Menu Banner

Wednesday, June 20, 2007

RECIPES: Meatloaf

Here are all your wonderful meatloaf recipes, compiled into one place!

From Adrianne’s Mom
After placing in loaf pan, place half strips of bacon on top, so each piece is cut and defined by its own piece of bacon. It looks and tastes good.

From Nicole Beckstrand
– 1 1/2 pounds ground beef
– 1 2-ounce envelope onion soup mix
– 1 cup shredded Italian cheese blend
– 1 cup fresh flat-leaf parsley, chopped
– 2 eggs
– 1 1/2 cups saltines finely ground (recipe calls for saltines, I use panko bread crumbs)
– 1/3 cup water
– 1/2 cup barbeque sauce (recipe calls for this – I sometimes just use ketchup)

Heat oven to 400° F. In a large bowl, combine the beef, soup mix, cheese, parsley, eggs, and saltines. Add the water and combine. Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes. If using barbecue sauce, remove the meat loaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.

To Freeze: Wrap the uncooked meat loaf in a large sheet of aluminum foil and cover with plastic wrap. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator. Cook according to the recipe.
Makes 4 servings

Nutritional Information
CALORIES 630(55% from fat); FAT 38g (sat 15g); SUGAR 1g; PROTEIN 45g; CHOLESTEROL 241mg; SODIUM 1,300mg; FIBER 1g; CARBOHYDRATE 25g

From Jenn MacArthur
1.5 lbs ground beef
1 cup oatmeal
1 envelope onion soup mix
1 egg
1 cup ketchup (or BBQ sauce – I use half and half)

Mix ingredients together in a bowl. Pack into bread pan and cook at 350 for 1 – 1.5 hours. To experiment with adding some hidden vegetables, the last time I made this I added shredded carrots and shredded zucchini, and it turned out really good! It stays more moist if you keep it covered for the first half of cooking, then drain off the fat near the end if necessary.

From Kraft Food & Family, via Jenn MacArthur
– 2 cups bran flakes
– 1/2 cup BBQ sauce
– 2 egg whites
– 3/4 lb. extra lean ground beef
– 1 medium yellow onion, chopped
– 1 medium green pepper, chopped
– 1/2 cup shredded carrots

Preheat oven to 375. Mix cereal, 1/3 cup BBQ sauce and egg whites in a large bowl until well blended. Add meat and vegetables, mix lightly. Shape into loaf, place on broiler pan lined with foil. Brush with remaining BBQ sauce. Bake 1 hour or until cooked through. Makes 4 servings.

CAL 240, FAT 4.5g (sat 2g), CHOL 45 mg, SODIUM 640mg, CARB 32g, FIBER 5g, SUGARS 16g, PROTEIN 21g, VIT A 45%DV, VIT C 20%DV, CALCIUM 4%DV, IRON 45%DV

From Terra
– 1 lb. lean ground beef
– 1/4 cup chopped fine
– 2 celery sticks chopped fine
– 1 egg
– 2 slices of bread (in the food processor)
– 3 Tablespoons Worcestorsire sauce
– 1/2 teaspoon chili powder
– 1/2 teaspoon pepper
– 1 teaspoon oregano (fresh)
– 1/2 teaspoon parsley (fresh)
– 1 can (15 oz.)tomato sauce

Mix and bake in loaf pan at 375 for 1 hour.

From Leslie, adapted from her Grandmother’s recipe
– 2 lbs lean ground beef
– 1 lb sausage (not flavored or hot)
– 1 package Lipton Onion Soup mix (this is my shortcut for not having to chop onions and add the spices)
– 1 tsp dry mustard
– 1 box seasoned croutons (maybe ”” I just add them by look now. Or if the bos is almost empty I add what’s left inclduing the cumbs.)
– 2 eggs
– 1/2 C milk
– 1/2 C thinly sliced celery, if you have it – optional

Now if you were my grandmother, you’d dry the ends of bread loaves then cut them up and then soak them in the beaten egg and mixture. I just throw everything into my mixer and mix it together with the dough hook.

Shape into two loaves and place in a 9×13 pan. I run ketchup on the top down the center of each loaf in a squiggled line. I hate ketchup, But can almost tolerate it when it’s cooked like this. Bake at 350º for about an hour. You can bake potaoes at the same time. Or increase the oven to 375º or 400º for a faster end time. I usually cut in to the center of one to check to see if the meat is cooked before removing fromt the oven. Let sit for a bit before slicing.

From Brittany Reisenberg
– 1 pound ground beef
– 1 cup cheese, grated
– 3/4 cup oatmeal
– 1 egg
– 1/2 chopped onion

Mix all together with a little salt and pepper. Form into 8 mini loaves and place in 9 x 13 pan (I line it with foil for easy clean up).

Mix the following:
– 1 cup ketchup
– 1/2 cup brown sugar
– 2 Tbl mustard

Spoon sauce over each loaf. Bake at 350 for 45 minutes.

From Kathy Allen
– 2 pounds ground beef
– 1 pkg (6 oz) Stove Top Stuffing Mix, any variety
– 1 cup water
– 2 eggs, beaten
– 1/2 cup BBQ sauce (I prefer Bulls Eye)

Mix all ingredients except 1/4 cup BBQ sauce. Shape meat into 2 oval loaves, side by side, in 9×13 baking dish. Top with remaining BBQ sauce. Bake at 375 for 35 minutes.

From Dottie LaPierre
– 1 1/2 lbs very lean ground beef
– 1/2 lb mildly seasoned pork sausage
– 1 1/4 c fine bread crumbs
– 1 carrot
– 2 cloves garlic
– 1/2 tsp sesame oil
– 2 Tbs A-1 Sauce
– 2 eggs
– 3/4 c milk
– 2 cleery stalks
– 4 green onions
– 1 Tbs poultry seasoning

Place meats in a large bowl. Break in eggs and mix. In another bowl, soak breadcrumbs in the milk. VERY finely chop the veggies and garlic. Mix all together. Bake in a loaf pan uncovered at 350 degrees for about an hour. My sister-in-law, Lucie (bill’s wife), claims it to be the best meatloaf west of the Mississippi.

From Rachael Ray via Megan Rich
I saw it on a 30-minute meal episode and everytime I make it everyone loves it. It looks complicated, but it’s really not too hard and well worth the extra effort. Technically it’s supposed to only take 30 minutes start to finish, but I always give myself an extra 10 or 15.
– 1 1/2 pounds ground beef, pork and veal mix from the butcher’s counter (meatloaf mix)
– Salt and pepper
– 1/2 cup Italian bread crumbs
– 1 egg
– 2 cloves garlic, minced
– 1/4 small white onion, grated
– 2 tablespoons golden or dark raisins, chopped
– 3 tablespoons pine nuts, chopped
– 3 tablespoons grated cheese, Parmigiano or Romano
– 2 tablespoons chopped flat-leaf parsley
– 1 cup arugula leaves or baby spinach
– 6 slices prosciutto di Parma
– 6 slices deli sliced provolone (I use harvarti)
– Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F. Mix meat and next 10 ingredients as if you were making meatloaf.
Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly. Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

Leave a comment