MELT-IN-YOUR-MOUTH MEAT LOAF
When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal. -Suzanne Codner, Starbuck, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray., Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°. , In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.
Nutrition Facts : Calories 346 calories, Fat 17g fat (7g saturated fat), Cholesterol 150mg cholesterol, Sodium 800mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 28g protein.
MELT IN YOUR MOUTH MEATLOAF
Make and share this Melt in Your Mouth Meatloaf recipe from Food.com.
Provided by bmcnichol
Categories Meat
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients.
- Crumble beef over mixture and mix well. Note: the mixture will be moist.
- Shape into a meat mixture into a round loaf and place in crockpot.
- Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°F
- In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce.
- Spoon over the meat loaf.
- Cook 15 minutes longer or until heated through.
- Let stand for 10-15 minutes before cutting.
MELT-IN-YOUR-MOUTH MEAT LOAF
This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
Provided by Rodney B Wiebe
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 5h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 18.4 g, Cholesterol 135.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 6.5 g, Sodium 841.1 mg, Sugar 9.3 g
MELT-IN-YOUR-MOUTH MEATLOAF
Make and share this Melt-In-Your-Mouth Meatloaf recipe from Food.com.
Provided by Chef mariajane
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine first six ingredients. Crumble beef over mixture and mix well (mixture will be moist).
- Shape into a round loaf and place in a greased loaf pan. Combine remaining ingredients and spread over top of meatloaf.
- Bake in 350F oven for 1 hour.
MELT-IN-YOUR-MOUTH MEATLOAF
This slow cooker meatloaf recipe is simple and foolproof! With a sweet, sticky glaze brushed on during the last 15 minutes, every bite of this comfort-food classic is moist, juicy, and full of flavor. Throw it together at lunch, pop it in the slow cooker, and by dinner, the aroma will get your family to the table.
Provided by Rodney B Wiebe
Categories Beef Meatloaf
Time 5h40m
Yield 6
Number Of Ingredients 12
Steps:
- Prepare meatloaf: Whisk together milk, bread crumbs, eggs, minced onion, salt, and sage in a large bowl. Stir in ground beef and mushrooms until well combined.
- Shape mixture into a round loaf. Place loaf into a 5-quart slow cooker.
- Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
- Prepare glaze: Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl.
- Open the slow cooker and spoon glaze over the meatloaf. Cover the cooker and continue to cook on Low until sauce is heated through, about 15 minutes.
- Carefully remove meatloaf with two spatulas to a serving plate. Cover with foil and let stand for 10 minutes before cutting.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 18.4 g, Cholesterol 135.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 6.5 g, Sodium 841.1 mg, Sugar 9.3 g
MELT-IN-YOUR-MOUTH CROCKPOT MEATLOAF
I can't take credit for this recipe. It came from one of my Taste of Home magazine years ago. I can say that it is truly the easiest and best meatloaf EVER! The texture is perfect for sandwiches the next day, and the sauce adds a slight sweetness you don't get from the typical plain ketchup on the top. My picky daughter loves it, which says a LOT She hates finding chunks of onions or peppers in meatloaf and this recipe solves that beautifully. Oh, and it doubles wonderfully if you have a larger crockpot. Use tin foil strips to aid in removal. ENJOY!!
Provided by MatahnasMom
Categories Meat
Time 5h15m
Yield 1 meatloaf, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 2-3qt. slow cooker. Cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160°.
- In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. Yield: 6 servings.
Nutrition Facts : Calories 369, Fat 20.6, SaturatedFat 8.1, Cholesterol 143.5, Sodium 853.1, Carbohydrate 18.2, Fiber 0.8, Sugar 7.8, Protein 26.4
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
MELT-IN-YOUR-MOUTH MEAT LOAF
'When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry,' recalls Suzanne Codner of Starbuck, Minnesota. 'Then I prepared this version, and it became his favorite meal.'
Provided by Allrecipes Member
Time 5h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.
- In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 18.2 g, Cholesterol 161 mg, Fat 33.3 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 13.3 g, Sodium 789.3 mg, Sugar 9.2 g
BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
Provided by BETHANY T.
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
- Peel off tough membrane that covers the bony side of the ribs.
- Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
- In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
- Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
- Remove from oven.
- Heat broiler.
- Cut ribs into serving sized portions of 2 or 3 ribs.
- Arrange on broiler pan, bony side up.
- Brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
- Turn ribs over.
- Repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.
Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2
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