BEST EVER MEATLOAF WITH BROWN GRAVY
This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.
Provided by MARBALET
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
- Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
- While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g
SMOTHERED MEATLOAF
This meatloaf has the best smell when being put together. While this wasn't my families favorite as yes it lacked flavor we loved how moist it was. I plann to try to add more flavor to this recipe. When I made this meatloaf I made it in a 6 quart crockpot which was just fine. I could only find and used a 28oz bag of potatoes. I also could only fine ranch and herb shake in bake. I got this recipe from Food Network. It's a Sandra Lee recipe.
Provided by internetnut
Categories Lunch/Snacks
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 689.1, Fat 38.9, SaturatedFat 16.2, Cholesterol 197.6, Sodium 1165.8, Carbohydrate 33.9, Fiber 1.3, Sugar 2.9, Protein 50.2
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.
ONE-SHEET SMOTHERED MEATLOAF WITH SOUR CREAM AND ONION POTATOES
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
Provided by Chef Rachel Post
Time 50m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Set butter on counter to soften Prepare two baking sheets with foil and cooking spray Ingredient(s) used more than once: green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Bake Potatoes and Prepare Ingredients Halve potatoes lengthwise. Cut halves into wedges.Place potato wedges on one prepared baking sheet and toss with 2 Tbsp. olive oil, buttermilk-dill seasoning, and a pinch of salt and pepper.Spread into a single layer and bake in hot oven until tender, 22-25 minutes, rotating baking sheet 180 degrees halfway through.While potatoes bake, trim and thinly slice green onions. 2 Form the Meatloaves Add ground beef, savory seasoning, half the green onions (reserve remaining for garnish), panko, and pinch of pepper to a mixing bowl. Mix thoroughly to combine.Form into two evenly-sized loaves, about 4" long and 21/2" thick. 3 Bake the Meatloaves Transfer meatloaves to second prepared baking sheet.Bake in hot oven until browned and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.Rest baked meatloaves, 5 minutes.While meatloaves rest, make sauces. 4 Make the Gravy In a microwave-safe bowl, combine 1 cup water and demi-glace. Microwave until bubbling, 2-3 minutes.In another mixing bowl, combine cornstarch and 2 Tbsp. water. Whisk or stir vigorously to combine.Carefully remove from microwave and stir in cornstarch mixture. Microwave again until thick, 1-2 minutes.Carefully remove from microwave. Stir in softened butter and a pinch of salt and pepper until smooth. 5 Finish the Dish Slice meatloaves, if desired.Plate dish as pictured on front of card, topping potatoes with sour cream and remaining green onions. Top sliced meatloaves with gravy. Bon appétit!
Nutrition Facts :
MEATLOAF WITH SMOTHERED MUSHROOMS AND CHEESY CAULIFLOWER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place meat in a bowl. Grate onion using a box or handheld grater directly over the meat bowl. Add sage, egg, bread crumbs, Worcestershire and mustard, salt and pepper then mix meat to combine. Score meat into 4 sections and form 4 oval shaped loaves, 1 to 1/2 inches thick.
- Preheat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat. Add the meatloaves and cook 6 to 7 minutes on each side. Remove to a platter and cover with foil to keep warm.
- While meatloaf cooks, add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.
- Once meatloaves are removed, place the skillet back over medium heat. Add extra-virgin olive oil, 1 turn of the pan, and the mushrooms. Cover the skillet with foil and nest the foil into pan with a second smaller skillet, smothering the mushrooms. Cook until deep brown and tender, 7 to 8 minutes. Remove the foil, add flour and cook a minute longer. Add in a shot of Scotch or sherry, if you have either on hand, then whisk in the beef stock. Stir in half-and-half or cream and bring to a bubble. Season the mushroom gravy with salt and pepper, to taste.
- Place the meatloaves on dinner plates and douse with hot, smothered mushroom gravy, spoon the cauliflower alongside.
GRAVY-SMOTHERED CAJUN-STYLE MEATLOAF PATTIES
Make and share this Gravy-Smothered Cajun-Style Meatloaf Patties recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Place meat in a big bowl and create a well in the center of the meat.
- Fill the well with the bread crumbs and dampen them with the milk.
- Pour the egg over the bread crumbs and then add the next 8 ingredients.
- Mix together and form into 4 large oval patties, 3/4 -inch thick.
- Preheat a large nonstick skillet over medium-high heat with the vegetable oil.
- Fry the meatloaf patties for 7 minutes on each side.
- Remove the patties to a platter; tent patties with foil and return pan to heat.
- Decrease heat to medium; add in butter, onions, and red pepper flakes.
- Cook for 2 minutes and then sprinkle onions with flour; cook the flour for 1 minute, then whisk in the chicken stock and heavy cream.
- Bring the gravy to a bubble (if gravy is too thick, thin with additional stock).
- Taste and season with salt and pepper; stir in parsley and remove gravy from heat.
- Slice the meatloaf patties and smother with gravy.
Nutrition Facts : Calories 640.4, Fat 45.8, SaturatedFat 18.6, Cholesterol 202.9, Sodium 454.1, Carbohydrate 19.1, Fiber 2, Sugar 5.3, Protein 37.5
MONSTER SMOKED MEATLOAF
Great smoked meatloaf for a crowd.
Provided by TUBB
Categories Main Dish Recipes Meatloaf Recipes
Time 7h25m
Yield 20
Number Of Ingredients 22
Steps:
- Mix salsa, eggs, onion, 1/4 cup barbeque sauce, 1/4 cup mustard, 1/4 cup ketchup, Parmesan cheese, sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl. Stir beef and sausage into salsa mixture until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
- Line a container with plastic wrap. Pack meatloaf mixture into the container. Chill until set, 3 to 4 hours.
- Preheat smoker to 250 degrees F (121 degrees C) according to manufacturer's directions.
- Line a wire rack with aluminum foil. Position in a cake pan lined with aluminum foil. Use plastic wrap to lift meatloaf onto the prepared wire rack.
- Smoke meatloaf until no longer pink in the center, about 3 hours.
- Combine barbeque glaze, 2 tablespoons barbeque sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl. Baste meatloaf with topping.
- Continue smoking until an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), 1 to 2 hours more.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 11.1 g, Cholesterol 134.5 mg, Fat 27.8 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1448 mg, Sugar 4.2 g
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- To a medium bowl, add the ground beef, onion, breadcrumbs, egg, and 1/2 cup of the tomato sauce. Season with salt and pepper, and mix until just combined, form mixture into a loaf shape and place in prepared pan.
- In a small bowl, mix together remaining tomato sauce, water, vinegar, brown sugar, mustard, and Worcestershire sauce, season with salt and pepper, and pour over and around meatloaf.
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