The Perfect Meatloaf Food

THE BEST MEATLOAF I'VE EVER MADE

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.

PERFECT MEATLOAF

Steps:

• Mix ground beef, oatmeal,eggs,onion,salt, pepper and soup.
• Mold into loaf in a shallow baking dish.
• Bake at 350 degrees for 45 minutes
• Pour off excess fat.
• Pour catsup over loaf.
• Return to oven for 15 mins or until loaf is nicely glazed.

THE PERFECT MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Pour milk over the bread slices. Allow it to soak in for several minutes.
• Place the ground beef, milk-soaked bread, salt, and black pepper in a large mixing bowl. Add in your beaten eggs.
• USE YOUR HANDS and git in there, mix it up well.
• Form into a log. Hint: don't "smoosh" it down to tight, that just compacts the meat and tends to make for a dense er heavy meatloaf. I honest and truly believe THIS step was the defining factor in the most juiciest meatloaf I have ever eaten.
• Lay bacon slices across the top, width wise, tucking the ends underneath the meatloaf.
• Spread a good amount of sauce onto your loaf, leaving a little for your second application later in cooking process.
• Bake for 45 minutes, then slather the rest of the sauce over the top.
• Bake for 15 more minutes or so, you can raise oven temperature to 400 after the second application,.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

THE BEST MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

YES, VIRGINIA THERE IS A GREAT MEATLOAF

Steps:

• Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
• Smooth out top.
• Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
• Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
• ENJOY!
• *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
• **Recipe should be"plump" from the addition of the milk or Half & Half.
• It should NOT be runny.
• ***A second batch of sauce served hot is good to serve with the meatloaf.
• Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

A PERFECT MEATLOAF

Steps:

• 1. Preheat oven to 350. Grease 9x5 loaf pan. In a bowl lightly mix eggs, milk, bread crumbs, onion, green pepper, salt, pepper, until combined.
• 2. Gently work in the ground beef until mixed. Press the meat into the loaf pan.
• 3. Bake in oven until loaf is no longer pink inside and juices run clear about 50 minutes. Thermometer inserted should read 160 degrees.
• 4. While the meatloaf is baking, mix together ketchup, brown sugar, mustard in bowl. Spread on top of meatloaf during last 15 minutes.