HEARTY COUNTRY MEATLOAF WITH SOUR CREAM GRAVY
This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches.
Provided by Irmgard
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
- Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
- Let cool.
- Mix the vegetables and meat into the bread mixture with your hands.
- Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
- Form into a free-form 9" x 5" loaf.
- Drape with the bacon and place on a greased rack in a broiler pan.
- Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
- Lift off the rack and keep warm while making the gravy.
- Pour 1/4 cup of the pan drippings into a small saucepan.
- Stir flour into the drippings until smooth.
- Cook, stirring, over medium heat 3 minutes.
- Gradually stir in the stock and bring to a boil.
- Reduce the heat and cook until thickened.
- Stir in the sour cream; heat through but do not boil.
- Season with salt and pepper.
- Transfer to a heated sauce boat and sprinkle with parsley.
Nutrition Facts : Calories 480.4, Fat 36.1, SaturatedFat 15.8, Cholesterol 162.6, Sodium 433.1, Carbohydrate 11.8, Fiber 0.5, Sugar 2.1, Protein 26.3
MEATLOAF STROGANOFF
This meatloaf pays homage to one that was served at the old M. Wells in Long Island City, when the restaurant was in a dodgy old diner where the cooks did prep work on the lunch counters and the vents occasionally caught fire. The chef, Hugue Dufour, folded knuckles of foie gras into this marvelous Stroganoff gravy that he used to nap big loaves of aged-beef meatloaf. I've made versions at home with beef and lamb and pork covered in sauce made with mushrooms both wild and supermarket-bland. I've spooned canned foie gras into my meatloaf mixture to mimic the original, and I've dotted it into the finished sauce as well. That last maneuver was in truth more successful, providing pops of richness against the silkiness of the cream, but I've also omitted the foie entirely and no one has been the poorer for it. The adaptations hardly matter. Make a good and juicy meatloaf with the best meat you can find, and cover it with mushrooms and cream. You've got a meal to suggest magic.
Provided by Sam Sifton
Categories dinner, lunch, casseroles, meat, times classics, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350. Melt the butter in a large skillet or Dutch oven set over medium-high heat, and when it foams, add the onion and mushrooms. Stir to coat the vegetables with fat, season with salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms have started to brown, about 15 minutes. Transfer half the mushroom mixture to a large bowl, and set the skillet aside.
- Make the meatloaf: Mix the panko into the mushroom mixture in the bowl, then add the meat, and mix again, making sure not to overhandle the meat. Add the egg, and mix again.
- Transfer to a sheet pan, and shape the mixture into a 11-by-8-inch rectangle (it should be about the size of a sheet of paper). Bake until firm and nicely browned, approximately 1 hour.
- Meanwhile, make the gravy: Return the skillet with the remaining mushroom mixture to the stove, and heat over a medium flame. When the mixture is hot and glistening, stir in the tomato paste and paprika. Cook, stirring occasionally, until the tomato paste just begins to caramelize, about 2 minutes. Stir in the stock and Worcestershire, and cook until it begins to simmer.
- Put the sour cream into a medium bowl, and add to it 1/4 cup of the hot liquid from the mushroom mixture in the skillet. Stir until combined and warmed. Stir the tempered sour cream and the heavy cream into the mushroom mixture, then heat until warmed, about 5 minutes. Taste, and add salt if needed.
- When the meatloaf is done, remove it from the oven, and allow to rest for 10 minutes, then place on a serving platter. Add spoonfuls of the pâté or foie gras, if using, to the gravy, then pour the mixture over the meatloaf and shower it with parsley. Serve immediately, perhaps with buttered egg noodles.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 30 grams, Carbohydrate 25 grams, Fat 77 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 38 grams, Sodium 1167 milligrams, Sugar 8 grams, TransFat 2 grams
THE BEST MEATLOAF I'VE EVER MADE
When I was growing up, my mom never ever made meatloaf and I always wanted to try it - I finally tried it at a restaurant and loved it. When I moved out on my own I started experimenting with different recipes and creating my own version. I finally came up with the best meatloaf I have ever made, and I wanted to share it.
Provided by sillyliltracy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
- In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
- Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
- In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 8.7 g, Cholesterol 76.1 mg, Fat 11.6 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 4.8 g, Sodium 648.6 mg, Sugar 3.3 g
THE FRUGAL GOURMET'S SOUR CREAM MEATLOAF RECIPE
This was posted about 10?15? years ago in a ladies magazine and I kept all of The Frugal Gourmet's Recipes. Jeff Smith aka The Frugal Gourmet recently died. He had his own cooking show on PBS and his recipes were fantastic! Hearty Meatloaf with a creamy gravy that is fantastic over the loaf and of course the mashed potatoes! Freezes WELL and is great the next day! *MY notes: I find using 1/3 beef, 1/3 ground turkey & 1/3 ground pork works really well here too **
Provided by Amberngriffinco
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 369.8, Fat 22.6, SaturatedFat 10.8, Cholesterol 163.3, Sodium 487.4, Carbohydrate 12.2, Fiber 0.6, Sugar 1.3, Protein 28.1
SOUR CREAM MEATLOAF
Moist, flavorful loaf that makes a great cold meat loaf sandwich on the second day.
Provided by Justadd2water
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 580 calories, Fat 22.5994032410347 g, Carbohydrate 54.1395740428425 g, Cholesterol 158.283760125 mg, Fiber 3.75332988364917 g, Protein 37.9488381491035 g, SaturatedFat 9.49974721828257 g, ServingSize 1 1 Serving (254g), Sodium 1581.38508026223 mg, Sugar 50.3862441591933 g, TransFat 2.48382589903829 g
MEATLOAF WITH MUSTARD AND SOUR CREAM GRAVY
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
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
This meatloaf is excellent for cold sandwiches in the hubby's lunchbox. Try it with onion or ranch dip instead of sour cream.
Provided by Lindsay
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 13.3 g, Cholesterol 76 mg, Fat 21.6 g, Fiber 0.9 g, Protein 14.4 g, SaturatedFat 9.7 g, Sodium 616.1 mg, Sugar 1.4 g
SOUR CREAM MEATLOAF WITH MASHED POTATOES
Make and share this Sour Cream Meatloaf With Mashed Potatoes recipe from Food.com.
Provided by True Texas
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 370.8, Fat 22.6, SaturatedFat 10.8, Cholesterol 163.3, Sodium 487.5, Carbohydrate 12.5, Fiber 0.7, Sugar 1.4, Protein 28.1
BLUE RIBBON MEATLOAF
Make and share this Blue Ribbon Meatloaf recipe from Food.com.
Provided by Tina Klein
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 634.2, Fat 46, SaturatedFat 20.1, Cholesterol 254.9, Sodium 1060.3, Carbohydrate 13.8, Fiber 0.8, Sugar 2.5, Protein 39.4
OUR FAVORITE MEATLOAF
This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.
Provided by Rhoda Boone
Categories Frankenrecipe Meatloaf Beef Ground Beef Pork Breadcrumbs Milk/Cream Garlic Egg Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
- Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
- Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
- Do Ahead
- Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
SOUR CREAM MEAT LOAF
Not a typical meatloaf but it is wonderful served with mashed potatoes and Sour Cream Gravy.
Provided by CONNIE BOLDA
Categories Beef
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven at 350 degrees. Spray a 9 x 5 x 3 loaf pan with non-sticking spray or can use 6 individual loaf pans.
- 2. Mix all ingredients together well. Pat into loaf pan.
- 3. Bake for 1 hr to 1 1/4 hours or until juices run clear, about 170 degree internal temperature.
- 4. Let the meatloaf cool and rest in pan for about 10 minutes while making Gravy.
- 5. Sour Cream Gravy:
- 6. One package dry brown gravy mix. One cup sour cream. Water according to package directions.
- 7. Prepare gravy according to package instruction adding the sour cream when mix is disolved.
- 8. Remove meatloaf from pan, slice and pour gravy over top with additional gravy on the side.
MEATLOAF IN SOUR CREAM PASTRY
Make and share this Meatloaf in Sour Cream Pastry recipe from Food.com.
Provided by kymgerberich
Categories Meat
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1100.2, Fat 78.1, SaturatedFat 40.4, Cholesterol 337.9, Sodium 922.1, Carbohydrate 40.8, Fiber 1.8, Sugar 1.5, Protein 56.4
SOUR CREAM LOAVES
Cinnamon and nutmeg lend just the right amount of flavor to these moist mini loaves. Sometimes I use the batter to make muffins instead. -Joyce Lemkuil, Branson, Missouri
Provided by Taste of Home
Time 55m
Yield 2 mini loaves (6 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 12g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 264mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein.
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