MOM'S MEAT LOAF
Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.
MOM'S MEATLOAF
Steps:
- Put ground meat in a large bowl. With your fist, push a bowl shape in the middle of the ground meat. Take a handful of crackers and crumble them by hand into the bowl shape in the beef. Beat the eggs and add them on top of the crackers, then pour in the milk. Season with a few shakes of salt and pepper and mix everything together with your hands.
- Sauté peppers and onions in a small pan with about a teaspoon of butter or olive oil until just tender, about five minutes. Add about a third of this to the meatloaf mixture and set the rest aside for the gravy.
- In a separate bowl or plate, crush a generous handful or so of the crackers. Form two large or three small loaves out of the meatloaf mixture and roll each in crushed crackers to coat. Melt about a teaspoon of butter in a large, deep pan and brown meatloaves over medium heat for about ten minutes. Flip each loaf with a long spatula to brown the other side, covering with lid both times.
- While loaves are browning on the second side, sauté sliced mushrooms in a small pan in a teaspoon of butter or olive oil for about five minutes. In a medium-sized pot, combine a large can of diced tomatoes, a jar of your favorite prepared spaghetti sauce, the mushrooms, and the rest of the sautéed peppers and onions. Stir and let simmer for a few minutes, then add to meatloaves. Cover pan, turn heat down to low, and let loaves cook through, about an hour. Serve with blanched green beans and white rice.
ED'S MOTHER'S MEATLOAF
I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.
Provided by Nigella Lawson : Food Network
Time 2h5m
Yield 7-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
- Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
- Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
- Add the remaining raw egg and mix again before finally adding the breadcrumbs.
- Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
- Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
- Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
- Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
ED'S MOM'S MEATLOAF
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 7 loaves, 96 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees F.
- Heat oil in a pot. Saute bell pepper, onion, and garlic in the hot oil for 5 minutes. Let it cool. Mix soy sauce, salt, black pepper, eggs, cream, and bread crumbs together well. Add oil, bell pepper, onion, and garlic and mix well. By hand, mix ground beef.
- Place 6-1/2 pounds of this mix into each meatloaf pan. Ice the top of each loaf with 1/2 cup of tomato paste. Bake for about 2 hours, until the internal temperature reaches 160 degrees. Remove the pans from the oven and drain all of the grease out well. Cool in pans until cool enough to turn out. Serve with Meatloaf Gravy.
- Melt butter in large pot. When hot, add onions, mushrooms, and garlic and saute until softened and golden. Add flour and mix in well to make a roux. Add water, beef base, bay leaves, and pepper and mix well. Bring to a boil. Then simmer for 30 minutes or until thickened enough. Strain and cool.
MOM'S MEATLOAF
Make and share this Mom's Meatloaf recipe from Food.com.
Provided by Kippy2
Categories Meat
Time 1h10m
Yield 1 meatloaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs in a large bowl.
- Add the milk, onion, breadcrumbs, salt, pepper and sage. Add the beef and mix well. Shape into an oval loaf and place in a roasting pan.
- In a measuring cup, mix remaining ingredients and pour about 3/4 cup over the meatloaf. Spread evenly.
- Bake at 350 for 1 hour and 5 to 10 minutes. ( No pink should remain in the meatloaf).
- Drain and let stand 5 minutes before slicing. Serve with remaining sauce mixture.
Nutrition Facts : Calories 337.3, Fat 15.4, SaturatedFat 6, Cholesterol 113.9, Sodium 788.3, Carbohydrate 29.7, Fiber 0.7, Sugar 21.2, Protein 20
BETTER THAN MOM'S MEATLOAF
My mom's classic meatloaf was lacking in flavor and the topping was way too sweet. This "better than mom's" version still has lots of old-school appeal but has been kicked up a notch with a rich and savory flavor, plus we said goodbye to the sugary sweet topping. Sliced meatloaf leftovers make the best sandwiches. I like mine with mustard, cheese, and grilled onions!
Provided by NicoleMcmom
Categories Main Dishes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
- Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
- Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
- Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 17.6 g, Cholesterol 126.9 mg, Fat 16.1 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 962.9 mg, Sugar 8 g
More about "eds moms meatloaf food"
MOM'S MEATLOAF - STONEWALL KITCHEN
From stonewallkitchen.com
MOM'S MEATLOAF - A CANADIAN FOODIE
From acanadianfoodie.com
ED’S MOTHER’S MEATLOAF | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 8-10
ED’S MOTHER’S MEATLOAF - RECIPES NETWORK
From recipenet.org
Servings 7-8
BETTER HOMES AND GARDENS - FAST ED: BBQ MEATLOAF - YOUTUBE
From youtube.com
MOM`S MEATLOAF - BOSSKITCHEN.COM
From bosskitchen.com
MOM'S MEATLOAF : DINERS, DRIVE-INS AND DIVES : FOOD NETWORK
From pinterest.ca
MY MOM-MOM'S MEATLOAF - PRESERVED HOME
From preservedhome.com
ED'S MOM'S MEATLOAF RECIPE - EASY RECIPES
From recipegoulash.cc
DISNEY RECIPE: MOM’S MEATLOAF FROM 50’S PRIME TIME CAFE
From insidethemagic.net
MOM'S TRADITIONAL MEATLOAF (GLUTEN & DAIRY FREE) - BUTTER ADDICT …
From butteraddictgonepaleo.com
MOM'S MEATLOAF FROM FARMWIFE FEEDS IS CLASSIC COMFORT FOOD FROM …
From pinterest.com
RECIPE: MOTHER'S MEATLOAF - FOOD NEWS
From foodnewsnews.com
JUDY’S MOM’S MEATLOAF@JUDYSCHICKENS
From judyschickens.org
FESTIVAL FOODS MOM'S MEATLOAF IN THE KITCHEN - YOUTUBE
From youtube.com
ED’S MOM’S MEATLOAF – RECIPES NETWORK
From recipenet.org
MOMMA'S BEST MEATLOAF RECIPE ( VIDEO) - FOOD NEWS
From foodnewsnews.cc
MOM'S MEAT LOAF RECIPE | EPICURIOUS
From epicurious.com
MOM'S MEATLOAF RECIPE - FOOD.COM
From food.com
MOM'S MEATLOAF - THE FARMWIFE FEEDS
From farmwifefeeds.com
MY MOM'S MEATLOAF RECIPE - PAMS DAILY DISH
From pamsdailydish.com
MOM'S MEATLOAF - HEALTHY WITH NEDI
From healthywithnedi.com
22 EASY AND TASTY MOMS BEST MEATLOAF RECIPES BY HOME COOKS
From foodnewsnews.cc
MOM'S MEAT LOAF RECIPE - MELISSA RUBEL JACOBSON | FOOD …
From foodandwine.com
MOM´S LIGHT MEATLOAF RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: ED'S MOM'S MEATLOAF AND GRAVY (ED DEBEVIC'S DINER ...
From recipelink.com
MOM'S MEATLOAF | EMERILS.COM
From emerils.com
MOMS MEATLOAF (AKA THE BEST MEATLOAF) - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
MOM'S MEATLOAF – ERICA'S RECIPES RECIPE FOR THE BEST MEATLOAF EVER
From ericasrecipes.com
MOM'S MEATLOAF - A FAMILY FEAST®
From afamilyfeast.com
NIGELLA LAWSON - ED'S MOTHER'S MEATLOAF RECIPE [546G3VDV68N8]
From idoc.pub
ED'S MOTHER'S MEATLOAF | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
ED'S MOTHER'S MEATLOAF RECIPE | NIGELLA LAWSON | FOOD NETWORK
From mastercook.com
MOM'S MEATLOAF 50'S PRIME TIME CAFE ⋆ THE RECIPES OF DISNEY
From recipesofdisney.com
MOM’S MEATLOAF MAY BE THE BEST, BUT THIS RECIPE IS BETTER
From bnnbloomberg.ca
MOM’S MEATLOAF - PRESERVING GOOD STOCK
From preservinggoodstock.com
RECIPE: MOM’S MEATLOAF - BURNT MY FINGERSBURNT MY FINGERS
From burntmyfingers.com
THE BEST - MOM'S MEATLOAF – THE 2 SPOONS
From the2spoons.com
MOM'S CLASSIC MEATLOAF - THE COOKIN CHICKS
From thecookinchicks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love