Meatloaf The Best Ive Ever Made Food

BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
• Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

THE BEST MEATLOAF I'VE EVER MADE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
• In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
• Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
• In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

THE MOST TENDER MEATLOAF

Steps:

• Turn oven on and set at 350 degrees.
• Mix the first 7 ingredients together thoroughly. Using your hands is the best way to get it done. Form meat into a loaf shape and place in a baking dish.
• Place the meatloaf in the oven bake for 60 minutes.
• While meatloaf is in the oven, mix the final 3 ingredients together.
• After the 60 minutes, remove the meatloaf from the oven and spread the ketchup topping over the loaf.
• Place back in the oven for 15 minutes.
• Note: Make sure meat is cooked. You don't want to eat rare pork. Also, the meatloaf serves up easiest if you let it rest a few minutes before slicing.

BEST MEATLOAF EVER !!!

Steps:

• Mix the first 7 ingredients in a bowl. Best to mix together with your fingers. Mix together last 3 ingredients for sauce in a separate small bowl.
• Add mixture to a non-stick loaf pan
• Make a small trough in the middle of the meatloaf to later allow the sauce to fill into.
• Bake covered with tin foil in oven for 1 hour at 350 degrees. After 1 hour drain meatloaf of any juice.
• Add sauce at this time, and cook for another 15 minutes uncovered.
• Best served with mashed potatoes.

MEATLOAF, THE BEST I'VE EVER MADE RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper. In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan. Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F and continue baking 15 minutes, to an internal temperature of 160 degrees F. In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes. Footnotes: The milk is optional, and is added due to my high altitude and dry climate. Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

THE "BEST" MEATLOAF EVER!

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all the ingredients except for the ketchup until well distributed.
• Shape the ground beef mixture into a loaf and place in the loaf pan.
• With the ketchup, "ice" the meatloaf as if you were icing the top of a cake, and use more or less ketchup to suit your taste. In my family we like it with alot of ketchup.
• Bake in oven for 55 - 60 minutes.
• We serve this dish with mashed potates and corn.