Sour Cream Meat Loaf 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!

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!

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.

SOUR CREAM MEATLOAF

Steps:

• In a large bowl combine eggs, cup of the sour cream and milk; stir in dry bread crumbs, finely chopped onion, snipped parsley, Worchestershire sauce, mustard, salt and pepper. Add beef; mix thoroughly. Pat into a 9- by 5- by 3-inch loaf pan or shape into the same size loaf and place in a 12- by 7 by 2-inch baking dish. Bake, uncovered, in a 350-degree F oven about 1 hours or until a meat thermometer inserted in center of loaf registers 170 degrees F. Let cool 10 minutes; remove from pan. Meanwhile, for gravy, in medium saucepan stir together remaining sour cream and dry gravy mix. Add water as called for on package. Cook according to package directions. Slice meat loaf and serve with gravy. Makes 6 servings.

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.

BLUE RIBBON MEATLOAF

Steps:

• Combine onion soup mix with sour cream in a bowl; add eggs.
• Mix in ground beef.
• Add bread crumbs; mix well.
• Shape into a loaf.
• Place in loaf pan; lay bacon over top.
• Place in preheated 500ºF oven.
• Reduce heat.
• Bake at 375ºF for 1 hour.

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.

MUSHROOM FILLED MEAT LOAF W/SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• FILLING:.
• Saute mushrooms and onion in butter.
• Remove from heat and stir in sour cream. Set aside.
• MAKE MEATLOAF:.
• Combine eggs, cream, ground beef, salt and Worcestershire sauce.
• Put 1/2 of the mixture into a loaf pan.
• Make a shallow trough down the center of the meat.
• Spoon mushroom filling into the trough.
• Shape remaining meat mixture on a piece of waxed paper to cover the meat loaf.
• Seal around all edges.
• Bake for 1 hour.
• Let stand 15 minutes before slicing.
• SOUR CREAM SAUCE::.
• Stir together the sour cream, horseradish, salt, paprika and poppy seeds.
• Heat over low heat until hot.
• Serve over sliced meatloaf.

LIHAMUREKEPIIRAS (MEATLOAF IN SOUR CREAM PASTRY)

Steps:

• *Beef, pork, ham, lamb or veal or a combination of any of these. 4 cups cooked.
• Pastry:.
• Sift the flour and salt together into a large chilled bowl.
• Drop the 1/4-inch bits of butter into the bowl.
• Working quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes of coarse meal.
• In a separate bowl, mix together the egg and sour cream and stir into this the flour-butter mixture, working with your fingers until you can gather the dough into a soft, pliable ball.
• Wrap in wax paper and refrigerate 1 hour. Cut the chilled dough in half and roll out each half to rectangles of 6 by 14 inches each, setting aside any scraps.
• Butter the bottom of a jelly-roll pan with 1 tablespoon of soft butter.
• Lift 1 sheet of the pastry over the rolling pin and unroll it into the pan, or drape the pastry over the rolling pin, lift it up and unfold it into the pan.
• Meat Filling:.
• Combine the egg & milk; set aside.
• Melt the 4 tablespoons of butter in a 10- to 12-inch skillet.
• When the foam subsides, add the chopped mushrooms and cook them over moderate heat, stirring frequently, for 6 to 8 minutes, or until they are lightly colored.
• If you are using ground raw meat, add it to the skillet and cook, stirring occasionally, for another 8 to 10 minutes, or until the meat loses its read color and any accumulated liquid in the pan cooks completely away.
• Scrape the meat mixture from the skillet (or the mushrooms and already cooked meat) into a large mixing bowl and stir in the chopped onions, parsley, cheese and milk.
• Now gather this meat mixture into a ball and place it in the center of the dough in the pan.
• With you hands, pat the meat into a narrow loaf extending across the center of the dough from one end to the other. Lift the second sheet of pastry over the pin and gently drape it on top of the meat loaf; press the edges of the 2 sheets together.
• Dip a pastry brush into the combined egg and milk mixture and moisten the edges of the dough.
• Press down on the edges all around the loaf with the back of a fork (the tines will seal the edges securely).
• Prick the top of the loaf in several places with a fork to allow steam to escape.
• Preheat the oven to 375°F.
• Gather together into a ball all of the excess scraps of dough and roll it out to a thin rectangle.
• With a pastry wheel or small, sharp knife, cut this dough into long, narrow strips. Brush the loaf with more of the egg and milk mixture and crisscross the pastry strips over the top of the loaf in an attractive pattern.
• Now brush the strips with the milk and egg mixture and set the jelly-roll pan in the center of the oven.
• Bake for 45 minutes, or until the loaf has turned a golden brown.
• Serve thick slices of the hot meat loaf, accompanied by a bowl of cold sour cream and a side dish of lingonberries.