Moms Meatloaf W Cheddar Beer Food

MOM'S MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

MOM'S MEATLOAF

Steps:

• In a large bowl, combine beef, cracker crumbs, onion, egg, milk, 1/4 cup catsup, Worcestershire sauce, salt and pepper; mix thoroughly.
• In a shallow baking pan, shape into loaf.
• Spread remaining catsup over top.
• Cover and bake at 350º for 30 minutes.
• Drain off fat and continue baking, uncovered, 30 minutes longer.

ED'S MOTHER'S MEATLOAF

Steps:

• Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
• Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
• Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
• Add the remaining raw egg and mix again before finally adding the breadcrumbs.
• Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
• Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
• Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
• Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.

MOM'S MEATLOAF

Steps:

• Put ground meat in a large bowl. With your fist, push a bowl shape in the middle of the ground meat. Take a handful of crackers and crumble them by hand into the bowl shape in the beef. Beat the eggs and add them on top of the crackers, then pour in the milk. Season with a few shakes of salt and pepper and mix everything together with your hands.
• Sauté peppers and onions in a small pan with about a teaspoon of butter or olive oil until just tender, about five minutes. Add about a third of this to the meatloaf mixture and set the rest aside for the gravy.
• In a separate bowl or plate, crush a generous handful or so of the crackers. Form two large or three small loaves out of the meatloaf mixture and roll each in crushed crackers to coat. Melt about a teaspoon of butter in a large, deep pan and brown meatloaves over medium heat for about ten minutes. Flip each loaf with a long spatula to brown the other side, covering with lid both times.
• While loaves are browning on the second side, sauté sliced mushrooms in a small pan in a teaspoon of butter or olive oil for about five minutes. In a medium-sized pot, combine a large can of diced tomatoes, a jar of your favorite prepared spaghetti sauce, the mushrooms, and the rest of the sautéed peppers and onions. Stir and let simmer for a few minutes, then add to meatloaves. Cover pan, turn heat down to low, and let loaves cook through, about an hour. Serve with blanched green beans and white rice.

MOM'S MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze.
• Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MOM'S MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together the horseradish, mustard, salt, and pepper. Set aside.
• In large bowl, mix ground beef, onion, egg, and Worcestershire sauce. Add contents of small bowl and mix thoroughly. Add the bread crumbs and combine well.
• Place mixture into a 1-pound loaf pan. Pour ketchup over top and place in oven.
• Bake uncovered for 45 to 60 minutes.

MOM'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

MOM'S CLASSIC MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine the beef, oats, milk, egg, onion, salt, and pepper. Use your hands to incorporate everything.
• Transfer meat mixture into a loaf pan and press down evenly.
• In a small bowl, combine the ketchup, brown sugar, and mustard.
• Pour mixture evenly on top of meatloaf.
• Place pan into preheated oven and cook for 1 hour and 15 minutes (keep an eye on it as oven temps vary).
• Remove from oven and let stand for about 5 minutes before serving! Enjoy!

JYD'S MOM'S DOWN HOME JUICY MEATLOAF

Steps:

• Preheat oven to 370 degrees F.
• In a large mixing bowl, place the beef, bread crumbs, scallions, onions, green peppers, garlic, eggs, black pepper, salt, meatloaf seasoning, beef gravy, and Cheddar. Using a wooden spoon, mix the ingredients until they are evenly distributed.
• Turn the meat mixture out into a large roasting pan. Form into a loaf shape. Cover the pan with aluminum foil, and bake for 1 1/2 hours.
• Remove the roasting pan with the loaf from the oven, quickly closing the door to keep the oven hot. Remove the aluminum foil. Spread the top and sides of the loaf with the tomato paste. Roast, uncovered, for another 15 to 20 minutes, or until an inserted meat thermometer reaches 155 degrees F.
• Let meatloaf rest for 10 minutes before slicing and serving.

MOM'S MEATLOAF W/ CHEDDAR & BEER

Steps:

• Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add the stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture. Position a rack in the center of the oven and heat the oven to 375°F. Add the beef, veal and eggs to the onion mixture. Scatter the Cheddar, rehydrated mushrooms, and parsley over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this. Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf. Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes. Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

MOM'S BEER BREAD

Steps:

• Make sure beer is room temperature.
• Mix flour and beer, stirring just until blended.
• Stir in sugar.
• Pour into well greased loaf pan.
• Bake at 375 degrees for about 30 minutes.
• Brush with melted butter.
• Serve hot!
• Can be baked in 2 quart casserole dish as well.

MARTHA'S MOM'S MEATLOAF

Steps:

• Heat oven to 375°.
• Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form.
• Transfer to a medium bowl, add ground beef& mix well.
• Place onion, garlic, celery, carrots& parsley in the bowl of a food processor fitted with a steel blade; pulse until fine.
• Add to meat mixture and, using hands, mix well.
• Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly.
• Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
• Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place in the oven over a baking pan set on the rack below to catch drippings.
• Cook until a meat thermometer inserted in the center reads 160°, about 90 minutes.
• Check after 60 minutes and if the top is getting too dark, cover with foil, and continue baking.

BETTER THAN MOM'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
• Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
• Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
• Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.

MOM'S SLOW-COOKER CHEESEBURGER MEATLOAF

Steps:

• Mix all ingredients except cheese just until blended. Fold 2 (30-inch-long) pieces of foil lengthwise in half twice. Crisscross pieces on work surface. Top with meat mixture; shape into 8-inch round loaf.
• Use foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
• Cook on HIGH 4 hours or until meatloaf is done (160ºF). Top with shredded cheese. Let stand, covered, 10 min. or until cheese is melted. Use foil handles to lift meatloaf from slow cooker before slicing to serve.

MOM'S GOOD MEATLOAF

Steps:

• Mix all of the above together and bake at 350°F for one hour.
• If your meatloaf is thicker may take a little longer.
• Save a drop or two of tomato juice and pour over top of meat before baking.

MOM'S MEATLOAF....... REALLY!!!

Steps:

• Empty soup mix packets into a small bowl and add 1/2 to 3/4 cup WARM water, stir with fork until well dissolved.
• Set aside.
• Place hamburger in large bowl.
• Add eggs.
• Work eggs into hamburger with your hands, squeezing handsful until eggs are well mixed with the hamburger.
• The more you work the mixture, the better the meatloaf texture.
• Add oatmeal and continue working the mixture until the oatmeal is mixed evenly throughout.
• Pour the set aside soup mix over hamburger mixture, and again, work through with your hands.
• Place mixture in baking dish of your choice, and form into a loaf.
• Cover with lid or foil.
• Bake at 350*, BASTING OFTEN, until done.
• Bake covered for at least 1 hour.
• Check if done by slicing down the middle, if there is no pink meat, it's done.
• Note: If baking in a metal pan or roaster, grease the pan-- or the bottom of the meatloaf will, as Mom says,"get like shoe leather"!