My Thousand Island Meatloaf Food
REUBEN MEAT LOAF
This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14x10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 305 calories, Fat 16g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
MY THOUSAND ISLAND MEATLOAF
After trying 2 different meatloaf recipes, it occurred to me that many of the elements in each recipe would be great TOGETHER! Here is the resulting recipe...UPDATE :Im sorry to see that members are quick to criticize without cause...the menu clearly states both a cooking time and a recommended internal temperature, please READ before you snark, thanks!
Provided by CookinwithGas
Categories One Dish Meal
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients thoroughly, with your hands, in a large bowl.
- Pour/plop meat mixture in a NON-STICK standard 9X5 loaf pan, patting it down evenly; if you don't have non-stick pan, then you must spray inside of pan with PAM cooking spray.
- Bake at 375° for 45-60 min (your oven time may vary), checking for doneness every 5 minutes, starting at the 45min mark, baking until done. The internal temperature should be at least 165ºF (74ºC).
- Let sit in pan for 10 min before removing and slicing.
- TIP: Excellent for cold meatloaf sandwiches, simply cut into 10 slices and refrigerate until well chilled.
Nutrition Facts : Calories 223.7, Fat 4.7, SaturatedFat 2, Cholesterol 78.6, Sodium 261.4, Carbohydrate 9.9, Fiber 0.9, Sugar 2.4, Protein 33.8
BIG DADDY'S THOUSAND ISLAND
Steps:
- Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.
AMETHYST'S PALEO ELK MEATLOAF
I'm trying going 'paleo', which basically means, no grain, no dairy, no sugar, no salt. I made this tonight and it was a big hit.
Provided by Amethyst42
Categories Meatloaf
Time 1h10m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 10
Steps:
- Crack the egg, mix it up a bit, and add the elk. Stir together.
- Cut the carrot, celery, onion, and garlic into large chunks. Put them all together in a food processor, and pulse until they are in small, even pieces. (Don't let them turn into mush!).
- Add the cut vegetables to the meat, and the rosemary, pepper, oil, and ketchup. Mix it all up, using your hands is the best way to ensure an even mix.
- Form into a loaf and put into a loaf pan.
- Bake at 350 for approximately an hour.
MEATLOAF
This is a different meatloaf recipe....between the french dressing and ritz crackers it has a sweet taste to it.
Provided by Khrissypoo
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and shape into a loaf.
- Mix ketchup, French dressing and brown sugar to make a glaze for the top.
- Bake at 350 degrees for 1 to 1 1/4 hours.
- Sometimes I add chopped green peppers.
Nutrition Facts : Calories 421.1, Fat 29.9, SaturatedFat 8.8, Cholesterol 139.1, Sodium 499, Carbohydrate 13, Fiber 0.4, Sugar 7.2, Protein 24.2
ZESTY MEATLOAF
I got this recipe from a magazine quite a few years ago. This is a really different meatloaf that packs a lot of flavor. You can kick up the heat by adding more jalapenos, whatever suits your taste. This meatloaf does not have a sauce on top, just because that's the way I like it!!! This makes 2 loaves, and it freezes very well.
Provided by Kristy D.
Categories Pork
Time 1h20m
Yield 2 Loaves, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat Oven to 350.
- Mix oil, diced onion, garlic, celery, and jalapeno in a pan on medium heat. Cook 10 minutes.
- Add salt, nutmeg, and cumin to pan. Stir to combine.
- In a bowl, mix eggs, milk, ketchup, and bread crumbs. Stir well.
- Then add the meat and cooked veggies and combine well.
- Put into 2 loaf pans and cook about 1 hour or until internal temp is 165.
Nutrition Facts : Calories 282, Fat 19.4, SaturatedFat 7.1, Cholesterol 102.5, Sodium 702.4, Carbohydrate 7.4, Fiber 0.6, Sugar 3.7, Protein 18.6
CLASSIC MEATLOAF
Make and share this Classic Meatloaf recipe from Food.com.
Provided by Kim M.
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In large bowl, mix all ingredients, except ketchup. Spread mixture in ungreased 9x5 inch loaf pan. Spread ketchup over top.
- Bake uncovered 1 hour to 1 hour and 15 minutes or until thermometer reads at least 160 degrees. Drain meat loaf. Let stand 5 minutes. Remove from pan.
- Variations:.
- *You may substitute 1/2 cup dry bread crumbs, 1/2 cup crushed seasoned crackers or 3/4 cup quick cooking oats for the chopped bread.
- *You may substitute barbecue sauce or chili sauce for the ketchup.
Nutrition Facts : Calories 511.4, Fat 29.9, SaturatedFat 11.9, Cholesterol 177.1, Sodium 954.3, Carbohydrate 22, Fiber 0.8, Sugar 8.6, Protein 37.4
KATE'S HEARTY MEATLOAF
I have made many different meatloaf recipes, but this is the one I will make from now on. This recipe is from Kate Gosselin from " John and Kate plus Eight" . This is a clever way to sneak vegetables onto picky eaters plates. It seems like alot of vegetables, but if you use the food processor on pulse to shred the vegetables finely without pureeing them, they cook down to nothing. What you have is a moist, flavorful meatloaf. I have one of the world's most pickiest eaters and even he ate it and said it was very good.
Provided by Sandy Doenges
Categories Meat
Time 1h20m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 11
Steps:
- Use a food processor on pulse to finely chop the celery, onion,green pepper, and carrots until finey chopped or shredded. Mix all ingredients in a large mixing bowl and divide equally into two separate meat loaves. Add a squirt of ketchup to the top of each in a zig- zaggy design. Cover with foil and bake at 350 degrees for about an hour (depending on oven) or until bubbly and center is no longer pink. During the last 15 minutes of cooking, remove the foil covering and finish baking uncovered.
Nutrition Facts : Calories 300.1, Fat 15.6, SaturatedFat 6.7, Cholesterol 128.5, Sodium 428.9, Carbohydrate 9.3, Fiber 1.2, Sugar 3.8, Protein 29.2
SPICY THOUSAND ISLAND DRESSING
Thousand Island dressing is best with substantial greens; add in meats and cheeses for a chef's salad. Spread our thick, assertively spicy interpretation on pumpernickel, with turkey, Swiss, lettuce, and tomato.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk together mayonnaise, ketchup, chile paste, pickles, and olives in a medium bowl. Dressing can be refrigerated in an airtight container up to 1 week.
CARIBBEAN MEATLOAF
Serve up your next meatloaf Caribbean-style, with red pepper slices, creamy dressing and a topping of melty VELVEETA.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix first 6 ingredients.
- Press half the meat mixture onto bottom of 9x5-inch loaf pan. Top with peppers and VELVEETA, spreading to within 1/2 inch of edges. Cover with remaining meat mixture.
- Bake 45 to 50 min. or until done (160°F). Let stand 5 min. before slicing.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 115 mg, Sodium 510 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 5 g, Protein 27 g
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