MEMAW'S MEATLOAF
Make and share this Memaw's Meatloaf recipe from Food.com.
Provided by Smirk
Categories Meat
Time 1h15m
Yield 1 loaf, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 350.
- open cooking bag and spray inside evenly with cooking spray. Place bag inside large baking dish and set aside. (These bags can be found in the foil isle).
- dissolve bouillon cube in 1 cup hot water and set aside.
- slice onion thinly and set aside.
- place ground beef in large mixing bowl and break apart to loosen meat.
- break eggs into small mixing bowl and beat with fork until smooth.
- pour eggs on top of ground beef.
- add all of the other ingredients EXCEPT THE WATER WITH THE DISSOLVED BOUILLON CUBE.
- mix thoroughly with your hands ensuring that all ingredients are worked through the meat evenly.
- tip: You can wear latex gloves to mix your meatloaf. It helps mix all the ingredients evenly and solves the problem for those who do not like to handle raw meat.
- shape meat into a nice log shape.
- place sliced onion on top of meatloaf.
- gently slide meatloaf into the prepared cooking bag.
- pour dissolved bouillon cube mixture into the cooking bag.
- close bag with bag fastener.
- cut two small air holes on top of the bag.
- bake for approximately 1 hour.
- check meat temperature with a baking thermometer to ensure that your meatloaf is completely cooked in teh middle. Meatloaf should be golden brown on the outside.
- Let meatloaf sit for 15 minutes before slicing and serve with your favorite side dishes.
Nutrition Facts : Calories 609, Fat 28.4, SaturatedFat 11.5, Cholesterol 246.3, Sodium 1870.1, Carbohydrate 29.8, Fiber 2.3, Sugar 7.8, Protein 55.7
MEMAW'S CHEESE BALL
My Memaw makes this recipe whenever there is a Christmas or Thanksgiving dinner or whenever our family has a get-together. I absolutely love love love it! We use Ritz crackers but you can also use veggies or tortillas or anything! Also: It takes about thirty seconds to put this together but I bumped up the prep time because the cream cheese must be softened.
Provided by Linzi Jordan
Categories < 30 Mins
Time 30m
Yield 1 ball, 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix together cream cheese, the drained crushed pineapple (I don't think it has enough taste if you drain it dry so I keep it kind of wet), the green pepper, dried minced onions, and seasoned salt.
- Form into a ball.
- Roll in pecans.
Nutrition Facts : Calories 156, Fat 14.8, SaturatedFat 6.7, Cholesterol 31.2, Sodium 84.2, Carbohydrate 4.3, Fiber 0.9, Sugar 2.5, Protein 2.9
MEMAW'S BEST COBBLER
My grandmother's peach cobbler is always a hit, never any leftovers. I have used blueberries, blackberries, and cherries as well. Any fruit will do.
Provided by DiXiEmEdiC911
Categories Dessert
Time 50m
Yield 1 cobbler, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Drain the fruit, and place in an ungreased casserole dish.
- Mix together all other ingredients in mixing bowl until smooth.
- Spoon evenly over fruit.
- Do not stir.
- Bake uncovered at 350 for 30-40 minutes or until golden brown.
- Serve hot by itself or a la mode!
Nutrition Facts : Calories 216.5, Fat 10, SaturatedFat 6.3, Cholesterol 27, Sodium 147.2, Carbohydrate 30.6, Fiber 0.3, Sugar 20, Protein 2
MEMAW'S COLLARD GREENS
My Memaw was a great cook of southern soul food and she taught me this recipe. When I got married, I made it a tradition in my family. The kids know the minute they walk into the house that Dad's making greens (the aroma fills the air). And no matter where we have our holiday meals or who is in charge of the menu, I insist on bringing the greens.
Provided by Mark H.
Categories Collard Greens
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly wash greens in a sinkful of cold water.
- Break stems off an inch or two below leaf and discard.
- Tear/shred the leaves by hand and place them in a large cooking pot.
- Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.
- Fill pot with water up to about 1 1/2 inches from top of pot.
- Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).
- After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.
- Fill the pot back to about half-full with water.
- Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).
- Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).
- These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.
- I usually enjoy the leftovers with nothing but a pan of cornbread.
MAMA'S MEATLOAF
I discovered the basic recipe years ago, and improved on it over the years. My southern mother was horrified that it wasn't made with milk, but when she tasted it she agreed it was an exceptionally good recipe. It's a family favorite, and I'm asked to take it to picnics and pot lucks.
Provided by Stella Mae
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Some cooks put all ingredients into a loaf pan "raw", but I prefer to sauté the onions first to take the "bite" out of them.
- Drain and set aside to cool.
- Into a large bowl place the ground beef, bread crumbs, catsup, egg, Worcestershire sauce and parsley.
- Add the sautéed onions to this mixture.
- Wash your hands and delve into this mixture like a mad man, squish it between your fingers and mix it very well.
- Form a loaf in a baking dish, leaving at least 1-inch around the sides so fat can drain off.
- Bake at 350°F about 45 minutes or until done.
- Serve this delicious meatloaf as is or with my recipe for curry sauce.
MAMAW'S MEATLOAF
Steps:
- Loaf:
- Mix and shape into a loaf all items except for the sauce items. Place into baking dish leaving enough room to gather grease. As it bakes drain off grease. Bake 40 minutes on 350 degrees.
- Sauce:
- Top with a the mixture of remaining items and cook for another 15 minutes (or longer if you like the sauce kinda burnt).
- Serve with mash potatoes and green beans.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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