Top 10 Meatloaf Recipes from Cooks.com
Source of Recipe
LINDA S
Top 10 Meatloaf Recipes from Cooks.com plus a few from the group....haven't made any of these
Meatloaf Tips of the Day
When using bread as a filler in meatloaf, moisten the bread and whip it together with the egg, liquid, and other ingredients. The result is a more uniform texture.
When making meatloaf, instead of using breadcrumbs or oatmeal (like mom does), use stuffing mix it gives it great flavor and is just the right filler.
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Mom's Applesauce Meatloaf
Ingredients:
Sauce:
2 Tbsp Butter
1/2 cup Chopped Onion
1 1/2 cups Applesauce
3/4 cup Ketchup
1 tsp Salt
3/4 tsp Celery seed
1/3 cup White Sugar
1 tsp Worchester Sauce
Meatloaf:
2 Lbs. Lean hamburger of choice
1 C. Bread crumbs
1/2 C. Chopped onions
1 Egg
2 Tsp. Salt
1/4 Tsp. Pepper
1/3 C. Milk
Method:
Melt butter, add onion, cook until tender. Add next 6 sauce ingredients, simmer for 5
minutes, let cool.
Mix the above meatloaf ingredients and add 1 cup of cooled sauce, form into loaf. (don't forget bread on bottom!) Place in loaf pan. Add about 1 Tbsp of sauce on top of meatloaf. Bake at 350 degrees F for 1 1/2 - 2 hours. Store remaining sauce in refrigerator, to be added individually on top of meatloaf when served.
AWESOME TRICK FROM PAULA DEEN
Place slices of bread on bottom of loaf pan to create one layer. put meat on top. Bake
as usual. You will not have ANY grease in your pan when your meatloaf is done.
Remove meatloaf from pan, and discard bread pieces. It does work
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Meatloaf
Here is a quick and easy weekly meatloaf dinner recipe.
Ingredients:
2 lbs ground beef
chopped onions and green pepper if desired
1 egg
1 box stove top stuffing mix of your choice
1/2 cup or so of milk if you like it more moist
Method:
Mix meatloaf. The part that makes it weekly dinner is this; take the meatloaf meat and put it in muffin tins. Make sure to put pieces of bread in the bottom of each cup. It takes about 35 minutes to make all the mini meatloaves. Freeze individual meatloaves for future dinners. Thaw when needed, heat in pan. Serve as meatloaf or add some cream soup on top of loaves, while heating thru, simmer until flavors blended.
Another way to make the meatloaves is to actually make them into large patties and freeze the raw patties. Pull out what is needed for each meal, fry in pan, as it is browning add your favorite cream soup (you could add onions, peppers etc) and simmer together. Make your favorite side dish (I like boxed flavored rice along with corn) and dinner is served.
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Meatloaf
Here is a meatloaf that I love!! And I cook it in my crockpot. I'm going off memory, so you may have to adjust your ingredients as needed.
Ingredients:
2 lbs ground beef
1 roasted red bell pepper, chopped (these are jarred)
1 small onion, chopped
1 egg
1/2 cup Italian style bread crumbs
4 oz tomato sauce
salt and pepper to taste
approx 6oz deli sliced pastrami
1 cup mozzarella cheese
fresh baby spinach leaves
Method:
Mix the 1st 7 ingredients in a large bowl until well blended. Roll out on a piece of wax paper to about 8x12. Layer cheese, pastrami, and spinach on rolled out meat, (add more or less of ingredients as needed) Then roll up starting on the short end, (jellyroll style). Obviously, do not roll the wax paper up into the loaf. Place in crockpot or loaf pan. When I cook it in the crockpot, I usually cook it on low for 6-8hrs. Draining the grease off. During the last hour pour the remaining tomato sauce over the top. When I make this, I usually make 2 at a time and freeze one. This is one of the best meatloaves I have ever eaten. I originally got this recipe from the Kraft magazine. The great thing about meatloaf is you can add literally any ingredients that you like. When I make meatloaf, I will add whatever I have on hand. You would have a hard time messing it up.
Meatloaf
Recipe from a Heinz Ketchup bottle about 17 years ago and have been making it ever since.
Ingredients:
1/3 cup Ketchup
1 cup Bread crumbs
1/4 cup water
1 1/2 lb of chop meat
2 slightly beaten eggs
2 Tbsp chopped onions
1 tsp salt
1/8 tsp pepper
2 Tbsp Pancake Syrup
Method:
1. In small bowl, combine ketchup and water, stir in bread crumbs, set aside.
2. In large bowl, place chop meat, eggs onion, salt & pepper, mix together. Add bread crumb mixture.
3. Form a loaf. Bake at 350°F for 50 minutes.
4. Combine 1/4 cup ketchup and 2 Tbsp of pancake syrup, spread over top. Bake for 10 minutes longer.
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Meatloaf
There as many meatloaf recipes as there are spaghetti sauce recipes LOL
These are the tricks that I use to make my meatloaf nice and firm. My mother loves meatloaf sandwiches so I had to come up with a way to make it so it could be sliced as thin as 1/2".
Ingredients:
2 lbs hamburger
1 lb ground turkey
1 medium onion finely chopped
1 tube saltine crackers pulverized
1 Tbsp garlic
2 eggs
Method:
This is the base. This must be squished together with your hands to really get it all mixed in together.
Ground turkey takes on the flavor of the beef and it also absorbs moisture so it makes it much firmer.
I have used panko crumbs, cracker meal, bread crumbs, just about anything along those lines it just has to be super fine. I often run the crackers through the food processor to make cracker dust then follow with the onion to make the onion all soupy and really chopped up. I want it in there for flavor not texture.
If you use saltines do not add salt or it will be too salty.
You can add any kind of seasoning to this that you want.
I do not put my meatloaf in a bread pan anymore. I form it in the middle of a cookie sheet with sides on it and that way the oils and greasy can come out and get away from the meat loaf. When I take out of the oven I set it so one end is on a burner and the other end is not and let it rest for a few minutes so the oils run away.
This mixture can also be patted out on a sheet of wax paper or plastic wrap set on the cookie sheet then start an inch from one end and lay slices of a good strong ham and then slices of a cheese that you really like making sure you leave an inch of space on the end you started on and the sides and about 4" at the other end. Start rolling from the narrow 1" side by pulling the wax paper/plastic wrap up and away from the meat. Roll tightly. Set the seam side down in the middle of the cookie sheet making sure you pinched it closed then pinch closed the ends and tuck them in as tightly as you can.
Let stand for about 5 minutes then slice like you would for cinnamon rolls.
I sauté 1/2 pound mushrooms in butter and olive oil until golden brown, add in 1/4 cup burgundy wine and reduce heat. Let cook until the wine is almost completely gone. Remove from heat and add in slowly 1 pint of heavy cream or half and half and return to low heat and stir until thick. Do not add to pan directly on the heat the heavy cream will crack.
Serve stuffed meatloaf with glazed carrots, mashed red potatoes with skins on and the mushroom sauce over half of the slice of the meatloaf and half of the scoop of mashed potatoes. Makes for a great presentation and impresses a lot of people. Especially the mushroom sauce.
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Super Spinach Spiral Meatloaf
This meatloaf is mostly a basic meatloaf recipe. The filling is the difference! It is very easy to prepare and gets the kids to eating their spinach! Delicious!
Serving Size 4-6
Preparation Time 20 minutes
Cooking Time 1 hours
Ingredients:
1 1/2 - 2 lbs ground beef
1/2 lb ground bulk sausage
1 egg slightly beaten
1/2 cup finely chopped yellow onion
1/4 - 1/2 cup seasoned bread crumbs
splash of olive oil and Worcestershire sauce
chicken broth as needed for moisture
1/4 tsp dried basil
1/4 tsp dried parsley
1/8 tsp dried rosemary
salt and pepper to taste
1 can spinach (or one carton frozen and thawed)
1/2 lb fresh mozzarella cheese
Method:
Preheat oven to 375 degrees F
In a large bowl, combine all ingredients up to the spinach. Blend well. (Using clean hands works best.) Lightly dampen workspace and put down 2 sheets of wax paper to make a space appx. 19x16-inches. Spray wax paper with cooking oil spray. Place meat mixture onto wax paper and spread out to make a rectangle a little smaller than the wax paper. After getting it evenly spread, place sliced pieces of mozzarella and drained spinach all over. Start from the end towards you and using the wax paper start rolling in jelly roll style. When you get to the end, tightly seal all edges together. Place seam side down in a greased 9x13-inch baking pan. Cook in a 375 degree F oven for 30 minutes. Reduce heat to 350 degrees F for the rest of the cooking time: 35 -45 more minutes. Let rest 10 minutes before cutting.
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A Luxury Meatloaf
A friend gave me this recipe for a full-flavored and textured meatloaf that prompted me to toss out my old standby recipe and keep this Cadillac of meatloaves. The yogurt is the secret ingredient! To save time you can sauté the mushroom/onion mixture a day in advance and refrigerate.
Ingredients:
4 Tbsp butter (can use less butter if desired)
2 cup sliced fresh mushrooms
1 small onion, finely chopped
1-2 Tbsp fresh minced garlic (or to taste)
1 small red bell pepper, seeded and finely chopped
1 tsp dried thyme (can use more)
1 1/4 lbs lean ground beef
1 1/4 cups Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup plain yogurt or mayonnaise
1 large egg, slightly beaten
1/4 cup ketchup or chili sauce
1 Tbsp Worcestershire sauce
8 oz cheddar cheese, shredded or finely diced
2 tsp season salt (or to taste)
1-2 tsp black pepper (or to taste)
Method:
Set oven to 350 degrees F.
Lightly grease a 9x5-inch loaf pan. In a skillet melt butter over medium heat, add in mushrooms, onion, red bell pepper, garlic and thyme; sauté for about 6 minutes, then transfer to a large bowl. Add in all remaining ingredients; using clean hands mix thoroughly. Place mixture into the prepared loaf pan, then place them onto a baking sheet to catch any spills. Bake for 50-60 minutes. Using 2 forks remove the meatloaf from the pan. Let rest 5-7 minutes before slicing.
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Cheeseburger Meatloaf
This meatloaf is extremely juicy, and the potential variety of different flavors is as big as your imagination. Try American cheese with ketchup and mustard on top and serve with dill pickle chips. Another option might be Swiss cheese and mushroom topping.
Serves 8
Ingredients:
2 lbs ground beef
3/4 cup fresh bread crumbs
1/2 cup minced onion
2 eggs - beaten
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3 cups shredded cheddar cheese
Method:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4-inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Note:
I make it regularly seasoned with green chili enchilada sauce and the cheese mixed with well seasoned Pico de Gallo. I also make it with taco seasoning added.
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Skillet Meatloaf
A simple meatloaf recipe that is cooked on the stovetop in a marvelous tomato sauce. Mozzarella cheese is melted on top as a finishing touch.
Yield: 6 servings
Ingredients:
1 (10.75 oz.) can condensed tomato soup, divided
1 1/2 lbs ground beef
1/2 cup dry bread crumbs
1 egg, lightly beaten
1/4 cup chopped onion
1 tsp salt
1 tsp pepper
1/4 cup water
1/2 tsp prepared yellow mustard
1/2 cup shredded mozzarella cheese
Method:
In a large bowl, mix together 1/4 C. of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves. Heat a large deep skillet over medium- high heat. Brown the meatloaves in the hot skillet then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through. Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.
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Crockpot or Oven Meatloaf
This slices very well for sandwiches the next day, so leftovers are never around for too long.
Ingredients:
2 lbs lean ground beef
2 eggs
2/3 cup Quaker oats
1 pkg dry onion soup mix
1/2 cup catsup or barbecue sauce
Method:
Reserve 2 Tbsp catsup. Combine beef, eggs, oats, soup mix and remaining catsup. Shape into a round loaf for crockpot or oblong for oven. Put in crock pot, or bread pan. Top with remaining catsup. Cover and cook on low 8-10 hours, or 4-6 hours on high. If using oven cook for about 1 hour 15 minutes at 350 degrees F. Cover with foil if browning too fast.
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Meatloaf with Roasted Vegetables
The meatloaf and vegetables cook together to mix the flavors in this well-rounded meal.
Ingredients:
4 slices white sandwich bread, crust trimmed, bread torn into bite-sized pieces
2 eggs
4 Tbsp Worcestershire sauce
1 cup chopped onion
1/3 cup plus 1 Tbs. ketchup
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
1 1/2 lbs lean ground beef
1 14 1/2 oz can beef broth
1 large sweet potato, peeled, quartered lengthwise
2 russet potatoes, peeled, quartered lengthwise
4 carrots, peeled, halved lengthwise
Method:
Preheat oven to 375 degrees F.
Mash bread, eggs and 3 Tbsp Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 13x9x2-inch baking pan, shaping into 8x4-inch loaf. Spread remaining 1 Tbsp ketchup over meat loaf. Pour broth and remaining 1 Tbsp Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over.
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Bacon Mushroom Swiss Meatloaf
Lots of yummy flavor in this spruced up loaf!
Ingredients:
12 oz bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs extra lean ground beef
1 egg
1/4 cup evaporated milk or Half & Half
6 oz shredded Swiss cheese
1/2 cup corn flake crumbs
Method:
Preheat oven to 350 degrees F.
In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a Tbsp of the bacon fat from the skillet and sauté the mushrooms and onions until tender. Allow to cool slightly. In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one Tbsp of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan. Bake at 350 degrees F for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing.
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Mom's Meatloaf
This is a different kind of meat loaf.
Serving Size 4-7
Preparation Time about 10 minutes
Cooking Time 1 hours
Ingredients:
2 lb. 85% fat hamburger
1 C. oatmeal
1 pkg. Lipton onion soup
2 eggs
1 small jar salsa
Salt and pepper to taste
Method:
Preheat oven to 400 degrees F.
Mix all ingredients together by hand. Mix very well until well blended. Put into small rectangular glass pan. Bake approximately 1 hour at 400 degrees F.
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Saucy Meatloaf
Here is a recipe for meatloaf that doesn't involve ketchup! It's quick and easy and your family will LOVE it!! It's great to serve as a sandwich...or with garlic mashed potatoes.
Serving Size 6-8
Preparation Time 15 minutes
Cooking Time 50 minutes
Ingredients:
1 1/2 lbs ground sirloin (or 85% lean ground beef)
1 egg
1 cup Italian flavored bread crumbs
2 Tbsp salt
1 Tbsp pepper
2 Tbsp minced garlic in water or oil
1 Tbsp garlic powder
1 Tbsp onion powder
1 jar sliced mushrooms (med jar)
1 lg. jar beef gravy (Boston Market or other)
Method:
Preheat oven to 375 degrees F.
In large bowl, mix ground beef, salt, pepper, garlic powder, onion powder, and minced garlic. Add egg and breadcrumbs. Mix together (with clean hands) and form in shape of bread loaf. Bake at 375 degrees F for 20 minutes in a medium size roasting pan. Then, using a butter knife, cut meatloaf in slices (leave meatloaf standing up) and then pour mushrooms and gravy over the meat. Bake for another 30 minutes, until you see that meatloaf is cooked well. (No pink should be visible if you separate meat slices). Since ovens vary, check carefully. If you see any pink, cook for another 10 minutes. Let cool for 10 minutes and serve.
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Savory Turkey Meatloaf
This is a great way to substitute ground turkey for ground beef, for those who prefer a lighter, lower-fat meat dish that is easier to digest. The toasted sesame oil and soy or tamari sauce give it the robust flavor of beef and the ground flax seed adds fiber and Omega-3 without affecting the flavor or texture.
Serving Size 6-8
Preparation Time 20 minutes
Cooking Time 1.25 hours
Ingredients:
2 lb. ground turkey, 93/7 lean-to-fat ratio
2 whole eggs
1/4 cup soy or tamari sauce
1 Tbsp toasted sesame oil
1 15 oz. can tomato sauce
1/4 cup ketchup
3/4 cup bread or cracker crumbs
2 Tbsp ground flax seed
2 Tbsp dehydrated chopped onion, rehydrated
2 tsp garlic powder
1/2 tsp savory
1 tsp sage
1 tsp fennel seeds
1/2 tsp black pepper
1 tsp paprika
Method:
Preheat oven to 350 degrees F.
Add cooking spray to the inside of a large loaf pan or glass baking pan. Rehydrate dehydrated onions by placing in a small bowl or ramekin and adding water just to the top of the onions. Let stand for 5 minutes. Add eggs, soy sauce, sesame oil, spices, onions, 1/2 can of tomato sauce (reserve the rest for topping), flax seed and bread or cracker crumbs to a medium bowl and mix together thoroughly. Pre-mixing allows for even distribution throughout the meatloaf. Break up ground turkey in a larger bowl and combine with the other pre-mixed ingredients. Work together with hands or a large mixing spoon or a spatula until thoroughly blended. Using hands or large spatula, transfer the meatloaf mixture into the baking dish or large loaf pan. Use a spoon or spatula to shape and/or score the top of the loaf. Cover tightly with aluminum foil and bake at 350 degrees F for 1 hour. While baking, mix ketchup with the remaining tomato sauce. Remove meatloaf from the oven after 1 hour and remove the foil. Pour tomato sauce and ketchup mixture over the meatloaf and spread it to cover the top of the meatloaf evenly. Place meatloaf back in the oven and bake uncovered for an additional 15-20 minutes. Remove from the oven after baking and let stand for 10 minutes before cutting/serving. This will keep for about a week in the refrigerator and makes great sandwiches as well as a light but hearty main course
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