours.
• Serve meatloaf warm or cover and refrigerate to serve cold later.

COUNTRY MEATLOAF

Steps:

• 1. in a 10 inch skillet heat oil on medium add celery and onion saute about 10 minutes stirring occasionally
• 2. in large bowl mix bread crumbs, shredded carrot, onion and celery.
• 3. in smal bowl mix eggs, salt and pepper brown sugar, vinegar and half (4 oz) of tomato sauce set aside
• 4. preheat oven to 350 degrees. to the large bowl add sausage and ground beef and half of liquid mixture and mix by hand squeezing and mixing thourghly about five minutes then add rest of liquid mixture and hand mix thouroghly another five minutes till well mixed.
• 5. In a 12x8 baking pan shape into meatloaf and top with remaining 4 oz of tomato sauce. bake for 1 1/2 hours

HEARTY COUNTRY MEATLOAF WITH SOUR CREAM GRAVY

Steps:

• Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
• Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
• Let cool.
• Mix the vegetables and meat into the bread mixture with your hands.
• Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
• Form into a free-form 9" x 5" loaf.
• Drape with the bacon and place on a greased rack in a broiler pan.
• Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
• Lift off the rack and keep warm while making the gravy.
• Pour 1/4 cup of the pan drippings into a small saucepan.
• Stir flour into the drippings until smooth.
• Cook, stirring, over medium heat 3 minutes.
• Gradually stir in the stock and bring to a boil.
• Reduce the heat and cook until thickened.
• Stir in the sour cream; heat through but do not boil.
• Season with salt and pepper.
• Transfer to a heated sauce boat and sprinkle with parsley.

COUNTRY MEAT LOAF

Steps:

• In a large bowl, beat eggs. Add soup, pepper and stuffing mix. Combine beef, veal and pork; crumble over egg mixture and mix well. , Press into a 9x5-in. loaf pan. Bake at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°. Drain.

COUNTRY MEATLOAF WITH TOMATO RELISH

Steps:

• For the tomato relish, coat a skillet with olive oil and place over medium heat. Saute the garlic, bay leaves, and onion together until they caramelize. Add the red peppers and cook until soft. Add the tomatoes, parsley and Worcestershire sauce, cook for 10 minutes until the vegetables cook down. Stir in the ketchup and continue to cook until heated through, about 5 minutes. Remove from heat.
• In a large mixing bowl, combine the ground beef and pork together with your hands. Fold in 1/2 cup of the tomato relish. Add the eggs and thyme and mix with both hands just until blended. Do not over mix or the meat loaf will become dense and tough. Season with salt and pepper. Coat a 9 by 5-inch loaf pan with nonstick spray. Fill the loaf pan with the meat mixture, mounding it a bit on top. Generously spoon some tomato relish on the surface. When cooked, this will form a top crust. Place the loaf pan on a cookie sheet and bake in a preheated 350 degree F oven for 1 to 1 1/2 hours or until the meat loaf has pulled away from the sides of the pan. Remove from pan, allow to cool slightly before cutting into slices. Serve with remaining sauce on the side.

COUNTRY MEATLOAF RECIPE

Steps:

• Gather the ingredients.
• In a skillet, melt butter over medium heat; add mushrooms, onion, celery, carrots, and water.
• Heat to boiling; cover and cook for 10 minutes, or until vegetables are just tender-crisp.
• In a large bowl, combine ground beef, flour, seasoned salt , thyme, parsley, soy sauce, and the cooked vegetables.
• Mix gently and shape into a loaf in a greased, shallow baking pan (with sides).
• Bake the meatloaf at 350 F for about 1 hour to 1 hour and 10 minutes, or until the loaf is crusty and browned. The meatloaf is done when it reaches 160 F on a meat thermometer.

COUNTRY-STYLE MEAT LOAF

Steps:

• Lightly steam onions, celery, and bell peppers and let cool. Place the cooled vegetables into a mixing bowl and add the pork, sirloin, ketchup, eggs, half and half and mix well. Mix in the oatmeal and spice mix. Place the meat into a loaf pan lined with bacon strips. Place in refrigerator overnight so that the meat loaf firms up. When ready for use, remove from the refrigerator; cover the top of the loaf pan with aluminum foil; place in a pre-heated 350 degree oven on top of a roasting pan. Do this to prevent the overspill from making a mess out of your oven and cook until the inside temperature (with a thermometer) reaches 165 degrees (about 1 1/2 hours). 15 minutes before it is done, remove the foil - this will allow the top to brown. Remove from the oven and pour out excess oil and let it sit for 20 minutes. Turn the loaf pan upside down to remove the meatloaf. Slice with a sharp knife.

CLASSIC WEEKNIGHT MEATLOAF

Steps:

• Make meatloaf: Preheat oven to 400ºF. Line a large rimmed baking sheet with foil. Combine onions, pepper, ketchup, mustard, breadcrumbs, eggs, Worcestershire, oregano, and thyme in a bowl. Season with salt and pepper. Gently mix in beef with your hands, being careful not to overmix. (It should be soft but hold its shape.) Transfer meat to prepared baking sheet and shape into a 10-by-5-inch loaf.
• Make topping: Combine ketchup, Worcestershire, and brown sugar in a bowl. Brush meatloaf with 3 tablespoons topping. Place bacon crosswise over top of meatloaf and cover with remaining glaze. Bake 15 minutes. Reduce oven temperature to 350°F and bake until an instant-read thermometer reaches 160°F, 35 to 40 minutes. Let rest 15 minutes before serving.

SOUTHERN MEATLOAF

Steps:

• Gather the ingredients. Pre-heat the oven to 350 F.
• Grease an 8 1/2 x 4 1/2-inch loaf pan or line it with foil and then lightly grease it. Alternatively, for a free-form loaf, line a rimmed baking pan with foil.
• In a large bowl, combine the ground beef with the crushed saltines, onion, green pepper, egg, paprika, garlic powder, salt, thyme, black pepper, 1/3 cup of ketchup , milk, and Worcestershire sauce .
• Pack the meat mixture into the loaf pan or shape it and place it on the baking pan.
• Bake the meatloaf for 1 hour. Carefully pour excess grease into a can or jar (dispose of it in the trash after it cools).
• Spread the meatloaf with 1/2 to 3/4 cup of ketchup or barbecue sauce and continue baking for 15 minutes longer, or until the meatloaf registers at least 160 F on an instant-read food thermometer inserted into the center. (If you have instead swapped ground turkey or chicken for the beef, cook the loaf to an internal temperature of 165 F.)
• Let the meatloaf rest for ten minutes before slicing so it holds together well. Then, serve and enjoy!