Meatloaf With Mustard Dill Sauce Food

MOLLY'S CHICAGO DOG MEATLOAF WITH MUSTARD GLAZE

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with cooking spray.
• Set a medium skillet over medium heat and add the olive oil. Add the onions and saute until starting to brown, about 10 minutes. Allow to cool slightly.
• Meanwhile, combine the milk, poppy seeds and hot dog buns in a large bowl and toss gently to combine; allow the milk to soak into the buns. Then, add the relish, Worcestershire sauce, kosher salt, celery salt, peppers, eggs, 2 tablespoons mustard and a few turns of black pepper to the bowl with the hot dog buns and stir to combine. Add the cooled onions. Add the ground beef and mix with your hands to combine.
• Transfer half of the mixture to the prepared loaf pan, place the hot dogs on top on a diagonal so they run down the center and then cover them up with the remaining half of the beef mixture, smoothing it out on top.
• In a small bowl, combine the brown sugar and remaining 4 tablespoons mustard and brush it over the top of the meatloaf. Bake until the internal temperature is 155 degrees F, about 50 minutes. Let sit for 10 minutes.
• For the topping: Top with the tomato wedges, pickle slices, a sprinkle of poppy seeds, a sprinkle of celery salt and sport peppers before serving.

DILL PICKLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
• Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MUSTARD GLAZED MEATLOAF

Steps:

• Preheat the oven to 350*F. Mix the ground beef, crackers, milk, onion, mushrooms or green pepper, parsley, salt, sage, black pepper and eggs. Shape the mixture into an 8x4 inch loaf and place in a shallow baking pan. (I have one of those 2 piece meatloaf pans where the grease drips to the bottom and I love it!).
• Bake for approximately 1 hour or until the internal temperature reaches 170*F.
• In a small bowl, combine the brown sugar, lemon juice and mustard. Spread over the meatloaf and return to the oven for 10 minutes.

MEATLOAF WITH MUSTARD AND SOUR CREAM GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
• Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
• In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.

MEATLOAF WITH MUSTARD-DILL SAUCE

Steps:

• Preheat oven to 450°F
• Stir 4 tablespoons sour cream, 1 tablespoon dill and 1 teaspoon mustard in small bowl for sauce.
• Combine beef, pork, breadcrumbs, onion and allspice in large bowl.
• Add remaining 2 tablespoons sour cream, 1 1/2 tablespoons dill and 3 teaspoons mustard and blend well.
• Shape mixture into 4 oval loaves, each about 3/4 inch thick.
• Place loaves on baking sheet.
• Bake until cooked through, about 20 minutes.
• Serve meat loaves with sauce.

CRUSTY MUSTARD-DILL MEAT LOAF

Steps:

• Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

MUSTARD HP (OR A-1) SAUCE MEATLOAF

Steps:

• Crumble ground beef into large bowl.
• Combine milk, breadcrumbs (Parmesan or Romano cheese), salt and pepper in small bowl; let stand for 10 minutes.
• Heat oil in small skillet; add onion, sauté until soft and lightly browned; about 5 minutes.
• Add milk mixture, onions, egg, mustard, Worcestershire sauce and 1 tablespoon of Steak sauce to the meat, mix thoroughly.
• Spoon into a shallow 8" x 8" baking dish, 9" round pan or loaf pan, smooth top with spatula.
• Spread remaining steak sauce over top.
• Bake at 350°F until cooked through, about 50 minutes, drain off fat.
• Serve in wedges or 1/2" slices; serve with a salad and extra mustard or steak sauce.

GERRY'S MEATLOAF WITH DILL PICKLE SAUCE

Steps:

• Preheat oven to 350°F.
• Lightly mix meats with onions, bread crumbs, pickles, egg, salt and pepper until well blended.
• Shape into a loaf and place in shallow pan.
• Combine pickle juice, chili sauce or ketchup, water, sugar and Worcestershire sauce.
• Pour over meatloaf and place in 350°F oven basting twice with sauce in pan for 40 minutes.
• Continue baking without basting for additional 30 - 35 minutes, until meatloaf is really glazed.
• Garnish with a pickle fan. Dad always served this with Brussels sprouts and tiny whole carrots.

CRUSTY MUSTARD-DILL MEATLOAF

Steps:

• Preheat oven to 450°F
• Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes.
• Mix in meat, onion, egg, dill, mustard, salt, and pepper.
• Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meatloaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes.
• Using large spatula, transfer loaves to platter.
• Place baking sheet directly atop 2 burners. Add remaining 1/2-cup broth to sheet.
• Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes.
• Pour sauce over loaves and serve.