EASY MEATLOAF
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Provided by Janet Caldwell
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g
EASIEST TO SLICE MEATLOAF
This recipe was one of my mother's first real recipes when she was married in 1952. It has been passed down through the family ever since. I think she got it either from a cooking school, or as an insert in a baking pan.
Provided by Chris Shunkwiler
Categories Meatloafs
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Mix well in order given, using hands if necessary.
- 2. Press into a greased 8x3x5 inch loaf pan.
- 3. Bake for 50-60 minutes. Allow to stand and rest for 10 minutes for easy slicing.
- 4. -Halfway through the baking time, I slice down the center of the meatloaf and turn each half, which helps the loaf to cook thoroughly.-
- 5. This can easily be doubled, for a larger family. But don't expect the leftovers to last long in the fridge-this is even good cold!
EASY MEATLOAF RECIPE
Serve this easy meatloaf made with pork, prosciutto and parmesan hot or cold. It's ideal for supper, picnics or to pack in lunchboxes
Provided by Mary Cadogan
Categories Buffet, Lunch, Main course, Supper
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork.
- Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
- Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray.
- Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hr until loaf shrinks from the sides of tin.
- Cool in the tin for 10 mins, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold with salad.
Nutrition Facts : Calories 180 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.63 milligram of sodium
CLASSIC MEATLOAF WITH TOMATO SAUCE
Make an easy meatloaf when you need to feed the family midweek. Serve slices with homemade tomato sauce and use any leftovers as sandwich filling
Provided by Lulu Grimes
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
- To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
- Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.
Nutrition Facts : Calories 463 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
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