JERRY'S MEATLOAF
This is the meatloaf recipe that I make all the time. It's a combination of the meatloaf my mom always used made at home, my grandma's hamburgers (which she always made with onion soup mix), and the meatloaf recipe on the back of the onion soup mix boxes, along with a few additions of my own. It's named after my late father-in-law, as it was his favorite, and I made it for him often. Since it makes a big loaf, we'd often take leftovers to him, or invite him over for dinner. If he felt I hadn't made it recently enough, he'd drop off a pound of ground beef and ask me to mix up a batch that he could bake for himself. I've never understood the draw of meatloaf sandwiches, but Jerry said this meatloaf made great sandwiches! The real 'secret' ingredient that makes this 'pop' is the sauce on top. My husband thought it was BBQ sauce the first time I made it! He insists that I make extra sauce to add to the meatloaf at the table! This, along with the oatmeal, came from my mom's meatloaf that I learned to mix up at a young age while my parents were doing chores in the barn. It was tough to put measurements on the sauce, because I've always just dumped and tasted, but I made myself measure when I made this last time. The problem is, my photo was taken of reheated leftovers the next day, so it's not quite as good as the fresh meatloaf! Our favorite way to serve this is with mashed potatoes and any green vegetable, whether it be broccoli, peas, or grean beans. A basic brown gravy on the potatoes, bumping into the ketchup sauce on the juicy meatloaf...mmmmm. I think I'm drooling just thinking about it! True comfort food! Preparation time includes 1 hour chill time before baking.
Provided by SrtaMaestra
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Crumble ground chuck into a large bowl.
- Sprinkle onion soup mix over meat. Mix together with wooden spoon (or dig in and use your hands).
- Add remaining meatloaf ingredients and mix well. Using your hands, while messy, works the best!
- Add a little water (up to 1/4 cup) if the mixture seems too dry. This depends on the moisture content of the ground chuck & your own personal preference.
- If possible, refrigerate for at least an hour, or overnight, before baking, to allow the flavors to blend.
- Shape meat into a wide, flat loaf, and place in a 9 x 13 pan sprayed with cooking spray (makes cleanup easier).
- Bake at 350 for 1/2 hour.
- Meanwhile, combine sauce ingredients and mix well. Spread a thin layer of the sauce over the meatloaf after baking 1/2 hour.
- Return meatloaf to oven for about 1/2 hour, or until done. The loaf will be more firm when done. If in doubt, cut in half and check to make sure it isn't pink in the center.
- Serve hot, topped with more of the ketchup sauce, if desired.
Nutrition Facts : Calories 165.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 62, Sodium 1059.5, Carbohydrate 32.4, Fiber 1.7, Sugar 20.1, Protein 4.7
SECOND AVENUE DELI MEAT LOAF
A terrific meatloaf with tasty spices, from my favorite Jewish Deli in NYC, The Second Avenue Deli! It makes a delicious juicy meatloaf, You can add 1/2 lb ground pork if you like.
Provided by Miss V
Categories Meatloaf
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Heat corn oil in a large skillet, and saute onions until light golden brown. Add garlic at the last minute, and brown quickly. Remove to a bowl with a slotted spoon, and saute green peppers in remaining oil. Add to bowl, and refrigerate.
- Cut crusts off bread, cube and soften with water in a strainer. Squeeze out excess liquid.
- In a large bowl, thoroughly blend meats and bread, working them together with your hands lightly. Add onion-garlic- green pepper mixture and all the other ingredients, Blend thoroughly.
- Place mixture in a loaf pan and score a crisscross design along the top with a knife. Bake 50 minutes, pour off accumulated fat, add your favorite tomato sauce, and continue baking for 20 minutes more.
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