THE BEST OLD FASHIONED MEATLOAF RECIPE YOU WILL EAT
This old-fashioned meatloaf recipe has been passed down for a few generations and is still one of my favorites meatloaf recipes ever! See why!
Provided by Marissa
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- First, in a large bowl combine eggs and milk then stir in breadcrumbs. Next add onion parsley, salt, sage, and 1/8 teaspoon pepper. Mix them together a few times then add in the beef and mix well. I suggest using your hands, and this is how I was taught, it mixes faster and better than using a spoon of any kind.
- Shape your meatloaf into a 'loaf' shape if not using a bread pan, though I suggest you do, or use the mini loaf pan I mentioned above. Then go ahead and bake in a 350-degree oven for 50 minutes. Then make sure to spoon off excess fat.
- Mix together the ketchup, sugar, and dry mustard, mix it well then spread over the top of the meatloaf.
- Then return to the oven for 10-15 minutes. This makes about six servings.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GRANDMA'S OLD-FASHIONED MEATLOAF
Steps:
- Preheat the oven to 350 F
- Heat the oil in a large skillet over medium heat. Add the chopped celery and onion; cook until the vegetables are tender, or for about 7 to 9 minutes, stirring frequently.
- In a large bowl, mix ground beef or beef and pork mixture, oats, chili sauce or ketchup, Worcestershire sauce, salt, beaten egg, celery and onion mixture, and the water or milk.
- Pack the meatloaf mixture into a 9-by-5-by-3-inch loaf pan or shape it and bake it free-form in a 9-by-13-by-2-inch baking pan or 10-by-15-by-1-inch jelly roll pan.
- Bake at 375 F for 1 hour.
- Using 2 spatulas, carefully move meatloaf to a serving plate and slice.
Nutrition Facts : Calories 402 kcal, Carbohydrate 12 g, Cholesterol 132 mg, Fiber 2 g, Protein 34 g, SaturatedFat 8 g, Sodium 837 mg, Sugar 3 g, Fat 23 g, ServingSize 6 servings, UnsaturatedFat 0 g
OLD SCHOOL MEATLOAF
The sweet heat of the chili sauce adds a fresh hit of flavor to this beefy classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Soak breadcrumbs in milk. Mix together beef, onions, carrot, eggs, soaked breadcrumb mixture, salt, and pepper.
- Combine all chili sauce ingredients and set aside.
- Place meat mixture in 8 1/2-by-4 1/2-inch loaf pan. Make three holes, spaced evenly lengthwise, in meat mixture and fill holes with 1/3 to 1/2 cup chili sauce total.
- Bake for 40 to 45 minutes. Remove from oven and let rest 10 to 15 minutes. Pour any accumulated juices back over top of meatloaf; slice and serve.
CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF
The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
- Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
- Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
- Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
- Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
1950'S MEATLOAF
This is my sister-in-law's recipe for meatloaf. She shared with me for a family cookbook. It is sweet so you might want to cut back some on the brown sugar, I only use about 3/4 cup. Hope you enjoy it
Provided by True Texas
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground chuck, eggs, bread crumbs, ketchup, milk, onion, salt and pepper.
- Mix well.
- Place and form mixture into greased loaf pan or baking dish.
- In medium bowl, combine brown sugar, water, vinegar and mustard. Mix well. Pour over meat mixture.
- Bake uncovered at 400°F approximately 1 hour.
- Let stand 15 minutes before slicing.
Nutrition Facts : Calories 512.6, Fat 15.9, SaturatedFat 5.8, Cholesterol 170.2, Sodium 1103.2, Carbohydrate 56.4, Fiber 1.2, Sugar 42, Protein 34.5
GOOD OLD MEATLOAF
I've been making this recipe since the 1970's. It's the first meatloaf I ever made. Occasionally, I like to try other meatloaf recipes but I always go back to this one.
Provided by Ginny Sue
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a large bowl, beat egg and milk with a fork until well-combined.
- (If your ground beef has been previously frozen and defrosted, use slightly less milk.).
- Tear bread into small pieces, and add to the bowl with salt, pepper, worcestershire sauce, and mustard, mix well.
- Add ground beef, onion and parsley; mix with hands until all liquid in absorbed and ingredients are well distributed. Mixture will be quite loose.
- Place meat mixture in a shallow casserole about 9 or 10 inches square and shape into a small, rectangular loaf.
- Spread ketchup over top of meat, and bake for 45 minutes.
- Remove from oven and let rest 5 minutes before slicing and serving.
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