Home Style Meatloaf Food

HOME-STYLE MEAT LOAF

Steps:

• In two very large bowls, combine the first seven ingredients. Crumble meat over the top and mix well. , Shape into five loaves; place each in an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 75-85 minutes or until no pink remains and a thermometer reads 160°. Drain.

EASY MEATLOAF

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.

HOME-STYLE MEATLOAF WITH MAPLE GLAZE

Steps:

• Heat oven to 350°F. Spray bottom only of 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In large bowl, combine all meatloaf ingredients; mix well. Shape mixture into 9x4-inch rectangular loaf in sprayed baking dish. Bake at 350°F. for 30 minutes.
• Meanwhile, in small bowl, combine glaze ingredients; blend well. Reserve 1/2 cup glaze to serve with meatloaf.
• Remove meatloaf from oven. Drizzle 3 tablespoons remaining glaze over loaf. Return to oven; bake 15 minutes. Drizzle an additional 3 tablespoons glaze over loaf; bake 15 minutes. Drizzle remaining 2 tablespoons glaze over loaf; bake an additional 5 to 10 minutes or until thoroughly cooked in center and meat thermometer registers 160°F. Let stand 5 minutes before slicing. Serve reserved glaze over slices.

MOM'S MEAT LOAF

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.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

HOME-STYLE MEATLOAF

Steps:

• Heat oven to 375°F.
• Reserve 1/4 cup barbecue sauce. Mix remaining barbecue sauce with remaining ingredients just until blended.
• Shape into loaf in 13x9-inch baking dish sprayed with cooking spray. Top with reserved barbecue sauce.
• Bake 1 hour or until done (160ºF).

PAULA DEEN'S "AKA" BASIC MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
• Topping:
• Mix ingredients for topping and spread on loaf. Bake for 1 hour.

HOMESTYLE MEATLOAF

Steps:

• Preheat the oven to 350 °F. Line a rimmed baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.
• In a large bowl, combine the chuck, crackers, celery, onions, Worcestershire sauce, 2 tablespoons of the Dijon mustard, the parsley, 1 teaspoon each of the salt and pepper, the eggs and half the can of tomato paste and mix together until just combined.
• Place the white bread on the bottom of a baking sheet and place the beef mixture on top. Shape the mixture into a 12-inch loaf.
• In a small bowl, combine the brown sugar and lemon juice with the remaining tomato paste, Dijon mustard and salt and pepper. Spread the mixture over the meatloaf and tent with aluminum foil. Bake until a meat thermometer registers 165 °F, about 50 minutes. Remove the foil during the last 10 minutes of cooking.
• Let the meatloaf stand for 10 minutes before slicing. Garnish with fresh parsley if desired.

YES, VIRGINIA THERE IS A GREAT MEATLOAF

Steps:

• Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
• Smooth out top.
• Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
• Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
• ENJOY!
• *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
• **Recipe should be"plump" from the addition of the milk or Half & Half.
• It should NOT be runny.
• ***A second batch of sauce served hot is good to serve with the meatloaf.
• Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

HOMESTYLE MEATLOAF

Steps:

• Preheat oven to 350.
• Mix all ingredients together using hands or potato masher.
• If you prefer more seasoning you can add whatever you prefer.
• Pat into a greased loaf pan.
• Bake one hour at 350.

MEAT LOAF

Steps:

• In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat. Using clean hands, mix lightly until combined. Lightly pat mixture into an 8x4x2-inch loaf pan.
• Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

GRANDMA'S OLD FASHIONED MEATLOAF

Steps:

• Preheat oven to 350F, rack in the middle. Line a rimmed baking sheet with parchment paper and lightly spray. In a large bowl add the oats and milk and gently mix. Set aside for 15 minutes to allow the oats to soak in the milk.
• After 15 minutes strain out the milk into a separate container but do not discard. *If there is no milk left, it's OK. Some brands of oats suck up all the milk while others do not.
• In the bowl the oats are in, add the ground beef, eggs, Worcestershire sauce, steak seasoning, garlic, onions, ketchup, and 3 tablespoon of tomato soup.
• Just combine but try not to overwork it as it will get tough. If the mixture is too wet, add in 1-2 more tablespoon of oats (don't worry if they aren't soaked). If too dry, add in the milk 1-2 tablespoon at a time. If you have no milk left as your oats sucked it all up just add more milk or water. You want the mixture to be pretty moist but firm enough to hold a shape.
• In the bowl gently press together.
• Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
• Bake for 30 minutes, remove from the oven, and spread the remaining tomato soup on top of the meatloaf.
• Continue baking for another 30 minutes.
• Remove from the oven and allow to rest for 10-15 minutes before serving.

HOME-STYLE MEATLOAF WITH GARLIC SMASHED POTATOES

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees F.
• Heat the olive oil over medium heat in a skillet. Add the onion and cook for 5 minutes. Add the garlic, cook 2 minutes more and set aside to cool.
• In a large mixing bowl, thoroughly combine the ketchup, 1/4 cup bbq sauce, egg, breadcrumbs, parsley, salt, pepper and the cooled onion mixture. Add the turkey and beef sirloin and mix until just combined.
• Pack the mixture into a 9-inch loaf pan, brush the top with the remaining bbq sauce and bake covered for 1 hour. Let stand 10 minutes before slicing.
• Potatoes:.
• Slice off top of garlic bulb and drizzle with olive oil. Place in aluminum foil or ovenproof dish in same preheated oven as the meatloaf for 15-20 minutes. Remove from oven and let cool.
• Boil the potatoes in a large pot of water until done, about 10-15 minutes depending on the size of the potatoes.
• In a small saucepan, bring the stock to a boil and turn down to a simmer.
• Squeeze the roasted garlic cloves into a small bowl to release each clove of garlic. Throw the skins away and mash garlic with a fork.
• Drain the potatoes and mash (with their skins on). Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
• Season with salt and pepper to taste.

MOMMA'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9x13 pan.
• In a large mixing bowl, knead together the ground beef, onion, bread crumbs, milk, egg, Worcestershire sauce, salt, basil, oregano, pepper, and red pepper flakes.
• Shape the meat into a loaf and put it into the prepared pan. Bake in the 350 degree oven for 45 minutes.
• Mix up the glaze in a small bowl by whisking together the ketchup, brown sugar, and Worcestershire sauce. Brush it over the hot meatloaf.
• Increase the oven temperature to 400 degrees and bake an additional 15 minutes, or until the meatloaf reaches an internal temperature of 160 degrees F.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MEATLOAF WITH BROWN GRAVY

Steps:

• About 15 minutes before the meatloaf is done baking, heat the jar or can of gravy in a saucepan or prepare gravy following the instructions on the packets of dry gravy mix.
• Let the meatloaf rest for 10 minutes before slicing.

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!

BACON-WRAPPED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) .
• Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
• Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.

HOME-STYLE MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
• Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.