MOIST & SAVORY MEAT LOAF
Stop searching for a go-to meat loaf recipe. This is it! Your family will be delighted with this mixture of beef, pork and sauteed onion, with a sweet- and-tangy sauce baked onto the top. Cheese crackers are the secret ingredient in this one. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.
Nutrition Facts : Calories 334 calories, Fat 18g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 769mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 23g protein.
EASY SAVORY MEATLOAF
My variation on the stuffing meatloaf recipies that are so popular. The original version was too bready for me and my boyfriend. This version is easy and quick to make and is good hot or sliced cold for sandwiches. I buy the stuffing mix that comes in the canister - sometimes the store brand, sometimes the name brand.
Provided by galponetta
Categories Pork
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For Meatloaf:
- Preheat oven to 350 degrees.
- In a large bowl, mix chopped onion and stuffing mix, and pour in the broth and let set while you prepare the pan.
- Line a jelly roll pan or cookie sheet with deep sides with foil. Set a baking rack large enough to hold the meatloaf in the pan and spray lightly with cooking spray, or brush lightly with oil.
- In the large bowl, mix in remaining ingredients until evenly blended.
- Form the meat mixture into a large loaf pan, pressing down with a rubber spatula or large spoon until the meat is evenly pressed into the pan.
- Cut a piece of foil slightly smaller than the top of the meatloaf and press it onto the top. (This foil keeps the meatloaf from falling through the rack as it cooks.)
- Run a dull knife around the sides of the meatloaf to loosen it from the pan.
- Invert the meatloaf onto the prepared rack on the cookie sheet and tap the bottom of the loaf pan so it slides out on the rack.
- You will now bake the meatloaf with no pan. The lets the grease drain away as it cooks.
- Bake about 60 minutes, then remove from oven and glaze the top with the three remaining ingredients blended into a sauce.
- Return to oven and cook about 15 minutes further or until any juices run clear.
- Note: You can substitute ground turkey for the pork. Serve with more of the sauce used for the glaze.
Nutrition Facts : Calories 283.6, Fat 19, SaturatedFat 7.2, Cholesterol 124.2, Sodium 287.2, Carbohydrate 3.6, Fiber 0.2, Sugar 2.3, Protein 23
SAVORY MEATLOAF
Got this out of a Betty Crocker book. It is a very good meatloaf. My husband loves it. Give it a try and let me know what you think. Personally, I don't like to bite into hard onions so I sautee my onions before putting them into the mixture. Hope that is a good tip for you.
Provided by hippichiclv
Categories Meat
Time 1h20m
Yield 1 meatloaf, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients except ketchup.
- Spead mixture in ungreased loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, or shape into 9 x 5-inch loaf in ungreased rectangular pan, 13 x 9 x 2 inches.
- Spread ketchup over top.
- Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160 degrees Farheinheit.
Nutrition Facts : Calories 343.8, Fat 19.9, SaturatedFat 7.9, Cholesterol 118.1, Sodium 636.4, Carbohydrate 15.3, Fiber 0.6, Sugar 6, Protein 25
SAVORY MEAT LOAF
Everyone loves this tender meat loaf, which is seasoned with a hint sage. It's good for family get-togethers, picnics and Super Bowls parties. You're sure to get rave reviews whenever you serve it. -Edie DeSpain of Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in an ungreased 11x7-in. baking dish. , In a small bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325° for 1 to 1-1/4 hours or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 910mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
SAVORY MEATLOAF
A Betty Crocker Kitchens favorite, this herb-flecked meatloaf is everything a good meatloaf should be!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg
BETTY CROCKER'S SAVORY MEATLOAF
A Betty Crocker Kitchens favorite, this herb-flecked meat loaf is everything a good meat loaf should be!
Provided by Brieness79
Categories Meat
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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
SAVORY MEATLOAF
Make and share this Savory Meatloaf recipe from Food.com.
Provided by Donna Matthews
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl combine all ingredients except chili sauce.
- Mix with hands until thoroughly blended.
- Mound into loaf pan.
- Top can be covered with chili sauce.
- Bake, uncovered, for 1 hour or until done.
- Mashed potatoes and peas are DH's favorite accompaniments for this meatloaf.
- note: summer savory has become hard for me to find in the chain grocery stores lately; but it is worth the search for what it adds to the meatloaf.
Nutrition Facts : Calories 356.6, Fat 18.4, SaturatedFat 7.5, Cholesterol 173.1, Sodium 601.6, Carbohydrate 10.7, Fiber 0.8, Sugar 1.6, Protein 34.8
EASY OLD FASHIONED MEATLOAF
No fancy ingredients here... Not like we need another meatloaf recipe, but I figured I'd should post my Grandma's for people like me who like a quick easy meatloaf without a lot of fuss. Most of the meatloaves I saw here had things I'd never even consider putting in a meatloaf! :) At times I will substitute the onion with approx. 1/4 cup dried onion flakes. I also have substituted the garlic with garlic powder. I've never tried making it with horseradish. (I was a notoriously picky eater as a kid so I don't think Grandma put it in when I came to visit either.) I usually don't bother beating the egg... (Boy do I sound lazy! Don't tell Mom! LOL!) I've only recently started putting ketchup on the top before baking, so I don't think it's necessary to keep the meatloaf moist. Mom used to use her own dried bread crumbs, but I use the plain storebought kind. I haven't been adventurous enough to try any flavored bread crumbs... Make sure lean ground beef is used otherwise the meatloaf can get too greasy and/or bubble over the pan while baking. I also recommend checking the center to make sure it's done. On occasion it has taken over an hour to bake.
Provided by nranger7
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly mix all ingredients.
- Shape in loaf pan.
- Cover with more ketchup if desired.
- Bake one hour at 350 degrees.
Nutrition Facts : Calories 244.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 97, Sodium 861.5, Carbohydrate 8.1, Fiber 0.4, Sugar 4.3, Protein 24.3
BETTER THAN MOM'S SWEET AND SAVORY MEATLOAF
I never thought I'd find, let alone be able to make, a meatloaf better than my mother's electric skillet recipe. But when I wanted to make it last night, I realized that I didn't have her recipe. So I came to recipezaar and read a few popular ones and came up with my own based off my ingredients at hand and the popping flavors of herbs that I personally love. Well, don't tell mamma, but I think I'll be making it this way from now on. I'm telling you, this was the most moist, flavorful, savory and sweet (even a little spicy) meatloaf I've ever had. And I can't believe I just made it up! (I'm a little new at this.) The sauce is on the sweet side, but the herbs and spices inside give it a little kick which creates a perfect balance. Use less and more of what you need to get the taste suited to your liking. Chili powder might give it even more of a kick. Enjoy! Tip 1 - The moisture factor: A lot of meatloaf recipes call for milk, tomato paste, condensed milk, or water to add moisture. I was out of milk, didn't want to open full cans of paste or condensed milk just to waste the rest, and I didn't want to have to settle for boring water, so leftover chucky pasta sauce was a perfect substitute. It not only added some veggies, but the additional seasonings and vinegar already in the sauce meant that I didn't have to use additional vinegar, veggies, or waste full cans of ingredients just to get what I needed. Tip 2 - The healthy and economic factors/alternatives: I've had gastric surgery and as such found that ground beef was a little too fatty for my liking. I'm going to try this with ground turkey next time. I'll need to up the moisture (pasta sauce) content and will probably need to use a nonstick cooking spray (unnecessary when using fatty ground beef) on the loaf pan so that the sides won't stick. I eat a slice and then cut and freeze the remaining slices to take as lunch or have for future dinners for the rest of the week. Saves me a ton of money!
Provided by LilThisLilThat
Categories Poultry
Time 1h30m
Yield 8-10 1 to 2 inch slices, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- PREP: Place oven rack on middle setting and preheat oven to 350 degrees. If using a less fatty meat, use a non-stick cooking spray to lightly coat the inside of your loaf pan. (If using ground beef, it is unnecessary to spray or grease your pan.). Lightly press the separate 2 tbsp of the packed brown sugar into the bottom of your loaf pan. Put like ingredients into prep bowls for ease in mixing later - this helps when you'll only have one hand (especially at least the dry ingredients of bread crumbs, salt, and pepper). Hint: thaw meat fully and bring cold ingredients (eggs, pasta sauce, sauce ingredients, etc) to room temperature prior to combining - this will aid in even cooking and correct cook time. (Waiting for items to reach room temperature is the bulk of your prep time, so your actual "work" prep time v. "waiting" prep time is about 5 min of work and 15-20 min of waiting.).
- SAUCE: Stir the remaining tbsp of brown sugar and the rest of the sauce ingredients in a bowl until combined. Sauce should be slightly runny. With a spatula, lightly drizzle some rows of the sauce over the brown sugar in the bottom of the loaf pan. Do not fully cover. Set the remaining majority of the sauce aside.
- LOAF: In a small skillet, sweat the diced onion over low heat. Half way through, add the garlic. (The onions and garlic do not cook inside the loaf and therefore you must heat them before.) Do not let them brown or carmelize. In a large mixing bowl, gently break up the meat with one hand (keep your other hand free and clean to hold the bowl and add in your other ingredients). When they are cool enough, slowly add in the onions and garlic until completely folded. Then add the pasta sauce, parsley, basil, garlic powder, and marjoram until blended. Next, you will alternate combining the dry ingredients (bread crumbs, salt, pepper combination) and half of the beaten eggs. Repeat dry ingredients and eggs until fully mixed. Shape mixture into a loaf and transfer it into your loaf pan. Gently press the loaf down and against the sides until you have a flat top service (as the meat cooks, it will pull away from the sides and form the classic "loaf" shape"). Pour the majority of the sauce over the top of your loaf and spread it evenly until covered (I like to keep just a tiny bity of sauce to drizzle over the loaf when there is about 10 min of cook time left, but you can add it all at this point if you like).
- Bake for 1 hour to 1 hour 15 minutes, checking occassionally. Add more sauce when and if necessary. Let cool for at least 10 minutes before serving.
Nutrition Facts : Calories 366.2, Fat 15.7, SaturatedFat 5.7, Cholesterol 110.7, Sodium 1810.1, Carbohydrate 36, Fiber 1.6, Sugar 21.4, Protein 21.1
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