MEATLOAF
Delicious !! I found this recipe in a United church cookbook and decided to give it a try. It's a keeper for sure. I had tried others looking for just the right one. My search is over. :o)
Provided by Boies
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine meatloaf ingredients.
- Put in loaf pan.
- Top with glaze.
- Bake at 350 degrees for 45 minutes or until no longer pink in center.
Nutrition Facts : Calories 285, Fat 15.6, SaturatedFat 6.2, Cholesterol 108.6, Sodium 530.6, Carbohydrate 15.5, Fiber 0.5, Sugar 7.5, Protein 19.8
GOOD EATS MEATLOAF
For an easy weeknight standby, try Alton Brown's Good Eats Meatloaf recipe from Food Network, made complete with a tangy ketchup glaze.
Provided by Alton Brown
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 325 degrees F.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
MEATLOAF AGAIN?
That's the question people ask until they taste THIS meatloaf recipe with carrots, celery, onion and a simple ketchup sauce! Moist and good.
Provided by Paula Todora
Categories Meatloafs
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Spray a 4-1/2 x 8-1/2-inch loaf pan with cooking spray.
- 2. Heat the oil in a large nonstick skillet on medium high heat. Add onion, carrot and celery. Stir and cook for 5 minutes, until vegetables begin to wilt. Remove from heat and leave in the pan.
- 3. Mix the ground beef, bread crumbs, egg, 1/4 cup of the ketchup (reserving the remaining 1/2 cup for the top) in a large bowl. Add 1 T. Worcestershire sauce, the seasonings and the cooked vegetables with the oil. Stir well with wooden spoon.
- 4. Pour into the prepared pan and pat down to form a loaf. Mix the remaining ketchup and Worcestershire sauce and pour over top. Cook uncovered for 45 minutes.
- 5. When meat loaf is cooked, spoon off any grease in pan and let sit for 5 minutes before slicing.
MEATLOAF
Provided by Ian Knauer
Categories Food Processor Pork Bake Prune Ground Beef Bacon Gourmet
Yield Makes 6 servings with leftovers
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F with rack in middle.
- Soak bread crumbs in milk in a large bowl.
- Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
- Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
- Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
- Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
MOIST MEATLOAF
This moist meatloaf recipe will make your family happy. Easy to make and full of taste.
Provided by Gav
Categories Mains
Time 1h5m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 180C.
- Mix all the ingredients together in a bowl by hand. Make sure everything is well mixed.
- Form the ingredients tightly into a loaf shape and place in a loaf tin on some baking parchment.
- Mix the brown sugar, mustard and honey together and brush onto the top of the meatloaf.
- Cook in the middle shelf of the oven for 50-60 minutes or until well cooked.
Nutrition Facts : Calories 463 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 604 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
GRANDMA'S OLD FASHIONED MEATLOAF
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Provided by The Kitchen Whisperer
Number Of Ingredients 10
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.
Nutrition Facts : Calories 264 calories, Sugar 6.9 g, Sodium 428.6 mg, Fat 13 g, SaturatedFat 40.6 g, TransFat 0 g, Carbohydrate 21 g, Fiber 2 g, Protein 14 g, Cholesterol 86.7 mg
MEDITERRANEAN-STYLE MEATLOAF
You'll never have dense, dry, tasteless meatloaf again! The leftovers from this recipe are fantastic in sandwiches or over pasta. You can use jarred roasted red bell peppers or even pimentos in the filling and sauce. Polenta, rice, or mashed potatoes make great sides.
Provided by Michelle Frank
Time 1h50m
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°. Add all ingredients for the meatloaf to a large mixing bowl (with the exception of the coatings). I usually add 2 large pinches of salt and several grinds of black pepper, but you can adjust that to your own taste. Work the ingredients through the meat mixture just enough to incorporate (it doesn't matter if ingredients aren't distributed uniformly. Check the consistency of your mixture: you want to be able to form it into a loaf without having it fall apart, but you don't want it to be too dry. If the mixture is too wet and falling apart, add an additional 1/4 cup of breadcrumbs. If the mixture is too dry, add another tbsp. of tomato sauce (more if needed).
- Line a baking sheet with aluminum foil. Set a baking rack onto the foil and coat generously with cooking spray. Form the meat mixture into a loaf, making sure that it's roughly the same thickness throughout for even cooking. Rub on the tomato sauce and sprinkle with Romano cheese. Sprinkle lightly with salt and fresh-ground pepper.
- Tent some aluminum foil over the meatloaf: I sometimes lay 2 pieces of foil over each other and fold one side of the long ends over several times. This is the "spine" of the tent. The foil doesn't need to cover the meatloaf tightly: just tuck the open ends down toward the baking rack. Place the meatloaf in the oven.
- Meanwhile, make the sauce. Heat the olive oil in a skillet over medium-high heat. Add the peppers, onions, and garlic. Sauté until soft and translucent, 6-8 minutes. Add the crushed tomatoes and tomato sauce, stir to combine. Sprinkle with the vinegar and sugar or Splenda; stir. Bring almost to a boil, then reduce heat to a low simmer. Stir occasionally to prevent scorching. Simmer for 45 minutes.
- Check the meatloaf after an hour with an instant-read thermometer: the meatloaf needs to be 160° throughout. Remove the foil. At this point, you can spoon some of the sauce on top of the meat loaf if you'd like. Continue baking as needed.
- Remove the meatloaf from the oven and rest for 10 minutes. Slice thickly and serve with the sauce. Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 4 oz (about 1" slice), Sodium 440 grams sodium, Sugar 14 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
THE FOOD LAB'S ALL-AMERICAN MEATLOAF RECIPE
Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.
Provided by J. Kenji López-Alt
Categories Mains
Time 2h40m
Yield 6
Number Of Ingredients 25
Steps:
- Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.
- Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
- Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.
- Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.
- Add the ground meat to the bowl, along with the eggs, cheese, parsley, 1 tablespoon kosher salt (or half that volume in table salt), and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.
- Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refrigerated for up to 2 days.)
- Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet. Loosen the foil and spread it out, leaving the pan on top of the meatloaf (see note). Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.
- Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. Return to the oven and bake until the center of the meatloaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.
- Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.
- Use a brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze and mustard or ketchup as desired.
Nutrition Facts : Calories 680 kcal, Carbohydrate 26 g, Cholesterol 225 mg, Fiber 2 g, Protein 53 g, SaturatedFat 17 g, Sodium 1572 mg, Sugar 17 g, Fat 40 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
More about "meatloaf again food"
BEST EASY MEATLOAF RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 10Total Time 1 hr 25 minsCategory Main CourseCalories 375 per serving
- In a large bowl combine onion, crackers, eggs, garlic, ketchup, mustard, worcestershire sauce, and bouillon. Mix well.
- Add ground beef and knead together until fully incorporated. If mixture is too wet, knead in additional crushed crackers.
ALTON BROWN'S MEATLOAF RECIPE | COOKSTR.COM
From cookstr.com
Category BeefEstimated Reading Time 3 mins
21 BEST MEATLOAF RECIPES - HOW TO MAKE BEST MEATLOAF
From countryliving.com
Author Country Living StaffEstimated Reading Time 3 mins
THE MEAT LOAF JOKE IN 'ROCKY HORROR' WAS A META-TASTIC …
From bustle.com
Estimated Reading Time 1 min
MEATLOAF RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
GRILLED MEATLOAF RECIPE, THE ULTIMATE COMFORT FOOD
From amazingribs.com
4.3/5 (99)Servings 8Cuisine AmericanCategory Dinner, Lunch, Main Course
- Set aside 1/2 cup of the dry stuff for the crust. Add the remaining 1 cup of the dry stuff to the wet stuff and stir it together. Let it soak for a minute or two.
- Chop the onions, peppers, and sun dried tomatoes into small bits. Add the veggies to the big bowl. Chop the bacon into small bits and add that to the bowl along with the rest of the meat. Mix gently. Resist the temptation to overwork the mass and pack it tight. We don't need no stinkin' meat bricks. If it doesn't mix thoroughly, that's OK: bursts of flavor are fun. Form it into a cylinder about 3" in diameter. Yes, I know this sounds weird, but this tube shape will insure that it cooks evenly on all sides and it makes it easier to roll around on the grill to brown on all sides.
BEST MEATLOAF RECIPE (VIDEO) - JESSICA GAVIN
From jessicagavin.com
4.4/5 (127)Calories 416 per servingCategory Entree
- Heat a medium-sized skillet over medium heat, add olive oil, once hot add garlic then saute until fragrant, 30 seconds.
27 COZY SIDES TO SERVE WITH MEATLOAF - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2020-12-08Estimated Reading Time 7 mins
- Mashed Potatoes. As traditional as cherry pie for Independence Day, mashed potatoes go perfectly alongside meatloaf. This recipe includes some tasty variations so you can customize yours to suit your family's faves.
- Skillet Candied Sweet Potatoes. An apple cider glaze gives these skillet candied sweet potatoes some serious autumn flare for a seasonal dinner that will hit the spot.
- Baked Macaroni and Cheese. Creamy baked macaroni and cheese will turn dinner into a feast. Make it gluten free by using a different pasta and omitting the breadcrumbs, if you have dietary restrictions.
- Creamed Peas With Mushrooms and Onions. Frozen green peas are often a childhood side to meatloaf. Without too much effort beyond defrosting a bag of peas, you can take it to another level with creamed peas, mushrooms, and onions that have far more flavor and an indulgent texture.
- Mashed Cauliflower and Leeks. Mashed cauliflower makes a great, lower-carb substitute for potatoes. Adding leeks gives them an even more buttery, earthy flavor while garlic lends a little kick.
- Honey Glazed Baby Carrots. The Thanksgiving table would be incomplete without honey glazed carrots, but they're simple enough to make on weeknights, too.
- Slow Cooker Carnival Squash. Pretty carnival squash has a lovely sweetness that complements the umami of meatloaf wonderfully. Make it in the slow cooker to free up oven space for the main event or bake it up alongside.
- Lemon Garlic Broccoli. Add a little green to your diet with this super-simple broccoli side. Enhance it with lemon juice, garlic, shallots, and red pepper flakes to give the basic crucifer more zip.
- Toasted Garlic Bread. It's so easy to make crisp, fragrant, toasted garlic bread. Use a French or Italian loaf for this side dish or appetizer that goes great with any hearty meal including tomato sauce, from meatloaf to spaghetti dinners.
- Cheddar Cheese Scalloped Potatoes. Cheesy, hearty, and comforting cheddar scalloped potatoes will really hit the spot. Add some chopped ham or bacon for a meatier side or mix up the cheeses for a different flavor.
THE BEST BASIC MEATLOAF RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 6-8Published 2011-04-03Estimated Reading Time 1 min
- In a large mixing bowl, combine all ingredients and mix until evenly combined. Mix it up with your hands, get a little dirty, it's all good.
- When we salt and pepper says to taste in this case, we do not mean you should taste this raw meat mixture. That instruction just means add as much salt and pepper as you'd like.
- You can make one large loaf or two small loafs from your mixture. Either way place your loaf/ loaves onto a baking sheet. Place in the preheated oven for 1 hour for 1 large loaf.
- For an easy glaze you can top the loaf/ loaves with barbecue sauce or ketchup half way through cooking.
KETO MEATLOAF (EXTRA JUICY AND TENDER!) - THE BIG MAN'S ...
From thebigmansworld.com
5/5 (37)Calories 285 per servingCategory Main Course
OLD-FASHIONED MEAT LOAF RECIPE - EPICURIOUS
From epicurious.com
3.6/5 (154)Servings 4-6
MEAT LOAF OBITUARY | MEAT LOAF | THE GUARDIAN
From theguardian.com
Author Adam Sweeting
THE BEST MEATLOAF - CLEAN FOODIE CRAVINGS
From cleanfoodiecravings.com
5/5 (5)Total Time 456423 hrs 54 minsServings 6Calories 315 per serving
THE MEATLOAF RECIPE THAT'LL TURN YOU INTO A ... - FOODESS
MEATLOAF - SOSCUISINE
From soscuisine.com
4.5/5 (232)Category Lunch BoxServings 6Calories 390 per serving
CLASSIC VEGAN MEATLOAF | THE WHOLE FOOD PLANT BASED ...
From plantbasedcookingshow.com
3/5 (219)Total Time 1 hrCategory MainsCalories 200 per serving
EXPLORING MEATLOAF: FACTS, FOLKLORE, AND 10 FABULOUS ...
From delishably.com
Author Linda LumEstimated Reading Time 6 mins
WHAT IS MEATLOAF? - THE DAILY MEAL
From thedailymeal.com
Author Teny GeragosEstimated Reading Time 1 min
CHEESY BBQ MEATLOAF | GUTSY GLUTEN FREE GAL - DELICIOUS ...
From gutsyglutenfreegal.com
Servings 6Estimated Reading Time 5 mins
EASY MEATLOAF MEATBALLS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (5)Total Time 25 minsCategory AppetizerCalories 108 per serving
MEATLOAF - WIKIPEDIA
From en.wikipedia.org
OUR 31 BEST MEATLOAF RECIPES | MYRECIPES
From myrecipes.com
220 NOT MEATLOAF AGAIN IDEAS IN 2021 | RECIPES, COOKING ...
From pinterest.com
HOLOGRAPHIC MEATLOAF | ENCYCLOPEDIA SPONGEBOBIA | FANDOM
From spongebob.fandom.com
MEATLOAF ON A PLANK, AGAIN... | THE VIRTUAL WEBER BULLETIN ...
From tvwbb.com
THE BEST CLASSIC MEATLOAF IN THE NINJA FOODI
From thefrugalfarmgirl.com
OLD FASHIONED MEATLOAF FOOD NETWORK - DEPO LYRICS
From depolyrics.com
MEATLOAF RECIPES | ALLRECIPES
From allrecipes.com
FOOD WISHES VIDEO RECIPES: CLASSIC “ALL AMERICAN” MEATLOAF
From foodwishes.blogspot.com
MEAT LOAF. AGAIN. - ACTIVERAIN.COM
From activerain.com
MEATLOAF GIFS - FIND & SHARE ON GIPHY
From giphy.com
MEATLOAF RECIPES - BBC GOOD FOOD
MEAT LOAF FOOD PHOTOS AND PREMIUM HIGH RES PICTURES ...
From gettyimages.com
OVERVIEW FOR MEATLOAF_AGAIN
From reddit.com
MEATLOAF: RELOADED
From foodnetwork.ca
MEAT LOAF - WIKIPEDIA
From en.wikipedia.org
MEATLOAF AGAIN RECIPES
From tfrecipes.com
MEATLOAF AGAIN? | METAFILTER
From metafilter.com
MEATLOAF AGAIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOOD HISTORY: MEATLOAF - ERINNUDI.COM
From erinnudi.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