BEST-EVER MEAT LOAF
The combination of onion, carrots, parsley and cheese-plus the tomato-mustard topping-makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. It's the best meatloaf ever! -Anna Baker, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. , Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. , Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
Nutrition Facts : Calories 398 calories, Fat 17g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 771mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 30g protein.
TRADITIONAL MEAT LOAF
Topped with a sweet sauce, this traditional meat loaf recipe tastes so good that you might want to double it so everyone can have seconds. It also freezes well. -Gail Graham, Maple Ridge, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Tear bread into 2-inch pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a large bowl. Stir in egg, milk, cheese, onion, carrot, salt and pepper. Add beef; mix lightly but thoroughly. Transfer to a greased 9x5-in. loaf pan. , In a small bowl, mix glaze ingredients; spread over loaf. Bake 60-75 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Bake meat loaf without glaze. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw meat loaf in refrigerator overnight. Prepare and spread glaze over top; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 394 calories, Fat 21g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 843mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.
MEATLOAF WELLINGTON
This is one of my specialties! I'm not a meatloaf fan, but this is to die for! I hope you enjoy. I usually make 2 loaves and freeze the second one for a later use, then thaw, wrap and cook.
Provided by kzbhansen
Categories Meat
Time 2h45m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Grease a loaf pan.
- Combine egg and milk. Add bread crumbs, onion, celery, seasonings, beef, and pine nuts. Place into the loaf pan.
- Bake 1 hour and 15 minutes.
- Cool and remove from the pan.
- If you freeze allow it to thaw out completely before you continue on with the rest of the steps.
- Preheat oven to 400°.
- Let pastry stand out a room temperature for about 25 minutes. Form into a ball.
- Combine the mushrooms and cheese and spread on the top of the meat loaf.
- Roll out the pastry to about 18x12-inches. Wrap the meat loaf. Use the egg with 2 T water to seal the edges and to brush the top and sides of the loaf with.
- Place on an ungreased baking sheet and bake for 30-40 minutes.
- Let stand 10 minutes before carving.
TASTE OF HOME'S RESTAURANT MEATLOAF WELLINGTON
Several years ago "Taste Of Home" magazine had a contest for meatloaf recipes. The winning recipe was to be added to the menu in their famous restaurant. This recipe was the winner, and it was HIGHLY praised. I haven't tried it yet, mainly because I always forget to buy the Madeira wine, for the sauce. It is a Wellington recipe,...
Provided by Martha Price
Categories Meatloafs
Time 1h25m
Number Of Ingredients 21
Steps:
- 1. Pre-heat oven to 350º.
- 2. In bowl, combine one of the eggs, ketchup, seasoned salt, Worcestershire sauce, dry mustard and pepper. Mix well.
- 3. Crumble meat over the above mixture and mix very well. Sprinkle onion and bread crumbs over meat; mix gently. Shape into loaf about 9-inches by 3-inches. Spread chopped, sauteed mushrooms over top of meat loaf; gently press into meat.
- 4. On lightly floured surface, roll out pastry sheet to a rectangle about 18-inches by 16-inches.
- 5. Invert meat loaf in center of pastry - be careful to not lose mushrooms. Fold short ends of pastry over loaf. Fold long sides of pastry over loaf; press seams to seal.
- 6. Place seam side down on a metal rack placed inside a 15-inch by 10-inch baking pan. Beat remaining egg and brush onto pastry.
- 7. Bake at 350º for 60 - 70 minutes, or until a meat thermometer inserted through pastry into meat reads 160º to 170º.
- 8. While meat loaf is cooking, make Madeira sauce.
- 9. Melt butter in a saucepan. Whisk in flour until smooth. Stir in consomme, tomato paste, thyme, rosemary, browning sauce, and cloves. Bring to a boil; cook and stir for two minutes or until thickened. Stir in Madeira wine. Serve with the Meatloaf Wellington.
MEATLOAF WELLINGTON
Meatloaf with a crescent roll crust.
Provided by kristingaddis
Categories Main Dish Recipes Meatloaf Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
- Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
- Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
- Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
- Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.
Nutrition Facts : Calories 748.2 calories, Carbohydrate 37.8 g, Cholesterol 228.7 mg, Fat 44 g, Fiber 1.7 g, Protein 46.4 g, SaturatedFat 16.9 g, Sodium 1359.4 mg, Sugar 7.5 g
TASTE OF HOME MEATLOAF WELLINGTON
A different delicious twist on meat loaf that is really easy. Be sure to seal the ends of the meat loaf well or the cheese will be overflowing.
Provided by CookingONTheSide
Categories Cheese
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
- Crumble beef over mixture and mix well.
- On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
- Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
- Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
- Seal seam and ends.
- Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
- Bake, uncovered at 350 degrees for one hour; drain.
- Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
- Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
- Let stand for five minutes.
- Using two large spatulas, carefully transfer meat loaf to a serving platter.
- Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.
Nutrition Facts : Calories 450.1, Fat 24.6, SaturatedFat 11.4, Cholesterol 134.7, Sodium 765.4, Carbohydrate 21.3, Fiber 1.4, Sugar 2.3, Protein 34
FLAVORFUL MEAT LOAF
This recipe is a firm, hearty loaf with a distinctive taste, thanks to soy sauce and ginger. This is one recipe I rely on for a satisfying, inexpensive meal.-Sharon Hancock, Belleville, Ontario
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Add beef and pork; mix well. Shape into a loaf in an ungreased shallow baking pan. Bake at 350° for 45-50 minutes or until no pink remains and a thermometer reads 160°; drain.
Nutrition Facts :
MEATLOAF WELLINGTON
I got this from Taste of Home Magazine. I love Beef Wellington but at times my budget can not afford it. This is a wonderful dish and can be impressive for a Sunday Dinner. I usually serve this with green bean almondine. Hope you enjoy it.
Provided by kandee_roses
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1/4 cup gravy, bread cubes, onion, egg, and seasonings.
- Crumble beef over mixture and mix well.
- Press into a greased 9-inch x 5-inch x 3-in loaf pan.
- Bake uncovered at 375 degrees for 1 hour or until meat is no longer pink and meat thermoeter reads 160 degrees.
- Remove loaf from pan, drain on towels.
- Place on a greased 13-inch x 9-inch baking pan.
- Unroll crescent roll dough; seal perforations.
- Cover the top and sides of meat loaf with dough.
- Trim excess.
- Bake 10-15 minutes or until pastry is golden brown.
- Heat remaining gravy and serve with meatloaf.
Nutrition Facts : Calories 381.2, Fat 20.6, SaturatedFat 7.8, Cholesterol 118.8, Sodium 782.2, Carbohydrate 20.8, Fiber 1.5, Sugar 1.9, Protein 26.6
MEATLOAF WELLINGTON
I got this recipe from Taste Of Home. It is so good and very easy. It is so impressive, you can serve it to company. It is just outstanding. The original recipe called for beef, pork and veal. I just use beef.
Provided by LizP5885
Categories Meat
Time 1h25m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
- Crumble beef over and mix well.
- Sprinkle with onion and bread crumbs; mix gently.
- Shape into two loaves, about 9-inches x 3-inches.
- On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch rectangle.
- Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and.
- pastry seal seams.
- Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan.
- Beat remaining egg; brush over pastry.
- Bake at 350°F for 60 to 70 minutes.
- Meanwhile, for sauce, melt butter in a saucepan.
- Whisk in flour until smooth.
- Stir in the consomme, tomato paste, thyme, rosemary, browning sauce, if desired and cloves.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in wine or broth.
- In a skillet, saute mushrooms in oil until tender.
- Serve the mushrooms and sauce over meat loaf slices.
Nutrition Facts : Calories 519, Fat 31.9, SaturatedFat 10.6, Cholesterol 118.3, Sodium 597.6, Carbohydrate 30.4, Fiber 1.3, Sugar 3.9, Protein 25.3
MEATLOAF WELLINGTON
This recipe isn't my own, and I cannot for the life of me remember where I got it. It's really good, though! Sometimes I make 1 big one, and for company I make mini individual ones. Just a fancier way to serve meatloaf.
Provided by Wildflour
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- Mix meats together by hand in a large bowl.
- Add worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
- Mix by hand and shape into a loaf in a greased, shallow baking dish.
- Drape the loaf with bacon strips.
- Bake 1 1/2 to 2 hours or until done.
- Cool 10 to 15 minutes.
- Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).
- Reserve the remaining 2 for decorating.
- Overlap the triangles on a large, lightly floured surface to make a large rectangle.
- Gently press together the seams and perforations.
- Place over meat loaf and mold to fit.
- Trim off excess dough.
- Use remaining rectangles to make a design for the top; cookie cutters work great, you can also make ropes and tie them into bows and such.
- Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
- Makes 6 to 8 servings.
Nutrition Facts : Calories 728, Fat 25.6, SaturatedFat 8.9, Cholesterol 224.5, Sodium 1664.3, Carbohydrate 76.2, Fiber 4.3, Sugar 12.3, Protein 45.9
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