One Sheet Smothered Meatloaf With Sour Cream And Onion Potatoes Food

SOUR CREAM MEATLOAF

Steps:

• Heat the oven to 350 F. In a large mixing bowl, combine all ingredients. Mix well with your hands until well combined.
• Pat the meat mixture into a 9 x 5 x 3-inch loaf pan.
• Bake the meatloaf in the preheated oven for about 1 1/2 hours.
• Let stand for 10 minutes. Drain off fat and transfer to a serving platter.
• Enjoy!

SMOTHERED MEATLOAF

Steps:

• Place potatoes in the bottom of a 5-quart slow cooker.
• In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced jarred mushrooms, and egg. Set aside.
• In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.
• Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and sliced fresh mushrooms.
• Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

MEATLOAF WITH MUSTARD AND SOUR CREAM GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
• Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
• In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.

EILEEN'S MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
• Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.

MEATLOAF IN SOUR CREAM PASTRY

Steps:

• Sift the flour and salt together into a large bowl. With 2 knives cut in the butter until the mixture is like coarse meal.
• In a separate bowl mix the egg and sour cream. Add this to the flour mixture until the dough forms a soft, pliable ball. Wrap the dough in wax paper and refrigerate for 1 hour.
• After chilling, divide the dough in half and roll out each half to a rectangle 6"x14". Save any scraps of dough. Butter the bottom of a flat cookie sheet or jelly-roll pan. Put one sheet of the pastry onto the pan.
• Melt butter in a 12" skillet. Add the mushrooms and cook them for 6 - 8 minutes, until lightly colored. Add the meat and continue to cook until the meat loses all trace of pink color. Combine the mushrooms, cooked meat, onion, parsley, cheese, and milk in a large mixing bowl.
• Form the meat mixture into a ball and put it in the center of the dough. With your hands, very gently pat the meat into a loaf shape. Cover this with the second piece of pastry dough and seal the edges with a fork.
• Moisten the dough with a pastry brush dipped in the egg and 2 Tbl milk which has been beaten together. Prick holes in the top of the loaf to allow steam to escape.
• Roll out the scraps of dough and cut them into strips. Crisscross these over the top of the loaf to form a design. Again brush it with the egg/milk mixture.
• Bake the loaf at 375°F for 45 minutes, when the pastry will be golden brown.

ONION MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix well. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. , Using foil strips as handles, remove meat loaf to a platter.

SOUR CREAM MEATLOAF WITH MASHED POTATOES

Steps:

• In a large bowl combine eggs, 1/2 cup of the sour cream, and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper. Add beef; mix throughly.
• Pat into a 9x5x3-inch loaf pan.
• Bake uncovered, in a 350°F oven for about 1 1/4 hours. Let cool 10 minutes remove from pan.
• Meanwhile for gravy, in medium saucepan stir together the remaining sour cream and the dry gravy mix. Add water as called for on package. Cook according to package directions.
• Slice meatloaf and serve with mashed potatoes and gravy.

THE FRUGAL GOURMET'S SOUR CREAM MEATLOAF RECIPE

Steps:

• In large bowl combine eggs, 1/2 C of the sour cream and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper.
• Add beef and mix well.
• Put into 9x5x3 loaf pan or shape into that size and place in 12x7 1/2 x 2 inch baking dish.
• Bake, uncovered, in a 350 degree oven for about 1 1/4 hrs or till meat thermometer registers 170 degrees.
• Let cool 10 minutes; remove from pan.
• Meanwhile, for the gravy, in medium pan stir together the remaining sour cream and dry gravy mix.
• Add water as called for on pkg.
• Cook according to pkg directions,.
• Slice meat loaf and serve wih the mashed potatoes and gravy.
• ENJOY!

SMOTHERED MEATLOAF

Steps:

• Place potatoes in the bottom of a 5-quart slow cooker.
• In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set aside.
• In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.
• Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and mushrooms.
• Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

MEAT LOAF FOR ONE

Steps:

• In a bowl, combine the first five ingredients. Add meat and mix well. Shape into a 5-in. x 3-in. loaf. Place in an ungreased shallow baking pan. Bake, uncovered, at 350° for 15 minutes. Drizzle with ketchup. Bake 20 minutes longer or until no pink remains and a thermometer reads 160°.

FRENCH ONION MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray; spread ketchup and brown sugar over the bottom.
• Combine beef, French-fried onions, bread crumbs, eggs, sour cream, milk, soup mix, garlic, salt, pepper, and ginger in a large bowl. Mix well and shape into a loaf over the ketchup and brown sugar.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).